And, it all starts in the morning. The aroma of breakfast cooking may help open sleepy eyes and stir empty stomachs.
So, put away the cold cereal. CBS News Sunday Morning, with help from Gourmet Magazine, provides viewers with some delicious recipes to start the day right. On the menu are quick skillet granola, chorizo scrambled eggs and challah French toast with berry sauce. And to drink? Bloody Marys, of course!
Quick Skillet Granola
Recipe from Gourmet Magazine, June 2001
Makes about 2 cups
Serve this granola with fruit and yogurt for a delicious breakfast. Or sprinkle it over ice cream to jazz it up as a dessert.
2 tablespoons unsalted butter
2 tablespoons honey
1/4 cup sesame seeds
1 cup old-fashioned oats
Heat butter and honey in a 12-inch nonstick skillet over moderate heat, stirring, until butter is melted. Stir in sesame seeds and cook, stirring, until golden, 2 to 3 minutes. Add oats and cook, stirring and tossing with two wooden spoons, until golden brown, 3 to 4 minutes. Spread granola evenly on a large sheet of foil to cool
Granola keeps in an airtight container at room temperature for a week.
Chorizo Scrambled Eggs
Recipe from Gourmet Magazine, December 2001
6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz spicy raw pork sausage
2 tablespoons vegetable (if using Spanish chorizo)
10 large eggs
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas
- If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes.
- If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
- Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
Challah French Toast With Berry Sauce
Recipe from Gourmet Magazine, July 2001
For French Toast:
3 large eggs
1 cup whole milk
1 teaspoon sugar
1/4 teaspoon salt
1 (1-lb) challah loaf, cut crosswise into 12 (1/2-inch-thick slices - not including end pieces)
3 1/2 tablespoons unsalted butter
(If you happen to find a brioche loaf, it also would make terrific French toast.)
For Berry Sauce
3 cups mixed berries such as blackberries, raspberries, and blueberries
1/3 to 1/2 cup sugar (depending on sweetness of berries)
1 tablespoon fresh lemon juice
Confectioners sugar for dusting
Prepare French Toast:
- Preheat oven to 350 degrees
- Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in l layer, turning once, 8 minutes
Prepare Berry Sauce While Bread is Soaking:
Puree 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
Cook French Toast:
- Heat 1 ½ tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer four soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in two batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (use a clean spatula) and, when all are browned, bake in middle of over until hot, about 5 minutes.
- Serve French toast with berry sauce
Recipe from Gourmet Magazine, November 2001
Makes 6 drinks
Everyone seems to have a preference when it comes to Bloody Marys – whether it's the brand of tomato juice or how much celery salt and Tabasco to use. We found this recipe to be nicely balanced, though by all means add or subtract to your liking. We also discovered that it's worth buying a new horseradish. If the jar in your refrigerator look brownish or dry, it has been in there too long and will taste very bitter.
4 cups chilled tomato juice
9 oz vodka (1 cup plus 2 tablespoons)
1/3 cup fresh lemon juice
1 1/2 tablespoons drained bottled horseradish
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon celery salt (optional)
3/4 teaspoon Tabasco
3/4 teaspoon black pepper
Garnish: lemon slices and/or inner celery stalks
Stir together all ingredients in a pitcher and serve over ice.