Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United Sates, where it is almost always prepared from pork belly. The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, or pork loin, which is very lean. Bacon cured pork loin is known as back bacon.
I like bacon that is thick and crispy, not thin and limp. I favor a 1/8-inch sliced bacon that is apple wood smoked for a full, sweet flavor that seems to complement, not overpower, other foods. You can buy this at a butcher’s shop where they will slice it for you from the slab. Many supermarkets now carry thick-sliced bacon.
Forget the oatmeal packets and try this overnight oatmeal breakfast. It’s a portable, no-cook breakfast that makes early mornings less stressful. You can customize this recipe with any fresh fruit that tickles your fancy.
Turn a favorite breakfast cereal into hearty, spiced muffins. Grated pear and tangy buttermilk keep these treats moist and flavorful. Make sure to use an organic Raisin Bran cereal.
Nothing beats a bowl of hot cereal in the morning and using a slow cooker makes it easier than ever. You can make this breakfast vegan by replacing the honey with agave nectar.
Hot out of the oven, these sweet treats are pure autumnal pleasure with a few sweet chocolate chips thrown in to make them taste especially decadent. Serve for brunch or your book club, and save a few to tote to work or school throughout the week.
The best oatmeal that I’ve ever had was the first time I stayed in the Lake District. It was the beginning of fall and there was a bit of a chill in the mornings. The woman who ran the small Inn was a very nice Northern England type who would get up very early every morning to get this oatmeal started. I can still taste it years later. Steel-cut oats are the secret ingredient for this unbelievable oatmeal. A bowlful served with maple syrup, cream, plump raisins, and walnuts can be the perfect start of the day. No wonder the Three Bears were so vexed when they came home to find their bowls empty!
I’m not going to lie about it anymore. There are mornings that I’m on the go and it’s so simple to grab a piece of my Morning Lemon Cake and a cup of steaming hot coffee and be on my way. Who says you can’t eat cake for breakfast? I think people should eat cake all day if they want to.
Don’t be afraid of making crêpes. If you can make pancakes then you can make crêpes. This is another great Father’s Day breakfast or brunch dish.
© Victoria Hart Glavin
Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.
© Victoria Hart Glavin
Shaker Cinnamon Sugar Doughnuts
My daughter’s old tutor used to make homemade doughnuts. It was the first time that I had tasted the homemade ones. They taste so much better than the store bought or bakery ones, especially fresh and warm. Making them is not complicated, just a bit time consuming.
INGREDIENTS
3 1/4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Kosher Salt
2 Eggs
1 Teaspoon Vanilla Extract
2/3 Cup Sugar
2/3 Cup Light Cream
1/4 Cup Melted Butter
Oil For Deep Frying
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
In medium-size bowl combine flour, baking powder, 1/2 teaspoon ground cinnamon, ground nutmeg, and kosher salt. Set aside. In a large-size bowl beat eggs with vanilla. Then beat in 2/3 cup sugar. Combine cream and melted butter and add alternately to egg mixture with dry ingredients. Blend lightly after each addition. Cover and place dough in fridge for at least 2 hours. Remove from fridge and roll out to 1/2 inch thickness on a lightly floured surface. Cut rounds with a doughnut cutter. Fry in oil (375 degrees) only a few at a time. Fry 1 minute on each side. Turn only once. Drain on paper towels. Add 1/2 cup sugar and 1 teaspoon ground cinnamon to paper bag and give a good shake to combine. Shake doughnuts, a few at a tine, in bag until coated. Serve warm. Makes about 1 dozen doughnuts.
© Victoria Hart Glavin
