Recipes from The Art of Breakfast

Chocolate Truffles

Now that I’ve taken you on a visual epicurean journey, I’ll be posting a variety of recipes on this page.

Asparagus and Heirloom Tomatoes with Curry Aioli (above)

Blueberry White Chocolate Chip Cookies

Grilled Lobster

Maine Clams and Linguine (photo below)

Port Wine Spiced Poached Pears

What to do with leftover lobster?

Almond Florentine Cookies with Orange Buttercream (below) but sometimes I fill them with Nutella!

Praline Pecan topped French Toast (a Paula Deen inspiration)

Eggs En Croute (below)

Spiced Almonds

Baby Greens Salad with Goat Cheese and Figs

Penne and Chicken with Roasted Tomato Vodka Cream

Simple and Elegant Fruit Dish – an inspiration from a visit to Manzanillo, Mexico. Papaya, Mango and Strawberries with Basil Simple Syrup and Fresh Lemon:  allow the papaya and mango to fully ripen; cut into small chunks, toss with the juice of 1 lemon and the zest of the lemon. Add in a handful of sliced strawberries. Gently mix.

Basil Syrup:

2 Cups white sugar, 1 1/2 cups water, 3 tablespoons corn syrup – bring slowly to a boil over medium heat. Add a large bunch of finely chopped basil and reduce heat to low and simmer for 5 minutes. Remove from heat and cool. Toss with the fruit and allow to meld in the refrigerator for a couple hours before serving.

RECIPES FROM OUR DANFORTH GOURMET BRUNCH