Breakfast
Cranberry-Orange Scones
by NICHOLAS AMMATURO on June 12th, 2010
When I hear “scone,” I think of the Queen of England or a tea party. As much as I love having imaginary tea party’s during my day, these scones are meant for the Queen. I was recently given a cookbook from my brother and cousin Anna, “A Taste of Wyoming.” It is surprisingly amazing. Who would of thought that Wyoming would be known for its food? I must say that of every cookbook that I have ever seen, this is the only one that I have wanted to cook and try everything in it. Each page has something new and exciting and these scones are only the beginning. This recipe was graciously provided by the "Wildflower Inn” at Jackson Hole. I did some research and this Inn is famous in the area for their breakfast. They have an open floor plan so you can see the chef’s cooking and they are happy to share their tips and tricks with you.
Ingredients
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup firm butter, cut into small pieces
- 3/4 cup chopped fresh or dried cranberries
- 1 tsp orange zest
- 1 cup buttermilk
- cinnamon to taste
- sugar to taste
Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into the mixture with a fork until the dough resembles course crumbs
Mix in the cranberries and orange zest. Add the buttermilk and stir until a dough ball can be formed.
Divide the dough into 2 equal balls; roll out each dough ball on a floured surface to a 3/4” thickness. Cut each flattened dough circle into 6 equal wedges or use cookie cutters to shape them.
Place the cut dough on a baking sheet lined with parchment paper, sprinkle with cinnamon and sugar.
Bake for 12 minutes or until golden brown.
frosted flake crusted french toast
by NICHOLAS AMMATURO on May 23rd, 2010
They’re GRRRRRREAT! Tony the Tiger is missing out on how good these are, but you don’t have to. I first saw someone make this with Corn Flakes, but I wanted something a little sweeter, so I decided to try it with Frosted Flakes. They really are a treat, I wouldn’t suggest eating them everyday. since you would probably weight more than a tiger, but its nice to treat yourself sometimes.
Ingredients
- 2 cups crushed Frosted Flakes
- 6 pieces of bread (the thicker the better)
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 2 TBLS melted butter
Preheat oven to 450 degrees F
Place the frosted flakes into a zip lock bag and crush them with the back of heavy pan or a rolling pin. Place the crumbs into a shallow dish/plate.
Next, mix the eggs, salt, vanilla and milk in a bowl.
Dip the bread into the mixture and then into the crushed frosted flakes, flip to coat both sides.
Place onto a greased & foiled baking sheet. Drizzle with melted butter and bake for 10 minutes. Sprinkle with confectioner’s sugar.
Huevos rancheros
by NICHOLAS AMMATURO on May 14th, 2010
Do you speak Spanish? Well I don’t, but this translates to “eggs ranch-style” or “eggs country-style.” You’ve got to love Mexican food. Here is breakfast with eggs, beans, tortillas and cheese. It doesn’t even have to be limited to breakfast, it can be eaten anytime. I woke up this morning and decided that I needed to eat this. I’ve ordered it out at restaurants several times and it’s really hit or miss. It’s either really good, or should never be served to humans. I decided to step it up and make it myself.
Ingredients
- 1 TBLS vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 TBLS minced jalapeno
- 1 tsp minced garlic
- 1 cup chopped tomatoes and their juice
- 1 cup chicken broth
- 3 TBLS chopped cilantro
- 2 tsp vegetable oil
- 4 large corn tortillas
- 1/2 cup warm refried beans
- 2 TBLS unsalted butter
- 8 large eggs
- 1 1/2 cups shredded pepper Jack
RANCHERO SAUCE:
in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.
Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.
Add the tomatoes and their juices and cook, stirring, for 2 minutes.
Add the broth and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Enjoy.
Recipe courtesy of Emeril Lagasse