Breakfast Around the World: A Review

Breakfast Around the World: A Review


By Cheri Sicard

Breakfast Around the World


Alaska to Zambia, 475 Recipes from 43 Countries

By Richard S. Calhoun

Published by Peach Tree Publications

Ordering Information

This book is a great little find that will keep you cooking fabulous morning meals for years to come. Homespun (IÂ’m guessing self published), this book more than makes up in content what it lacks in style (simple production without slick art, a fancy cover or photos).

Author Richard Calhoun was in the travel promotion industry for years, working as the publicity director of the Alaska Day Festival, editor of Oregon Holiday magazine, editor of Camping Trails magazine, promotion manager for the Southern California Visitors Council, among other jobs. His extensive travels led him on a quest to collect unique recipes for the dayÂ’s most important meal. The result is an international melange of morning fare, from the traditional to the obscure (at least by American standards).

This is a HUGE collection, with many of the recipes going beyond the scope of many other breakfast cookbooks. Chapters include:

Bars, Crullers & Other Delights; Beverages: Fruit and Hot; Biscuits & Scones plus Toppings; Breads: tea Breads, Yeast breads & Spreads; Cereals: Ready to Eat, Hot, Baked & Fried; Coffee Cakes, Strudels & Sweet Cakes; Doughnuts, Fritters & Fried Breads; Dumplings & Steamed Douhgs; Eggs: Casseroles, Omelets & Quiche; French Toast; Fruit plus Toppings; Meat & Seafood; Muffins; Pancakes and Crepes; Puddings; Vegetables; Waffles.

Sample Recipes from Breakfast Around the World

GUATEMALA BANANA BREAD

Makes 1 loaf (16 slices)

Dusty Stoughton of Wilmington, California picked up this recipe on a trip to Guatemala.

4 cups bananas, mashed

1/2 cup coconut milk

1/2 cup butter, melted

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup raisins (optional)

1/2 cup cashews, chopped (optional)

1. In a large bowl, combine flour, baking powder and salt.

2. Stir in bananas, coconut milk, vanilla and butter.

3. Fold in raisins and cashews, if desired.

4. Pour into a greased 5x9-inch loaf pan.

5. Bake at 350 F for 1 hour and 15 minutes or until tested done.

NUTRITION FACTS per slice with raisins and cashews: 227 calories, 86 calories from fat, 9.9g total fat (15%), 5.7g saturated fat (28%), 15.3mg cholesterol (5%), 173.2mg sodium (7%), 33.3g carbohydrates (11%), 1.8g fiber (7%), 3.6g protein (7%), vitamin A (5%), vitamin C (9%), calcium (6%) and iron (9%).

SWEDISH RICE PORRIDGE

Makes 4 servings

Like their Norwegian neighbors, the Swedes also enjoy rice porridge for breakfast, but like to spice it up a bit with a hint of cinnamon. This recipe is from the courtesy of the Swedish Travel and Tourism Council.

1 1/3 cups water

1 teaspoon salt

1 tablespoon butter

1 cinnamon stick

2/3 cup rice

2 2/3 cups milk

1 tablespoon sugar

1. Boil water with salt, butter and cinnamon.

2. Add rice and simmer covered for about 10 minutes.

3. Add milk and continue to simmer on very low heat for another 30 to 40 minutes until milk is absorbed. Stir occasionally so it does not burn.

4. Add the sugar and stir.

5. Serve with milk, sugar and cinnamon.

NUTRITION FACTS per serving: 250 calories, 77 calories from fat, 8.5g total fat (13%), 5.2g saturated fat (26%), 29.8mg cholesterol (10%), 643.1mg sodium (27%), 35.4g carbohydrates (12%), .4g fiber (2%), 7.6g protein (15%), 312 IU vitamin A (6%), 2mg vitamin C (3%), 204mg calcium (20%) and 1.4mg iron (8%).

EGGS BENEDICTINE

Makes 4 servings

If you like eggs, then you will want to try this recipe from the chefs aboard Royal Caribbean Cruise Line ships. If fat and cholesterol is a problem, skip this recipe and try Eggs Arnold.

8 eggs, poached

4 English muffins, split, toasted

8 slices ham

HOLLANDAISE SAUCE

3 egg yolks

3/4 cup butter, melted

1/2 teaspoon lemon juice

Cayenne pepper to taste

Salt to taste

Parsley, chopped

1. Whip the egg yolks in a stainless steel bowl over steam or in a double boiler over boiling water.

2. Gradually add the melted butter, lemon juice and seasonings.

3. Cook only until thicken.

4. Do not over cook.

5. Fry the sliced ham in butter on both sides, then place on top of a toasted English muffin half.

6. Put a drained poached egg on top of the ham and cover all with Hollandaise sauce.

7. Garnish with chopped parsley

NUTRITION FACTS per serving: 720 calories, 478 calories from fat, 53g total fat (82%), 26.9g saturated fat (135%), 704.8mg cholesterol (235%), 1546.3mg sodium (64%), 29.2g carbohydrates (10%), zero fiber, 31.3g protein (63%), 2389 IU vitamin A (48%), 14mg vitamin C (23%), 194mg calcium (19%) and 4.7mg iron (26%).

ARIZONA BREAKFAST PIE

Makes 6 servings

Carol Salazar from Florence, Arizona, says the local cowboys enjoy this quiche, just as long as you don't call it a quiche.

1 pound bulk pork sausage

1 9-inch unbaked pie shell

1 1/2 cups Jack cheese, shredded

2 tablespoons pimento, diced

1/3 cup green chili, hot or mild, cut into strips

3 tablespoons onions

4 eggs, beaten

1 cup cream

1. Prepare sausage, breaking up pieces, cook until done; drain.

2. In the unbaked pie shell, sprinkle the cooked sausage, top with cheese, pimento, chili and onion.

3. Mix eggs and cream, pour over ingredients in pie shell.

4. Bake at 375° F for 40 to 45 minutes or until eggs are set.

5. Cool for about 10 minutes, slice and serve.

6. Can be prepared the night before and refrigerated (add 5-minutes to baking time).

NUTRITION FACTS per serving: 835 calories, 628 calories from fat, 69.7g total fat (107%), 27.8g saturated fat (139%), 252.9mg cholesterol (84%), 997.9mg sodium (42%), 27.4g carbohydrates (9%), .2g fiber (1%), 24.2g protein (48%), 994 IU vitamin A (20%), 10mg vitamin C (17%), 283mg calcium (28%) and 3mg iron (16%).

FRENCH CUSTARD TOAST

Makes 8 servings

Just wait until you savor this recipe by Trish Kasper of San Jose, California. These little fluffy pillows will melt into your mouth.

6 eggs

2 tablespoons flour

1 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon nutmeg

2 cups milk

1 teaspoon vanilla

1 pound loaf French bread, cut into 1 1/2-inch thick slices

1. With a wire whisk, slightly beat the eggs.

2. Add the flour, sugar and other dry ingredients.

3. Beat until it's a smooth, thin batter.

4. Gradually beat in milk and vanilla.

5. Pour the mixture into a 9x13-inch baking dish.

6. Dip one side of each slice into the batter; turn the slices over and place them in a single layer in the batter.

7. Push the slices together to make them fit.

8. Cover the dish and refrigerate overnight.

9. About 30 minutes before ready to cook, turn the slices over to soak the other side.

10. Heat a large frying pan or griddle over medium heat.

11. Melt a small amount of butter or margarine in the pan and add as many bread slices as will fit.

12. Pour any of the extra batter over the tops of the slices. 13. Cook for 8 to 10 minutes on each side or until the slices are golden.

NUTRITION FACTS per serving: 264 calories, 69 calories from fat, 7.6g total fat (12%), 2.8g saturated fat (14%), 167.7mg cholesterol (56%), 734.7mg sodium (31%), 36.3g carbohydrates (12%), 1.8g fiber (7%), 11.9g protein (24%), 316 IU vitamin A (6%), 1mg vitamin C (1%), 180mg calcium (18%) and 2.3mg iron (13%).

CHERRY GRANOLA KUGEL

Makes 10 servings

Karen Barnett-Woods of Naperville, Illinois says, "Kugel is very popular during the Jewish holidays and is generally served hot in the evening, either as part of the main course or dessert. My family also likes kugle hot or cold for breakfast."

12 ounces wide egg noodles

1/2 cup margarine or butter

8 ounces cream cheese

12 ounces cherry preserves

1 to 1 1/2 cups frozen sweet dark cherries, pitted

4 eggs

1 teaspoon cinnamon

1 cup milk

Granola Topping

1. Cook noodles; drain.

2. Put noodles back in the pot over low heat, mix in butter and cheese until melted.

3. Beat eggs and milk together and pour into noodle mixture.

4. Add cinnamon.

5. Stir in cherry preserves and cherries.

6. Pour noodle mixture into greased 9x13-inch pan.

7. Sprinkle granola topping mixture over noodles and bake in at 350ºF for 1 hour or until golden brown.

NUTRITION FACTS per serving: 540 calories, 256 calories from fat, 29.2g total fat (45%), 11.4g saturated fat (57%), 157.8mg cholesterol (53%), 279.2mg sodium (12%), 60.9g carbohydrates (20%), 3g fiber (12%), 12g protein (24%), 1105 IU vitamin A (22%), 4mg vitamin C (6%), 93mg calcium (9%) and 3mg iron (16%).

GRANOLA TOPPING

1 cup granola cereal

1/4 cup butter, melted

Cinnamon

1. Mix together butter and granola.

2. Sprinkle over kugel.

3. Sprinkle cinnamon on top of granola.

About the Author:

Cheri Sicard is the author of "The Great American Handbook: What You Can Do For Your Country Today and Every Day," and the editor of FabulousFoods.com, a favorite net destination for recipes, cooking tutorials, health and fitness information, holiday and entertaining ideas, celebrity chef interviews, cookbook reviews and more. Sign up for their free cooking and recipe newsletters!

Order Information

Breakfast Around the World will be available from Barnes and Noble in January 2003. You may preorder now! Click Here for order information


 
 
 

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