Breakfast

Ingredients
Donuts:
1 cup Flour
6 ½ Tbsp. Sugar
1 tsp. Baking Powder
½ tsp. Cardamom
½ tsp. Salt
¾ cup Chai Liquid Concentrate (Tazo Chai, Classic Latte)
1 Egg
1 tsp. Vanilla Extract
½ Tbsp. Shortening
Glaze:
3 Tbsp. Chai Liquid Concentrate (Tazo Chai, Classic Latte)
1 cup Powdered Sugar

❃❃Makes 6❃❃

Preparation
Preheat oven to 325 and spray a donut pan with non-stick cooking spray.  Put shortening in microwave to liquify.

Donuts
In a bowl mix together flour, sugar, baking powder, cardamom and salt.  In a measuring cup mix together chai, vanilla, liquified shortening and a beaten egg.  Mix into dry ingredients, evenly disperse into the donut pan and bake for 8 – 10 minutes.  Remove from oven and allow to cool.

Glaze
In a bowl whisk together chai and powdered sugar.  Spoon glaze over each donut and spread the glaze around the donut to coat.

Ingredients
1 cup Sliced Red Potatoes
6 Eggs
½ cup Crème Fraiche
½ cup Chives
¾ tsp. Salt
½ tsp. Pepper
½ cup Gruyere
2 oz. Smoked Trout

❃❃Serves 6❃❃

Preparation
Preheat oven to 400 and spray a pie plate with non-stick cooking spray.  Slice potatoes and chives.  Check trout for bones, break apart and shred cheese.

Frittata
Lay potatoes in a single layer on the bottom of the pie plate.  In a bowl whisk together eggs, crème fraiche, chives, salt and pepper.  Stir in trout and half of the cheese.  Pour over potatoes and top with the other half of the cheese.  Bake for 30 – 40 minutes or until set but slightly loose in the middle.  Remove from oven and cool for about 5 minutes.

Ingredients
1 lb. Strawberries
2 cups Flour
¼ cup Sugar
1 Tbsp. Baking Powder
1 tsp. Salt
Zest 1 Orange
12 Tbsp. Butter
3 Eggs
½ cup Heavy Cream
2 tsp. Poppy Seeds
2 Tbsp. Decorator Sugar

❃❃Makes 8 – 2-inch Round Scones❃❃

Preparation
Preheat oven to 200, cover two sheet pans with parchment paper and spray well with non-stick cooking spray.  Small chop strawberries and zest orange.

Strawberries
Lay chopped strawberries out in an even layer on one of the sheet pans and bake for 40 minutes.  Increase the heat to 350 and cook for another 30 minutes.  The strawberries should be partially dried but ensure they do not burn.

Once strawberries are removed increase heat to 400.

Scones
In a bowl combine flour, ¼ cup sugar, baking powder, salt and orange zest.  Cut in cold butter with a pastry cutter until the mixture is the size of peas.  Stir in 2 beaten eggs and heavy cream.  Once combined stir in poppy seeds and dried strawberries.

Turn dough out on a floured surface and either pat dough or roll dough out to 1 – 2 inches thick.  With a 2-inch circle cutter cut out 8 scones and place on the other sheet pan.  Whisk other egg and brush the top of each scone.  Evenly sprinkle decorator sugar onto the scones and bake 20 minutes.

Ingredients
Muffins:
½ cup Coconut Oil
1 cup Brown Sugar
2 Eggs
¼ tsp. Vanilla Paste
2 cups Flour
1 tsp. Baking Powder
½ tsp. Cinnamon
½ tsp. Salt
½ tsp. Baking Soda
1 cup Sour Cream, Plain Greek Yogurt or Vanilla Greek Yogurt
1 cup Cranberries, chopped
1 Pear
Topping:
½ cup chopped Pecans
1 cup Oats
¼ cup Honey
Pinch Salt

❃❃Makes 18 Muffins❃❃

Preparation
Preheat oven to 350 and spray 2 muffin tins with non-stick cooking spray or put in muffin liners and line a cookie sheet with parchment and spray with non-stick cooking spray.   Chop cranberries, peel and chop pear and chop pecans.

Topping
In a bow mix together oats, pecans, salt and honey. 

Muffins
In the bowl of a mixer cream together coconut oil and sugar.  Add eggs one at a time fully incorporating each.  Add vanilla and sour cream.  In a separate bowl whisk or sift together flour, baking powder, baking soda, salt and cinnamon.  Add flour mixture and mix until just combined.  Remove bowl from mixer and manually fold in chopped cranberries and pear. 
With an ice cream scoop evenly scoop the batter into the muffin tin and evenly top each muffin with the oat, pecan, honey mixture.  Bake for 30 – 35 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Ingredients
Risotto:
2 ½ cups Chicken Stock
1 Tbsp. Old Bay Seasoning
¾ cups Risotto
½ cup White Wine
2 Tbsp. Butter
1 cup chopped Leeks
1 ½ cups Corn Kernels
7 oz. Smoked Sausage
½ lb. Shrimp
1 Tbsp. chopped Garlic
1/3 cup Parmesan Cheese
½ Lemon juiced
¼ cup Flour
Salt
Pepper
2 cups Vegetable Oil
Dredge:
¾ cups Flour
2 Eggs
½ cup Cornmeal
1 ½ cups Panko
Eggs:
 4 – 6 Eggs
2 Tbsp. White Vinegar
Cajun Hollandaise Sauce:
6 Tbsp. Butter
1/2 tsp. Cajun Seasoning
1/4 tsp. Old Bay
1 Tbsp. Lemon Juice
3 Egg Yolks
2 dashes Tabasco
1 tsp. Siracha
1/2 Tbsp. Tarragon Leaves
Salt
Pepper

❃❃Make 4 – 6 Cakes❃❃

Preparation
Cut sausage into bite size pieces, chop garlic, cut shrimp into bite size pieces, clean and chop leeks and chop parsley.
Preheat oven to 200.
Cover a cookie sheet with foil or parchment.
Crack eggs into 4 – 6 separate ramekins or small bowls.
Add water to a saucepan that is at least 3-4” high. 
Place chicken stock and Old Bay in a small saucepan and heat on low.
Place flour for dredge into a bowl or on a plate, beat eggs in a bowl and mix cornmeal and panko in a bowl or on a plate.

Risotto Cakes
In a heavy bottomed pot add the butter, leeks, pinch of salt and pinch of pepper.  Cook until leeks begin to soften and add risotto.  Cook until risotto begins to slightly brown.  Add garlic and cook for a minute until no longer raw and add white wine.  Cook until wine has reduced completely and over medium heat start to add chicken stock two ladles at a time.  Allow all the stock to absorb into the risotto and add two more ladles of stock.  Continue this process until all stock has been used and is absorbed into the risotto.  The risotto should be completely cooked, and this process should take around 20 minutes.
Add sausage, corn and shrimp and cook until heated through.  Once everything is warm and the risotto is soft remove from heat and stir in parmesan.   Finally stir in a squeeze of lemon, taste for seasoning and add salt and/or pepper.  Cool risotto until it can be handled and stir in ¼ cup flour.  Form mixture into 4 – 6 risotto cakes.

Begin to heat vegetable oil in a cast iron pan until it reaches 350.

Place each cake in the flour lightly covering, place in the egg mixture ensuring all parts of the cake are covered and finally thoroughly coat each cake in the panko, cornmeal mixture.  If you have time to refrigerate do so for about an hour to set cakes.

Once oil has come to 350 place the risotto cakes in the oil and cook on each side until browned and slightly crunchy.  As cakes finish remove them and place them on the cookie sheet.  Once all cakes are cooked place cookie sheet in oven to keep them warm.

Hollandaise Sauce
In a blender add egg yolks, lemon juice, tabasco, siracha, tarragon leaves, old bay, Cajun seasoning, pinch of salt and a pinch of pepper.  Blend until everything is combined and it starts to thicken.  Melt the butter in a microwave safe measuring cup, remove small cover on the top of the blender lid and while blending slowly stream in the butter.  The sauce will start to become very thick but still pourable.  Set aside until ready for assembly.
If sauce thickens too much add a teaspoon of hot water and blend or stir until it loosens.

Eggs
In a pan that is large enough to hold 4 – 6 eggs and is about 3 inches deep, add enough water to fill it ¾ full.  Bring water to a simmer and add white vinegar.  Slowly add each egg, one at a time, and let the whites slightly solidify and fold over the yolk before adding the next egg.  Cook each egg for approximately 2-3 minutes or until the whites are solid and the yolk is still wobbling but not raw.  Remove each egg to a paper towel lined plate with a slotted spoon slightly tapping to drain any excess water.

Assembly
As eggs are cooking remove cakes from oven.  Place 1 – 2 cakes on each plate, top with poached egg as you remove them from the water.  Once all are assembled pour hollandaise over each or serve on the side.

Note:  See Mains for Low Country Boil Risotto.  Use the leftovers to make cakes for the benedicts by adding ¼ cup flour to cooled mixture.  If there are no leftovers from the Low Country Boil Risotto the recipe can be made, and cakes formed the night before and in the morning dredge and fry in the oil.

Ingredients
Banana Bread:
¾ cup Sugar
¾ cup Brown Sugar
2 Eggs
3 ripe Bananas
½ cup Water
½ cup Coconut Oil
2 cups Flour
½ tsp. Baking Soda
1 tsp. Cardamom
½ tsp. Salt
½ tsp. Baking Powder
½ tsp. Nutmeg
3 Tbsp. Peanut Butter (1/2 Tbsp. per)
French Toast:
2 Tbsp. Sugar
4 Eggs
¼ cup Milk
½ tsp. Vanilla Extract
1 tsp. Cardamom
4 Tbsp. Butter
Optional:
Maple Syrup
Powdered Sugar

❃❃Custard makes 6 French Toast Sandwiches ❃❃

Preparation
Preheat oven to 325, spray a loaf pan generously with non-stick cooking spray, line loaf pan with parchment paper long enough to go up the sides and across bottom the long way and spray parchment with non-stick cooking spray.
Mash bananas and melt coconut oil.

Banana Bread
In a large bowl whisk the sugar, brown sugar, eggs, mashed bananas, melted coconut oil, water, flour, baking soda, baking powder, cardamom, salt and nutmeg together.
Transfer to loaf pan and bake for 1 ½ hours or until a toothpick comes out clean from the middle of the bread.  Remove from oven, let cool and refrigerate for at least two hours.

French Toast Custard
Once banana bread is refrigerated whisk the sugar, eggs, milk, vanilla and cardamom together in a bowl.

Assembly
Once banana bread is refrigerated cut into 12 slices that are about ¼ inch thick.  Spread one half of the slices with ½ Tbsp. peanut butter each and top with another piece of banana bread.

Cooking French Toast
Pre-heat the griddle or non-stick pan over medium to medium high heat.  Melt butter on the griddle or in the pan.  Dip each sandwich into the custard on both sides and lay in the pan.  Cook on each side for a couple of minutes or until the custard is slightly browned.
Cut each sandwich diagonally, sprinkle with powdered sugar and serve with syrup.