What’s Cookin’ at Callie’s Cabin: End-of-summer mountain breakfast
Ryan Summerlin August 13, 2013
Late summer on the South Shore is a time for breakfast: hot croissants with the all the frills. The croissant, a French food, is a flaky roll in a cut crescent shape such as a half moon. These little guys can be made from scratch, sold in bakeries, or in a tube ready to roll and bake. Croissants can be wrapped around with sweet fillings (my first choice) or cheese (all types). This time around I chose savory eggs and in a buttery croissant. And, between you and me, putting this concoction together at home is actually better than snagging one at a motel morning buffet.
Several summers ago, I was on a book tour in Southern California. The Barnes & Noble stores included Glendale, Palmdale, and Costa Mesa. The last day I celebrated on the coast by staying at a pre-booked plush and very pricey hotel by the sea at Laguna Beach. Ironically, the online photos and descriptions were a bit deceiving. There was no ocean window view. (I had to walk outside the room and down the hallway, step on my tippy toes, and crane my neck to see the water across the street). I did enjoy the huge hot tub in the small room. And that room service? Pizza delivery was it. Worse, no breakfast, except there was warm coffee in the lobby. My Southern California beach hotel fantasy went south with fantasies of breakfast in bed.
Back at home in the mountains, I kept my vow to whip up a memorable continental breakfast and savor the foods. That promise included a stuffed croissant, fresh fruit and hot, flavorful coffee. While I adore the sea, eating my DIY food amid pine trees and knowing the lake is a few blocks away made it feel real.
Nature’s Cheese Egg Croissants
4 organic brown eggs
4 slices Swiss cheese
1/2 cup organic 2 percent, reduced-fat milk
8 store-bought Crescent Rolls, 100 percent natural (Open Nature)
2 Roma tomatoes
8 strips lean bacon
Parsley or basil and pepper, butter to taste (optional) for egg croissant
In a bowl beat eggs and milk. Pour egg mixture into an ungreased skillet. Over medium heat make scrambled eggs (or an omelet). Set aside. Heat oven to 350 degrees. Unroll dough and separate into triangles. Top each triangle with scrambled egg and cheese. Roll up as directed on can; shape into crescent pieces. Place on parchment paper covered cookie sheet. Bake in a 350 degree oven for about 15 minutes or till golden brown. Spread tops with melted butter. Keep warm. In another skillet, fry the bacon (crispy); drizzle with honey. Makes 8. Garnish with tomatoes. Serve with juice and coffee.
California Summer Fruit Bowl
In a large bowl, mix 1 cup each of chopped apples, blackberries, oranges, and strawberries. Mix with a tablespoon of orange blossom honey. Top with cinnamon and nutmeg. Chill. Serves 4-8.
So, this week as I’m already feeling pre-fall. I enjoyed a cheesy egg croissant, a bowl of fruit with Greek yogurt, fresh orange juice and a cup of brewed cinnamon spice coffee with a splash of organic milk. True, there was no ocean view. But feeling the cool morning Tahoe air and trees galore worked its magic. No ocean view needed. The croissants and cup of joe is all I wanted.
Motto: Sometimes — not always — enjoying a homemade breakfast can be unforgettable and memories linger on.
— Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. (The Healing Powers of Honey and Coffee are offered by the Good Cook Book Club.) The Healing Powers of Coffee, Vinegar, Olive Oil, and Honey are sold at Walmart stores nationwide. Her website is www.calorey.com