Country Breakfasts
Summer seemed a long time coming this year in Maine. Having finally
arrived with its warmth, it seems we do at least some things more leisurely to
savor each day with its blue sky and verdant countryside. It is also the season
when friends and relatives from ‘away’ find themselves drawn to a visit ‘up
North’.
Summertime is when I appreciate the effort anyone running a Bed and Breakfast
establishment faces every day. The leisurely pace of a vacation is definitely
enhanced when sitting down to a nicely presented breakfast. And for each visit,
it may be desirable to set the stage for a relaxing day with a special
breakfast treat.
At times like this the bowl of cold cereal just won’t do, even if it is
sprinkled with blueberries or strawberries, unless it is followed with
something less usual. Fruit and scrambled eggs are good for a crowd and muffins
or scones are sure to please.
Grits are one of the most versatile
and quick cooked breakfast staples. It can be augmented in a variety of
ways and has the added bonus of being gluten free. Grits come in two varieties,
the old fashioned or Charleston grits, which require rinsing and cooking with
stirring for thirty minutes and the more quick variety that only requires 5-7
minutes of cooking with stirring only toward the end. Needless to say, unless
you are a real morning person and willing to start preparations very early,
quick cooking grits can be your kitchen friend. The following recipes are for 4
servings.
Sunny-side egg and ham grits
Sauté 1 cup of ham or Canadian bacon
cut in thin strips in a non-stick pan briefly and set aside to keep warm. Bring
to boil 4 cups of water with 2 Tblsp. butter and salt to taste. Stir in 1 cup
quick cooking grits and continue cooking for 5-6 minutes on medium heat,
stirring occasionally to prevent settling. Stir in ½ cup shredded sharp cheddar
cheese, cook for an additional minute and set aside to keep warm. In a
non-stick pan coated lightly with oil fry 4-8 eggs over medium heat, sunny-side
up until whites are set. OR, use bacon instead of ham.
Divide the cooked grits among 4
shallow bowls, place 1 or 2 fried eggs on top of each bowl and scatter ¼ of the
ham around the edges. Sprinkle the egg yolks with a bit of pepper and serve.
Breakfast sausage with spinach
Another quick breakfast utilizing
grits prepared as above is a sausage-spinach combination. Seed and dice
coarsely 1 red pepper. Cook 1 lb crumbled breakfast sausage over high heat with
the pepper until meat is no longer pink. Drain off any fat. Return the mix to
the pan and heat, stirring in a couple of cups of baby spinach to wilt.
Serve immediately with grits on the side.
Lemon-ricotta pacakes
Most everyone loves Maine blueberry pancakes. Another quick and tempting
version of less usual pancakes uses
the flavors of lemon and ricotta to good effect and you can always add
blueberry jam on top.
In a large bowl stir together 1 ½ cup all-purpose flour, 1
tsp. baking soda, ½ tsp. salt, 2 Tblsp. sugar. Separate 2 eggs, reserving the
whites in a small bowl for additional beating. In another bowl whisk
together 1 ½ cups buttermilk with 1 Tblsp. grated lemon peel and the 2 egg
yolks. Stir buttermilk mixture in flour until well moistened and then stir in
1/3 cup ricotta cheese. Now beat the egg whites to stiff peaks and fold in the
batter.
Pour ½ cup portions of the batter on a non-stick pan lightly coated with
vegetable oil and fry over medium heat until lightly browned. Serve with maple
syrup or jam.
To create that festive vacation feeling does not necessarily mean getting up
with the chickens to prepare a festive breakfast table. A bouquet of wild
flowers, some fruit and just a little more than the everyday ‘grab breakfast’
can certainly provide that relaxing country feel. AND, it is not even necessary
to have houseguests for that treat!
(I. Winicov Harrington lives in Waldoboro and is the
author of “How to Eat Healthy and Well for Less than $5.00 a Day: the
Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
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