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| Ten Late Breakfasts |
Book Info The late breakfast – brunch to some – belongs to an old and wonderful tradition. Past generations, accustomed to a more leisured pace, have relished the pleasures of an unhurried feast that can be greeted with a fresh palate while the day is young. If we deprive ourselves of these pleasures, we are the poorer for it, as Alexandra Carlier, with her flair for cooking and entertaining, so persuasively demonstrates.
Review ‘If your breakfast is a hurried cup of coffee during the week and, perhaps, egg and bacon at weekends, Alexandra Carlier’s new book will be a revelation to you.’ – Taste magazine
ContentsIntroduction
Breads Eggs Preserves Eye-openers, Pick-ups and Punches CHAPTER 1: A VICTORIAN CORNISH HOUSE-PARTY Home-Made Pork and Sage Sausages Ham Cooked with Cider, Orange, Cloves and Honey Raised Game Pie, Roasted Pheasant Grilled Quail, Devilled Kidneys Maître d’Hôtel Butter Peach and Nectarine Salad CHAPTER 2: A HIGHLAND FLING Compôte of Fresh and Dried Fruit Highland Porridge with Medium Oatmeal Thick Grainy Porridge Salmon Fish Cakes Ham and Haddie An Old-Fashioned Orange Cream Scottish Oatcakes Chunky Marmalade with Whisky CHAPTER 3: A NEW ORLEANS BRUNCH Water-Melon Extravaganza Citrus Sundae Eggs Florentine New Orleans Chicken Cajun-Style Prawns in a Spicy Tomato Sauce Pecan Pie CHAPTER 4: HAVE A GOOD DAY Sunrise Supreme Baked Apple Walnut-Butterscotch Sauce Banana Flip Eggs Benedict Oyster Omelette Blini Waffles and Bagels Blueberry Muffins and Cinnamon Toast CHAPTER 5: A BARBECUE BRUNCH Courgette Parcels Grilled Corn on the Cob Parsley Butter Breakfast on a Stick Whole Calf’s Liver Wrapped in a Caul Mushroom Caps filled with Chevril Butter Turkey and Prawn Brochettes Saffron Rice Noisettes of Lamb Marinated in Mint and Yoghurt Pineapple and Orange Brochettes Strawberry Coulis Oranges in the Ashes CHAPTER 6: A VEGETARIAN BRUNCH Special-Blend Muesli with Fruit and Nuts Apricot Purée Hazelnut and Honey Yoghurt Sweet Spinach Gâteau with Pine Nuts and Raisins Mushroom and Thyme Pudding-Soufflé Mushroom Purée Bean Feast Apricot Crumble with Almonds CHAPTER 7: AN ALSACE CELEBRATION Boeuf en Brioche Saucisson en Brioche Paupiettes de Veau Creamed Mushrooms Selection of Smoked Meats Tarte aux Pommes Pain aux Fruits Secs CHAPTER 8: AN IMPROMPTU ARRANGEMENT Compôte of Dried Figs and Prunes with Port Breakfast in One Cold Meat Platter with various accompaniments including Purée of Sweet Peppers Crushed Redcurrents in Sour Cream Chicory and Orange Salad, Pear and Avocado Salad Crêpes with fillings, including Tomato and Ham, Prunes with Cinnamon and Fromage Blanc CHAPTER 9: A BIRTHDAY BENDER Caviar and Sour Cream Canapés Parma Ham and Fig Croûtes Salmon and Spinach Roulade Salmon Kedgeree Traditional Kedgeree of Smoked Finnan Haddock Kirsch-Soaked Fantasy Birthday Cake Simple Almond Cake CHAPTER 10: A ROMANTIC BREAKFAST FOR TWO Oeufs à l’Amour Smoked Salmon Parcels Passion Fruit Salad Coeurs à la Crème Author Alexandra Carlier is a distinguished cookery writer and broadcaster. She was a key contributor to the highly acclaimed Time-Life Good Cook series and to the Carrier's Kitchen series published by Marshall Cavendish. She is the author of The Dinner Party Book (Collins, 1986), a regular contributor to Taste magazine and a guest cook for The Times.Preview INTRODUCTIONI firmly believe that a well laden late breakfast table can provide a calming respite from hectic modern life. Too often breakfast is a hurried and unsociable meal at an unspeakable hour. That is not the subject of this book. Here, you will find ideas and recipes for relaxed meals to enjoy with friends. For many people, such late, leisurely breakfasts can only occur at the weekends or during holidays, which means they should be treated as a luxury to be savoured in full. They can also be fun; the menus here are deliberately playful, drawing freely on historical precedents. There is no reason why we should not all enjoy the pleasures of the leisured classes in past centuries, when time and circumstance allow. NEW ORLEANS BRUNCH The hallmark of New Orleans food is its flamboyance. This is a city which has established not merely a tolerance of ethnic mixtures but, rather, a regard for them. The French contributed sauces, the Creoles added their seasonings (some of them stingingly hot), the Spanish introduced mixtures of pork, poultry and seafood. The Cajuns, who came down from Canada in 1775, added their own spices to the melting pot. And, all around, the good American soil yielded a wonderful harvest of exotic fruits and vegetables, with plantains, bananas, sweet potatoes and corn galore. Some of this spirit is reflected in the brunch menu. The fruit salads that open the meal are certainly on the showy side: the Extravaganza is a ravishing spectacle of tropical fruits contained in a basket carved out of a huge water-melon while the Citrus Sundae offers refreshing orange and grapefruit segments and kiwi fruits, with lime juice, in individual half-grapefruit shells. |
| Wild Escapades |
 In our Wild Escape Competition, Liz Cleere described a trek in the eastern Himalayas to visit a slice of wild India that people rarely see and Helen Moat recounted the magical night she and her young son Jamie spent in the company of glow worms in Britain’s Peak District. Liz Cleere is the winner. |
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| Ruthless Rhyme Competition Result |
 The judges have announced the 12 poems short-listed in the Ruthless Rhyme competition. All are now published, along with audio readings, profiles of the writers and judges and a selection of rhymes that deserve mention for being creative or ridiculous. |
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Quote of the Week
Cottage with Rooms to Hire
‘They had to share a five-foot bed, both of them over six foot, with their feet sticking out of the window... In the morning hens were roosting on their toes.’ – Wild Ireland by Brendan Lehane
‘They had to share a five-foot bed, both of them over six foot, with their feet sticking out of the window... In the morning hens were roosting on their toes.’ – Wild Ireland by Brendan Lehane
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