French Breakfast Menu Eazy...

Few things are as relaxing and romantic as a lazy morning, complete with breakfast in bed, steaming coffee, and the newspaper. Most French breakfasts are light according to American standards, consisting of coffee, sometimes hot chocolate, and a roll or toast. Here, I’ve padded the menu a bit to create a luxurious feast of easy recipes that will start any day on a good note.

Honeyed Fruit Salad Recipe

Perfect for breakfast, use this to garnish crepes or waffles. Use any leftovers to accompany a baguette, assorted cheese, and a bottle of spicy-sweet sparkling dessert wine for a lovely lunch.

Accompany this luscious honeyed fruit salad recipe with a baguette, assorted cheese, and a bottle of spicy-sweet sparkling dessert wine for a lovely Bastille Day picnic.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• ½ cup dry white wine
• 3 tablespoons plus 2 teaspoons honey
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon granulated sugar
• 1 pint strawberries, hulled
• 2 pears, cored
• 2 peaches, pitted
• ¾ cup sweet cherries, pitted
• 1 kiwifruit (optional)

Preparation:

Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.

Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.

Makes 8 servings.

Crepes with Salted Butter Caramel Recipe

Crepes with salted butter cara mel is a classic Breton dessert. Salted carame l h as a tangy, rich taste that has garnered a cult following. The best thing is that it’s so eas y to make. Add vanilla Chantilly cream and sautéed apples to your finished crepes for a truly impressive breakfast.

Crepes with salted butter caramel is a classic Breton dessert. Salted caramel has a tangy, rich taste that has garnered a cult following. The best thing is that it’s so easy to make. Add vanilla Chantilly cream and sautéed apples to your finished crepes for a truly impressive dessert.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• For Salted Butter Caramel:
• 1/2 cup salted butter
• 1/2 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup water
• 1/16 teaspoon sea salt

Preparation:

- To make the crepes: Process all the ingredients in a blender until the mixture is smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making into crepes.

- Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.

To make the salted butter caramel: In a saucepan set over medium-low heat, melt the butter in the heavy cream. Immediately remove from the heat and set aside.

- Place the sugar in a separate saucepan set over medium heat. Sprinkle the water over the sugar and allow it to dissolve over the heat without stirring. As the sugar begins to caramelize, occasionally shake and swirl the pan to evenly distribute the color.

- When the caramel is a rich golden color, remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Take care to stand back during this process; the hot caramel will bubble up the sides of the pan.

- Return the caramel to the lowest heat setting, whisking constantly. Cook and stir the salted butter caramel for 2 minutes over the low heat. Remove from the heat and season the sauce with the 1/16 teaspoon sea salt; stir until it is dissolved completely.

- To assemble the crepes: Spoon 2 teaspoons of the caramel sauce down the center of a warm crepe and roll into a cylinder. Alternately, spoon 2 teaspoons of the caramel sauce onto the center of a warm crepe and then fold it into quarters. Garnish with vanilla Chantilly cream and sautéed apples. Drizzle the crepes with additional caramel sauce, if desired.

This crepes with salted butter caramel recipe makes 4 to 6 servings.

Chocolat Chaud Recipe

In 1643, Princess Maria Theresa of Spain brought a gift of chocolate t o France, a royal chocolate maker was employed, and chocolate has been a ra ge ever since. Can you even imagine France without chocolate now? This breakfast treat is irresistible.

Cook’s note: For a different flavor, use chopped bittersweet or white chocolate. Remember to choose a premium chocolate for the best chocolat chaud.

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients:

• 6 oz. semisweet chocolate, chopped
• ¼ cup plus 3 tablespoons hot water, divided
• 3 cups hot milk
• Sugar, to taste
• Whipped cream
• Chocolate curls

Preparation:

Using a double boiler or a heat-safe glass bowl over simmering water, melt the chopped chocolate into ¼ cup of the water. Stir in the 3 tablespoons hot water and milk until the chocolate mixture is smooth. Pour the hot chocolate into cups and add sugar as desired. Garnish each cup with a spoonful of whipped cream and a few chocolate curls.

Belgian Waffles Recipe

True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powd ered sugar.

Prep Time: 1 hour, 10 minutes

Cook Time: 6 minutes

Total Time: 1 hour, 16 minutes

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup plus 2 3/4 cups warm milk, divided
• 3 eggs, divided
• 3/4 cup butter, melted
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 4 cups all-purpose flour

Preparation:

In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.

Makes 8 servings.

Eggs with Black Truffles Recipe

This eggs with black truffles recipe, or brouillade de truffes, is a special egg dish that is served throughout France during the height of truffle season. It’s at once luxurious and rustic, though I personally lean more toward serving it as a rich, special occasion recipe because of the truffles and butter.

Cook’s note: Take care to continue whisking the eggs as they cook to produce this recipe’s signature curd-like texture. If you allow the eggs to cook without stirring, they will produce a scrambled egg texture - not the intended result.

Save money: Learn how to substitute truffle oil for fresh truffles.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 8 large eggs
• 1 ounce black truffles, finely chopped or shaved
• 6 tablespoons butter, softened
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper

Preparation:

Heat water to simmering in a double boiler. Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.

This recipe makes 4 servings.

By Rebecca Franklin, About.com Guide

http://frenchfood.about.com/od/menusdiet/tp/breakfastmenu.htm