Indulgent and incredibly delicious pancakes.

Blueberry Pancakes

Stunningly delicious classic breakfast dish.

Eggs Benedict

Savory Scone

A light and refreshing start to your day.

Seasonal Fruit Preserves with Fresh Bakery Toast

Featuring a 7oz Black Angus strip steak, two eggs, hash browns, and toast.

Steak and Egg Platter

Vanilla Yogurt with Banana, Blueberry, Chia Seeds, and Chopped Walnuts

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Prepare the Batter

In another bowl, whisk together the milk, egg, and melted butter until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Mix Wet and Dry Ingredients

Add Blueberries

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or cooking spray.

Heat the Pan

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Serve warm with maple syrup drizzled on top.

Serve

all-purpose flour

sugar

baking powder

baking soda

salt

milk

butter, melted

fresh blueberries

maple syrup

In a medium bowl, whisk together the egg yolks, lemon juice, and salt until well blended. Place the bowl over a pot of simmering water (double boiler) and slowly add melted butter while whisking continuously until the sauce thickens. Remove from heat and season with black pepper to taste.

Prepare the Hollandaise Sauce

Cut the English muffins in half and toast them until golden brown. Set aside.

Toast the English Muffins

In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned on both sides. Remove from heat.

Cook the Canadian Bacon

Fill a pot with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped chives.

Assemble the Eggs Benedict

English muffins

Canadian bacon

Eggs

Butter

White vinegar

Lemon juice

Egg yolks

Salt

Black pepper

Chopped fresh chives

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, salt, and dried herbs until well combined.

Mix Dry Ingredients

Cut in 1/4 cup cold unsalted butter into the dry mixture until it resembles coarse crumbs.

Add Butter

Fold in 1 cup of shredded cheese (e.g., cheddar or feta) into the mixture.

Incorporate Cheese

Pour in 3/4 cup of milk (or buttermilk) and stir until just combined. Do not overmix.

Add Liquid

Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut into wedges or use a biscuit cutter to cut rounds.

Shape the Scones

Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until golden brown.

Bake

Allow to cool slightly, then serve warm with butter.

Cool and Serve

All-purpose flour

Baking powder

Dried herbs (e.g., rosemary or thyme)

Wash, hull, and chop the seasonal fruits into small pieces.

Prepare the Fruit

In a large pot, combine the chopped fruits, sugar, and lemon juice. Stir well and bring to a boil over medium heat.

Cook the Mixture

Once the mixture is boiling, add the pectin and stir continuously for 1-2 minutes.

Add Pectin

Pour the hot mixture into sterilized jars, leaving a little space at the top. Seal the jars with lids.

Jar the Preserves

Let the jars cool to room temperature. Store in the refrigerator or process in a water bath for longer shelf life.

Cool and Store

Seasonal fruits (e.g., strawberries, blueberries, peaches)

Granulated sugar

Pectin

Heat a skillet over medium-high heat. Season the steak with salt and black pepper on both sides. Add olive oil or butter to the skillet, then place the steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.

Cook the Steak

In the same skillet, add the hash browns and cook according to package instructions or until golden brown and crispy, about 5-7 minutes, stirring occasionally.

Prepare the Hash Browns

In a separate non-stick skillet, cook the eggs to your liking. You can scramble, fry, or poach them. Season with a little salt and pepper.

Cook the Eggs

While the eggs are cooking, toast the bread slices in a toaster or on a skillet until golden brown.

Toast the Bread

On a plate, arrange the cooked steak, hash browns, eggs, and toast. Serve immediately.

Assemble the Platter

Black Angus strip steak

Hash browns

Bread (for toast)

Olive oil or butter

Slice the banana into thin rounds and set aside.

Prepare the Ingredients

In a medium bowl, mix the vanilla yogurt with the chia seeds until well combined.

Combine the Yogurt and Chia Seeds

In serving bowls, layer the yogurt mixture, followed by sliced banana, blueberries, and chopped walnuts.

Blueberry Pancakes

Eggs Benedict

Savory Scone

Seasonal Fruit Preserves With Fresh Bakery Toast

Steak And Egg Platter

Vanilla Yogurt With Banana, Blueberry, Chia Seeds, And Chopped Walnuts