Breakfast. That meal they always told us was the most important of the day, which we have since learned through experience is really helpful for getting through (and out of bed on time for) those early morning exams. It's the fuel that gets you through the day (or at least through lunch) and the focus of this week's column. Scarf it down, my friends.
This week's recipes:
Morning Parfait
Parfait. Probably the best when it is of the ice cream and hot fudge variety, but excellent for breakfast as well.
1. This dish is probably best assembled once you're sitting down so the first step is all about gathering ingredients. First, get one of the tall, clear glasses used for drinks. Then fill bowls with yogurt (Plain yogurt is the easiest to match things with, but the flavored ones work too.), granola and couple dabs of honey.
2. Fill another bowl with whatever fruit is available. Here you might need to put in a little effort. Easiest: Fresh grapes and sliced apples, some of the canned fruit offered at the salad bar, such as the mixed fruit, mandarin oranges or the pears. Middling: Fresh bananas, cantaloupe and strawberries (they are easy to slice with a dinner knife) and oranges (just have to peel and separate). Harder: Fresh whole apples, pears, peaches and plums (harder to slice with a dinner knife).
3. Once you are seated, begin layering your parfait inside the glass. Start with yogurt, and then top with granola and fruit. Drizzle honey over it all. Then repeat.
Apple and Cheese Bagel
I found this breakfast when I was a kid in some long forgotten kid's cookbook, and it has been one of my favorites ever since. A great combination of sweet and savory, it's a good and filling breakfast. Usually it's baked, but you can pull it off in the dining hall.
1. Toast a bagel.
2. Spread bagel with a little butter.
3. Top one half of the bagel with apple slices (If you're lucky the dining hall will have sliced apples, if not you can try grabbing a whole apple and slicing it yourself.) and cheddar cheese (Slices of cheese are the easiest to use, but if it is still too early in the dining hall to find them, shredded works just as well.). Close it up with the other side of the bagel.
4. Take your bagel to either the microwave or the Panini press and heat it up until the cheese melts.
Quick Tip
Head over to North and check out the make your own eggs station. Crack some fresh eggs into the pan (thereby escaping the frozen eggs the dining hall needs to use to meet demand) and fry, scramble, or omelet-ize. They have a great selection of ingredients to add too, from mushrooms, to bacon, to cheese.
Have your own dining hall recipe? We would love to feature it! E-mail mfordice@nd.edu.
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