Breakfast all day - Breakfast Recipe Book

THE BREAKFAST BOOK

Our guide to mastering the limitless possibilities of breakfast today.

BREAKFAST TODAY The breakfast category shows no signs of stopping or being confined to old interpretations. We’re here to help you navigate the changing culinary landscape and maximize your breakfast success.

Across the nation, you’ll find the unabashedly meaty served alongside the fully plant-powered. Chefs are reinventing sticky-sweet layered French toast along with savory seafood. And the new breakfast bowls look like, well, something you’d have for dinner.

The secret is easing customers from the comfortable to the adventurous.

Think savory oatmeal or strawberry balsamic toast. And as dining occasions blur, restaurateurs are discovering new

ways to deliver snackable, portable and sharables bites any time of day in the name of breakfast.

As always, we’re walking the streets of Reinhart country, listening to our customers and uncovering firsthand what you need to stay ahead.

Have fun and get creative with the dozens of recipes here, created by our chefs and top supply partners and curated just for you. Our goal is to make it as simple as possible for you to ring in the new and find your most profitable breakfast groove. Your success is our success.

Sincerely, The Reinhart Culinary Team

TABLE OF CONTENTS UPDATED AMERICAN ..................................................................4-14 “New Orleans” Cajun Potato Hash Po’ Boy Chocolate Bear Claws Eggs Benedict Casserole Hot Smoked Salmon, Artichoke, and Goat Cheese Quiche Gulf of Mexico Seafood Omelet

Ham and Swiss Pinwheel Appetizers Lobster Gravy Over Cheddar Bacon Biscuits Rustic Fried Egg Sandwich Salmon Boca Steak and Waffles

NEW CROSSOVERS.....................................................................15-24 Sriracha Fried Egg, Avocado, and Bacon Turkey Burger Avocado Toast with Aromatic Greens Breakfast Parfait Chai Tea Loaf Eggs on a Cloud

Cruffin Hash Brown Encrusted Monte Cristo Smoked Salmon and Peruvian Pepper Frittata with Quinoa Cake and Roasted Carrot and Parsnip Hash

HERITAGE CUISINE......................................................................25-36 Menemen Bananas Foster Crepes Breakfast Fried Rice Chilaquiles Eggs Benedict Dutch Puffs

Chorizo and Egg Arepa Estonian Kringle Mediterranean Tartlets Huevos Rancheros Tostada Very Berry French Egg in the Hole

MEAT FREE....................................................................................37-44 Whipped Ricotta with Roasted Fruit and Burnt Honey Beet Pancakes Harissa Sweet Potato Hash Sesame Spinach & Feta Entree Croissant Cauliflower Butternut Hash

Warm Farro with Dried Cranberries and Walnuts Super Bowl of Breakfast Vegan Cheesy Egg Scramble over Fall Hash with Pepita Brittle

GLUTEN FREE................................................................................45-48 Fruit Pizza Cauliflower Spinach Roll Up

Quinoa Scramble Bacon and Eggs Roll Up

ALL DAY DRINKS.........................................................................49-58 Wisconsin Warmer Berry Hibiscus Martini Fire & Spice Perfect Manhattan Italian Sunrise Peter, Paul, and Bloody Mary

Pineapple Dream Spicy Sunday Buffet Bloody Mary The Renaissance Twisted Turkish Coffee

Updated American Traditional dishes are always in style, especially at the brunch table where comfort, ease, and abundance reign. The classics are also begging for your signature touch. Hold your customers’ attention by adding a new reason for them to love their favorite dishes.

Here’s a starting point for updates as simple as forming croissant dough into bear claws, and as luxurious as lobster in the biscuits and gravy.

“NEW ORLEANS” CAJUN POTATO HASH PO BOY INGREDIENTS 1 ea po’ boy (hoagie) roll 6 oz russet potato, diced 2 oz vegetable oil ½ oz garlic, chopped 2 oz yellow Vidalia onion, diced 2 oz red bell pepper, diced 2 oz green bell pepper, diced 3 ea eggs, whipped 1 sprig thyme fresh, chopped 1 sprig rosemary fresh, chopped 2 ea cheddar cheese slice ½ oz Cajun seasoning 4 oz andouille rope sausage 1 oz mayonnaise ½ oz hot sauce 3 ea fresh tomato slices

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In a medium high skillet, add oil and potatoes and cook until done. Then take out of skillet and set aside.

In a hot skillet, add garlic, peppers, onions, andouille sausage, Cajun seasoning, hot sauce, and fresh herbs; sauté until translucent. Once that has been done, add the potatoes and whipped eggs, then mix, cook to soft, and set aside.

Slice and open the hoagie. Spread the roll with mayonnaise, add sliced tomatoes, egg potato hash, and top with cheddar cheese. Slice and serve with fresh fruit.

CHOCOLATE BEAR CLAWS INGREDIENTS 12

chocolate croissants, slightly thawed

egg wash

GARNISH

chopped nuts sliced almonds chocolate icing

Thaw chocolate croissants at room temperature until just pliable. Do not let them get warm and soft.

If this happens, place them back in the fridge until ready to assemble.

Prepare baking sheets with baking papers. Spray with non-stick spray.

Using a knife or metal bench scraper, make 4 cuts in the long side of the chocolate croissant perpendicular but not all the way through, just about to the center.

Gently open croissant to separate the claws forming a “paw.”

Proof until croissants are double in size and dough is soft. Egg wash.

Bake chocolate croissant bear claws in preheated oven (325° convection / 350° conventional) for 18-22 minutes until tops are browned nicely. Be careful not to underbake croissants in an effort to produce pale or lightly browned croissants as they will be uncooked in the center.

Remove from oven and let cool 15 minutes. Drizzle chocolate icing on tops of bear claws and sprinkle with chopped nuts, if desired.

[Makes 12 Bear Claws] Recipe Courtesy of Vie de France

*

MENU CLEAN LABEL – BRICKFIRE BAKERY® PROOF-AND-BAKE CROISSANT DOUGH HAS ALWAYS BEEN FREE FROM ADA, DATEM, L-CYSTEINE AND PHO’S – AND OUR SWEET FILLINGS ARE FREE FROM ARTIFICIAL FLAVORS AND COLORS.

THE REINHART BREAKFAST BOOK | 6

Taking cues from the glorious dishes of the Southern canon, seafood is finally getting its due on the breakfast and beyond menu.

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HOT SMOKED SALMON, ARTICHOKE AND GOAT CHEESE QUICHE CRUST all-purpose flour granulated sugar kosher salt cold unsalted butter, cut into 1/2-inch cubes 4-6 Tbsp ice water

FILLING 2 cups 2 tsp 1 tsp 1 cup

unsalted butter medium red onion, thinly sliced crosswise 24 frozen artichoke heart quarters, thawed 4 large eggs 1 cup heavy cream ½ cup whole milk 1 tbsp roughly chopped

fresh dill Pinch kosher salt and freshly ground black pepper Pinch nutmeg 6 oz hot-smoked salmon, roughly broken into 1/2-inch pieces 4 oz goat cheese, crumbled 1 Tbsp ½

To make the crust, fit a stand mixer with the paddle attachment and mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 tablespoon at a time until the dough just begins to come together. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle 1/4 inch thick. Transfer to a 9-inch spring form pan and press the dough into the bottom and up the sides, pressing pleats flat against the sides. With scissors, unevenly snip dough that overhangs the rim, to make a jagged edge. Prick bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until the sides are set, about 25 minutes.

Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400°F. To make the filling, melt butter in a 10-inch sauté pan over mediumhigh heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp of the dill, 1/4 tsp salt, 1/4 tsp pepper, and the nutmeg.

Put the spring form pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top. Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the spring form ring and loosen the quiche from the pan’s bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate. Cut the quiche into wedges and serve warm or at room temperature.

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EGGS BENEDICT CASSEROLE INGREDIENTS 12 oz

Cobblestreet Market * pan roasted oil browned turkey breast, sliced 6 English muffins cut into 1-inch cubes 8 ea eggs 2 cups whole milk 1 tsp salt ½ tsp pepper dash hot sauce, optional 2 ea pkg hollandaise sauce mix 2 Tbsp lemon juice 4 Tbsp cream cheese, softened

* 9

®

Place half of the turkey in a buttered 13x9-inch baking dish. Top with all English muffin cubes and remaining turkey. In a large bowl, whisk eggs, milk, salt, and pepper.

Pour over top of English muffins and turkey. Cover with plastic wrap and refrigerate 4 hours or overnight.

Preheat oven to 375°F. Remove casserole from refrigerator, remove plastic wrap and cover with foil. Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

Prepare hollandaise sauce according to package directions. Whisk in lemon juice and cream cheese.

Drizzle over casserole and serve.

COBBLESTREET MKT.™ HAS A FULL LINE OF QUALITY DELI FAVORITES, INCLUDING ALL NATURAL TURKEY BREAST SLICES THAT ARE MINIMALLY PROCESSED WITH NO ARTIFICIAL INGREDIENTS.

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GULF OF MEXICO SEAFOOD OMELET INGREDIENTS 3 ea

eggs, whipped

2 oz

sweet butter

2 oz

lump blue crabmeat

4 ea

peeled & deveined shrimp 16/20

2 oz

crawfish tail meat

¼ tsp

garlic, chopped

¼

avocado, sliced

½ oz

red bell pepper, diced

½ oz

green bell pepper, diced

½ oz

red onion, diced

In a medium heated Teflon pan, add butter and the following ingredients: shrimp, crawfish meat, fresh garlic, peppers, onions, and tomatoes, then sauté until cooked.

Then add egg mixture and, with rubber spatula, lift until almost dry; flip to other side. Once that has been done, crumble Boursin cheese and crabmeat, and then fold in half.

Top with American cheese, avocado slice and slab bacon. Serve with salsa.

Recipe Courtesy of Chef D

1 oz fresh heirloom tomato, diced 2 oz

Boursin cheese

2 ea

American cheese slice

2 ea

slab bacon, cooked

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HAM & SWISS PINWHEEL APPETIZERS INGREDIENTS ham & Swiss entree croissant egg wash Dijon goat cheese garnish – chopped chives and tomato

Remove desired amount of entree croissants from freezer. Thaw slightly then cut into 6-8 thin slices.

Place on greased baking sheet, allowing room between pinwheels.

Let sit at room temperature for 20-30 minutes.

OPTIONAL: Brush with egg wash (3 parts egg and 1 part water).

Bake 15-18 minutes in a preheated 325° convection oven. Serve warm and top with Dijon goat cheese (whip 1-2 tablespoons of Dijon mustard with 8 oz of goat cheese) and garnish.

[1 Entree Croissant makes 6-8 Pinwheels] Recipe Courtesy of Vie de France

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LOBSTER GRAVY and CHEDDAR BACON BISCUITS BISCUITS unsalted cold butter, diced 2 cups all-purpose flour 3 tsp baking powder ½ tsp kosher salt 1 cup buttermilk ½ cup sharp cheddar cheese, shredded 8 strips bacon cooked, crumbled and divided in half 2 Tbsp seafood seasoning,

for dusting 1 sliced green onion, for garnish ½ cup

GRAVY 1 stick unsalted butter ½ cup shallots chopped 2 cloves garlic, chopped ½ cup all-purpose flour 3 cups lobster stock

(fish stock will work too) 3 tsp salt ½ cup dry sherry ½ tsp black pepper ½ cup ketchup 1 cup half & half ¼ lb cooked knuckle and claw lobster meat, finely chopped

For the lobster gravy, melt butter in saucepan.

Sauté shallots and garlic on low/med heat about 3 minutes. Add flour, cook 3 minutes. Whisk in stock, add remaining ingredients, simmer 4 to 6 minutes. Puree gravy with immersion blender or pour into blender and puree. Keep warm until ready to serve.

For the cheddar bacon biscuits, pulse the flour, baking powder, salt, and butter in a food processor. Add the cheese, half of the crumbled bacon, and buttermilk and pulse until combined. Spoon biscuits onto a baking sheet making 8 biscuits. Sprinkle seafood seasoning over the tops. Bake 10-15 minutes until golden brown and toasty.

To serve, gently fork split the biscuits, spoon gravy over the bottom biscuit half, and top with the top biscuit half. Spoon a little more gravy over top, and garnish with green onion and the other half of the crumbled bacon.

[Makes 4 Servings ]

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RUSTIC FRIED EGG SANDWICH INGREDIENTS 1 ea French baguette, buttered

and grilled 2 oz slice slab bacon, cooked 1 oz cheddar cheese, sliced 1 ea egg 1 oz Western style guacamole ½ oz mayonnaise

Cook egg to desired doneness. Combine mayonnaise and guacamole spread over grilled baguette add bacon.

Place finished egg on top. Top with cheddar cheese.

Melt cheese under broiler. Add baguette top.

SALMON BOCA BISCUITS 3 oz 2 oz 1 oz 1/8 oz 1 oz 1 oz ½ oz 1 oz ¼ oz 1 ea 2 ea ½ oz 13

smoked salmon cream cheese jalapeño pepper, diced fresh dill nonpareil caper unsalted butter lemon juice heavy whipping cream 40% fresh shallot, minced marble rye bread slice egg prosciutto, julienned

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Mix cream cheese with dill, diced jalapeños, and 1/2 the capers. Toast the rye. Julienne the prosciutto.

Make the beurre blanc: Sauté the shallots. Deglaze with a splash of white wine/lemon. Sauté until almost dry. Stir in cream. Remove from heat. Strain. Add cubes of butter and stir.

Assemble toast, cream cheese, salmon, prosciutto, and top with beurre blanc.

[Makes: 1]

STEAK & WAFFLES INGREDIENTS 5 oz steak 4 oz breading chicken fry mix 1/8 serving buttermilk wash 2 ea egg 4 oz potato hash brown shredded 1 oz green scallion, thinly

sliced at an angle 3 ea Belgian waffle stick 2 oz liquid oil butter alternative BUTTERMILK WASH 16 oz buttermilk ¼ oz sea salt ¼ oz ground black pepper MAPLE BOURBON HOLLANDAISE 34 oz hollandaise sauce 4 oz pancake syrup 8 oz whiskey cooking gel

Place your steak into a buttermilk wash. Next, dredge it in breading making sure it’s covered evenly; shake off excess breading.

Place the steak in the fryer and cook until golden brown. Prepare hash browns to preferred crispiness.

Toast waffles sticks and cook eggs to the desired doneness.

Use a serving bowl for plating: Place cooked hash browns in the bottom of the bowl and egg on top of the hash browns off to the side. Angle the waffle sticks resting up on the side of the bowl. Place the fried steak against the waffle sticks opposite side of the eggs.

Ladle hollandaise sauce over the fried steak & waffles; finish with green onions.

[Makes: 1]

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NEW CROSSOVERS Call these your new standbys: Aromatic breakfast breads, savory parfaits, and burgers that eat like breakfast. On today’s morning menus, functional ingredients and new formats are interspersed with hearty comfort foods. Get creative and find the right balance for you – from a grab-and-go breakfast cruffin to a Peruvian Pepper Quinoa Frittata that’s like a beacon drawing millennials to the brunch table.

SRIRACHA FRIED EGG, AVOCADO & BACON TURKEY BURGER INGREDIENTS 1 ea all natural white turkey burger 2 slices hickory smoked turkey bacon 1 bun, sliced 1 Tbsp butter 1 ea large egg, fried 1 Tbsp Sriracha 2 slices tomato 3 slices avocado 1 slice Cheddar cheese

Preheat flat top grill to 350°F. Place frozen burger patty on preheated grill. Cook burger patty for a total of approximately 18 minutes, turning 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.

While the burger is cooking, butter bun halves and place on hot grill until lightly toasted, then remove from grill. Fry egg in skillet over medium high heat.

To assemble burger, drizzle Sriracha on bottom bun, followed by Cheddar cheese, tomato slices, avocado slices, turkey patty, hickory bacon, and fried egg.

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AVOCADO TOAST WITH AROMATIC GREENS INGREDIENTS 4 ea brown bread slices

(house- or bakery-made) 4 ea avocado halves 1 tsp lemon juice 1 tsp kosher salt 16 oz aromatic greens ¼ cup balsamic glaze

Mash avocado halves with lemon juice and salt.

Spread equal portions on four slices of brown bread.

Top with greens; drizzle each with one tablespoon balsamic glaze.

[Makes 4 Servings]

Top everyone’s favorite trends, avo toast, with herbaceous, aromatic greens and a drizzle of tangy balsamic glaze.

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BREAKFAST PARFAIT INGREDIENTS ½ cup

diced potatoes

1 dozen eggs 3 cup

fajita blend vegetables

6 oz

shredded cheddar or pepper-jack cheese

TT Cholula® sauce

Fry diced potatoes on a heated pan or flat top grill until potatoes are brown and have reached a minimum internal temperature of 135°F. Scramble eggs and cook until a minimum internal temperature of 145°F has been reached.

Steam vegetables according to package directions.

Into a parfait cup, layer one cup of fried potatoes, #8 scoop of scrambled eggs, and 3 oz spoodle of mixed vegetables in each bowl. Top with shredded or pepperjack cheese and serve with Cholula® sauce as desired.

[Makes 6 Servings]

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CHAI TEA LOAF INGREDIENTS 3/4 cup boiling water 2 ea rooibos chai tea bags ½ cup granulated sugar 3 oz seedless raisins 3/4 cup whole wheat flour ½ cup all-purpose flour 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cloves ½ tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup no sugar added

applesauce 2 ea eggs

Food release

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In a saucepan, bring water to boil. Add tea bags and steep five minutes. Stir and remove tea bags. Add raisins and sugar and soak overnight at <41°F. Preheat oven to 350°F. Spray 8 1/2” x 4 1/2” loaf pan with food release.

Combine flour, spices, and dry ingredients in a bowl.

Add the applesauce, eggs, and tea mixture. Stir until thoroughly mixed. Add batter (2 1/4 cup) to greased loaf pan. Bake 45 minutes or until minimum internal temperature of 155°F held for 15 seconds is reached.

Remove from oven and turn out on a wire rack to cool.

Slice one-inch slices (eight slices per pan) and serve.

[Makes 8 Servings]

EGGS ON A CLOUD INGREDIENTS 4 ea

eggs

8 oz

bacon topping

2 oz

fresh chives

3 oz

white sharp natural Cheddar cheese slice

1/8

oz

salt

1/8

oz

pepper

Preheat oven to 450°F. Separate egg whites into one large bowl and separate egg yolks into another. Beat egg whites to stiff peaks. Fold in cooked bacon, chives, and cheese. Spread egg whites onto a parchment-lined sheet tray and use a spoon to make a well in the center of each egg. Bake 3-4 minutes until golden brown.

Carefully remove from oven and add egg yolk to each well. Bake until egg yolk is set, about 2-3 minutes.

[Makes 2 Servings]

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Lighter than a Muffin, more taste than a Croissant!

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CRUFFIN You will need regular size muffin pan. Grease muffin cups with butter or spray and sprinkle with turbinado 6 frozen unbaked butter

croissant sheets or frozen sugar.

unbaked pre-shaped Cut croissant dough into cubes of about 1” and place croissants 5-6 pieces in each muffin cup. (It should fill the muffin

melted butter or cup about half way.)

non-stick spray INGREDIENTS

TT

turbinado sugar

TT

desired fillings: jams, Nutella, chocolate chips, apples, raisin, sliced almonds, almond paste, nuts

TT

donut sugar for garnish

Add some of your desired filling then top with more pieces of croissant dough to just fill the cup. Let proof and rise until about ½” above top of muffin cup.

Egg wash if desired. Bake at 350°F for 20-25 minutes until golden brown. Once cooled, dust with donut sugar and pipe more filling into top of Cruffin.

[Makes 6 Servings] Recipe provided by Vie De France

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HASH BROWN ENCRUSTED MONTE CRISTO INGREDIENTS 3 ½ oz brioche bread 2 ea shell egg 4 oz potato hash brown shredded 2 ½ oz turkey breast, all natural

oil browned 2 ½ oz smoked ham, all natural uncured 1 ea strawberry jelly portion

control cup foil 1 oz Swiss cheese 1 oz mild cheddar cheese

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Let hash browns thaw slightly. Crack two eggs in a hotel pan and whisk. Place two brioche slices in eggs, coat both sides. Place thawed hash browns in a pan and cover the Brioche slices with hash browns on both sides.

Spray flat top or sauté pan and add the bread. Cook on one side until browned, flip bread. Add all the cheese and meats to each side of the bread. Once cheese and meat is hot, flip and make the sandwich. Cut. [Makes 1 Serving]

SMOKED SALMON & PERUVIAN PEPPER FRITTATA WITH QUINOA CAKE, ROASTED CARROT & PARSNIP HASH

INGREDIENTS 1 oz Sweety Drop Peppers 2 ea whole eggs 1 oz whole milk 1 oz dry goat cheese ½ tsp smoked Spanish paprika 1 tsp chopped oregano ½ cup cooked and cooled quinoa ½ ea whole egg, beaten ½ cup panko breadcrumbs 1 Tbsp chopped scallions 1 cup blanched, oblique cut

carrots and parsnips ¼ cup diced Vidalia onion 1 tsp chopped parsley and thyme

Mix first 6 ingredients together and place in a 4-inch cast iron skillet. Bake at 450°F for 12 minutes.

Mix the quinoa, egg, panko, and scallions together and form into a cake, using the excess panko to also coat the cake and deep fry at 350°F for 4 minutes.

Pan roast the carrots, parsnips, and onions in whole butter to caramelize and then finish with fresh herbs.

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HERITAGE CUISINE â&#x20AC;&#x153;A world of flavorâ&#x20AC;? has real meaning as chefs embrace ingredients and culinary interpretations from around the globe in the quest to serve the unexpected. Of course this is rich territory, with a breathtaking array of recipes that reflect the diverse culinary heritage of people who love to cook and love to eat.

MENEMEN INGREDIENTS 8 oz whole peeled Italian San

Marzano style tomatoes

with basil, blended in

food processor 1 ½ oz extra virgin olive oil 1/8 oz smoked paprika, ground 3 oz red onion, diced 4 oz shishito pepper, diced 4 ea large eggs, scrambled 1/8 oz fresh chives, chopped for garnish

On low, heat olive oil in a saucepan. Add onion, paprika, and chopped peppers. Season with salt and pepper.

Cook until onions and peppers are soft. Add tomato and continue to cook for about 6-8 minutes.

Remove from heat. Take 4 ounces of the sauce and place in another saucepan. Heat, then add scrambled eggs. Once eggs are set, remove and combine with remaining sauce. Plate, garnish with chopped chive and serve with grilled bread [Makes 1 Serving]

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BANANAS FOSTER CREPES INGREDIENTS 2 ea plain crepe 6” 8 oz banana 4 oz light brown sugar 1.5 oz butter blend 60/40 1/3 oz Korintje ground cinnamon ¼ oz vanilla extract 1 ea rum 1/8 oz salt 1/8 oz ground nutmeg

Warm butter and sugar in a sauté pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add rum.

Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. (Or light with a long match.) Cook until flames stop, about 1 minute. Divide bananas among crepes; reserve sauce in pan.

Fold each crepe in half, then fold in half again. Drizzle crepes with reserved sauce, and top with crème fraîche or ice cream. Serve immediately.

[Makes 1 Serving]

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BREAKFAST FRIED THAI RICE INGREDIENTS 2 cups cooked jasmine Thai rice 1 Tbsp fresh garlic, minced 2 Tbsp oil 1 cup

ham, chopped

¼ cup

red bell pepper, chopped

¼ cup green bell pepper, chopped 4 ea

eggs, cooked scrambled

Heat oil in a large sauté pan. Add garlic and cook until light brown. Add ham and bell peppers. Sauté until peppers are soft.

Add in rice, toss to break up lumps and until all ingredients are well incorporated. Toss in scrambled egg and season with salt and black pepper.

Serve with sausage, bacon, and fried egg on top.

[Makes 2 Servings]

2 ea sausage links or patties, cooked 2 ea

bacon strips, cooked

This is a playful take on an Asian breakfast staple.

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CHILAQUILES EGGS BENEDICT CHILAQUILES BASE 1 ea (14.5-oz) can fire roasted

diced tomato with green chili 12 ea 6-inch corn tortillas 1 cup Mexican four-cheese blend GREEN CHILI HOLLANDAISE 2 ea egg yolks 1 tsp lemon juice ½ tsp kosher salt 1 pinch cayenne pepper ¼ cup melted butter, warm 1 cup your favorite green chili sauce EGGS BENEDICT 4 ea eggs, poached 8 oz Silverbrook® all-natural

ground turkey, 90/10 TT freshly ground pepper TT chopped fresh parsley for garnishing

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Keep warm.

Place fire roasted diced tomatoes with green chili in a food processor and pulse chop a few times until the tomatoes are not chunky anymore (do not puree them).

Spray an 8”x10” baking sheet with cooking oil and line it with 4 corn tortillas, ensuring that there are no gaps. Spread 1/3 of the tomatoes and chili mixture on the tortillas and add 1/3 cup cheese. Repeat the process until all the chilaquiles base ingredients are used.

Bake for 10 minutes or until the cheese has completely melted and the tomato and chili mixture has soaked into the tortillas. Let cool.

While the chilaquiles base is in the oven, start making the Hollandaise sauce by combining the egg yolks, lemon juice, salt, and cayenne pepper. Whisk over double boiler until doubled in volume. Keep your heat moderate to avoid curdling the yolks.

Remove from heat and slowly drizzle the warm melted butter in as you whisk until all butter has been incorporated in the sauce.

Keeping the sauce warm, add green chili sauce and stir until blended. Poach 4 eggs and place them in cold water to stop them from cooking.

Cut the chilaquiles base into 4 circles with a biscuit cutter.

Prepare two serving plates and place two pieces of the base on each plate.

To assemble the Eggs Benedict, top each base with 1/2 cup turkey, followed by a poached egg. Drizzle with green chili hollandaise. Repeat to finish the other three Eggs Benedict.

Sprinkle with freshly ground pepper and chopped fresh parsley.

Serve with your favorite Pico de Gallo.

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[Makes 4 servings]

DUTCH PUFFS WITH BLOOD ORANGE CURD AND BLACKBERRIES INGREDIENTS 3 ea

eggs

¼ cup

flour

½ cup

whole milk

1 tsp

vanilla

2 tsp

orange zest

tsp

kosher salt

1/8

¼ cup

unsalted butter

1 cup

blood orange curd

1 cup

blackberries

Powdered sugar, for dusting

Preheat oven to 400°F. Mix eggs, flour, milk, vanilla, zest, and salt in a food processor until blended.

Put one tablespoon butter in each of four small castiron skillets; place in oven until melted. Pour equal portions into each skillet and return to oven for 20 minutes. Reduce heat to 350°F and continue cooking 5-7 minutes longer.

Remove from oven and dust with powdered sugar. Top each with ¼ cup curd and blackberries and serve.

[Makes 4 Servings]

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CHORIZO AND EGG AREPA INGREDIENTS 12 oz medium cornmeal 1/8 oz fine sea salt 10 oz hot water 4 ea eggs 2 oz pork chorizo 3 lb vegetable oil ½ oz unsalted butter, melted

For arepas: In a bowl, combine cornmeal and salt. Add hot water with melted butter and mix. Allow mixture to rest for 10 minutes. You should be able to make a ball with the mix; if too dry, add a little water.

Divide mixture by 4 and roll into balls. Keep balls moist while rolling. Place ball between 2 pieces of plastic and flatten using the bottom of a heavy skillet. Arepa should be about 1/3-inch thick with a 4-inch diameter.

Heat oil in heavy sautĂŠ pan. Fry arepa in oil until lightly browned. Remove and allow to drain on paper towel.

Heat sauce pan with 1 teaspoon of oil and brown chorizo. Add scrambled eggs and continue to cook. Split arepa, place egg and chorizo mixture, and then add top.

[Makes 4 Servings]

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ESTONIAN KRINGLE Mix all ingredients for the Cinnamon Butter. Removed one croissant sheet from freezer and let thaw slightly at room temperature.

INGREDIENTS

Croissant sheet

Pecans

Egg wash

Donut sugar or icing

CINNAMON BUTTER ½ cup butter, melted ½ cup

brown sugar

½ cup sugar 2 Tbsp cinnamon 4 Tbsp flour

Spread 1/2 of the cinnamon butter all over sheet. Roll longest side. Slice in half lengthwise, cross over both strips into braids and twist into a wreath. Set on paperlined bake sheet.

Proof, egg wash, and top with chopped pecans.

Bake in a preheated 325°F convection oven for 20-30 minutes. When cool, ice or dust with donut sugar.

[Makes 2 Braids] Recipe Courtesy of Vie de France

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MEDITERRANEAN TARTLETS INGREDIENTS 6 ea croissant triangles, frozen 1 cup fresh spinach, chopped ½ cup black olives, pitted & chopped ½ cup crumbled feta or goat cheese 1 Tbsp sun-dried tomato paste

or chopped sun-dried tomatoes 1-2 Tbsp olive oil TT olive oil, salt & pepper

Make Filling: Mix spinach, olives, cheese, sun-dried tomatoes and olive oil in bowl and set aside.

Thaw frozen croissant triangles on paper lined baking sheets at room temperature for 15-20 minutes until pliable, but not too soft. Brush lightly with olive oil.

Divide filling, spooning it into the center of each of the 6 triangles. Fold dough by bringing points to center, slightly overlapping and press gently to seal. Transfer tartlets to baking cups, proof in proof box or at room temperature until dough nearly doubles in size, about 1 hour.

Lightly brush with egg wash and season with salt and pepper. Top with chopped or sliced olives.

Bake in convection oven, pre-heated at 325°F, for 18-20 minutes until golden brown.

Spritz or brush warm tartlets with olive oil for added shine and garnish with chopped herbs such as parsley or thyme. Serve warm.

Recipe Courtesy of Vie de France

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| THE REINHART BREAKFAST BOOK

Spritz or brush warm tartlets with olive oil for added shine and garnish with chopped herbs such as parsley or thyme.

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HUEVOS RANCHEROS TOSTADAS Heat pan or griddle to medium heat. Crack four eggs INGREDIENTS on hot surface. Season with salt and pepper. Cook until 1 Tbsp canola oil 4 ea eggs soft fried, with yolks firm, yet slightly runny.

1 tsp kosher salt Arrange tostada rounds on serving plates. Top each ¼ tsp black pepper with ¼ cup warm refried beans. Layer with equal 4 tostada rounds portions of salad mix, a fried egg, avocado slices, 1 cup refried beans, heated tomatoes, and crumbled queso.

1 cup baby greens salad mix 4 ea avocado halves, sliced Serve immediately. ¼ cup Markon® first crop

[Makes 4 Servings]

tomatoes, quartered ¼ cup queso fresco, crumbled

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VERY BERRY FRENCH EGG IN THE HOLE INGREDIENTS 3 slices sourdough bread 6 oz shaved roasted turkey breast 4 oz

slab black forest bacon

Âź oz French grain Dijon mustard

2 slices Havarti cheese 3 oz

Brie cheese

4 oz

sweet butter

4 ea

eggs

2 oz

whole milk

1 oz

powdered sugar

1/8

oz

cinnamon, ground

TT

sea salt

TT

fresh ground black pepper

VERY BERRY JAM 4 oz fresh blueberries, chopped 4 oz fresh strawberries, chopped 4 oz fresh blackberries, chopped 4 oz fresh raspberries, chopped

powdered sugar

VERY BERRY WHIPPED BUTTER 4 oz

whipped butter

1 oz

Very Berry Jam

Make the Very Berry Jam: In a large sauce pot, mix the berries and powdered sugar, tossing gently. Cook over medium high and stir frequently to reduce mixture; you can add a touch of water. Once it slightly thickens, move to side and let cool. Make the Very Berry Whipped Butter.

Pre-heat flat-top griddle to medium-medium high.

In a 1-inch lip plate, stir together 3 eggs, milk, and cinnamon, then set aside. Cut the crust off the edges of the sourdough bread, then with a 2â&#x20AC;? biscuit cutter, cut the center of one slice of the bread and set aside.

On the griddle, pre-cook bacon and set aside. Heat the shaved turkey on the griddle and set aside.

Add 1 ounce butter to griddle, then dip all three sourdough bread slices in egg wash before placing on griddle. Season with salt and pepper.

Once one side of the French toast is done, flip to the other side. Add egg to the French toast with hole (flip over to cook both sides of egg).

Top one French toast slice with Brie, turkey, and Very Berry Jam. Top the other French toast slice with mustard, Havarti, Very Berry Jam, and cooked bacon.

To plate: Place the turkey/Brie slice on the bottom, followed by the bacon/Havarti slice, and top with the egg-in-the-hole slice.

Pipe with whipped Very Berry Butter and finish with berries and powdered sugar.

Recipe Courtesy of Chef Demetrio Marquez Reinhart New Orleans Divisional Corporate Chef

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MEAT FREE Don’t call them vegetarian – though they may be. Customers today are defining what’s healthy for them, or what sounds good to them in the moment. The person ordering farro today may want pot roast hash tomorrow. What’s constant is the fact that good meat-free options are now a necessity.

Successful dishes are about balance, sustenance, and the sense that not a single thing is lacking.

WHIPPED RICOTTA WITH ROASTED FRUIT AND BURNT HONEY TOAST INGREDIENTS 12 oz ricotta cheese ½ cup heavy cream 6 Tbsp burnt honey* 2 cups canned fruit such as

peaches, apricots, or pineapple

Place the fruit on a sheet tray in a preheated 400°F oven and roast until the fruit starts to brown or caramelize. Remove the fruit from the oven and chop into bite-size pieces and divide into four servings.

In a food processor or blender, combine the ricotta and the cream along with half the honey and process until whipped and fluffy, about 2 minutes.

To serve, layer the cheese mixture in a bowl or glass by first putting some cheese in the bottom, then roasted fruit, then more cheese, and finally fruit on top. Drizzle on the remaining honey and serve chilled. *To make burnt honey, place 1 cup of honey into a sauté pan and bring to a boil over high heat. Remove from heat and allow to slightly cool. Place the honey back on the heat and bring to a boil again, then remove and allow to cool. Do this several times until the honey is reduced by about half and becomes very dark in color.

[Makes 4 Servings] Recipe Courtesy of Chef Lou Rice

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BEET PANCAKES INGREDIENTS 2 ea small beets, roasted and peeled 2 ea eggs 1 1/3 cup lowfat buttermilk 1 tsp vanilla 1 ½ cup all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 Tbsp sugar ¼ tsp salt ¼ cup canola oil (as needed for frying)

Puree beets in a food processor. Add eggs, buttermilk, and vanilla and blend until just mixed.

Sift together flour, baking powder, baking soda, sugar, and salt. Add to the food processor with beet mixture and blend until just mixed (lumps are OK).

Heat a large skillet and brush with oil. Scoop small rounds of batter onto the hot surface and cook until bubbles burst through the top of the pancakes (one to two minutes). Flip and cook another minute.

Garnish with fresh fruits and edible flowers as desired.

[Makes 4 Servings (16 pancakes/4 each)]

Give classic flapjacks a bit of flair with bright pink beet juice. The flavor is a bit earthier but remains sweet. Top with vibrant fruits and edible flowers for a crowd-pleasing presentation.

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VEGAN CHEESY EGG SCRAMBLE OVER FALL HASH WITH PEPITA BRITTLE INGREDIENTS 1 cup pepitas ¼ tsp

cayenne

¼ tsp

cinnamon

½ tsp

salt

3 cups

sugar

1½ cups water

Toast seeds lightly and toss with cayenne, cinnamon, and salt. Set aside. Line half sheet tray with silicone pad or oil with EVOO. Combine sugar and water and bring to boil over high heat, stirring occasionally. Cover and boil for 3 minutes.

Uncover and reduce heat to medium, cook for 23 minutes. Do not touch. Color will be amber and bubbled the size of dimes (350°F).

Quickly stir in seed mix with greased spatula and quickly pour over lined sheet tray. Use greased spatula to spread evenly. When cooled, hit with mallet a few times to shatter.

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HARISSA® SWEET POTATO HASH INGREDIENTS ½ lb sweet potatoes, small diced 1/8 oz red onion, diced 1 oz butter ½ oz Harissa® seasoning

Roast sweet potatoes and onions in butter in a cast iron pan on medium to low heat until caramelized, finish with Harissa®.

SESAME SPINACH & FETA ENTREE CROISSANT INGREDIENTS 1 ea spinach & feta entree croissant

egg wash

sesame seeds

Remove desired amount of croissants from freezer.

Thaw under refrigeration overnight (12 hours). Proof 1-1 ½ hours in a proof box or up to 3 hours at room temperature until double in size. Brush with egg wash (3 parts egg and 1 part water). Sprinkle with sesame seeds.

Bake 15-18 minutes in a preheated 325°F convection oven. Hold in a warming cabinet (above 140°F) up to two hours or cool croissants and store under refrigeration up to 24 hours until ready to serve. Reheat in 325°F oven for 3-5 minutes. Serve warm with side salad and fresh fruit.

[Makes: 1] Recipe Courtesy of Vie de France

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CAULIFLOWER BUTTERNUT HASH INGREDIENTS 1 Tbsp vegan butter or EVOO ½ cup small diced butternut squash 3 Tbsp small diced onions 1 cup cauliflower rice ¼ ea small red pepper 3 leaves fresh lovage Pinch coriander TT salt and pepper

Heat pan to medium. Add fat. Add onions and butternut squash; sauté until tender. Add cauliflower and all dry seasonings; sauté until soft. Increase heat to brown. In the very end, add lovage and red peppers.

Heat pan and add vegan eggs, cooking longer than regular eggs to reduce liquid. Add vegan cheese to melt.

EGGS ½ Tbsp vegan butter or

vegetable oil ½ cup vegan egg liquid 3 oz vegan cheddar cheese, shredded

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WARM FARRO WITH DRIED CRANBERRIES AND WALNUTS INGREDIENTS 8 oz semipearled farro 8 oz almond milk 12 oz water 2 oz dried cranberry 2 oz walnut halves and pieces ½ oz maple syrup

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| THE REINHART BREAKFAST BOOK

In a saucepan over medium heat, add farro, almond milk, and water. Bring to a boil then reduce to a simmer.

Cook and stir for about 20-25 minutes. Add cranberries and walnut towards the end. Grains will become tender, mixture will thicken, and moisture will be absorbed. If needed add additional water during cooking. Remove and place in bowl, drizzle with maple syrup.

SUPER BOWL OF BREAKFAST INGREDIENTS 2 Tbsp red or white quinoa 3 Tbsp granola 1 Tbsp chia seeds 3 oz vanilla Greek yogurt 1 oz ricotta cheese 1 Tbsp amber maple syrup ¼ cup blueberries or raspberries

or mixed

Cook the quinoa in water with a pinch of salt until tender. Add the cooked quinoa to the granola and the chia seeds and set aside.

Combine the ricotta cheese and the Greek yogurt and spoon into a serving bowl. Add on the berries.

Drizzle with maple syrup, then add the granola/quinoa mix to the top.

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GLUTEN FREE Gluten Free really has two meanings. The first is following strict sourcing and production practices to keep the growing number of customers with celiac disease safe. The second is a looser buzz category that caters to diners who are selecting to eat less wheat. Whichever definition you follow, be clear in your menu labeling and include all appropriate disclosures. As a starting point, dig into these recipes that are so good nobody will miss the gluten â&#x20AC;&#x201C; whether by choice or necessity.

FRUIT PIZZA INGREDIENTS

Gluten free pizza crust

Cream cheese

Greek yogurt

Goat cheese

Banana slices

Pecan pieces

Walnut pieces

Caramel sauce Cinnamon

Mix cream cheese, Greek yogurt and goat cheese together in a blender until smooth enough to spread.

Gently mix sliced bananas, diced apples, walnuts, pecans, caramel sauce, and cinnamon together until the fruit and nuts are coated with caramel sauce and cinnamon. Warm the pizza crust, spread the cream cheese mixture on top of crust then top with fruit and nut mixture. Garnish with a drizzle of caramel sauce and cinnamon.

THE REINHART BREAKFAST BOOK | 46

CAULIFLOWER SPINACH ROLL UP INGREDIENTS

Gluten free cauliflower crust

Goat cheese crumbles

Baby fresh spinach

The cauliflower crust can be warmed in the oven or microwave. Sprinkle the crust with goat cheese before warming. After the cheese and crust have been warmed, top with spinach. Starting at one end of the crust, roll up to form a log. Pinch seam together to seal.

QUINOA SCRAMBLE INGREDIENTS 4 oz quinoa, prewashed 3 ea eggs 1 oz fresh baby kale 1 ½ oz cherry tomatoes 1 ½ oz feta cheese crumbles 2 oz milk ¾ oz avocado halves

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| THE REINHART BREAKFAST BOOK

Cook the quinoa to manufacture’s desired consistency.

Whip the eggs in with the milk, adding salt and pepper to taste.

In a large pan heat the quinoa, add the egg mixture and heat slowly. Add the tomato and kale. Place in a bowl and garnish with sliced avocado.

BACON AND EGGS ROLL UP INGREDIENTS

Gluten free cauliflower crust Bacon Eggs

Cheddar cheese

The cauliflower crust can be warmed in the oven or microwave. Sprinkle the crust with scrambled eggs, bacon crumbles, and top with cheese. Starting at one end of the crust, roll up to form a log. Pinch seam together to seal.

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ALL-DAY DRINKS Whatâ&#x20AC;&#x2122;s as relaxing as an opulent brunch spread, good company, and craft cocktails? For daytime drinks, flexibility is key. Allow room for mocktail versions, all-day service of the hard stuff, and fresh flavors. Today, the names and colors are as much fun as the libations themselves. Freshen your daydrinking options with these custom recipes â&#x20AC;&#x201C; and take it from there.

WISCONSIN WARMER INGREDIENTS ¼ oz maple syrup 2 oz J. Henry & Sons 5-year

aged straight bourbon 2 dashes Bittercube Trinity Bitters CANDIED BACON 1 lb bacon ¼ cup brown sugar 2 Tbsp apple cider vinegar 2 Tbsp real maple syrup

Add drink ingredients to vessel. Fill with ice and stir until properly diluted. Strain into rocks glass over large cube. Garnish with orange peel and Candied Bacon.

[Makes 1 Serving] To make Candied Bacon: Heat oven to 275°F and cook bacon for 20 minutes. While bacon cools, turn oven to 375°F and mix rest of ingredients in bowl. Cut bacon into 32 pieces and dredge. Spread on parchment-lined sheets and bake for 10 minutes, flipping halfway.

Keep refrigerated.

[Makes 32 Servings] Recipe Courtesy of Briana Rupel

One hundred percent pure maple syrup is the key here. Its rich sweetness is the perfect balance for the unique bite of J. Henry’s award-winning bourbon, made with Wisconsin heirloom red corn.

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BERRY HIBISCUS MARTINI INGREDIENTS 3 oz vodka 1 oz fresh raspberries 1 ea lemon segment Âź oz simple syrup 4 drops hibiscus concentrate 1 ea hibiscus flower

mini rose crystals

Muddle raspberries with lemon segment in simple syrup in shaker, pour vodka over ice in pint glass, add hibiscus concentrate, then top the shaker and shake very hard for 25 seconds. Rim the glass with simple syrup and then the rose crystals on one side, then strain ingredients into martini glass and garnish with hibiscus flower.

[Makes 1 Serving] Recipe Courtesy of Gourmet Food Group

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BLOODY CAESAR 1½ oz

Prairie Vodka

Stir ingredients in ice-filled pint glass. Garnish with celery, lime and pickle/prosciutto skewer.

½ oz

Guinness

[Makes 1 Serving]

½ oz

Clamato juice

Recipe Courtesy of The Gage in Chicago

INGREDIENTS

Dash of Worcestershire sauce

“The Bloody Caesar is a briny, bolder version of the classic Bloody Mary. It’s a seafood-driven brunch cocktail that pairs with a variety of brunch dishes such as an Irish breakfast, corned beef hash, or smoked salmon.” – Azrhiel Frost, bar manager

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FIRE & SPICE PERFECT MANHATTAN INGREDIENTS 3 oz bourbon ½ oz sweet vermouth ½ oz dry vermouth 4 drops bitters 1 tsp Syrup from Fire and Ice Cherries 2 ea Fire and Ice Cherries GARNISH

Habanero sugar

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| THE REINHART BREAKFAST BOOK

Pour all liquid ingredients over a glass full of ice, top with shaker and shake hard 5-6 times. Strain into a chilled martini glass rimmed with the habanero sugar.

[Makes 1 Serving] Recipe Courtesy of Gourmet Food Group

ITALIAN SUNRISE INGREDIENTS 3 ½ oz grapefruit juice ¼ oz lemon juice 1 oz simple syrup ¼ oz Campari 1 ½ oz Bombay Sapphire Gin ½ oz Cocchi Americano 1 dash Peychaud’s Bitters 1 egg white GARNISH

Grapefruit twist

Add ingredients to shaker. Shake vigorously without ice for maximum froth. Fill tin with ice and shake. Strain into tumbler and top with grapefruit twist.

[Makes 1 Serving] Recipe Courtesy of Briana Rupel

The pleasant bitterness of grapefruit and Campari are softened by the addition of sweet bianco vermouth and egg white. The result? A refreshing and silky cocktail.

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PETER, PAUL, AND BLOODY MARY INGREDIENTS 6 oz

Bloody Mary drink mix

4 oz

tail on raw shrimp, peeled With reserved mix, douse the shrimp and char-grill until & deveined 16/20 done. Trim a romaine leaf and place the cut side into vodka or tequila the glass – so as to simulate a sail. Wedge the lemon celery stalk into 6 and garnish the glass with two of the wedges. fresh lemon For the final garnish, hang shrimp along the edge (this prepared horseradish is “Peter” and “Paul”). extra hot [Makes 1 Serving] romaine lettuce

2 oz 1/8

ea

1 ea ½ tsp

1/8

55

Add the horseradish to the Bloody Mary mix. Add 1.5 cups of ice and 2 oz of preferred vodka or tequila. Place in large-mouthed glass.

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| THE REINHART BREAKFAST BOOK

PINEAPPLE DREAM INGREDIENTS 4 oz

coconut rum

4 oz

pineapple juice

4 oz

lemonade

Stir ingredients in ice-filled pint glass. Garnish with fresh mint and chopped pineapple.

Recipe Courtesy of Jane’s Garden Café in Naples, Fla. [Makes 1 Serving]

GARNISH

Fresh mint

Chipped pineapple

“I believe in balancing the sweetness of the fruit with the alcohol to start the day on a great note.”

– Jane Wood, owner

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THE RENAISSANCE INGREDIENTS 1 oz Meletti Amaro 1 oz Carpano Antica 1½ oz espresso GARNISH

Chocolate shavings

Smoked sea salt

Shake all ingredients and strain into coupe. Top with soda and garnish with crumbled chocolate shavings and smoked sea salt.[Makes 1 Serving] Recipe Courtesy of The Establishment in Charleston, S.C., Ryan Wise, bar manager

“For brunch cocktails, I think light, refreshing and low ABV, so you can have more than one and still function the rest of the day.”

– Ryan Wise, bar manager

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TWISTED TURKISH COFFEE INGREDIENTS 1 oz

heavy cream

1/3 oz

espresso syrup (2 parts espresso per 1 part sugar)

1 ½ oz

aquavit

½ oz

St. George Coffee Liqueur

1 dash

Bittercube Corazón Bitters

Build in shaker. Add 4 cubes and shake vigorously until ice is slushy. Dump contents into glass coffee mug. Top with two crushed cardamom pods.

Recipe Courtesy of Briana Rupel [Makes 1 Serving]

The addition of homemade espresso syrup embodies the Turkish proverb that coffee should be “strong as death and sweet as love.” The bitters add depth, while the cardamom keeps tradition alive.

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