Waking up to edible art
photography by Tina Sargeant
prop styling by Lisa Malott
hair & makeup by Yolanda Floyd of Salon Salvatore
special thank you to the Williams family
The culinary equivalent to a walk on the beach, breakfast in bed is no new concept. It’s a common thought in a common place. I don’t mean to minimize its significance, as there’s beauty in the simple, especially when the company is good. What I mean to say is this: Why not turn the ordinary into something profound by adding a little art to the mix? Art demands a bit more love and soul and thoughtfulness. If it’s the thought that counts, then it’s the thoughtfulness that scores big. Cliché or not, our existence on this earth goes by like a fast car, so why not spend our time chasing after the good stuff? I don’t know about you, but I’ve only got space on my life’s plate for the good stuff.
And, breakfast is GOOD! What’s the first thing that comes to mind when you hear the word breakfast? Eggs? Pancakes? Cap’n Crunch? Yeah, I think about all of those things too, especially Cap’n Crunch, but what if I told you that savory bread pudding and a bruleed parfait are just as simple to whip up? Both are simple, but so much more soulful. You’ll see what I mean by soulful when you try these recipes for yourself at home; they are edible art. Food for the soul. You’ll be catapulted into breakfast oblivion. And for all my single friends out there, this is totally something you can do for yourself. Have you ever eaten breakfast in bed alone? I have, and it’s glorious. Nothing against my Michael, but it’s important to treat yourself well, turn off your phone, and slow down for a bit, especially in the morning. You’ll be glad you did. Single or spoken for, what better way to start a day than with an artful breakfast in bed?
1 cup of your favorite yogurt (I love Greek)
2 tsp of sugar, raw is best
mixed berries or fresh berry compote
granola (recipe follows)
Divide your granola and/or fruit among four 8-ounce ramekins. Fill the ramekins to the top with the yogurt. Cover and put in the freezer for 5 minutes.
Sprinkle 2 teaspoons sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly moving the flame back and forth. Let the sugar harden,
about 2 minutes, before serving.
3 cups rolled oats
3/4 cup walnuts
1/2 cup pecans
1/2 cup sliced almonds
3 Tbsp raw sugar
1/2 tsp sea salt (I love slightly salty granola; do not leave this out!)
1/2 Tbsp cinnamon
1 Tbsp flax seed
1/4 cup coconut oil
1/3 cup + 1 Tbsp maple syrup, agave, or honey if not vegan
1 tsp vanilla extract
1 medium ripe banana, mashed (~1/2 cup)
Preheat oven to 350 degrees.
Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit
at the halfway point to break up the clumps. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal — it should keep for a couple weeks.
BACON, AND GRUYÈRE
1-1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
6 cups cubed (1-inch) country-style bread
5-1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl. Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute.
Stir bacon, bread, and cheese into custard. Transfer to baking dish, and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.
Using the Toddy Cold Brew System (toddycafe.com):
Start by coarsely grinding 12 ounces of freshly roasted Patriot coffee. Darker roasts (Peru La Florida) will produce a chocolatey flavor profile with a heavy body, while lighter roasts (Colombia Timana Tobo) will be light, crisp, and refreshing.
Insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.
Next, add 1 cup of water into the bottom of the Toddy brewing container and 6 ounces of coarsely ground coffee. Be sure to use filtered water for your brew as the flavor of the water will dramatically impact the flavor of your coffee. Slowly pour 3 more cups of water over the grounds, in a circular motion. Then, add the remaining 6 ounces of ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of water. Avoid stirring the bed of grounds as this can result in a clogged filter. Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.
Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor.
Remove the stopper and let your coffee concentrate flow into the glass decanter. Coffee will be fresh for up to 2 weeks in your refrigerator.
Brewed coffee will be concentrated. Begin by diluting with equal parts water. You can adjust the strength of your brew by adding more or less water. Enjoy!