FEBRUARY FAVORITES – WEEKEND BREAKFAST

Here are two weekend breakfasts dear to my heart and perfect for cold winter mornings. The first dish is a staple from my New England childhood. These delicious corn pancakes are drizzled with warm maple syrup and garnished with crisp bacon. With a hot cup of coffee, you will be in heaven. Too many of these, however, will send you snoozing under the Sunday papers.

The second is a late breakfast or brunch dish for two. Depending on the circumstances, leave the garlic out and just sprinkle with parsley.

Let it snow...

CORN GRIDDLE CAKES (4 servings)

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon paprika

1/2 teaspoon salt

3/4 cup frozen corn kernels, thawed

1 large egg, beaten

1/2 cup whole milk

2 tablespoons melted unsalted butter

Sift the flour, baking powder, paprika and salt into a bowl.

In a smaller bowl, combine the corn, egg and milk. Add the corn mixture to the dry ingredients and mix well. Stir in the melted butter.

Using 3 tablespoons of the mixture for each cake, spoon onto a hot nonstick griddle or one sprayed with cooking oil. Cook over medium-high heat until bubbles show on the surface, then flip the cakes over and cook the other sides a few minutes until golden brown.

Serve with crisp bacon and warm maple syrup.

WILD MUSHROOMS SUNNY SIDE UP (2 servings)

1-1/2 tablespoons olive oil

1 tablespoon unsalted butter

2 cups cleaned, sliced wild and cultivated mushrooms (chanterelles, shiitakes and cremini)

Salt to taste

1 tablespoon chopped fresh flat leaf parsley

1 teaspoon finely chopped garlic

4 large very fresh eggs at room temperature

Freshly ground black pepper to taste

4 slices lightly toasted or grilled rustic bread

Melt the oil and butter in a medium-size heavy skillet over medium heat. Sauté the mushrooms until they are tender and golden, about 10 minutes. Mushrooms are done when the liquid has evaporated. Season the mushrooms with salt. Remove 1/2 of the mushroom mixture and set it aside.

Mix the chopped parsley and garlic together. Set aside.

Over medium-high heat, spread out the mushrooms remaining in the skillet. Crack 2 eggs over the mushrooms and cook sunny side up. (Clap a lid on for a minute to slightly film the yolks.) When the egg whites have completely set into the mushrooms, lift out with a flat spatula onto a warm plate and keep warm while you repeat the process with the remaining mushrooms and eggs.

Serve the eggs with a salt and pepper to taste and a generous sprinkling of the parsley-garlic mixture. Garnish with the pieces of warm toast.