Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day

Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day

Margaret S. Fox

Language: English

Pages: 208


Format: PDF / Kindle (mobi) / ePub

For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Caf?© Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.Reviews

"It's a book worth getting up for."-San Francisco Chronicle"With homey graphics and photographs and authors named Fox and Bear, the book has a cozy feeling that matches its subject."-Philadelphia Inquirer and Baltimore Sun "Whether you'¬?re a Caf?© Beaujolais neophyte or a longtime groupie, Morning Food is a treasure."-Kansas City Star". . . for those who love breakfast (any time of day)."-Omaha World-Herald"An unpretentious take on wonderful, homey food."-Sacramento Bee"Caf?© Beaujolais founder finds a delicious new calling."-Los Angeles Times"Morning Food belies its contents. . . these are foods that diners would find satisfying and nurturing at any time of day. . . the Buttermilk Cinnamon Coffee Cake is incredible."-Contra Costa Times

"Fox'¬?s conversational tone makes you want to pick up the phone to call and chat it up with her as you whip up your mouth-watering first meal of the day. ...The recipes are consistently delicious and impressive. If you enjoy good morning food, you'¬?ll enjoy this book any time of day."-Cookbook Digest

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miss them every day. I have the good fortune to call some pretty amazing people my friends. For their much-appreciated support, insight, love, kindness, and trustworthiness, my heartfelt thanks go to: Anne and Harold Fox, my very smart parents; Emily Fox, my wise and witty sister; and Celeste, my adorable daughter. Anne and Emily Fox, busy though they are, didn’t hesitate to edit the heck out of my manuscript and help me sound more articulate. Harold Fox, the world’s best salesman, started

milk. Make this with any kind of leftover bread, crusts and all. 2 tablespoons unsalted butter 6 ounces (by weight) button mushrooms, sliced thinly ½ cup thinly sliced green onions 6 to 8 slices dry bread, with crust (about 10 ounces, enough to cover the bottom of an 8- by 8-inch pan twice) 5 ounces grated sharp Cheddar or Gruyère cheese 5 large eggs 2 cups milk 2 tablespoons Pesto ¼ teaspoon Tabasco sauce ¾ teaspoon salt Freshly ground black pepper In a small sauté pan, melt the

soft peaks form. Refrigerate. To assemble: When cool, split the biscuits and place the bottom half of each into a bowl. Add one-sixth of the berry mixture, and garnish with a dollop of whipped cream. Place the tops on, slightly off-center, and serve immediately. Take Two Schnaps and Call Me in the Morning When I lived in Austria, I was delighted to discover how much a part of the culture schnaps (brandy distilled from fermented fruits) is, since I have a real taste for it. Some farming

the steps of this recipe so you can make it as you have time. The sauce and the crust can be made ahead, then you can throw everything together at the last minute. 2 cups Butterscotch Sauce ½ cup heavy whipping cream 3 large eggs, lightly beaten ½ teaspoon vanilla extract 1 cup walnut pieces, toasted 1 tablespoon white flour 1 prebaked Pie Crust Preheat the oven to 350°F. Combine the sauce, cream, eggs, and vanilla. Toss the walnuts with the flour and sprinkle over the bottom of the

essential to the production of springy dough with a fine crumb, is developing. Gradually, add up to 1½ cups more of flour. Various conditions, such as the weather and the absorbency of the flour, will determine the quantity of flour you’ll need, so don’t do anything rash, like dumping in all the flour at once. When the dough starts to pull away from the sides of the bowl, turn it out onto a lightly floured board and knead, adding a little flour if it begins to stick. You must continue kneading

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