Brunch With Emeril's Breakfast Recipes

May 9, 2008 -- One especially deserving mother got the surprise of her life when Emeril came a-knocking on her door this morning to treat her to breakfast in bed — but she doesn't have to be the only one!

With Emeril's delicious recipes, you can make the special mother in your life her own breakfast in bed.

In anticipation of the big day, Emeril gave tips and recipes on how to make scrumpious breakfast foods, including a crunchy granola and smoothies packed with fruit.

Lemon and Blueberry Buttermilk Pancakes
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients

Instructions
Into a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg, and melted butter until thoroughly combined.

Add the sifted dry ingredients to the buttermilk mixture and whisk until just combined; batter may still have a few lumps. Fold in the lemon zest and allow the batter to sit for 10 minutes.

Lightly grease the Emerilware 11-inch Cast-Iron griddle and heat over medium-low heat. Working in batches, pour ¼ cup of the batter onto the hot griddle for each pancake (you can cook 3 pancakes at a time on the griddle). Place about 2 scant tablespoons of blueberries over the top of each of the pancakes and cook for about 2 to 3 minutes, or until the batter bubbles and is golden brown around the edges, flip over and continue to cook for about 1 minute longer.

Transfer pancakes to a warmed platter or baking sheet and keep warm while you repeat the above process with the remaining batter and blueberries.

Serve the pancakes hot, with butter and syrup.

Yield: 4 servings

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Instructions
Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to one week.

Serve at room temperature in a bowl with milk, or as a snack.

Yield: About 6 cups

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients

Instructions
Place all of the ingredients in the blender and process on high speed until smooth, about 30 to 45 seconds.

Pour into glasses and serve.

Yield: about 3 cups, or 2 to 4 servings

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Instructions
Preheat the oven to 350°F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.

Combine the brown sugar and cayenne in a shallow dish, and mix well. Press one side of each slice of bacon firmly into the spiced sugar to coat. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it evenly on top of the bacon.

Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Drain on paper towels and serve warm or at room temperature. (Can be made several hours in advance.)

Yield: Makes 1 pound

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Instructions

Position rack in center of oven and preheat the oven to 350º F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.

Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.

In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth. Add the wet mixture to the flour mixture and stir until the batter is just blended. Spoon equal amounts of the batter into the wells.

Bake until the muffins spring back to the touch and are golden brown, about 35 minutes. Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.

Remove the muffins from the muffin pan and set aside to cool completely.

YIELD: 1 dozen muffins