March 7-10, 2018


Recipes for the Ultimate Breakfast in Bed

Dec 10, 2015

Recipes Inspired by our French and American Masters Dinner Series Part of All-Star Chef Classic

Love Flowers 640x360 .jpg

Serve breakfast in bed to show yours truly that you care -- through their stomach! Check out our top recipes inspired by 3 countries of chefs participating in the 2015 All-Star Chef Classic here in Los Angeles.

French: La Petite Dejeuner

Let’s be honest the French have it in the bag when it comes to romance and food. Who wouldn’t want to be whisked off to Paris for a romantic stroll along the Champs Elysées having started Valentine’s Day sharing a warm croissant bought at a charming patisserie that’s been baking pastries since Marie Antoinette introduced them to France at the end of the eighteenth century? 
French Breakfast 640w .jpg

Now making croissants to get that true flakey buttery deliciousness takes years of practice – not to mention having to get up super early to bake them when you will want to be waking up slowly – so our advice to you is do as the French do – get your French on and pop out and buy the croissants from a great local bakery.

Supplement the breakfast tray of freshly baked croissants, pain au chocolate et pain aux raisins with some delicious jams, a top quality salted butter, some fresh fruit, a couple of pots of traditional French yogurt, coffee et voila! – your Valentine will think they woke up on the other side of the Atlantic and be forever thankful.

American: Fancy American Pancakes

Breakfast 2.jpgThis calls for a more decadent stack of pancakes, so instead of using milk in your recipe try whipped cream. These light and fluffy pancakes are quick to make and have a rich flavor. Using King Arthur self-rising flour rather than adding baking powder and soda to all-purpose flour is not only convenient it also improves the flavor and makes for extra tender pancakes that puff up perfectly. 

Stack the pancakes high, dripping with maple syrup and serve with a side of fresh berries, freshly squeezed orange juice (add Champagne for a mimosa), a strong mug of coffee and perhaps a side of crispy bacon.

Fancy American Pancakes
By Lucy Lean

1 cup King Arthur self-rising flour
1 tablespoon sugar
3 eggs
1 cup whipped cream
1 teaspoon vanilla paste
¼ teaspoon baking soda
Maple syrup

Makes 8 medium pancakes

In a large mixing bowl mix together the flour, sugar and eggs using a large whisk.
Fold in the whipped cream, being careful not to over mix and then add the vanilla paste and the baking soda and let rest of 5 minutes.
Heat a non-stick pan over medium heat and using a ladle add a small amount of batter – just enough to make a pancake about 3-4 inches in diameter.
Wait until bubbles appear on the surface of the pancake and the bottom is golden brown and then flip. Cook for a couple more minutes until golden brown on both sides. Transfer to a plate and continue cooking the rest of the batter in this way – setting the cooked pancakes aside in a growing stack.
When all the batter is cooked pour maple syrup over the entire stack and serve immediately.