Morning Food

by Margaret Fox

Spring is just around the corner, and with it comes the awakening of lots more than just nature’s offerings. We’re ready for fresh flavors, too. This breakfast collection offers just that, and vibrant colors as well. The recipes pack a big “wow” thanks to a dramatic look and a nutritious assortment of fruits and vegetables.

As the former owner of Café Beaujolais in coastal Mendocino, Calif., I have cooked many a breakfast for hungry customers. They appreciated all the traditional morning favorites—waffles, pancakes, coffeecakes and egg dishes. Nowadays, balancing my job as culinary director at Harvest Market in Fort Bragg, Calif., with being a mom, I appreciate recipes that combine healthful ingredients and full flavor with speed of preparation. Add to that a hearty appetite, and I’d say you’ve got a perfect match.

You can get a start on all these recipes by measuring out the ingredients the night before. The next morning, jump out of bed and toss them together. No stress, and your houseguests and family will be impressed. Here are some other tips sure to get you rave reviews:

Use fresh herbs rather than dried. Their flavor packs a real punch.
Aim for a range of colors on the plate.
Take a second to set the table, with fresh flowers or some other sprig of color.

Visit www.margaretfox.com for more information.

Banana-Pecan Pancakes

High Cotton Food Styling & Photography

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The cooked bananas form creamy pockets in these hearty pancakes. Serve with warm maple syrup.

Ingredients

1 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
2 tablespoons melted butter
2 tablespoons honey
1 cup diced bananas
1 cup chopped, toasted pecans

Instructions

1. Combine first 5 ingredients in a medium bowl. In another bowl, combine eggs, buttermilk, butter and honey; add to flour mixture and stir until blended.
2. Oil and preheat a large skillet. Pour batter, using a 1/8-cup measure, into skillet. Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side. Makes about 20 (4-inch) pancakes.

Recipe by Margaret Fox, "Morning Food," March 11, 2007

Sweet Potato Hash with Baked Eggs

High Cotton Food Styling & Photography

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Delicious with bacon or sausage.

Ingredients

2 to 3 tablespoons vegetable oil
2 large sweet potatoes, peeled, cut into 1/4- to 1/2-inch dice (about 2 2/3 cups or 13 ounces)
1 1/3 cups minced yellow onion
1 garlic clove, minced
1 jalapeno pepper, minced
4 eggs
1/4 teaspoon salt, divided
Coarsely ground black pepper
3 tablespoons minced parsley or cilantro

Instructions

1. Preheat oven to 400F.
2. Heat oil in a heavy skillet over medium-high heat. Add potatoes and onions and cook about 5 minutes, or until potatoes are tender. Reduce heat, add garlic and jalapeno pepper, and cook 1 to 2 minutes. Season with 1/8 teaspoon salt and pepper.
3. Make 4 evenly spaced, slight depressions in the hash and break an egg into each one. Place pan in the oven and bake 8 to 10 minutes, or until the eggs are cooked. Remove, season eggs with remaining salt and pepper, and garnish with parsley. Serves 4.

Recipe by Margaret Fox, "Morning Food," March 11, 2007

Apple-Cardamom Coffeecake

High Cotton Food Styling & Photography

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Ingredients

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon, divided
3/4 teaspoon cardamom
1 teaspoon ground ginger
1 1/2 cups firmly packed brown sugar
3/4 cup vegetable oil
1 cup sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
1 cup buttermilk
1 1/2 cup finely chopped Granny Smith apples

Instructions

1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
2. Combine flour, salt, 1/4 teaspoon cinnamon, cardamom, ginger, sugar and oil in a large bowl; mix well. Remove 3/4 cup of mixture, and to it add nuts and remaining cinnamon. Mix well, and set aside to use as topping.
3. To the remaining mixture, add baking powder and baking soda, egg and buttermilk; mix well (batter will be lumpy). Fold in apples.
4. Pour batter into pan. Sprinkle topping evenly over surface. Bake 40 to 45 minutes. Serves 10 to 12.

Recipe by Margaret Fox, "Morning Food," March 11, 2007

Frittata with Ham and Vegetables

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Ingredients

2 tablespoons olive oil
1/2 cup thinly sliced green onion
1/2 cup chopped red pepper
1/2 cup diced zucchini
1 teaspoon chopped fresh thyme
4 ounces diced ham
8 eggs
1/4 teaspoon Tabasco
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 ounces diced pepper Jack cheese
1 cup herb-flavored croutons

Instructions

1. Preheat oven to 375F.
2. Heat oil in a heavy ovenproof skillet over medium-high heat. Add green onions, red pepper and zucchini. Cook 2 to 3 minutes, stirring occasionally. Add thyme and ham and cook 1 minute.
3. Beat together eggs, Tabasco sauce, salt and pepper until well blended. Stir in cheese, then pour mixture over vegetables and ham in pan. Sprinkle croutons evenly over surface.
4. Cook 5 minutes, covered, over very low heat. Scrape around sides and bottom, and place in oven, uncovered, 10 to 12 minutes. Serve hot or at room temperature. Serves 4 to 5.

Recipe by Margaret Fox, "Morning Food," March 11, 2007

Poached Fruit

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This recipe is adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. Copyright © 2006 Ten Speed Press, Berkeley, Calif., www.tenspeed.com

Ingredients

1 cup apple juice
1 teaspoon lemon juice
1 cup water
1/2 cup granulated sugar
1 cinnamon stick
6 whole cloves
3 whole allspice berries (optional)
1/2 teaspoon anise seed
2 tablespoons fresh lemon juice
4 pears, cored and peeled
1 cup blueberries

Instructions

1. Place all ingredients except the pears and blueberries into a large pot and simmer, uncovered for about 10 minutes. Pour mixture through a sieve to remove whole spices; return liquid to pan. Slice each pear into 12 slices. Add pears and blueberries to pan, bring to a boil, cover and reduce heat. Simmer 3 to 5 minutes, or until fruit is tender.
2. When done, remove from heat, add blueberries and let cool. Refrigerate at least 8 hours before serving. Serves 4 to 6.
Note: Use pears, apples, peaches, apricots or plums in place of the pears if desired. To core the pears, peel them and slice in half vertically. Use a melon baller to scoop out the hard core. Then slice into 12 slices.

Recipe by Margaret Fox, "Morning Food," March 11, 2007

Fox is the author of Morning Food: Breakfasts, Brunches & More for Savoring the Best Part of the Day (Ten Speed Press, 2006)

first appeared: 3/11/2007