Breakfast & Brunch

BREAKFAST & BRUNCH
The Breakfast Bakery The Fruit Course Cereals & Other Grains Make-and-Takes Eggs, French Toast, Waffles Brunch Savories
Starting the day right

They say breakfast is the most important meal. And eating a good breakfast is the best way to jump start your day. Now, DuPont and acclaimed chef and author Gail Greco have teamed up to develop a series of tasty
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and easy to prepare recipes. Plus, for those mornings when you have more leisure time to share with family and friends, weve provided fun and delicious brunch recipes as well. Gail Greco cook, food journalist, and editor of the Carefree Cooking section of the DuPont Teflon web site has created this series of recipes to help you start your morning right. Gail is the author of 16 books on cooking and entertaining, many of which were Book-of-the-Month Club selections. Plus, a former executive food editor for the Discovery Channel, her Country Inn
Cooking television show on PBS was honored with the James Beard
Foundation award for Best TV Food Journalism. DuPont invented non-stick coating for cookware and has been the leader ever since. DuPont Teflon features patented multilayer technologies to ensure superior performance and durability. The DuPont certification seal youll find on all cookware coated with Teflon non-stick coating means that it has met the toughest standards for quality and performance. Thats why for over 40 years, chefs and homeowners alike have enjoyed the benefits of cookware coated with DuPont Teflon non-stick coating. The coatings have helped create healthier, better-tasting meals, with less time needed for cleaning up afterwards. Because you have better things to do, like saving time for the things that matter most.
Special thanks to: Rita Calvert, food stylist Jacques Smith, prep chef Tom Bagley, photographer
We hope youll enjoy these carefree cooking recipes. Please share them with your family and friends.
These carefree cooking recipes are brought to you by DuPontTM Teflon For more information, visit www.teflon.com/carefreecooking
Caf Mocha at Home

1 cup half-and-half 3 cups whole milk 1/2 cup sugar 1/4 cup quality unsweetened cocoa powder 3 cups warm, freshly brewed espresso or very strong coffee s 1 cup or so whipped cream s Ground cinnamon s s s s s
In a medium, heavy-bottomed saucepan coated with DuPont Teflon non-stick coating, use a wooden spoon to stir together the half-and-half, milk, sugar, and cocoa until well blended. Bring the mixture to a boil over medium heat, stirring often. Pour in the coffee and continue stirring a few minutes more. Ladle the beverage into mugs and top with whipped cream and a sprinkle of cinnamon.
Servings: 8 Warm and nutty and, oh, so cozy for a special morning. Anyone can make this gourmet coffee at home, without the fancy machines. Although not as frothy as, say, a latte, the coffee is just as delicious, without being overly sweet.
Cinnamon Bakery Twists
s s s s s s s s s s s s
1 cup sour cream made from whole milk 6 tablespoons butter at room temperature 3 tablespoons sugar 1/8 teaspoon baking soda 1 teaspoon salt 1 (1/4 ounce) package active dry yeast 1/4 cup lukewarm water 2-1/4 cups all-purpose flour 1/4 cup (1/2 stick) butter, melted 1/2 cup brown sugar 2 tablespoons cinnamon Powdered sugar (or powdered sugar icing for a glaze)
In a medium-size saucepan coated with DuPont Teflon non-stick coating, bring the sour cream to a boil over medium heat. Remove from the heat and mix in the butter. In a small bowl, stir together the sugar, baking soda, and salt and mix into the sour cream until well blended. Let the mixture sit in the pan, cooling to lukewarm. Meanwhile, preheat the oven to 375 degrees. Dissolve the yeast in warm water. Pour lukewarm sour cream mixture and dissolved yeast into a large mixing bowl. Add the flour and stir until the mixture holds together, forming a dough. On a lightly floured surface, knead the dough until smooth. Cover with a damp cloth and let rest for 5 minutes. Roll the dough out to a 12 x 18 inch rectangle. Brush the entire surface with melted butter. Mix together the brown sugar and cinnamon and spread evenly lengthwise over the lower half of the dough. Servings: 18 cakes The scent of cinnamon baking in the oven in the morning is aromatherapy that will open your heart with energy and love. Cinnamon is heart-healthy, known to reduce cholesterol and induce romance! If you are serving the cakes at a later time, wrap them (cooled) without frosting and then reheat later. They are delicious when quickly dipped in your morning coffee. Fold the top half of the dough over the lower half. Press gently to seal. Cut the dough into 18 (18 x 1 inch) strips. Twist each strip into a figure 8, sealing the ends with water and your fingers. Place the twists on a baking sheet coated with DuPontTM Teflon non-stick coating. Brush the twists lightly with melted butter. Cover with a damp cloth and let them rise 1 to 1-1/2 hours until doubled in size. Bake for 12 to 15 minutes or until golden. Sprinkle with powdered sugar just before serving, or drizzle with icing by mixing about a cup of powdered sugar with 1 tablespoon water; adjust accordingly to make a drizzling consistency.
Blueberry-Lemon Streusel Muffins

Muffin s 1- 1/2 cups all-purpose flour s 1/4 cup sugar s 1/4 cup packed brown sugar s 2 teaspoons baking powder s 1/4 teaspoon salt s 1 teaspoon cinnamon s 1 egg, slightly beaten s 1/2 cup unsalted butter, melted s 1/2 cup whole milk s 1- 1/4 cups fresh blueberries s 1 tablespoon grated lemon zest s 1/2 cup coarsely chopped pecans Topping s 1/4 cup all-purpose flour s 1/2 cup loose brown sugar s 1 teaspoon cinnamon s 1 teaspoon grated lemon zest s 1/2 cup finely chopped pecans s 2 tablespoons unsalted butter, melted Glaze s 1/2 cup powdered sugar s 1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees and have ready a 12-cup muffin pan coated with DuPont Teflon non-stick coating. In a large bowl, sift together the flour, sugars, baking powder, salt, and cinnamon. Make a well in the center and place the egg, melted butter, and milk in the depression. Using a fork, gently incorporate the flour mixture until combined. Gently stir in the blueberries and the lemon zest. Fold in the pecans. Fill each muffin cup 3/4 full with the batter. Servings: 12 muffins Blueberries are the star in this recipe, but a streusel topping makes the muffin melt in your mouth. Streusel is German for sprinkle or strew. Before baking, pecan crumbs are strewn on top of each muffin; after baking, a sugary white glaze is drizzled over all. Make the topping. In a medium bowl, combine the flour, sugar, cinnamon, lemon zest, and pecans with a fork. Pour in the melted butter and stir to combine. Sprinkle the topping over each muffin. Bake for 20 to 25 minutes or until the muffins are browned and firm. Transfer to a rack to cool slightly. Make the glaze by mixing together the sugar and lemon juice. While the muffins are still warm, drizzle the glaze over the pecan topping with a teaspoon. These muffins are best when served still warm.
Instant Coffee Crumb Cake

s 1 package (2-layer size) yellow cake mix with cold, brewed strong coffee in place of water in package directions s 2 cups all-purpose flour s 1/2 cup firmly packed brown sugar s 1/2 cup white granulated sugar s 1 tablespoon instant coffee granules s 1 teaspoon cinnamon s 1 cup (2 sticks) butter, softened and cut into chunks
Preheat the oven to 350 degrees. Prepare the cake mix according to package directions for a 15 x 10 x 1-inch pan coated with DuPont Teflon non-stick coating, but substitute the brewed coffee for the water in the directions. Bake for 20 minutes. Meanwhile, mix the flour, sugars, coffee granules, and cinnamon in a large bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumbs over the cake and place back in the oven for another 15 minutes or until a toothpick in the center comes out clean. Cool on a wire rack and serve.
Servings: 8 to 10 Brewed coffee gives this crumb cake a cappuccino taste. Choose a high-quality cake mix; there are even some organic and healthy versions available.
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Ginger-Glazed Apple Bread

Bread s 2 cups all-purpose flour s 1/2 cup finely packed brown sugar s 1 tablespoon baking powder s 1/2 teaspoon baking soda s 1 tablespoon finely ground flaxseed s 1/2 cup chopped pecans s 1/2 cup golden raisins s 1 egg, beaten s 1 cup applesauce s 2 tablespoons freshly grated ginger s 1/4 cup sunflower oil Glaze s 1/2 cup powdered sugar s 1 tablespoon cream cheese s 1 tablespoon lemon juice s 1 teaspoon peeled, grated ginger
Servings: 1 loaf A slice of this delicious bread will perk up your day. Use the smallest holes of a cheese grater to grate peeled ginger.
Preheat the oven to 350 degrees. Mix the flour, brown sugar, baking powder, baking soda, flaxseed, nuts, and raisins in a large bowl. In another bowl, combine the egg, applesauce, ginger, and oil. Pour the batter into a 9- x 5-inch loaf pan coated with DuPont Teflon non-stick coating. Bake for 55 minutes or until the bread is golden brown. Let cool on a wire rack until just warm. Remove from the pan and glaze. To make the glaze: Whisk together the sugar, cream cheese, lemon juice, and ginger. Pour over the bread and serve.
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Spiced Cranberry-Orange Breakfast Compote
Seasonings s 6 tablespoons honey s 2 tablespoons water s s s s s s 1/2 teaspoon ground cloves 1 teaspoon allspice 1/8 teaspoon salt 1/2 teaspoon ground ginger 1 cup coarsely chopped walnuts 2 teaspoons brown sugar
Syrup s 3/4 cup water s 3/4 cup cranberry juice cocktail or pure cranberry juice, sweetened s 1/2 cup dried cranberries Fruit s 8 oranges, peeled (pith removed) and sliced into 1/2-inch-thick rounds s Fresh mint sprigs
Preheat the oven to 325 degrees. In a large bowl, blend together the honey, water, cloves, allspice, salt, and ginger. Stir in the walnuts, tossing to coat well. Strain the nuts, reserving the liquid. Transfer the nuts to a baking sheet coated with DuPont Teflon non-stick coating. Sprinkle the nuts with the sugar and bake until browned, about 12 minutes. (Check often to be sure not to burn.) Remove from the pan and cool. Servings: 8 Spicy and warm, this fruit medley can be served as a side dish to scrambled eggs or an omelet, or as a topping for your favorite waffles. In a small saucepan coated with DuPont Teflon non-stick coating, make the syrup by whisking the water with the cranberry juice and then adding the reserved seasonings. Stir in the nuts. Bring to a boil over medium heat and then reduce the heat to mediumlow. Cook, stirring often, for 20 minutes, until the cranberries are soft and the liquid is reduced to a thin syrup. Arrange the orange slices on a plate and drizzle the fruit syrup over the top. Add a sprig of mint, if desired.
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Yogurt and Caramelized Fruit Cup

s s s s 1 cup sugar 1-1/4 cups fresh diced pineapple 1 cup diced mango 1 pint low-fat yogurt of choice
Melt the sugar over medium heat in a medium saut pan coated with DuPont Teflon non-stick coating. Stir and pat out lumps until the sugar has melted and is the color of iced tea. Stir in the fruit and cook a minute or two; remove from the heat and let cool to room temperature. Place the yogurt in a medium bowl. Add the fruit and swirl through the yogurt. Place in stem glass and serve.
Servings: 4 Try to coordinate the flavor of fruit with the yogurt you choose. A vanilla yogurt works nicely as a base, for example, with most fruits.
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Cherry Malt and Three-Seed Granola

s s s s s s s s s s s 6 cups old-fashioned oats 1 cup chopped pecans 1 cup slivered or thinly sliced almonds 1/2 cup chopped soy nuts 1 cup pumpkin seeds 1 cup hulled sesame seeds 1 cup sunflower seeds 3/4 cup powdered malt 1/3 cup honey 1/4 cup sesame oil 1 cup dried cherries
Preheat the oven to 350 degrees. In a bowl, mix together all of the ingredients except the dried cherries. Spread the mixture thinly on a baking sheet coated with DuPont Teflon non-stick coating. Bake for 20 minutes or until very lightly browned. Stir in the cherries. Serve immediately or store in an airtight container in the pantry or freezer.
Servings: 6 cups You can find malt powder in health food stores or request it from your supermarket. Malt gives the granola a rich, buttery taste without the calories. Serve in the cup of one of those individual one-cup teapot sets, using the teapot to hold the milk as we did in the photo above. Add tea to the pot and you can multitask while this breakfast comes together quickly!
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Baked Pomegranate Cereal Patties

Sugar Mixture s 3/4 cup brown sugar s 1/2 cup unsalted butter s 1/2 cup honey s 1/4 cup pomegranate juice s 1/2 teaspoon salt s 2 teaspoons vanilla extract Cereal Mix s 3 cups old-fashioned oats s 2/3 cup raisins s 1/2 cup ground flaxseeds s 1/2 cup slivered almonds s 1/2 cup sweetened coconut s 1/3 cup sunflower seeds s 1/3 cup sesame seeds s 1/3 cup pumpkin seeds s 1/2 teaspoon salt
Servings: 14 patties Heres a cross between a cookie and a breakfast bar. These are best served with a glass of milk. Make these ahead of time and serve on demand, hoping no one notices the healthy antioxidant value thats in these mock-cereal cakes thanks to the pomegranate juice and the many other heart-healthy ingredients!
Preheat the oven to 350 degrees. Combine the brown sugar, butter, honey, pomegranate juice, and salt in a large saucepan coated with DuPont Teflon non-stick coating. Warm over low heat until the sugar and honey dissolve. Remove from the heat and stir in the vanilla. Combine the cereal mix ingredients in a large bowl and add to the sugar mixture, stirring to coat well. Fill a 1/4-cup measure level with dough. Drop onto a baking sheet coated with DuPont Teflon non-stick coating. Repeat, dropping the dough 4 inches apart until all dough is used, using a second baking sheet if necessary. Bake 13 to 15 minutes until set and golden. Transfer to a rack and cool 20 minutes.
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Raisin and Rice Breakfast Pudding

s s s s s s s s 1 cup hot water 1/4 cup golden raisins 3 cups cooked rice 3/4 cup brown sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon, plus more for dusting 1 teaspoon vanilla extract 2 cups heavy whipping cream
Pour 1 cup hot water over the raisins to plump them up. Place all of the ingredients except the raisins into a medium saucepan coated with DuPont Teflon non-stick coating. Stir and cover the ingredients, then heat slowly over medium heat until the cream cooks in with the mixture, for about 15 minutes. Drain the raisins and fold into the rice mixture. Serve in individual breakfast cups and dust with cinnamon.
Servings: 8 Fruit, grains, and spice in a cup. Just add a few slices of cheese and enjoy a hearty breakfast. Use instant rice if you do not have cooked rice on hand.
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Breakfast-in-a-Cookie
s s s s s s s s s s s s s s s s s 1 cup dried cranberries 1 tablespoon grated orange zest 1/4 cup fresh squeezed orange juice 2/3 cup butter, softened 1/3 cup sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons cinnamon 1- 1/2 cups old-fashioned oats 2/3 cup wheat germ 1-1/4 cups extra-sharp cheddar cheese 6 strips bacon, cooked crisp and crumbled 1/4 cup pure maple syrup, optional
Preheat the oven to 350 degrees. Heat the cranberries, orange zest juice, and orange in a medium saucepan coated with DuPont Teflon non-stick coating. Let steep over medium-low heat until the cranberries are plump. Servings: 32 cookies From a glass of orange juice to a bowl of cereal, a non-stick skillet of eggs and bacon, and maybe even a pancake, everything you need for a total homemade breakfast-on-the-run is in this healthy cookie. The cookies store well in the fridge and can be made a day or two in advance. Cream together the butter and sugar; add the egg and vanilla. In another bowl, combine the flours, baking soda, salt, and cinnamon, mixing well by hand. Stir in the oats and wheat germ. Add this to the creamed mixture. Fold in the plumped cranberries mixture, cheese, and bacon. Drop by the mounded tablespoonful onto baking sheets coated with DuPont Teflon non-stick coating. Bake for 13 to 15 minutes or until golden brown. If adding the maple syrup, prick gently with a fork while still warm and slowly drizzle a little maple syrup over the cookies. The syrup can moisten the cookie and add more flavor.
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Spicy Apple English Muffins

s 2 sourdough English muffins s 4 ounces cream cheese, softened s 1 Red Delicious apple, cored and cut in half s 2 tablespoons brown sugar s 2 tablespoons allspice s 1 teaspoon cinnamon, plus more for sprinkling s 4 pats butter
Preheat the oven to 350 degrees. Split the English muffins in half, toast lightly, and spread cream cheese onto each half. Slice the apple into thin rings and divide the rings evenly onto each muffin half. Mix the sugar with the allspice and cinnamon, and sprinkle over the apples. Place a butter pat on top. Place the muffins on a baking pan coated with DuPont Teflon non-stick coating and bake 8 to 10 minutes or until the cream cheese mixture is heated through. Serve with another sprinkling of cinnamon.
Servings: 4 muffin halves Here is an elegant idea for breakfast that goes with the flow, whether you are sitting down to a leisurely breakfast or brunch, or scurrying out the door to make it to the office by 8 a.m. sharp.
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Poached Eggs with Avocado Relish

Relish s 1 avocado, peeled, pitted, and finely chopped s 1 cup fresh corn kernels s 1/2 cup roasted bell peppers, finely chopped s 2 tablespoons chopped chives s 1/4 cup chopped cilantro s 1/2 cup finely chopped tomatoes s 2 tablespoons sherry wine vinegar s 1 tablespoon fresh lime juice s Salt and pepper Eggs s 4 extra large eggs
Gently toss all of the relish ingredients in a medium bowl, seasoning with the salt and pepper to taste. Set aside. Fill a 2-quart saucepan coated with DuPont Teflon non-stick coating, with water, 3/4 full. Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer. Break an egg into a shallow bowl or a plate and with the edge of it just touching the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white is firm and the yolk begins to thicken but not get hard. Using a slotted spoon, remove the egg from the water and drain well. Serve on a piece of whole-grain toast, if desired, with a few dollops of the relish at its side. Repeat with remaining 3 eggs.
Servings: 4 The secret to this recipe is preparing the relish a day in advance. Note that when making poached eggs, if the water is boiling too briskly, the egg may toughen or break; and if the temperature is too low, the egg wont hold together.
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Mushroom and Basil Baked-Egg Frittata

s s s s s s s s s s 2 tablespoons olive oil 1 large leek, cut into thin rings (white part only) 1 green pepper, seeded and cut into a small dice 2 cups sliced baby portobello mushrooms 2 medium whole tomatoes, cored, seeded, and cut into a small dice 6 eggs 1/4 cup milk 3 tablespoons basil pesto Salt and pepper 1/2 cup shredded Gruyere cheese
In a medium skillet coated with DuPont Teflon non-stick coating, heat the oil and saut the leek rings until translucent, about 3 minutes. Add the green pepper and sliced mushrooms and cook until the mushrooms are browned, stirring frequently. Stir in the tomatoes and cook for 5 minutes. Remove from the heat. Preheat the broiler. Beat the eggs lightly and stir in the milk, blending well. Stir in the pesto. Add a seasoning of salt and pepper. Pour into the vegetable mixture and sprinkle the Gruyere cheese generously over the top. Add more if desired. Place the pan on the second rack down from the broiler for about 8 minutes, then check to see if the middle is cooked. Continue broiling as the edges brown and the center cooks. Let sit on the counter for 5 minutes before slicing and serving.
Servings: 6 If pressed for time, begin preparing this quiche-like egg dish the night before serving. Wrap the skillet with foil and store in the fridge. Next morning, set it out for 10 minutes to warm a bit before broiling it.
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Ham and Cheddar Breakfast Sandwiches with Maple Fruit Sauce

Sandwiches s 20 thick slices sourdough sandwich bread s 20 thin slices tavern-style or Virginia cooked ham s 1/2 cup butter (1/4 stick) s 1 pound sharp Cheddar cheese, thinly sliced s 12 eggs s 2 cups whole milk s 3 tablespoons vanilla extract Sauce s 1 cup pure maple syrup s 1/4 cup dried cranberries s 1/4 cup thinly sliced apricots (fresh or canned) s 1/4 cup finely chopped walnuts s 1/4 cup golden raisins
Butter ten slices of bread. Then, place the cheese on top of the buttered bread, followed by the ham, dividing evenly. Top with the other ten slices of bread to form a sandwich. In a large shallow bowl, whisk together the eggs, milk, and vanilla until smooth. Soak the sandwiches in the egg mixture for at least 45 minutes. Heat a large skillet coated with DuPont Teflon non-stick coating and add the sandwiches, draining excess egg dip. Grill the sandwiches over medium heat until the cheese is melted and the bread is toasty brown. Meanwhile, in a small saucepan coated with DuPont Teflon non-stick coating, heat all of the sauce ingredients, stirring until well combined. Pour over the sandwiches and serve.
Servings: 10 A little sweet, a little sour, youll hear a lot of Yum sounds from everyone at the table when this eye-opener is served. Perfect for a leisurely Saturday morning. To make and take these with you while driving to work or walking to the bus stop, open up the sandwiches and spread the sauce inside.
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Warm Egg Dressing

s s s s s s s s s 1/4 cup sweetened coconut flakes 3/4 cup chopped cucumbers (skin on) 1/2 cup chopped plum tomatoes 1 cup chopped mango Sprinkling of red pepper flakes 1 tablespoon chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon orange juice Salt and pepper
In a small skillet coated with DuPont Teflon non-stick coating, saut the coconut over medium-low heat, just enough to brown it lightly. Combine all of the remaining ingredients, seasoning with the salt and pepper to taste.
Servings: 2 cups Mostly refreshing with a twinge of sweetness, this salsa-style dressing complements eggs over easy or a cheesy omelet. Make it a day ahead of time and cook the eggs the next morning.
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Lemon French Toast

Bread s 8 ounces light cream cheese, softened s 1/3 cup sugar s 1 tablespoon lemon juice s 1 loaf whole-grain, crusty Italian bread, sliced crosswise into 1- to 1-1/2-inch-thick slices Batter s 4 eggs s 1/2 cup low-fat milk s 1/2 teaspoon nutmeg s 1 teaspoon grated lemon peel s 1 teaspoon vanilla extract s 2 tablespoons butter
Blend together the cream cheese, sugar, and lemon juice. Make a pocket in each slice of bread by cutting into the middle of the bread about 3/4 of the way down the bread. Spread 2 to 3 tablespoons of the cream cheese mixture into each pocket. Press the slice together to close the pocket. For the batter, beat together the eggs, milk, nutmeg, lemon peel, and vanilla in a large bowl. Dip each stuffed bread pocket into the batter, coating both sides. Melt the butter in a large skillet coated with DuPont Teflon non-stick coating. Place the bread slices in the skillet and cook over medium heat about 2 minutes per side or until browned. Transfer each slice, on its side, to a serving plate. If desired, lightly sift powdered sugar over the top, and serve.
Servings: 4 to 6 French toast is always nutrient-rich, thanks to the whole-grain bread and the egg. We add another plus to this French toast, because it is lighter in calories than most. Top this one off with some lemon yogurt and a few blueberries or blackberries.
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Banana Sour Cream Waffles

s s s s s s s s s 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg, separated 1 cup sour cream 1/4 cup milk 1/4 cup butter, melted 1 ripe banana, mashed
Sift together the flour, baking powder, baking soda, and salt; set aside. In a small bowl, beat the egg yolk until well combined. In a separate bowl, whip the egg white until light peaks form. In a bowl, mix together the egg yolk, sour cream, milk, butter, and banana. Add to the flour mixture, mixing well. Fold in the whipped egg white. Pour the batter into a greased and heated waffle iron coated with DuPont Teflon non-stick coating, and cook until golden, or according to waffle iron directions.
Servings: 6 to 8 waffles These waffles have a light texture but wonderfully intense flavor, and thanks to the bananas, you dont need much of a sugary syrup to find good, sweet taste.
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Stuffed Tomato Cups

s 1 cup each: dried morel, chanterelle, and shiitake mushrooms s 1 cup warm water s 7 just-ripened medium-sized tomatoes, cored and seeded; plus 1 tomato, chopped s 1/2 teaspoon salt s 2 tablespoons olive oil s 2 tablespoons minced shallots s 1 cup finely diced onion s 1-1/4 cups Italian-seasoned bread crumbs s 1/4 teaspoon pepper s 3-1/2 ounces goat cheese, room temperature s 1 tablespoon chopped flat-leaf parsley
Rehydrate the mushrooms in a bowl of the warm water. Remove the mushrooms and squeeze out the excess liquid; reserve. Chop the mushrooms. Sprinkle the tomatoes with salt and place upside down to drain. In a medium saut pan coated with DuPont Teflon non-stick coating, heat the olive oil and saut the shallots and onions until translucent. Add the mushrooms and cook for about 5 minutes; then add 1/2 cup of the reserved mushroom liquid and cook another 4 to 5 minutes, or until most of the liquid is absorbed. Add the bread crumbs and the chopped tomato and stir to combine. Season with salt and pepper; remove from the heat. Mix together the goat cheese and parsley and reserve. Stuff each tomato with the mushrooms and top with a layer of goat cheese mixture. Place on a baking sheet coated with DuPont Teflon non-stick coating and bake 4 to 6 minutes or until the cheese is slightly melted and golden.
Servings: 6 Stuffed with the wild n crazy flavor of earthy mushrooms and then tamed by the creamy flavor of goat cheese, these tomatoes make a great side to almost any egg dish for breakfast. Or, you can serve them with a sweet homemade cake to make brunch on a plate.
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Baked Breakfast Ricotta

s s s s 1 pound whole-milk Rrcotta cheese 2 tablespoons sunflower oil 1-1/2 teaspoons pumpkin pie spice 1-1/2 teaspoons allspice
Preheat the oven to 425 degrees. Place the ricotta cheese in a small baking pan or in two individual ramekins coated with DuPont Teflon non-stick coating. Evenly pour the sunflower oil over the cheese, followed by the spices. Bake for 25 minutes or until the top is a deep golden brown. Let rest 5 minutes and serve. Garnish with any number of fruits or edible flowers, as we have here with fresh figs and a stem of rosemary.
Servings: 2 Heres a way to turn a simple serving of ricotta cheese into a master dish. Theres plenty of protein in the cheese, so add a little grain to the meal, such as a whole-grain sweet muffin or bread, and you have breakfast plus a conversation piece. Or, serve as a side dish for brunch and change the pumpkin spice to an Italian spice and the sunflower oil to olive oil.
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Asiago Tuna Croquettes

s s s s s s s s s s 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup whole milk 3 (6-ounce) cans water-packed, chunk light tuna, drained 1 green onion, coarse top discarded, minced Juice of 1/2 lemon 2 tablespoons grated Asiago cheese Salt 1 -1/2 cups Italian-seasoned bread crumbs 1/4 cup olive oil
In a medium saucepan coated with DuPont Teflon non-stick coating, melt the butter over medium heat. Add the flour, and whisk 2 minutes. Whisk in the milk and cook, stirring constantly with a wooden spoon until thickened, about 2 minutes. Remove the pan from the heat and stir in the tuna, mashing it slightly with a fork as you mix it into the sauce. Stir in the green onion, lemon juice, and grated cheese. Add a seasoning of salt. Shape the tuna into 1-1/2 inch patties and roll in the bread crumbs until covered. Heat the oil in a large, deep-sided skillet coated with DuPont Teflon non-stick coating. Cook the patties for a few minutes on each side, just to brown them slightly. Drain on a paper towel. Add to a serving plate garnished with lettuce. Servings: 4 When you plan buffet-style brunch, finger food is the way to go. These are easy and can be made the day before your morning get-together. Remove from the fridge and serve at room temperature.
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Blooming Artichoke Salad with Raspberry-Walnut Dressing

s s s s s s s s s
2 tablespoons walnut oil 1/2 cup walnuts 1 tablespoon honey mustard 1 teaspoon honey 2 tablespoons raspberry balsamic vinegar 2 radicchio leaves 2 cups watercress 6 marinated artichoke hearts, sliced Black pepper
In a small skillet coated with DuPont Teflon non-stick coating, heat the walnut oil over medium heat and add the nuts. Add the mustard and stir to incorporate. Add the honey and then the vinegar. Place a radicchio leaf onto each plate. Divide the watercress, artichokes, and tomatoes onto the two plates. Drizzle with the dressing and serve immediately with a shake of black pepper.
Servings: 2 Refreshing and light with a hint of nuttiness from the oil, this is one of those brunch dishes that seem to be a mix of sweet and sour, so appropriate for the transition from breakfast to lunch.
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Shrimp and Asparagus Salad with Orange Marmalade Vinaigrette

Dressing s 1 tablespoon Dijon-style mustard s 1/4 cup orange marmalade s 3/4 cup extra-virgin olive oil s 1/4 cup balsamic vinegar Assembly s 1 bunch asparagus, snapped s 1 pound cooked medium shrimp, peeled and deveined s 1 cup red-leaf lettuce, torn into pieces s 1 cup romaine lettuce, torn into pieces s 1/2 cup mandarin oranges s 1/2 cup chopped walnuts s 1/4 cup shredded sweetened coconut
In a blender, combine the mustard, marmalade, oil, and vinegar. Blend until emulsified (slightly thick, with a sweet tangy flavor); refrigerate. In a small skillet coated with DuPont Teflon non-stick coating, boil the asparagus for 2 minutes. Drain and cover with ice. Mix the lettuce with the shrimp. Add the mandarin oranges and toss gently. Ladle the dressing and toss just to coat the lettuce leaves. Divide evenly among four individual plates. Add the asparagus to each plate; sprinkle with the walnuts and top with the shredded coconut.
Servings: 4 The sweet but tangy dressing bathes the shrimp with flavor and brings the asparagus to life with a hint of the tropics.
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Chicken n Ham Biscuits

s s s s s s s s s s s 6 to 8 rolls or biscuits 2 tablespoons unsalted butter 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces Salt and freshly milled black pepper 1/4 cup boiled ham, cut julienne style 4 scallions, white and green parts, coarsely chopped 2 cups small broccoli florets 1 medium carrot, diced 1 tablespoon chopped dried tarragon leaves 2 cups prepared white sauce 1/2 cup finely shredded cheddar cheese
In a large, deep skillet coated with DuPont Teflon non-stick coating, melt the butter over medium heat. Add the chicken and season with salt and pepper. Cook over medium heat until golden brown, about 8 minutes, turning once. Transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli, and carrot. Cover and cook over low heat until the broccoli is bright green, about 3 minutes. Return the chicken to the skillet. Add the tarragon and a seasoning of salt and pepper to taste. Cook over medium heat, stirring for 1 minute. Add the prepared white sauce and heat until warm. Servings: 6 to 8 Serve this traditional Southern-style recipe as an entree at your brunch. Make your own 3- to 4-inch flaky biscuits, or buy prepared rolls or biscuits of a similar size. Warm them in the oven before serving. Split the biscuits and set two bottoms on each plate. Spoon the chicken and sauce over both bottoms; sprinkle with the cheese; add the tops and serve.
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Important Cooking Safety Tips.
Preparing Delicious Meals Starts with Safe Cooking.

Following a few simple safe cooking guidelines can help keep the kitchen safe and enhance your cooking experience. For example, knowing how to properly heat your cookware and work around a stovetop will help you prepare meals in less time, with better tasting results. Use the guidelines below as you prepare everyday meals, for a more carefree cooking experience and a safer cooking environment for your family.
Play matchmaker: Use a stove burner that matches the size of the pan bottom.
s Use cookware over a burner of a corresponding diameter size. s With gas cook tops, the gas flame should never extend up the sides of a pan- this will cause overheating and can cause the handles to overheat as well.
Handle with care: Turn pot handles inward to prevent dangerous spills.
s If pot handles are hanging over the edge of the cooktop they can be knocked, snagged, or pulled off the stove. s Position handles away from other burners or other heat sources to keep them from getting hot.
Stay in the kitchen: Never leave any heated cookware unattended.
s Unattended cooking is the number one contributor to cooking res the leading cause of res in homes across America.
Roll up your sleeves: Dont wear loose-tting clothing. Keep ammable items, such as rags, potholders and curtains away from cooking surfaces.
s It is best to avoid storing items behind or over the stove so no one needs to lean over the range to get anything.
Keep air owing: Turn on the exhaust fan or open a window before cooking.
s It is important to make sure that your kitchen is properly ventilated. s If accidentally overheated, non-stick cookware can emit irritating fumes, as can any type of cookware preheated with cooking oil, fats, margarine, and butter.
Dont get steamed: Remove a hot lid by lifting it away from you.
s Direct contact with rising steam can be hazardous.
Keep it clean: Wash cooking surfaces to remove grease and prevent res.
s It is important to prevent grease buildup on the stovetop or in the range hood.
Watch the temperature: Dont let your pans get too hot.
s Temperatures can rise very quickly in an empty pan left on high heat. High temperatures can lead to intense spattering when food is added, which can be a burn hazard. And, once you put food into an overheated pan, youll burn the food. s Avoid preheating empty cookware on high heat. Medium heat is sufcient.
Watch for feathered friends: Keep your pet bird out of the kitchen while cooking.
Heat it with care: Learn how to tell when your pan is properly preheated.
s Cooking fumes from unattended or overheated cookware can damage a bird s lungs with alarming speed. This is why you should always move your pet bird out of the kitchen before cooking.
Keep it healthy: Use non-stick cookware for safe, healthy cooking.
s If you are preheating a pan, ick a few drops of water onto the pan from your wetted hand. Once the water droplets begin to sizzle and dance in the pan it is sufciently preheated. s If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion in the pan. When the food is browning on the edges, the pan is ready for cooking. Never ick water into hot oil it will spatter intensely and be a burn hazard!
s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen. s The American Heart Association recommends using non-stick cookware as a great way to create a healthier diet without losing out on avor.
Be prepared: Always keep a potholder, oven mitt and lid handy.
s If a small re starts in a pan on the stove, turn off the burner, put on an oven mitt, and smother the ames by carefully sliding the lid over the pan. s Dont pour water on a grease re and dont discharge a re extinguisher into a pan re, as it can spray or shoot burning grease around the kitchen, actually spreading the re. s If you are at all concerned about your safety, call 911.
These safety important c ook tips ar e brou ing to you ght by Du non-st P ick c ont TM Teflo oating n .
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Copyright 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont, The miracles of science and all products denoted with or are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its affiliates.

Breakfast & Brunch

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Breakfast & Brunch

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BREAKFAST & BRUNCH

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Shrimp and Asparagus Salad with Orange Marmalade Vinaigrette

Chicken n Ham Biscuits

Important Cooking Safety Tips.

Preparing Delicious Meals Starts with Safe Cooking.

Stay in the kitchen: Never leave any heated cookware unattended.

Keep it healthy: Use non-stick cookware for safe, healthy cooking.

Be prepared: Always keep a potholder, oven mitt and lid handy.

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