NEW YORK (PIX11) – Breakfast doesn’t have to be routine.
Author of “Cooking in Boxers: How to Keep Your Mate in Bed,” Chef Mark Bailey shared these recipes to turn boring breakfast into a fun and sexy meal:
- 1-1/2 cups fresh strawberries, chopped
- 1-1/2 cups fresh raspberries, chopped
- 1-1/2 cups blueberries, chopped
- 3/4 cup balsamic vinegar
- 1 French bread baguette, sliced
- Cream Cheese Spread
- 1/2 cup cream cheese, softened
- 1 tablespoon vanilla extract
- 2 tablespoons powdered sugar
1. Combine berries in a large bowl. Add vinegar and toss berries well. Set aside.
2. In a small mixing bowl combine cream cheese, extract and powdered sugar. Mix well.
3. Spread baguette slices with cream cheese and top with berries.
Shrimp in Champagne-Citrus Butter Sauce over Grits
- 1-2 pounds medium uncooked shrimps, peeled and deveined
- 2 teaspoons chopped fresh tarragon
- 2 tsp old bay seasoning
- 1 tablespoon butter
Champagne-Citrus Butter Sauce
- 2 cups heavy cream
- 2-3 tablespoon butter
- 1 shallot, diced
- 1 cup Barefoot Bubbly Citrus Fusion Champagne
- salt and pepper to taste
- 3/4 cup quick grits
- 3 cups water
- 1 tablespoon butter
1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add shrimps, tarragon and old bay seasoning. Sauté shrimps until turned pink and cooked. Remove from heat and set aside.
2. In a large sauce pan melt 2-3 tablespoons butter over medium heat. Add shallots and sauté until translucent (approx. 2-3 minutes). Add champagne and allow to simmer until reduced by half. Stir in cream and continue to simmer until creamy. Season with salt and pepper to taste. Reduce to low heat and continue to simmer for additional 2 minutes stirring occasionally.
3. While sauce simmers, bring water to boil in a separate small saucepan. Add butter and a pinch of salt. Stir in grits to and stir continuously until grits have thickened. Remove from heat and set aside.
4. In a small bowl serve a portion of grits. Top with shrimps followed by champagne butter sauce. Serve warm.
Challah French Toast Bake
- 2 medium loaves challah bread, cubed
- 1 teaspoon cinnamon
- 8 eggs
- 2 cups half and half
- 2 cups milk
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 teaspoon lemon zest
- butter (for pan greasing)
- warm maple syrup
1. Grease a 9×13 baking dish with butter. Set aside.
2. In a large bowl whisk together eggs, half and half, milk, extract, zest, cinnamon and sugar. Set aside.
3. Add bread cubes to baking dish. Pour custard over bread cubes. Be sure to coat all cubes evenly. Cover dish with foil and refrigerate from 2 hours to overnight.
4. Pre-heat oven to 350 degrees. Transfer baking dish to oven and bake for approximately 45 minutes.
5. Cut french toast bake slices and serve with warm syrup and/or fruit.