Sunday Breakfast: Part 3 (The Finale)

It's hard to believe summer is already over and I already had my first day of class. Although I didn't get to spend a month in Europe this summer it was still great, and is definitely disappointing to be back in school. I guess I should look on the bright side and know that I am now on the downward slope of pharmacy school, year three of four. One of the highlights of this summer definitely has been our Sunday breakfasts. I tried to take the best parts from my last two breakfasts, and add another dish or two, to try something new. My sister was home from Boston, she salivated over the strawberry brown butter bettys from breakfast numero uno, and told me I had to make them. Since strawberry season was over, and we were in the peak of peach season, I decided to do peach brown butter betty's. Since I'm more of a peach guy than strawberry, I think I might be partial to the peach brown butter betty's, but I think any fruit you want to use will be just as good, I mean combine anything with brown butter and sugar, and its going to taste good. I have ideas for two other brown butter betty's that I can't wait to try, apple (in about a month or so when we will be rolling in fresh fall apples!), and a banana chocolate one. Other components of the breakfast were roasted red pepper and caramelized onion quiche, bacon and caramelized onion quiche, breakfast potatoes, pancakes (not homemade, thinking back though I'm not all that sure why they weren't), and a banana, brown sugar and chocolate galette, that didn't turn out according to plan (but still tasted great).

Peach Brown Butter Betty's

adapted from Deb at Smitten Kitchen

12 servings

12 pieces of white bread, de-crusted

1/2 stick of butter

1 tbsp granulated sugar

1/3 c brown sugar

1/2 tsp vanilla

1/3 c panko bread crumbs

5-6 peaches, cubed

1/4 tsp salt

Sweetened marscapone to top them with (just add some powdered sugar and vanilla to the marscapone until its as sweet as you want it)

Preheat oven to 350 degrees.

Cut the crust off each slice a bread, and flatten each piece evenly with a rolling pin.

Combine cubed peaches with the granulated and brown sugar, panko, vanilla and salt.

Over medium-low heat melt the butter in a small pot. Swirl the pot and stir as the butter is melting. The butter will foam and then start to darken. When it starts to smell less like plain melted butter, and more nutty and stronger you know the butter is done, take it off the heat.

Take your cupcake pan and brush each slot with the butter, also brush each piece of bread. Then form the bread in the cupcake slots.

Fill each piece of bread with the fruit and bake in the oven, covered for 12-15 minutes, then uncovered for 10, until bread has browned nicely, and crisped up.

Breakfast Potatoes

6 servings

6-7 yukon gold potatoes, in 1/4 inch cubes

1 tbsp salt

1 tsp pepper

1/2 tsp cayenne

2 tbsp olive oil

Preheat oven to 350 degrees

Combine potatoes with the rest of the ingredients. Spread out on a baking sheet, being careful not to overload the baking sheet (if the potatoes are crammed to close together they won't brown up, and just kind of steam). Bake for 45 minutes to an hour turning the potatoes about every 15 to 20 minutes.

*I edited this recipe from what I tried when I made this dish for our breakfast. I haven't tried it out again yet, but I think I would get a better result with this recipe. When I made it, the crust was overloaded way too much (I used 4 bananas) and didn't really set right. The bananas got to watery as well so mix them with the other ingredients right before your ready to form the galette (I mixed it all together, got distracted, and let it sit for a while, and I think the sugar and salt started pulling the liquid out of the bananas). As you can see it kind of just turned into mush.

Banana Brown Sugar and Chocolate Galette

1 galette

1 frozen pie crust (or homemade if your good like that)

2 bananas, sliced in thin rings

1 good quality chocolate bar (I use Lindt), broken up in to small pieces

1/2 c brown sugar

1 tbsp granulated sugar

1 tsp cinnamon

pinch of salt

Defrost pie crust according to package instructions.

Mix bananas with the brown and granulated sugar, cinnamon, salt and half of the chocolate bar.

Place the banana mixture in the center of the pie crust leaving about 1 1/2 to 2 inch border. Crimp the border over top the banana mixture being careful not to tear the crust.

Bake in oven for 15 minutes, then add the rest of the chocolate to the top and bake until crust is crisp.

Eat well, Live well