This was the main course I cooked for my brunch class at the Stonewall Kitchen Cooking School. I guest chef there about 20 times per year (brunch and dinner) and this was one of the summer menu items I came up with. I’m always looking for creative ways to do poached eggs. This was a huge hit, can you see why? They’re really simple ingredients (providing you can find green tomatoes) and a remoulade sauce which is made from about 15 ingredients! It WILL be in my next cookbook….stay tuned! My favorite poached eggs in my cookbook are over sweet potato hash browns with a caramelized onion and poblano pepper cream sauce – sweet and heat, over the poached eggs, the combination is just delicious!
Maine smoked salmon, whipped cream cheese, St. Andre triple cream, fresh dill, diced onion, capers (if I had them!) a squeeze of lemon and black pepper go into a flour tortilla, folded and heated in a dry non-stick pan until golden. Top with a poached egg, lemon and black pepper and you have yourself an amazing breakfast, lunch or light dinner!
How does that sound? How about how does that look? They’re a fun twist on the ordinary, which you may know is what I’m all about. Still simple, but with a creative twist.
Just use your favorite pancake recipe as the base. Then mix a stick of melted butter with about 3/4 cup dark brown sugar and 1 tablespoon of cinnamon and mix well. Set aside to cool. Mix your pancake batter. Now mix your glaze. I used mascarpone instead of cream cheese, a healthy dose of pure maple syrup and powdered sugar and whisked until I ended up with a nice pourable consistency.
You’ll need to make sure the consistency of the brown sugar mixture is pourable but still thick and grainy, as you’ll want it to hold its shape when you swirl it onto the pancake.
Pour your pancake batter onto a hot griddle and just when you see the first sign of bubbles in the batter, squeeze the sugar mixture into the batter, starting in the center, working around toward the outside in a concentric circle. Then when the pancake is golden on the bottom, just flip. Lower the heat to low/simmer and cook on the swirl side for a couple minutes. Then flip back over, turn off the heat and let sit for about 30 seconds while the caramelized sugar sets up.
To serve, pile the pancakes on a plate, drizzle the maple cream glaze around the pancake in the same pattern and serve with a side of maple syrup, though you may not need it.
Tastes like a cross between a pancake and cinnamon bun! Enjoy!
A favorite of any of my guests, family and friends! It’s a layered version of a cheese filled blintz, served with mango puree, blackberry coulis, rhubarb puree and raspberry coulis! How’s that for foodporn? In The Art of Breakfast!
Cinnamon Baked Oatmeal Cake with Vanilla Cream, Rhubarb Sauce and Fresh Strawberries (from The Art of Breakfast)
This was one of the most surprising and requested recipes we served at the inn, probably because of its simplicity and the health benefits of oats. It was surprising as many people who don’t typically like oatmeal really enjoyed this because of its cake-like texture. I even kept pre-printed cards with the inn’s logo and recipe at the checkout desk in anticipation of the request! Give it a try: you just might convert some oatmeal naysayers like I did.
½ cup canola or vegetable oil
½ cup walnut oil (if not available, use a total of 1 cup vegetable oil)
1¼ cups granulated sugar
4 large eggs
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
1½ teaspoons salt
1 cup whole milk
1¼ cups half and half
6 cups thick cut rolled oats (not quick cook or instant)
Combine the oils, sugar, eggs, cinnamon, baking powder, vanilla, salt, milk and half and half in a mixer and beat until well combined. Add the oats and mix thoroughly.
Pour the mixture into a greased 9×13 glass baking dish, cover with plastic wrap, and chill in the refrigerator overnight.
Preheat the oven to 350 degrees. Remove the dish from refrigerator and allow to sit while oven is heating.
Bake uncovered for 30 minutes, until lightly brown on top. Cut into squares, place in shallow bowl, and top with a good amount of the Vanilla Cream, a nice drizzle of the Rhubarb Sauce and garnish with some fresh sliced strawberries.
This freezes and rewarms in the microwave beautifully. Kids will love it for a healthier breakfast!
Heat 2 cups milk with 1 tablespoon vanilla, 1 tablespoon sugar in microwave or on stovetop until warm.
Makes about 2 ½ cups
4 cups chopped fresh rhubarb ½ cup water
½ cup granulated sugar
Cook the rhubarb, water, and sugar in a medium saucepan, covered, for 20 to 25 minutes until soft. Remove from the heat and puree with an immersion blender until smooth. Serve immediately or let cool and refrigerate until ready to use. Warm in the microwave before serving. This can be stored in the refrigerator for up to 3 days or in the freezer for 4 weeks.
So this isn’t about Maine (though I did make this dish here in Maine and it is in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop! The shine of the glaze fascinates me, and this food is 100% natural! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…
Serves 10 to 14
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.
Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.
Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.
Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)
Keeps fresh for several days and freezes well to do ahead!!!
The recipe is in my cookbook, The Art of Breakfast