Alliant CoffeeComment

The Ultimate Breakfast in Bed

Alliant CoffeeComment
The Ultimate Breakfast in Bed

Is there anything better than breakfast in bed? 

Whether it's a special occasion, such as Valentine's day, or simply a kind gesture, we all appreciate the luxury of starting the day with the perfect meal while still in the comfort of a warm bed. With that in mind, we've got the perfect recipes for your sweetie or anyone else in your life who deserves some TLC. Pair with a fresh cup of Breakfast in Bed , a smooth medium roast with hints of hazelnut and a comforting body, and voila! A meal made in heaven. 

For the month of February, use code BREAKFAST at check out for 15% off your order!

Wolfgang's Pancakes

Who could resist such a classic?

Ingredients:

• 4 large egg whites
• 2 large egg yolks
• 1 cup buttermilk
• 2 tablespoons canola oil
• ½ cup pastry flour
• ½ cup whole wheat flour
• 1 tablespoon sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Butter-flavoured non-stick cooking spray
• (Optional) blueberries, raspberries and walnuts

Directions:

1. In a bowl, use hand mixer on medium speed or a wire whisk to beat the egg whites until they form soft peaks that droop slightly when the beaters or whisk are lifted out. Set aside.

2. In a separate bowl, whisk the egg yolks until smooth and slightly frothy. Whisk in the buttermilk and oil.

3. In a large mixing bowl, sift together the pastry and whole wheat flours, sugars, baking powder, salt, cinnamon, and ginger. Make a well in the centre, pour the egg yolk mixture into the well, and whisk just enough to incorporate it into the dry ingredients. With a rubber spatula, gently fold about one-quarter of the egg whites into this batter to lighten it. Then, in two more batches, lightly fold in the remaining egg whites until fully incorporated. Cover the bowl with plastic wrap and refrigerate at least 30 minutes or, better, overnight.

4. Heat a large non-stick griddle over medium heat.

5. Spray the hot griddle with non-stick cooking spray. Using a ¼-cup ladle or measure, pour the batter onto the griddle to form pancakes, spacing them about 1 inch apart. Cook until the undersides of the pancakes are golden brown and the surface is covered with small bubbles, 3 to 4 minutes. With a spatula, turn the pancakes over and continue cooking until the other sides are browned, about 3 minutes more. As the pancakes are done, transfer them to heated platter. Repeat with any remaining batter.

The Perfect Omelette

Wolfgang Puck shows Emily Rookwood of Spear's magazine how to make the perfect omelette in the kitchen of CUT at 45 Park Lane. via Spear's Magazine

Watch the master at work and learn how to make the perfect omelette!

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Looking to step it up a notch? Ditch the traditional breakfast fare and go with something a bit more adventurous!

Ingredients:

  • 1/2 cup crème fraîche or sour cream
  • 1 teaspoon chopped dill
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon snipped chives
  • 2 medium baking potatoes (1 pound), peeled
  • 1 small onion
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 1/2 pound thinly sliced smoked salmon
  • 2 ounces caviar

Directions:

  1. In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.

  2. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.

  3. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

  4. In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

  5. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.