breakfast

Blueberry Dutch Baby

Maybe you need to grow up outside of Seattle to appreciate dutch babies. I had my first from a recipe I'd found in a grocery store flier in Texas, where I grew up. They called it a Blueberry Puff Pancake, and it was a wild hit with my extended family anytime I would make it. Nobody had ever eaten anything like it where I came from, so it was a real brunch novelty.

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Guava Cream Cheese Cake

This little gem comes from my baking days in a nearby Seattle restaurant. This cake is closer to a pound cake than a cheesecake (as the name implies), and is better after being refrigerated (or frozen) then slices and toasted in a pan.

This is a moist, dense cake with a fragrance you won't know unless you grew up somewhere tropical. It's a subtle flavor - almost peachy - but then something else wafts by and you're clearly inhaling something new.

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Eggs Benedict with Potato Pancakes

Todd and I often cook at least one meal while we’re visiting his family, and this visit it was our post-July 4 Sunday brunch. We decided to do eggs benedict – but substitute potato pancakes for the English muffins. With 14 people in attendance, brunch wen off without a hitch – no curdled hollandaise. Todd’s cousin Jamie was good enough to poach the big batch of eggs while we kept the other pieces moving along for the big, hungry crowd.

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