2 Large Grapefruits
3 Navel Oranges
1 Tbl. Brown Sugar
1 Tbl. Butter
¼ Cup Shredded Coconut
1. Heatthe Broiler
2. Witha sharp knife peel the oranges and grapefruit. Remove as much of the bitter membrane as possible. Cut the fruit crosswise into ½ inch thickslices.
3. Ina shallow baking dish alternately arrange the grapefruit and orangeslices. Sprinkle with brown sugar anddot with the butter. Broil the fruituntil it is hot and lightly browned, about 5 minutes.
4. Sprinklewith the coconut and broil just until the coconut is toasted. Serve Immediately.
Potatoes, pre cooked and diced
Onion, Green Pepper, Mushrooms, Broccoli, Garlic, ……
Seasoning to taste
Breakfast Sausage Links, Bacon, …..
8 Eggs Scrambled with 2 Tablespoons of Milk
Olive Oil, Butter
8 oz. Mozzarella sliced
1. Preheat oven to 425°F.
2. Fry the sausage, bacon, … until fully cooked. Slice the sausage; break up the bacon into pieces.
3. Heat a Heavy Cast Iron Skillet; Pour in a thin coating ofOlive Oil, add some butter and heat. Add the potatoes, onion, peppers, etc and season to taste.
4. Cook until potatoes start to brown. Add oil and butter as necessary.
5. Add the eggs. When theeggs just start to set add the cooked sausage. Continue cooking. After a fewminutes and the eggs are setting well top with pepperoni and then themozzarella.
6. Remove from the heat and place the whole skillet in thepreheated oven. Cook until the cheeseis melted and the eggs are completely set. Bring the whole skillet to the table and have your guests serve themselves.
Basic Crêpe Recipe
Fruit Compote (use canned pie fruit, blueberry, raspberry,cherry, etc. Heat the fruitcompletely. If it is to thin add somecornstarch)
¾ cup All Purpose Flour
Pinch of salt
1 ¼ Cups Milk
1 Whole Egg
1 Egg Yolk
1 Tbl. Melted Butter
1. Sift the flour into a mixing bowl. Add the salt, whole egg , egg yolk, and half the milk. Stir with wire whip until smooth. Pour thebatter into a blender; add the remaining milk and the melted butter. Blend for 10 seconds.
2. The batter may be prepared ahead of time. It will keep in the refrigerator for severalhours. If kept over night it may needto be thinned with 2 more tablespoons of milk.
Prepare the Crêpes.
1. Put about 1 tablespoon of oil in the pan and heat until it ishot. Tip out the oil. A little will remain. Return the pan to a moderately highheat. Put a spoonful of the batter inthe pan and roll it around quickly until the base is completely covered. Tip out any excess batter, the Crêpes shouldbe as thin as possible. As soon as thebatter appears dull and the edges have begun to brown flip it using aspatula. The second side will cook morequickly. Remove the Crêpe from the panand discard it! The first Crêpe justabsorbs the oil from the pan and doesn’t taste good.
2. Continue making the Crêpes in this manner, thinning the batteras necessary with milk. It should havethe consistency of Heavy Cream.
3. Crêpes can be stored in the refrigerator, wrapped in plasticfor up to 2 days. They can also befrozen.
1. Place a spoonful of Cottage Cheese on each Crêpe androll. Place seam down in a glass-bakingdish. Dot with butter.
2. The blintzes can be prepared to this point and refrigerated orfrozen.
3. Heat the blintzes in a 400°F oven for about 10-15 minutes, oruntil heated through. Serve immediatelywith the Fruit Compote.
Croissants, A Sweet Bread such asBabka sliced thick, ….
Flavored Yogurt (Swiss style)
Eggs scrambled with milk
Nutmeg, Cinnamon, Powdered Sugar
Butter for frying
Pure New York State Maple Syrup
1. Addnutmeg, cinnamon, powdered sugar to the eggs and milk and scramble.
2. Splitthe Croissants or slice the bread.
3. Spreada thin layer of Yogurt topped by sliced Fresh Fruit
4. Dipthe bread (Croissants) in the Egg Mixture.
5. Fryon both sides until golden.
6. Holdin a warm oven or serve immediately with warmed Maple Syrup. Just before serving sprinkle with powderedsugar.