recipes from Breakfast at Tiffany's

YOGURT PARFAITS

*Layer bottom to top in the following order:

DANISH BERRY COMPOTE:

Raspberry Danish Dessert Fruit topping---follow the recipe on the box for the Fruit Sauce. Add 2 cups chopped fresh strawberries, 2 cups fresh blackberries, 1 cup frozen blueberries.

YOGURT: Stonyfield Vanilla Yogurt or other yogurt of choice

HOMEMADE GRANOLA

(from Healthy Goodness http://www.halehealthyrecipes.blogspot.com/)

Preheat oven to 350. On a large 11x 17 cookie sheet mix the following:
4 cups whole oats
2 cups unsweetened coconut (can use sweetened too, just not as healthy and only use 1 cup)
1 1/2 cups nuts (slivered almonds, chopped pecans, etc)
1/4 cup wheat germ
2 tsp cinnamon (or more depending on preference)
1/2 cup light olive oil (can also use grapeseed oil)
1/2 cup honey, warmed
-Mix all ingredients together well. Spread out evenly on cookie sheet and bake 10 minutes. Remove pan from oven and re-stir and re-spread. Bake another 10 minutes. Re-stir and re-spread and bakeanother 5-10 minutes (for a total of 25-30min). Immediately transfer to storing container because if you let it cool too long, it is hard to get off the cookie sheet!


POTATO POTAGE (aka Potato Leek Soup)

adapted from Mastering the Art of French Cooking by Julia Child

3 to 4 cups peeled baking potatoes, diced

3 cups thinly sliced leeks including the tender green; or yellow onions

2 quarts of water

2 Tablespoons Chicken bouillon granules such as Wyler's

1 Tablespoon salt

*Simmer the above, partially covered, for 40 minutes or until the vegetables are tender. Using an immersion blender (if using a regular blender or food processor blend in batches) blend the soup until smooth. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Just before serving add:

1/2 cup Heavy Whipping Cream

garnish with minced chives

OATMEAL SCONE

from The New Best Recipe by Cooks Illustrated

Makes 8

1 1/2 cups old-fashioned rolled oats or quick-cooking oats

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups lower-protein unbleached all-purpose flour, such as Gold Medal or Pillsbury

1/3 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4 inch cubes

• Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats are cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
• Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
• Place the flour, sugar, baking powder, and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.
• Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with the reserved milk-egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes. Cool the scones, on the baking sheet, set on a wire rack 5 minutes, then remove the scones to the rack and cool to room temperature, about 30 minutes. Serve.

POULET CREPES

adapted from Mastering the Art of French Cooking by Julia Child

CREPE BATTER

for about 25 to 30 crepes, 6 to 6 1/2 inches in diameter

1 cup cold water

1 cup cold milk

4 eggs

1/2 tsp slat

1 1/2 cups flour (scooped and leveled)

4 Tb melted butter

A rubber scraper

*Put the liquids, eggs, and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.

The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, ti seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16 inch thick.

CHICKEN FILLING

for about 2 cups of filling

1 1/2 Tb minced shallots

2 Tb butter

1 1/4 cups diced or flaked cooked chicken (Costco Rotisserie Chicken is perfect for this)

1/3 cup Sparkling White Grape Juice

Salt and pepper to taste

1/2 tsp dried oregano

• Using a 2-quart saucepan or a small enameled skillet, cook the shallots in the butter for a moment over low heat. Stir in chicken and cook slowly for 2 minutes over low heat. Add the grape juice. Cover and simmer for 1 minute. Uncover, raise heat, and boil rapidly until liquid has almost evaporated. Season to taste and stir in oregano.

2 Tb butter

2 1/2 Tb flour

1 cup boiling milk liquid

1/8 tsp pepper

Salt to taste

• In a separate 2-quart saucepan, cook the butter and flour slowly together for 2 minutes without coloring. Off heat, beat in the boiling liquid, pepper, and slat to taste. Boil, stirring, for 1 minute.

1 egg yolk

1/4 cup whipping cream

• Beat egg yolk and cream in a bowl. Remove sauce from heat and beat it into the bowl by tablespoons. Return to saucepan and boil, stirring, for 1 mintue. Sauce should be very thick. Correct seasoning.

1/4 cup grated Swiss Cheese

• Fold the previously prepared chicken, then the cheese into the sauce, and check seasoning again. If not used immediately, dot top of sauce with butter to prevent a skin from forming.

MOLTEN CHOCOLATE EBELSKIVERS

adapted from Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures by Kevin Crafts

Makes batter for 21 pancakes, 4-7 servings

Preheat oven to 200 degrees

1 cup all-purpose flour

1 1/2 tsp sugar

1/2 tsp baking powder

1/4 tsp salt

2 large eggs, separated

1 cup whole milk

2 Tb unsalted butter, melted and slightly cooled

1/2 tsp pure vanilla extract

12 ounces Semi-Sweet Ghirardelli chocolate chips, melted and cooled

• In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter, and vanilla extract. Add half of the cooled melted chocolate into the wet ingredients. (you may need to actually use a blender to fully integrate the chocolate) Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
• In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.
• Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon batter to each well. Working quickly, carefully spoon about 1 teaspoon of the melted chocolate into the center of each pancake. Top each with another 1 tablespoon batter.
• Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.
• Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve right away.