Blueberry Dutch-Baby [RECIPE]

Blueberry Dutch-Baby

Light and delicious, this Blueberry Dutch-Baby is an easy way to dress up your next Sunday brunch. (Photo by Jathan Fink, Jadeworks Entertainment)

Life in New England is filled with festivals for everything from seafood to cranberries. In Maine, there are a number of great festivals that celebrate blueberries, and rightfully so. These little berries are delicious whether they are fresh or baked into something decadent, like this oven-baked pancake which is guaranteed to please your guests at your next Sunday brunch. If you like, you can add other berries too for color and taste or try cutting cream cheese into tiny cubes and stirring it into the batter for extra richness.  Read more of this post

Ham and Cheese Quiche [RECIPE]

Ham and Cheese Quiche

Savory pork and gooey melted cheese makes this Ham and Cheese Quiche a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

This quiche recipe was given to me by my dear friend Sandy Gunn when we were living in Southern California and Jathan was a toddler. It’s been one of my go-to “company” meals ever since and always pleases. In fact, it’s one of Jathan’s favorite dishes to this day! Read more of this post

Southwest Scramble [RECIPE]

Southwest Scramble

Our Southwest Scramble is a hearty, flavor-filled way to start the morning! (Photo by Jathan Fink, Jadeworks Entertainment)

Are you tired of the same breakfast day after day? Try our Southwest Scramble! It’s chock full of fresh veggies, black beans for extra protein and fiber, and a touch of jalapeno for a bit of heat. Serve it in warmed tortillas, or forget the added carbs and plate it with a bit of sausage and fresh fruit. Your taste buds will love it, your partner will crave it, and your body will thank you for starting the day with a healthy choice.  Read more of this post

Potato Pancakes [RECIPE]

Potato Pancakes

Potato pancakes are a delicious and savory way to repurpose your leftovers.
(Photo by Jathan Fink, Jadeworks Entertainment)

Did you make up a huge batch of mashed potatoes to go with your favorite fall feast? If you find that you’re left with extras afterward, don’t toss them out! Save them and use them to make these potato pancakes for breakfast instead. They’re so delicious you may find yourself intentionally making heaps of potatoes in the future, just so you’ll have enough leftovers to fry these up again. Drizzled with ketchup, sour cream, or salsa, they’re the perfect substitute for hash browns and taste yummy alongside scrambled eggs or a hefty omelet. Read more of this post

Pineapple Jam

Pineapple Jam

Homemade pineapple jam makes a tasty addition to any breakfast or brunch. It can also be served warm as a glaze for ham or roasted pork, or served on top of ice cream to make a tropical sundae.

One of the easiest ways to give a splash of tropical flavor to your morning toast is to create this delicious jam made from shredded pineapple. It is also great over ice cream or served warm with roasted pork or chicken. If you want to make use of the entire pineapple, reserve the rind in a zip-top plastic bag and refrigerate for future use.

PREP

10 minutes

COOK

1 hour 35 minutes

INGREDIENTS
  • 1 pineapple
  • 1 cup water
  • 2 cups sugar
  • Juice of 2 limes
DIRECTIONS
  1. Peel the pineapple and grate the flesh – you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  2. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
YIELDS

2 cups

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