May 01, 2018

Breakfasts and Brunches for Every Occasion

By MaryAnn Miano

Breakfasts Brunches Every Occasion Helen Evans Brown

Breakfasts and Brunches for Every Occasion by Helen Evans Brown and Philip S. Brown is a wonderful collection of exciting menus and recipes from all over the world. It’s time to revive breakfast foods, the first meal of our day. The authors searched the country and the world for bright, eye-opening, taste-tempting recipes. They emphasize that the breakfast meal is an all-important one.

Reading this book will create in the reader an appreciation for breakfast, with a fascinating introduction explaining breakfast history in all nations, including a young colonial and Revolutionary War America. The book takes you from the simple to the elaborate or from everyday occasions to a wedding brunch.  There are great menu ideas for serving a house guest in a special way or in how to spiff up family breakfasts.

There’s a chapter on seasonal breakfasts, one on American regional breakfasts, and one on foreign breakfasts. Holiday breakfasts and brunches are also covered, and so are festive breakfasts. Suggestions range from a children’s breakfast with bacon sandwiches and milk shakes, to Sunday brunches or a stand-up breakfast for a crowd. And don’t miss the chapter on breakfasts in bed!

You’ll find menus for picnicking, preparing breakfast for sailing, and a campfire breakfast. Some of the most exciting recipes are the foreign ones: how to make Eggs Florentine, Yarmouth Bloaters, Santa Lucia bread, German stolen, Basque apples in red wine, and dozens of other intriguing dishes.

Breakfast and Brunches for Every Occasion injects new life into one of the more important—yet most slighted—meals of the day.  So celebrate breakfast—celebrate life!   The following recipes are from New Orleans.

Rice Waffles (Gaufres de Riz)

In the bowl of an electric beater (or in a mixing bowl) put 4 eggs, 2 ½ cups of milk, ¾ cup of melted butter, and blend well.  Add 3 cups of sifted flour, 1 ½ cups of cooked rice, 2 tablespoons of baking powder, and 1 teaspoon of salt.  Beat to blend, though it is not necessary that the batter be smooth.

Bake in a heated waffle iron at medium heat, using just under a cup of batter for each 4-section waffle.  When the mixture stops steaming (or the signal light goes off), the waffle is done.  This recipe makes 8 full-sized ones; cut in half for 4 4-section waffles.

Oeufs St. Antoine

In a fireproof egg shirrer for each serving, put 1 tablespoon of butter, 1 minced shallot, ½ tomato, peeled, seeded and diced, 1 tablespoon of sweet green pepper, cut julienne (match-like pieces), a finely minced or pureed small clove of garlic, and salt and pepper to taste.  Cook this in the oven or on top of the stove until soft; then break 2 raw eggs in each dish.  Cook under a broiler until the eggs are set.  Serve at once.

Recipe from Breakfasts and Brunches for Every Occasion, page 137, by Helen Evans Brown and Philip S. Brown, Publisher:  Doubleday and Company, Inc., 1961.