Breakfast: Recipes to Wake Up For

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

Š 2014 Rizzoli International Publications. All Rights Reserved

winnie palmer 2.25 ounces bourbon

3 dashes Angostura bitters

3/4 ounces black tea syrup

6-8 leaves fresh mint, plus a spring to

3/4 ounces lemon juice

garnish

Combine all ingredients but the garnish in a shaker and shake for 8-10 seconds.

Strain into a collins glass packed with ice. Garnish with a mint leaf and serve with a straw.

new world bluff Shaken and strained into a chilled coupe glass

1 ounce dark rum

2 dashes Angostura bitters

1/2 ounce lemon juice

sparkling wine

1/2 ounce grapefruit juice

orange twist

1/2 ounce cinnamon syrup Put the rum, fruit juices, bitters and syrup into a shaker with ice and shake lightly for just 3 seconds to chill the drink without diluting it. Strain the mixture into a glass. Garnish with a twist of orange.

Š 2014 Rizzoli International Publications. All Rights Reserved

cold brew iced coffee Cold brewed iced coffee is easy to make if you can wait a day for it to be ready. It’s more delicious and less harsh than hot coffee that’s been iced down, and it’s lot less trouble. We sell—and drink—gallons of it every day the temperature rises above 50º outside.

1/4 pound coarse-ground coffee

2 quarts water

Combine coffee and water and let sit in the refrigerator for 24 hours. Strain the brew through muslin or layers of cheesecloth. Serve over ice.

fine, a smoothie I’m embarrassed to admit it, but I do love a good smoothie. After a hot run on a summer morning, it’s a pretty nice way to eat.

This one requires bananas, which is one fruit we don’t

let through the front door of the restaurant. I keep them at home, though, and as they get very ripe I peel and slice them and throw them in a ziploc bag in the freezer.

Frozen bananas are the key to a successful smoothie.

1 ripe banana, sliced and frozen

1/2 cup orange juice

1/2 cup frozen blueberries*

1 tablespoon almond butter

1/2 cup whole milk plain yogurt

1 teaspoon maple syrup

Place all ingredients in a strong blender. (Disclaimer: I’ve burned out several blenders by not slicing my bananas thinly enough). Run until smooth, and serve in a glass to drink or in a bowl with some granola on top.

© 2014 Rizzoli International Publications. All Rights Reserved