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Chocolate Turnovers baked & ready to serve
Father’s Day Brunch Menu
Chocolate Turnovers baked & ready to serve
- Mango Shake
- Chocolate Turnover
- Gingerbread
- Baked Banana Boat
- Breakfast Pizza
Chocolate Turnovers Recipe
(We almost hate to share this secret recipe with you because it’s so simple yet tastes so decadent and delightful … it’s pretty much a guaranteed hit for any menu!)
What you need:
- 10″ square of thawed Puff Pastry rolled out to 12″
- 2 ¼ oz. Semisweet Chocolate cut into 9 chunks
- 1 egg yolk – slightly whisked
What you do:
- Heat oven to 400oF.
- Cut pastry into 9 – 3 ½” squares.
- Place squares flat on parchment paper on cookie sheet.
- Put a chunk of chocolate on each square.
Add chocolate and brush edges
- Brush 2 sides of pastry with egg.
- Fold over pastry to form triangle over chocolate.
Fold, press pastry sides together, brush with egg mix
- Use your fingers to gently press edges together.
- Place baking sheet in the freezer until thoroughly chilled.
- Brush top with remaining egg then bake.
- Bake for 15 minutes or until golden brown.
This is a breakfast winner! It’s healthy, hearty and tastes fantastic! The toasted seeds really give it a yummy crunch!
Easter Brunch Menu Item: Seedy Breakfast Crunch
This recipe was inspired by ‘Breakfast Crunch’ in Do Breakfast by Jane Donovan
What you need:
What You Need for the Seedy Breakfast Crunch
- ¼ cup Pumpkin Seeds
- ¼ cup Sunflower Seeds
- ¼ cup Sesame Seeds
- 2 Oranges + zest
- 2 Tblsp. Brown Surgar
- ½ cup dried Figs, chopped
- 2 large Bananas
- 2 ½ cups French Vanilla Yogurt
What you do:
- In a dry skillet on medium heat, roast Pumpkin Seeds and Sunflower Seeds for three minutes stirring constantly.
- Add Sesame Seeds and cook for another couple of minutes stirring until they are all evenly browned. Cool.
- Stir chopped figs, brown sugar and the zest of one orange in a skillet and cook for two minutes. Cool. (Zest of second orange is for garnish.)
- Remove white pith from the oranges and cut into bite size pieces.
- Slice bananas and gently toss with oranges, add yogurt and gently combine.
- Divide into four dishes, top with the fig mixture then the seed mixture, and then decorate with the rind.
Seedy Breakfast Crunch before the Orange Rind Decoration
- Serve immediately.
Serves four.
Free Brunch Planner AND Brunch and Breakfast Recipes Weekly
Do you ever have company staying with you – and you know you aren’t going to get much sleep? And you know that you’re going to want to have a great breakfast in the morning, but you won’t want to get up early or have to think too hard to put it together? I have found a recipe that delights guests and requires no thinking or effort the morning of. I’m calling it Berry Creamy French Toast. It was inspired by a Victoria, BC cookbook called “Fabulous Fairholme Breakfasts & Brunches” by Sylvia Main.
My husband Dave and I have been spending most of our time on Salt Spring Island filling up one of Mom and Dad’s B&B rooms – and we had a couple of friends over for the weekend! We wanted to treat them to a B&B special breakfast but the morning was going to be a bit hectic and likely, sleep deprived. So, Friday night, while I was waiting for them to arrive, I threw this together. It took me about 15 minutes … and I think that it was a big hit! We’ve got the empty dishes to prove it.
Berry Creamy French Toast served with Fruit Compote and Turkey Sausage
**Please note – this recipe needs to be prepared the night before**
What You Need:
- Half a loaf of Italian Bread cut into cubes
- 1 1/2 cups of mixed frozen raspberries, blackberries and blueberries (run them under warm water to remove any ice from them and then drain them so they are as dry as possible)
- 1 8 oz package of cream cheese cut into cubes
- 6 eggs
- 3/4 cup of milk
- 2 Tablespoons of maple syrup
- Berry Compote (see recipe below)
What You Do:
- Grease 6 inch ramekins (or large muffin tins).
- Line the bottom of each with cubes of bread.
Line the bottom with bread cubes
- Spread a layer of fruit on top of the bread.
- Cover the fruit with cubes of cream cheese.
Add layers of cream cheese and fruit
- Cover the cream cheese with another layer of bread.
- In a medium bowl, whisk together eggs, milk, and syrup.
- Pour the mixture over the bread in each dish.
Pouring the egg mixture over the layers in the dish
- Place in fridge overnight and uncovered.
- IN THE MORNING: Bake at 350oF for 50 – 60 minutes, or until they become puffy and golden.
- Remove from the oven, and serve with berry compote on the side. We also served it with a turkey sausage.
BERRY COMPOTE:
In a large saucepan bring 2 cups of frozen berries, 2 tablespoons of cornstarch, 1 teaspoon of lime juice and 2 tablespoons of maple syrup to a boil. Turn the heat down and then stir every 30 seconds or so until the sauce starts to thicken.
Breakfast was a success - the proof is in the empty dishes!
Free Brunch Planner & Weekly Recipe by Email
We’re featuring a simple yet delicious Valentine’s Day Breakfast or Brunch Menu at Breakfast & Beyond. And, as with any breakfast put on by Anne’s Oceanfron Hideaway it’s a several course breakfast. The wonderful thing about that is that you don’t always have to make a 4 or 5 course breakfast! Each dish in itself is a great breakfast or brunch item. This particular one is perfect for everyday enjoyment. And, it takes you less than 10 minutes to prepare:
Special on Valentine's Day but Great Any Day it's the Pear Melba with Raspberry SaucePreparation Time: 10 minutesCooking Time: NoneServings: 4
What you need:
- 2 Cups Granola (Harvest Crunch Granola is a good one)
- 2 Cups French vanilla yogurt
- 4 canned pear halves
- 4 Tablespoons Raspberry syrup (you can make your own or use some store bought)
- 4 Tablespoons Almond Slices
What you do:
- In 4 serving dishes, sprinkle 1/4 cup of granola per dish. Top with 1/4 cup of yogurt.
- Repeat, sprinkling 1/4 cup of granola on top of the yogurt and then 1/4 cup of yogurt on top of the granola, yogurt, granola layers.
- Place one pear half (indent down, round side up) in each dish.
- Drizzle 1 Tablespoon raspberry syrup over the mixture and sprinkle with almonds.
More Valentine's Day Breakfast Menu Items: Heart Shaped Chocolate Chip Scones & Heart Shaped Cinnamon Toast Cut Outs
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One of my childhood memories was my Grandmother making toast strips to eat with my egg in the morning. On special days she would sprinkle a mix of cinnamon and sugar on top, pop them in the oven on broil for a few seconds until they started to bubble. The kitchen would smell of cinnamon as I waited in anticipation for the moment I could savor the flavor as well as the smell! Inspired by those memories, this year’s Valentine’s Day Breakfast Menu includes some tasty and comforting heart shaped Cinnamon Toast!
Crunchy and sweet!
We use 2 Tablespoons of Sugar to 1 teaspoon of Cinnamon, but you can alter it to suit your taste buds.
Cookie cutter
Broil until the sugar bubbles
Put in fry pan add an egg, cover and cook.
Need an idea of how to use up the left over bread? Put it in a frying pan add an egg and cook until egg starts to solidify, cover for a minute to set the egg. If you like your eggs over easy flip them, then just leave on the other side for about 30 seconds.
Serve with a sprig of green and berries or grape size tomatoes. Loved by kids and kitchen staff (me)!
My Dad goes crazy for mashed potatoes. Actually, potatoes in general. And this recipe was a creation of his that he served to some of their Bed and Breakfast guests. He prefers to just fry up his potatoes and eat them golden brown with ketchup, but I really like this simple little bake in the oven recipe for using left over mashed potatoes!
Use Left Over Mashed Potatoes in these Potato Boats
POTATO BOATS:
Preparation Time: 40 minutes
Cooking Time: 25 minutes
Serves 8
What you need:
- 8 cups of mashed potatoes(you will need 8 to 10 potatoes depending on the size; these can be cooked and mashed the day before)
- 1 Cup of cooked chopped bacon
- ½ Cup chopped green onions
- ½ Cup shredded extra old cheddar cheese
- ½ Cup shredded extra old cheddar cheese for sprinkling on top
- 8 eggs
- Salt and Pepper to taste
What you do:
- Preheat oven to 350°F.
Potato mix
- If potatoes are cold, heat in microwave until they are heated right through the center.
- In a large bowl mix together potatoes, bacon, onions and ½ cup cheddar cheese and salt and pepper.
- Press 1 cup of mix in each boat (a 5 inch oven proof oval dish).
- Press a well in the center to hold egg.
- Crack egg and pour into center.
- Sprinkle each boat with a liberal amount of cheddar cheese & green onion.
- Bake 20-25 minutes until egg is cooked.
- Sprinkle remainder of cheese and top with 2 chive sprigs.
The 'well'
Almost ready for the oven
Blueberry Breakfast Cake
Yesterday we went shopping for breakfast supplies. Blueberries were on sale! Definitely going to bake a Blueberry Breakfast Cake tomorrow – always a favorite with our guests. Serving dessert first is always a hit!
Want to make a super easy Blueberry Breakfast Cake?
To a white cake batter (make it from scratch using your favourite recipe or get some help from a cake mix) add the zest and juice of two lemons (replace some of the water in the recipe with the lemon juice). And, reduce the water called for in the mix by 1/4 cup.
Gently stir in two cups of blueberries. Bake in a 9 x 13 pan for about five minutes longer than the recipe states. Cool, then freeze the cake.
Cut into serving sizes while frozen as it makes it easier to cut, and the blueberries won’t pop and run. Put into serving dishes, add a tablespoon of lemon yogurt on one side, a drizzle of blueberry syrup, a sprinkle of granola and top with about a dozen blueberries. Add a sprig of mint and serve.
We like to give our guests an entirely different menu each day so when they are here for three days we need to have three different menus. We have to work around a few diet restrictions – no pineapple, no banana and no fish with this weekend’s guests, which means a substitution of apple sauce for Rick’s muffins, no pineapple in the fruit salad and no Salmon Scrambled Wrap. No problem!
- Apple Juice,
- Currant Scones,
- Apple/Walnut mini Muffins,
- Blueberry Breakfast Cake, and
- San Remo Fritatta with Italian Herb Toast.
Tomorrow something entirely different, but we haven’t decided yet.
San Remo Frittata
The night before we set up the coffee and the table and do as much prep for breakfast as we can. This helps us avoid some of the possible morning swearing when we realize we’ve forgotten something!
Even evening before preparation doesn’t help us when I trip and spill orange juice over the entire table, drenching all of the cereals, butter and sugar bowls in one swift motion! Or when I spill the entire fruit bowl down the from of my shirt just minutes before guests are coming to the table, or when Rick forgets the baking powder in the muffins so they don’t rise.
It pays to have a head start some mornings and you never know when that morning is going to be!
By the time I am dragged out of bed, Rick has been up for two hours, gone for a walk with our dog Chewy and had a shower. My feet hit the floor about 7:15 am, I hop in the shower, grab a coffee and start setting up the coffee/tea trays for the 8 o’clock delivery to our guests rooms. Oh yes I do get dressed – don’t want our guests having a shock so early in the morning!
While I make the fruit tray and the cereal dishes Rick is busy with the breads and buns and the main hot dish for the morning. Then it’s “Showtime” at 9am when our guests seat themselves around the table.
Once breakfast is over I usually run through the highlights of the day on Salt Spring and also answer any questions, give directions and hints about where to go and what to do based on their interests. Some are off quickly while others lounge around to visit and have another cup of coffee before heading out.
By this time it’s only 10am and there is a lot more to do in the day, but I’m exhausted just thinking about it and I have to get ready for tomorrow’s breakfast!
I know it sounds a bit repetitive, but:
- Every personality coming through our door is different, so it’s never the same morning with different people to share it with,
- There is always a surprise in store thanks to my clumsiness and the occasional “old age” moment,
- We get to stay home – no commute,
- We are our own boss, and we meet interesting people from every walk of life, doing a variety of different jobs, coming from all over the world.
- We are open year round but many days in the winter we have time to read and catch up on the many things we let slide during the busy months.
It may not be a life for everyone but we enjoy doing what we do, so the rewards are many. Come on over and see for yourself! You never know who will stop by!
This week’s e-mail recipe is a great addition to an everyday breakfast menu, or a lovely way to start off a Sunday Brunch. Just be sure to get things ready in advance – this one needs at least an hour of refrigeration before you serve it.
(If you aren’t on Anne’s weekly email recipe list you can sign up at her cookbook website: www.breakfastwiththebroads.com)
What you’ll need (makes about 4 servings):
* 1 cup apple juice
* 2 cups rolled oats
* 1 apple, grated
* 1/2 cup french vanilla yogurt
* 1 tablespoon fresh squeezed lemon juice
* 1 banana sliced
* 8 strawberries sliced
* 1/4 cup dried cranberries
* 1/4 cup slivered almonds
* 2 Tablespoons honey
What you do:
1. In a bowl, pour apple juice over the rolled oats. Cover and refrigerate overnight (or at least 1 hour).
2. Stir in grated apple, french vanilla yogurt and lemon juice and spoon into individual bowls.
3. Top with banana, strawberries, cranberries, almonds and drizzle with honey.
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