The Menu
Orange Juice or Tomato Juice
Fluffy Scrambled Eggs
Strawberries Macerated in Balsamic Vinegar and Orange Liqueur with Chocolate-Dipped Almond Biscotti
To serve the breakfast, place a linen napkin on a bed tray, arrange the various dishes and add a small bud vase (or glass) with 2 or 3 beautiful cut flowers. If you don't have a bed tray, prepare a lovely setting for one at the dining room table.
The Recipes
Fluffy Scrambled Eggs
The recipe is simple. Use 2-3 eggs per person. Add 1/2 teaspoon of water per egg (never use milk). Whip with wire whisk until frothy. Heat frying pan over medium heat. Add butter to cover. Pour egg mixture into pan. Reduce heat to medium-low. Using a spatula, push bottoms of eggs from edges to center as they set, allowing liquid to get to bottom of pan. Continue until eggs are completely set (how dry or wet depends on taste). Add salt (do not add before eggs are set) and pepper to taste. Serve immediately or cover and keep warm over low heat.
Note:
Sauteed onions, peppers, and/or mushrooms can be added to the eggs before cooking. Grated cheese may also be added, but will make the eggs heavier.
STRAWBERRIES MACERATED IN BALSAMIC VINEGAR AND ORANGE LIQUEUR WITH CHOCOLATE-DIPPED ALMOND BISCOTTI
SERVES 4
Everything about this recipe is purely coincidental. First, I had received a gift bag at Christmas with the best biscotti I had ever tasted. They were almond-based, and dipped lightly in dark chocolate. I took a chance and looked for the same brand at my local grocery store and found them. Since then, I buy them for a light and relatively healthy dessert snack. Additionally, since the end of February, my store has had the best fresh strawberries. It isn’t even strawberry season around here, but these are every bit as good, if not better, than what we get from the local farms. (Sorry, but it is the truth. I sometimes think that they are trying to grow larger, more beautiful berries, and the flavor isn’t as good.) Anyhow, the first week I bought the strawberries, I decided to macerate them in balsamic vinegar, which I have done before. After tasting, I wasn’t totally satisfied. So, as I had also done before, I added some orange liqueur. Oh my, the combination of the vinegar and liqueur was awesome. All it needed was a little sugar, since the berries were fairly sweet on their own. When I served them, I thought something in the form of cake or cookie would be nice. So I served a biscotti. The almond and the little bit of chocolate were perfect with the strawberries. And there was enough juice in the bottom of the serving bowls in which to dip the biscotti. I have made this every weekend for a month, and it is still excellent. By the way, I plan to make homemade biscotti very soon.
* 2 pounds fresh strawberries, rinsed, drained and hulled
* Sugar or sugar substitute to taste, about 1 tablespoon (depending on sweetness of berries)
* 1 tablespoon balsamic vinegar
* 1 tablespoon orange liqueur
* 4 chocolate-dipped almond biscotti
Cut the strawberries into halves or quarters, depending on the size. Place into a large bowl. Mash lightly with a potato masher or fork, just to release some of the juices. Add the sugar, vinegar and liqueur. Stir well to combine. Taste for sweetness and, if needed, add more sugar. Cover and refrigerate for at least 30 minutes, or as much as 8 hours. Place in individual serving bowls, adding some of the juices to each. Place one biscotti vertically inside each bowl. Serve immediately.
Notes: These strawberries are equally as good leftover for the next day. They will be just a little softer. They would also be very good over pound cake or traditional shortcake, with a little whipped cream.
Orange Juice or Tomato Juice
Fluffy Scrambled Eggs
Strawberries Macerated in Balsamic Vinegar and Orange Liqueur with Chocolate-Dipped Almond Biscotti
To serve the breakfast, place a linen napkin on a bed tray, arrange the various dishes and add a small bud vase (or glass) with 2 or 3 beautiful cut flowers. If you don't have a bed tray, prepare a lovely setting for one at the dining room table.
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The Recipes
Fluffy Scrambled Eggs
The recipe is simple. Use 2-3 eggs per person. Add 1/2 teaspoon of water per egg (never use milk). Whip with wire whisk until frothy. Heat frying pan over medium heat. Add butter to cover. Pour egg mixture into pan. Reduce heat to medium-low. Using a spatula, push bottoms of eggs from edges to center as they set, allowing liquid to get to bottom of pan. Continue until eggs are completely set (how dry or wet depends on taste). Add salt (do not add before eggs are set) and pepper to taste. Serve immediately or cover and keep warm over low heat.
Note:
Sauteed onions, peppers, and/or mushrooms can be added to the eggs before cooking. Grated cheese may also be added, but will make the eggs heavier.
STRAWBERRIES MACERATED IN BALSAMIC VINEGAR AND ORANGE LIQUEUR WITH CHOCOLATE-DIPPED ALMOND BISCOTTI
SERVES 4
Everything about this recipe is purely coincidental. First, I had received a gift bag at Christmas with the best biscotti I had ever tasted. They were almond-based, and dipped lightly in dark chocolate. I took a chance and looked for the same brand at my local grocery store and found them. Since then, I buy them for a light and relatively healthy dessert snack. Additionally, since the end of February, my store has had the best fresh strawberries. It isn’t even strawberry season around here, but these are every bit as good, if not better, than what we get from the local farms. (Sorry, but it is the truth. I sometimes think that they are trying to grow larger, more beautiful berries, and the flavor isn’t as good.) Anyhow, the first week I bought the strawberries, I decided to macerate them in balsamic vinegar, which I have done before. After tasting, I wasn’t totally satisfied. So, as I had also done before, I added some orange liqueur. Oh my, the combination of the vinegar and liqueur was awesome. All it needed was a little sugar, since the berries were fairly sweet on their own. When I served them, I thought something in the form of cake or cookie would be nice. So I served a biscotti. The almond and the little bit of chocolate were perfect with the strawberries. And there was enough juice in the bottom of the serving bowls in which to dip the biscotti. I have made this every weekend for a month, and it is still excellent. By the way, I plan to make homemade biscotti very soon.
* 2 pounds fresh strawberries, rinsed, drained and hulled
* Sugar or sugar substitute to taste, about 1 tablespoon (depending on sweetness of berries)
* 1 tablespoon balsamic vinegar
* 1 tablespoon orange liqueur
* 4 chocolate-dipped almond biscotti
Cut the strawberries into halves or quarters, depending on the size. Place into a large bowl. Mash lightly with a potato masher or fork, just to release some of the juices. Add the sugar, vinegar and liqueur. Stir well to combine. Taste for sweetness and, if needed, add more sugar. Cover and refrigerate for at least 30 minutes, or as much as 8 hours. Place in individual serving bowls, adding some of the juices to each. Place one biscotti vertically inside each bowl. Serve immediately.
Notes: These strawberries are equally as good leftover for the next day. They will be just a little softer. They would also be very good over pound cake or traditional shortcake, with a little whipped cream.