Fresh herbs contribute an almost magical element to any dish. Sharon Kebschull Barrett utilizes the bright flavors of herbs--both sweet and savory--in a whole new take on the morning meal, offering an array of breakfast and brunch recipes full of unusual flavor combinations that are sure to surprise and delight the palate. Barrett, a professional caterer, avid gardener, and author of the acclaimed Desserts from an Herb Garden
, not only teaches readers about the art of cooking with fresh herbs, but shares practical wisdom on growing lush plants whose leaves are packed with flavor. She even provides tips for readers without access to outdoor gardens on growing herbs indoors or in window boxes. Those not inclined to grow their own will have a hard time finding many of the herbs--like "banana mint or "cinnamon basil"--in their local supermarket, but Barrett includes numerous recipes using widely available herbs such as basil, tarragon, and thyme.
As admirable as Barrett's adventurous use of herbs in sweet dishes is (try the Chocolate-Chip Basil Batter Bread or Blackberry-Thyme Crumbcake), the savory dishes work best. Basil-Blue-Cheese Fritatta, Smoked Cheddar and Chive Grits, and Sage, Thyme, and Apple Sausage will prove irresistible to discerning palates. Many of the recipes challenge the very idea of standard breakfast fare: Banana-Basil Oatmeal Sandwich Cookies or Chocolate, Cranberry, and Lavender Bread Pudding, for example. And who ever thought of soup as a breakfast food? Lemon Basil-Blackberry Soup with Basiled Nectarines or Lemon Mint-Cherry Chilled Soup might just make a few new believers.
From refreshing fruit frappes to sweet baked goods and savory egg dishes, this dazzling collection covers every type of morning meal. Make-ahead muffins and scones are perfect for busy mornings, smoothies can be whipped up quickly and consumed on the go, and pancakes, waffles, and omelets make splendid brunch party fare. Jellies, jams, sauces, curds, and other "Final Touches" will add a taste of elegance to any meal. Morning Glories will have breakfast lovers experimenting with flavor combinations they never dreamed of: pineapple and basil, sage and pears, lavender and apples, chocolate and tarragon, and much more. The results--at once unexpected and comforting--are sure to please. --Robin Donovan
From Library Journal
Barrett's first book was Desserts from an Herb Garden, and there are quite a few recipes for baked goods and other herb-scented treats sweet enough for dessert in her new cookbook. But there are also recipes for Sage Buttermilk Biscuits, Lemon Verbena Waffles, and many other savory dishes for breakfast or brunch. Some call for more exotic herbs such as lime balm or banana mint, but overall there is a good balance between common herbs and those that may be difficult for non-herb gardeners to find. For most collections.
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