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Simply Seasonal: No-stress holiday breakfast

Sue Barhamnewsroom@vaildaily.comEagle County CO, Colorado
Special to the Daily/Sue Barham
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EAGLE COUNTY, Colorado Feeling frantic? Errands and traffic wearing you down? Tired of rushing to get out the door and tackle an endless list? Longing for a day to sleep in and linger over coffee and breakfast? Holiday mornings are a time to share with family and friends, open presents, admire holiday decorations, remember the reason for the season. Treat your loved ones to a special breakfast without spending a lot of time in the kitchen. Jeremy Kittelson, executive chef of Restaurant Avondale, suggests a rustic Tortilla Espanola. One of the staples of Spanish cooking, its versatility and simplicity lend itself to various meal times. It can be served for breakfast, brunch, lunch or as a traditional tapa in late afternoon or evening. Its as good at room temperature as it is piping hot, and tastes great if you make it a day ahead, allowing the flavors to meld, he said.A short list of ingredients aids the simplicity. Traditionally made with only eggs, potatoes, onions and olive oil, this dish can be whipped up with pantry staples. Jeremy adds fresh herbs, and for a holiday presentation, Roma tomatoes and zucchini. Delicious accompaniments would be salsa roja, spicy sausage, a salad and a cheese pastry.Allison Helfer, Avondales pastry chef, offers an orange cream cheese turnover as a good complement. The Tortilla Espanola is hearty, she said, so the flaky turnover works well alongside. With easily accessible puff pastry from the freezer section of the grocery, it takes no time to make.A bit of bubbly adds a festive note. Brian Harkers Pomegranate Mimosa is a holiday favorite at Avondales Bar. Use champagne, prosecco, sparkling California wine or even cider for a holiday toast, he suggested.

2 tablespoons olive oil 1⁄2 yellow onion chopped1 Idaho potato, peeled and cut into 1⁄4 inch thick slices4 eggs1 Roma tomato, sliced 1⁄4 inch thick1 zucchini sliced, 1⁄4 inch thick Fresh thyme, mincedSalt and pepper to tasteSaute the onions and potatoes in one tablespoon olive oil until lightly browned and potatoes are cooked through.Beat the eggs and combine them with the potatoes and onions. Mix in salt, pepper and thyme. Allow to soak for 20 minutes. Add the remaining olive oil to a 10 inch non-stick skillet and add the potato, onion and egg mixture. Cook over low heat till almost cooked through. Lay the sliced tomato, then the zucchini decoratively on top. Cook on one side until it is lightly browned and flip the tortilla, allowing the other side to lightly brown. Invert and serve with the veggie side up. Garnish with salsa roja. Serves 6.

1 small white onion, diced1 jalapeno, seeded and diced2 cloves garlic, minced1 Thai Chili (dry)1⁄2 teaspoons smoked paprika1⁄2 teaspoons chipotle powder4 tomatoes, quartered1⁄3 cup chicken stockSweat onion, garlic, and jalapenos in olive oil until onion is translucent. Add Thai chili, paprika and chipotle powder. Add extra oil if needed. Add tomatoes and spread mixture out evenly on a baking sheet. Allow to stand about 5 minutes. Sprinkle with salt and pepper. Add tomato back into skillet, stirring every few minutes and reduce liquid by one third. Add chicken stock and simmer 5 minutes. Pulse in a food processor leave slightly chunky.

8 ounce cream cheese1⁄3 cup orange marmalade 1 sheet puff pastry thawed 1 large egg Combine cream cheese and marmalade in a bowl. Set aside.Unfold pastry and cut into thirds lengthwise. Cut the strips in half, making six squares. Using a rolling pin, roll out each square to measure 6-inches-by-6 inches. In a small bowl, beat the egg. Brush the egg wash around the border of the pastry. Place 2 tablespoons cream cheese mixture on the pastry. Fold pastry over and seal the edges by pressing down with a fork. Brush the exterior with egg wash and sprinkle with sugar. Bake for 15 to 20 minutes at 400 degrees, or until golden brown.

Champagne (or other sparkling wine or cider)Pomegranate LiqueurFresh StrawberriesFill champagne flutes 2⁄3 full with sparkling wine. Add pomegranate liqueur to reach the desired color. Garnish by placing a strawberry on the rim of the glass.Sue Barham is the marketing director for Restaurant Avondale and Larkspur Restaurant. Avondale recently opened in The Westin Riverfront Resort & Spa in Avon. The restaurant features a West Coast inspired, seasonal menu and the chefs use time-honored cooking methods, such as slow roasting and braising, to create simple dishes rich in flavor. The wine program focuses on small production wines to compliment the straightforward cuisine. For more information visit http://www.avondalerestaurant.com.


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