Brown Sugar Baked Grapefruits

This is easier than toast. Grapefruit. Brown Sugar. Vanilla and optional candied ginger. Place in oven under broil and look what comes out? Pretty little cups of citrus sunshine.

3 grapefruits, cut in half with the a thin slice off the bottom so not to fall over
6 tablespoons of brown sugar
1 tablespoon of vanilla extract
6 pieces of candied ginger (or more if you love the ginge)

Serves 6

Preheat over to Broil.
Cut grapefruits in half. Using a serrated knife cut inside and around the grapefruit half as to loosen the fruit.
In a small bowl mix vanilla and brown sugar. Place approximately a tablespoon over each grapefruit half. Place on a baking sheet and broil for 5-10 minutes keeping a close eye as not to burn but to lightly brown.
Remove from oven and place a piece of candied ginger in the middle. Let sit at room temperature for 15-30 minutes (this isn't essential but lets the flavours saturate).

Fresh Strawberry Muffins

These muffins are pretty much like cake. So they work as a treat for breakfast or as a dessert. I ate them with my Sour Strawberry Icecream and they were delish. There are two tricks. One is folding the batter so the muffins get a nice rise and look pretty. The second is placing the strawberries individually in the muffin pan. A little more time but the results are no pink batter and a really good looking muffin...

Almond or Pecan Topping

2 tablespoons granulated sugar
3 tablespoons dark brown sugar
1/2 cup all-purpose flour
4 tablespoons melted butter
1/4 cup slivered almonds or pecans (optional)

1-2 cups sliced fresh strawberries (quartered is best)
1 cup plus 2 tablespoons sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
2 eggs
4 tablespoons butter, melted and cooled
1/4 cup vegetable or canola oil
1/2 cup plain yogurt
1/4 cup 1 or 2% milk
1 1/2 teaspoons vanilla extract

Servings: 12 muffins

For the topping: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and you have small sized balls. Add slivered almonds or chopped pecans.

Preheat oven to 425

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and well combined. About a 30 seconds to a minute. Slowly whisk in butter and oil. Whisk in milk and yogurt and vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Spray a 12 serving muffin pan with non-stick spray. Take 1 tablespoon of batter and drop in each. Place 3 to 4 slices of strawberries in each muffin batter. Top with batter until strawberries are covered. Place one strawberry slice on top along with the 2 tablespoons of topping.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Recipe: Asparagus, Potato & Feta Frittata

2 pounds asparagus
2 large baking potatoes, cooked, peeled and cut into 1/4 inch slices
3 shallots

1 clove garlic, minced

1 tablespoon minced fresh rosemary
2 green onions
1 tablespoon unsalted butter
10 large eggs
1/2 cup cream

1 1/2 cup of crumbled feta
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Servings: 10-12 as a brunch menu

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish.

Bring a medium pot of salted water to boil. Have a bowl of ice and cold water set aside.
Trim asparagus and place in boiling water for 1 minute to blanch. Drain. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook shallots in butter over moderately low heat, stirring occasionally, In a large bowl whisk together eggs, cream, parsley, rosemary, salt, and pepper.
Place potatoes evenly on bottom of baking dish.
Pour custard into baking dish. Place asparagus on top along with feta and green onions. Bake until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. Cut into 12 squares.

Recipe: Oatmeal with Rhubarb Compote

This takes the boring out of oatmeal. I was inspired my Viva's breakfast cereal to take this to the next level. I like mine with soy milk and crushed, roasted pistachios. You will look forward to breakfast.

1/2 cup of oatmeal

1/2 cup soy or regular milk

1/2 cup of water

1/4 teaspoon cardamon (optional)
1/8 teaspoon cinnamon (optional)
1/2 teaspoon vanilla (optional)
1 tablespoon of brown sugar

1/3 cup rhubarb compote (See recipe for Rhubarb Compote)

Yield: 1 serving

In a small saucepan bring water and milk to a boil, add oatmeal, stirring frequently until done, approximately 5 minutes. Remove from heat, place in bowl. Top with rhubarb compote. Sprinkle crushed pistachios and brown sugar on top.

Recipe: Yogurt with Rhubarb Compote

See recipe for Rhubarb compote.

1 cup of vanilla yogurt
1/4 cup of rhubarb compote
Toasted pecans
1 tablespoon honey

Yield: 1 serving

Take compote and place on top of yogurt in a bowl. Crumble pecans on top, drizzle honey around and add a dash of cinnamon if you like.

Recipe: Eggs Benny on Cornmeal Cakes

English muffins are the traditional way to do the eggs benny but let's get creative here. I hope you like my cornmeal cakes or polenta muffins (you choose which name sounds more appetizing). I know bennys are usually go-out-to-your-favorite-breakfast-joint type food. Not many people want to make them but I think these will get you in the mood to brunch at home .
The hardest part is the poached eggs themselves. But follow my poached egg recipe. If you are too afraid to do them I understand your fear as I also have felt the same "What? I just put the egg in boiling water and it magically forms into a composed egg delight? No way!" It is a little tricky but not that hard. I made these with little polenta muffins and topped them with my "Fauxlandaise". My easy, less fatty hollandaise. And it is a FLAVOUR BURST.

3 cups milk
1/2 teaspoon salt
3/4 cup cornmeal
1 tablespoon butter
1/2 cup sliced sundried tomatoes
2 tablespoons pesto
1/2 cup goat cheese cut into small 1/4 inch chunks
Pepper to taste

Yield: This recipe is for 4-8 muffins or portions. The polenta yields approx. 12 muffins so it is up to you how many eggs you would like to consume.

Bring the milk to a boil in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cover and cook, stirring the polenta with a wooden spoon about once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 25 minutes. Stir in the butter, pesto, tomatoes and pepper to taste. Remove from heat and one at a time drop 2 tablespoons of polenta into an oiled 12 serving muffin tin.

Place 3-4 pieces of goat cheese on top and top with 1-2 more tablespoons so goat cheese is just covered. Let sit approx. 20 minutes until polenta has solidified.
Once polenta has formed into the muffin mold place in a 300 degree oven. Just before poaching your eggs remove from oven and flip onto a large baking sheet and the muffins should easily come out.

Top the muffin/cake with a poached egg and a tablespoon of my fauxlandaise (see recipe).
Serve with a rustic baguette and arugula salad or accompaniment of your choice.