Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Yes. Brie for breakfast. Here's why.
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A thick slice of pumpkin bread layered with a few thin slices of Brie cheese is one of my great guilty pleasures for breakfast or lunch. If it sounds like a weird combination to you, just think about the interplay of warm autumnal slices and creamy tang you find in a carrot cake with cream cheese frosting. You get the same hit from pumpkin bread with Brie, but with -- in my opinion -- a little more elegance.
To me Brie feels like the ultimate in breakfast indulgences, even more so than a caramel roll or croissant. I never would have thought to eat a triple crème in the morning had it not been for one fateful Thanksgiving. I was spending Thanksgiving day and weekend with a friend at her family’s “cottage” in Maine. The pumpkin and apple pies had been decimated on the holiday itself leaving no pie for breakfast the next day (horrors!). What I did find upon rummaging through the refrigerator was scraps left from a baked Brie appetizer and some pumpkin rolls. I decided to go for it, and a new obsession was born.
Seriously. I’ve named my team “Brie for breakfast” at trivia nights before. I’m also a fan of Brie and honey on toast for breakfast (you know my feelings about toast), but remembering the pumpkin rolls, I tried it out on pumpkin bread and that became the clear winner in my book. Try it, and you may forget about pie for breakfast. (And even if you don’t there’s always the day after the day after Thanksgiving!)
1 2/3 cup all-purpose flour 1 1/2 teaspoon baking powder ?1/2 teaspoon baking soda? 1 tablespoon ground cinnamon ?1 teaspoon nutmeg, freshly grated ?1/4 teaspoon ground cloves ?1 cup + 2 tablespoons pumpkin purée, room temperature ?1 cup melted coconut oil (or just use vegetable oil)? 3/4 cup sugar 1/3 cup brown sugar?3/4 tsp salt?3 large eggs, room temperature A wedge of Brie -- enough for everybody who’s eating to have a couple slices
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.