Marsha Kostura Schmidt
With over 125 recipes, Sunday Brunch and Everyday Breakfast will give you plenty of ideas for serving a healthy and flavor-packed breakfast. Building on traditional flavors and modern global cuisines, Marsha Schmidt has crafted interesting and unique recipes that you will want to turn to again and again. Whether you are looking for delicious, elegant, and sometimes decadent brunch recipes, or simply looking for a quick breakfast to go, Sunday Brunch and Everyday Breakfast is your source for starting your day off right.
Marsha Schmidt has been wowing her friends with her cooking since her college days. She learned to cook when she was a child, and knows her way around a kitchen. Now with this new cookbook, you can try her delicious recipes for breakfast and brunch. An attorney by profession, Marsha is also a published essayist, photographer, and artist.
Grand Marnier French Toast with Honey Clementine Drizzle
With the popularity of clementines on the rise, these sweet treats are available in most supermarkets throughout the winter months. If you can''t find clementines, substitute oranges or tangerines.
8-10 slices Challah or Italian bread, cut 1-inch thick
3 eggs
3 egg whites
1 1/2 cups evaporated skim milk
4 tablespoons Grand Marnier liqueur or orange juice
Clementine Drizzle (recipe below)
Place slices of bread in a single layer in a 9x13 baking pan. Use two pans if bread slices are large. Whisk milk, eggs, egg whites and Grand Marnier. Pour over bread, turning slices to coat. Cover with plastic wrap and let stand in the refrigerator for 30 minutes or overnight. Coat nonstick skillet with cooking spray. Heat over medium high heat. Place a few bread slices in skillet. Cook for 2-4 minutes until golden brown. Turn and cook until egg mixture appears set. Cook the rest in batches, coating the skillet with cooking spray as necessary.
Clementine Drizzle
1 cup honey, preferably orange blossom
1 tablespoon fresh clementine juice
2 teaspoons butter, melted
3 clemetines, peeled, separated into sections and coarsely
chopped (about 1 cup)
2/3 cup almonds, sliced
Mix honey, juice, butter, clementines, and almonds in bowl and set aside.
To serve: Place two or three slices of bread on a plate. Top with 1/3 cup of drizzle. Serves 3-4.
Scrambled Egg Smoked Salmon Stack with Peach Salsa
A refreshing salsa perks up this salmon dish. This fresh mixture of peaches and tomatoes brings out the best of these summer treats. But if you want to have a summer taste in the winter, you can use canned or frozen peaches and plum tomatoes.
4 eggs
4 egg whites
1/4 teaspoon dried basil
1 teaspoon water
4-oz. smoked salmon
Peach Salsa (recipe below)
In a bowl, whisk the eggs, egg whites, basil, and water. Coat a nonstick skillet with cooking spray. Heat over medium high heat. Pour in eggs. Using a spatula, lift and turn gently until set, no more than two minutes. Set aside.
To serve: Spoon about 3 tablespoons of salsa onto a plate. Layer 1/4 of the eggs over the salsa. Layer 1/4th of salmon on top. Top with one tablespoon of salsa. Repeat. Serves 4.
Peach Salsa
1 cup peaches, fresh or frozen, diced
1 medium tomato or three plum tomatoes, seeded and diced
1/4 cup red onion, minced
Juice of 1 lemon
Combine all ingredients and set aside for at least 30 minutes to develop the flavors.
