Saturday, December 31, 2011

Breakfast for the New Year

This Week's Menu 


 Peppermint Cocoa
Serves 4
Ingredients
4 cups water     
4 tablespoons cocoa powder   
1 ounce dark chocolate   
4 tablespoons honey   
8 sprigs fresh mint or 4 peppermint tea bags

Method   
In a saucepan, combine water, cocoa powder, mint sprigs or teabag, honey and dark chocolate.
Bring to a boil and simmer for about 5 minutes.
Strain or pour into a mug.

Note:  Adults can add 1 tablespoon of peppermint schnapps per mug.

 Gingerbread Pancakes
Serves 4
Ingredients
1 ½ cups all purpose flour
¼  cup dark brown sugar
2 teaspoons baking powder
½  teaspoon baking soda
1 tsp cinnamon
1 tsp ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup milk
2 tablespoons molasses
2 large eggs
1 tablespoon butter, melted and cooled

Method
Sift all the dry ingredients into a bowl.
In a separate bowl whisk the liquid ingredients.
Add the flour mixture to the liquid mixture and whisk until just combined; do not over mix.
Let the batter stand for 10-15 minutes to thicken.
Place 2 tablespoons of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.

Note:  Once the pancakes are done, you can take gingerbread men cookie cutters and cut them into the shape of gingerbread men.
 
  Frittatas for the New Year
Serves 4
Ingredients
1 tablespoon olive oil
1 medium tomato, chopped
1 scallion
¼ cup red bell peppers, chopped
1 medium jalapeno chili, seeded and finely chopped
4 large eggs
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons, fresh chopped cilantro
¼ cup shredded sharp cheddar

Method
Preheat the oven to 425 degrees F.
In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. 
Add the tomatoes, scallions and peppers and cook until soft, about 3 minutes.
Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water.  Add cilantro and season with salt and pepper.
Add egg mixture to pan and cook for about 3 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. 
Sprinkle the top with cheese and transfer the pan to the oven and bake until puffed and golden, about 6 minutes.
Serve warm or at room temperature.

Note:  With a frittatas, the sky is the limit you can add potatoes, mushroom, onions and all types of meat.  



Peppermint Cocoa

 Peppermint Cocoa
Serves 4
Ingredients
4 cups water     
4 tablespoons cocoa powder   
1 ounce dark chocolate   
4 tablespoons honey   
8 sprigs fresh mint or 4 peppermint tea bags

Method   
In a saucepan, combine water, cocoa powder, mint sprigs or teabag, honey and dark chocolate.
Bring to a boil and simmer for about 5 minutes.
Strain or pour into a mug.

Note:  Adults can add 1 tablespoon of peppermint schnapps per mug.

Gingerbread Pancakes

 Gingerbread Pancakes
Serves 4
Ingredients
1 ½ cups all purpose flour
¼  cup dark brown sugar
2 teaspoons baking powder
½  teaspoon baking soda
1 tsp cinnamon
1 tsp ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup milk
2 tablespoons molasses
2 large eggs
1 tablespoon butter, melted and cooled

Method
Sift all the dry ingredients into a bowl.
In a separate bowl whisk the liquid ingredients.
Add the flour mixture to the liquid mixture and whisk until just combined; do not over mix.
Let the batter stand for 10-15 minutes to thicken.
Place 2 tablespoons of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.

Note:  Once the pancakes are done, you can take gingerbread men cookie cutters and cut them into the shape of gingerbread men.

Frittatas for the New Year

 
Frittatas for the New Year
Serves 4
Ingredients
1 tablespoon olive oil
1 medium tomato, chopped
1 scallion
¼ cup red bell peppers, chopped
1 medium jalapeno chili, seeded and finely chopped
4 large eggs
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons, fresh chopped cilantro
¼ cup shredded sharp cheddar

Method
Preheat the oven to 425 degrees F.
In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. 
Add the tomatoes, scallions and peppers and cook until soft, about 3 minutes.
Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water.  Add cilantro and season with salt and pepper.
Add egg mixture to pan and cook for about 3 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. 
Sprinkle the top with cheese and transfer the pan to the oven and bake until puffed and golden, about 6 minutes.
Serve warm or at room temperature.

Note:  With a frittatas, the sky is the limit you can add potatoes, mushroom, onions and all types of meat.