Recently, I purchased an Apple Watch, and a few times throughout the day, a gentle “ding” invites me to b r e a t h e. The new decade of 2020 started with the usual fireworks and resolutions, and then like a tornado swiftly upended our lives with a life threatening virus, quarantines, home schooling, working remotely from home and running out of simple things like toilet paper! So many unexpected challenges have formed new routines in our lives; created a mixture of emotions and concerns; and forced us to find new creative ways to stay home, but still experience some of the pleasures of life that had to be put on hold. Pausing to b r e a t h e throughout the day, could not have come at a better time.
Staying close to home has become a necessary norm, and finding ways to make life at home more comforting and fulfilling has resulted in planting gardens, renovating homes or “nesting” with a renewed interest in making our home life more cozy and comforting. Since traveling is not currently an option, memories of past soothing travel experiences come to mind, like waking up to a specially prepared breakfast at a lovely B & B in the Napa Valley. While I can’t remember the entire menu, I do remember being served my very first red wine poached pear that was an unexpected beautiful change for a mid-morning breakfast.
So how about creating a B & B style breakfast for you and your family that makes the weekend feel a little more special?
Long before there was the Food Network and Pinterest, I would tear recipe pages from magazines and organize them into categories (a hard copy version of Pinterest) into a three ring binder. Later when I had a special occasion to cook for, I would reference my binder of ideas and make notes in the margins of adjustments I made. If the recipe was good, I’d keep it. If not is was pulled out and thrown away. Interestingly enough most of these recipes can be found on the internet now and I can also “pin” them.
For this B & B style breakfast I’m using Martha Stewart’s Nectarine Pancake recipe below, but I’ve added my own twist -using white peaches instead of nectarines and a blueberry sauce with crispy prosciutto. https://www.marthastewart.com/909613/nectarine-pancakes
- 3 cups of fresh blueberries
- 1/4 to 1/2 cup sugar (varies on sweetness of berries and your preference)
- zest half of a lemon
- juice of half of a lemon
Place all of the items above in a medium saucepan over medium heat bringing contents to a gentle boil. After about 5 minutes carefully taste for desired sweetness. I usually start with 1/4 cup of sugar depending on the sweetness of the blueberries and add a little more if needed. Lower the heat to a gentle simmer, cover and let simmer, stirring occasionally for 15 to 20 minutes. The berries will soften and deflate but still have their shape with a syrupy sauce. Remove from the heat and transfer to a bowl, set aside to cool.
On to the pancakes. Obviously there are different stone fruits you could consider for these pancakes. I’ve always made them with peaches, white peaches to be specific are my favorite. A tip is to make sure the fruit isn’t too ripe or it will fall apart while cooking. These pancakes create a nice thick batter that isn’t runny and they form up very nicely every time.
The recipe shown here is directly from the link provided on Martha’s website with notes in bold of my personal adjustments.
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups low-fat buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (I used vanilla paste that is filled with vanilla bean seeds)
- 1 tablespoon butter, melted, plus more, softened, for skillet and serving
- 2 tablespoons safflower oil ( I used canola oil)
- 2 nectarines, peeled and thinly sliced (about 2 cups) ( I used two white🍑peaches and I didn’t peel them. I just sliced a small thin layer from the bottom and then cut 1/4 in. rings around the pit until getting to the top of the peach)
- I also added the zest of 1/2 of a lemon to the batter
- I served my peach buttermilk pancakes with the blueberry syrup and fresh blueberries, garnished is a sprig of mint and crispy prosciutto.
- Step 1 Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.
- At this point I let the batter rest in the bowl and preheated the oven to 400 degrees p fahrenheit. Line a sheet pan with parchment paper place the thinly sliced prosciutto, pancetta or applewood bacon on top. (Bacon may take longer to crisp.) Place in the oven for 20 minutes until crispy, about the time it takes to cook the pancakes.
- Step 2 Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.
- MY method: I tried pouring the pancake batter into the skillet and then putting the peach ring on top and it didn’t make as pretty of a pancake. So I put the peach ring into the butter and oil pan and poured the pancake batter over it.
Measuring Tip: I’m not sure who to give credit to for this, but I would not be surprised if it was Martha Stewart. I was a faithful student who watched every show that aired originally once a week on PBS and then later The Martha Stewart Show until most recently her “Martha Knows Best” garden show on HGTV. If there’s anything you want to cook, plant, build or craft you can always count that Martha’s version will not fail you.
Recently I found myself teaching my 4 year old grandson how to measure dry ingredients when baking some chocolate chip cookies. So here’s the tip…. baking is very precise and you have to fill your measuring cup (in this case with flour) not by scooping, but by using a scoop or spoon to gently fill the measuring cup. Over fill the cup (over your flour container) and use a chop stick to level it off. Keep the chop stick in your flour container for future use.
Traveling introduces us to new and unusual experiences and foods. If you’d like to try something different to drink with this B & B breakfast, you could prepare my favorite, a chai tea latte. However, I found this box of concentrate to make a London Fog Latte at (Walmart) that I saw as an opportunity to serve something different. A London Fog is Earl Gray tea and a touch of lavender, served with warm milk.
Fill a mug a little less than half way with the tea concentrate. In a large heat proof measuring cup (or separate mug) fill half way with milk of your choice. Put both mugs in the microwave for 1 1/2 minutes. I have a battery operated aerator that when held along the top of the heated milk will create a lovely frothy foam. Pour the heated milk and froth into the cup of headed tea concentrate. (If you don’t have an aerator or don’t like the milk frothed, but pour the two together. I have culinary lavender, so I sprinkled a tiny amount on top.
While you may not be able to get away, you can treat yourself and those you love to a colorful B & B style breakfast that celebrates summer’s seasonal fruits and berries to make any weekend extraordinary rather than ordinary. Introduce some unusual and different food experiences at home just as you would during your travels to make staying home feel a little more adventurous.