of phenomenal and anything but standard. However, we had to report to work at 3 A.M. to start the prep for opening at 7 A.M. I was cured of wanting a breakfast restaurant after that experience, but not cured of seeking an incredible beginning meal.
Even though breakfast is my favorite meal, and even though I am armed with the knowledge that breakfast is the most important meal of the day, it is still tempting to hit the snooze button and skip or skimp on this meal. Nevertheless, my son and I sit down together at the breakfast table every morning— despite the sometimes hectic pace with which the school and workday may start— say our Three Things, and enjoy a good breakfast. I have vowed to not eat my breakfast on the run, in the car, or away from the smooth, worn edges of a table.
Weekends present another opportunity, however. On the weekends we linger over the breakfast table. I once started a breakfast club for the early rising neighborhood children who couldn’t wait to start their Saturdays by knocking on my door at seven o’clock in the morning. We would invite them in and share our breakfast traditions— frittatas and eggs-in-a-nest and such. It grew into a “Are we having Breakfast Club this weekend, Ms. Tasia?” I really loved the sound of that question! Even better was when the gaggle of children scattered outside, leaving the leisurely weekend breakfast table still surrounded by the parents, an event often spanning all the way past noon. I am always pleased when just another pot of coffee is being made and conversations last until eventually someone asks, “What’s for lunch?”
French Press Coffee with Steamed Milk
I have experimented quite a bit with different methods of brewing coffee. And spent quite a lot of money along the way. It seems indicative of my style to have to try everything but to eventually come round to champion the simplest method out there. This would be a twelve-ounce French Press, sometimes called a “press pot.” If you have never had coffee made in a French Press, I encourage you strongly to try it. It couldn’t be simpler, and frankly I believe it couldn’t be better. Café au lait is the French version of coffee with lots of milk, fifty-fifty coffee to milk. The milk is steamed or warmed. I no longer have any fancy coffee equipment in my kitchen, so I just gently heat my milk on the stove and boil my coffee water in an old teakettle that lives on my stove.
Serves 6
3 rounded tablespoons coarse-grind coffee
12 ounces boiling water
12 ounces warmed milk
Scoop 3 tablespoons of ground coffee into the bottom of the French Press. Slowly pour in the boiling water. Stir well with a wooden spoon. Put top of press on the container and let coffee steep for 3–4 minutes. Plunge slowly. Pour coffee into huge coffee “bowls” halfway and then fill with warm milk. Sweeten as desired.
Fresh-Squeezed Orange Juice
When I am in Greece and staying with my sisters at my stepmother Dina’s house, the day always begins with a glass of fresh-squeezed orange juice. It is indescribably delicious.
I know that most of us won’t take the time to do this every day, but for certain occasions it is absolutely worth it. A simple juicer makes it oh so easy.
There is an endless variety of presses and juicers on the market, and some of them are quite expensive. A very simple plastic one with a strainer to catch the seeds on the sides can work just fine. I have a rather War of the Worlds-looking one that I leave on the counter at all times, just in case the mood strikes.
Serves 1
4 large oranges
Per person, you need about four large oranges, cut in half.
Squeeze juice with your press or manual juicer directly into a glass. Enjoy!
Hot Cocoa
I don’t know of a single child who doesn’t love hot cocoa on a cold morning. For that matter, I don’t know many adults who would turn down that offer. As a matter of fact, and I promise I am telling the truth, my son had hot chocolate with his breakfast this very morning. Pre-made mixes are certainly accommodating but I know you will find them lacking in comparison to this easy-to-create recipe. A little tip for the coffee drinkers: after amply handing this out to children, I sometimes spoon the remaining cocoa from this recipe into my coffee cup instead of steamed milk.
Serves 2
3 cups whole milk
1 cup half-and-half
¼ cup good quality Dutch-process cocoa powder
½ cup sugar
¼ teaspoon cinnamon
¼ teaspoon pure vanilla extract
Marshmallows, for topping
Pour milk and half-and-half into a saucepan and bring to a simmer over medium heat. Meanwhile, stir together the cocoa powder, sugar, and cinnamon. To make a smooth paste, stir the hot milk into the cocoa mixture a few teaspoons at a time. Scrape the cocoa mixture into the saucepan with the milk and simmer a few minutes; do not let it boil. Stir in the vanilla.
Pour into small serving cups and place 4 marsh mallows on each serving. Serve immediately.
Mimosa
You know that orange juice you just squeezed? I have just the perfect thing for you to do with it!
A Mimosa is a classic breakfast or brunch drink, and honestly I cannot think of a better friend for an orange than a sparkling wine. I was just recently in the region in Italy where Prosecco reigns. Prosecco was served everywhere and for every occasion— don’t you love the Italians?— and especially at breakfast. Prosecco was even on the breakfast buffet at our hotel. Since it is having a moment here in the States, feel free to try it or any other sparkling variety that you love in making a Mimosa.
Serves 4
8 ounces orange juice, preferably fresh-squeezed
1 (750-milliliter) bottle champagne or Prosecco Champagne flutes
Pour 2 ounces of orange juice into each flute. Fill almost to the rim with champagne. Toast and celebrate the day!
Bloody Mary
The Bloody Mary is one of my all-time favorite drinks. I love it especially because it is so savory and spicy (my preference), and I adore it in a salt-rimmed glass (my second preference). Inevitably when I think of a Bloody Mary it conjures images of New Orleans and brunch at Commander’s Palace … or just Sunday suppers at my house. I serve mine with lots of accompaniments such as pickled okra, olives, celery stalks, and anything else pickled I have around. And salting the rim is always a nice touch. It is also a lot of fun to put out a Bloody Mary bar since everyone is their own Bloody expert. Customization can be accommodated with ease, and experimentation is encouraged. I will make up a delicious base mix and then put out a beautiful array of options.
Serves 6
Mix 32 ounces (1 large container)
