“BUTTERMILK” ALMOND WAFFLES WITH WARM BERRY-AGAVE SAUCE
These golden brown wafFles are crisp and sufFused with almond flavor. Feel free to garnish with lightly toasted slivered almonds. The batter is versatile and can also be used for pancakes. Before juicing, zest the lemons. SERVES 4 (MAKES 4 LARGE WAFFLES AND 1 CUP SAUCE) INGREDIENTS FOR THE WAFFLES: 1 3/4 cups plain […]
MEXICAN FRITTATA WITH CORN AND ZUCCHINI
Mild almond milk gives this egg dish a smooth, custardy texture. Opt for a high quality salsa, or prepare your own. SERVES 6 INGREDIENTS 1 tablespoon plus 1 teaspoon olive oil, divided 1 cup finely chopped red onion (1 small) 1 cup finely chopped red bell pepper (about 1) Scant 1/3 cup thinly sliced […]
Brownies for Breakfast Ice Cream Sandwiches
This may be an extremely decadent breakfast, but there is cereal milk in the ice cream, after all. Enjoy! SERVES 4 INGREDIENTS ⅓ cup dark cocoa powder ½ cup flour 1 teaspoon salt ¼ teaspoon baking powder ½ cup unsalted butter, cubed 1 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 4 cups […]
Waffles with Walnut Whipped Cream
Makes 8 to 12 waffles This recipe is a bit of breakfast indulgence, with its fine, fluffy accompaniment of vanilla-laced crème fraîche and walnuts. I like to serve these for a Sunday brunch or for a special occasion such as the first breakfast when company comes to visit or a child’s birthday. They’re nutty and […]
Quinoa, Hazelnut, and Cornmeal Pancakes
Makes 4 to 6 servings These cakes offer a symphony of crunch, from the quinoa, the cornmeal, and the hazelnuts. They are substantial yet not heavy, lightly sweetened and very flavorful, perfect with a drizzle of honey or maple syrup. INGREDIENTS ½ cup (90 g) quinoa, rinsed well and drained ½ cup (80 g) cornmeal […]
Fruit Crisp with Almond Topping
Makes 4 to 6 servings Call this a crisp or a crumble, it ranks way high on the list of favorite desserts in France. Yes, an import from England, the crisp and the crumble (both called crumble or crumbeuhl) are on the menu at restaurants, offered in patisseries, and served in homes throughout theland. This […]
Orange and Almond Pashka
Makes about 18 servings Every Easter for twenty-five years I’ve made pashka, tweaking it, modifying it, improving it. No matter the version, it is always the favorite dish on a table laden with delicacies. This is my favorite rendition, for its creamy texture is laced with orange and vanilla, slightly crunchy with almonds. I always […]
Nutty Pancakes
Makes 4 to 6 servings There is nothing quite like an early autumn or winter morning in Louviers, when the dark of night enshrouds our chilly house. The coal stove in the kitchen emits a halo of warmth, a fire burns in the fireplace if the temperature is really low, and I often decide to […]
Almond Cake
Makes 6 to 8 servings Moist, not too sweet, just slightly exotic with the almonds and the orange flower water, this makes a perfect breakfast treat, though it is actually a traditional North African dessert. Cut it into diamond shapes and serve it accompanied by dried and fresh fruits and a steaming bowl of lightly […]
Apricot Pistachio Compote
Makes 6 to 8 servings What better way to start the day than with a bowl of fresh apricot compote studded with pistachio nuts? I like to serve this freshly made and warm or layered with yogurt in a parfait. INGREDIENTS 2 pounds (1 kg) apricots, pitted and cut into quarters 2/3 cup (140 g) […]