The Breakfast Club

Tuesday, 2April, 2013

The Breakfast Club

by travellinlb


The year was 1985.  It brought together an athlete, a brain, a princess, a criminal, and a basket case in a classic John Hughes movie in which we all identified.  They may have never talked to each other wandering the halls of an eighties high school, but shoved together in a Saturday detention they broke down the walls of stereotyping. Fast forward 28 years (yes its been 28yrs can you believe it?!) to a Saturday night with some guest dressed up and some guests dressed down in pajamas.  And instead of detention, we came together over food.  We are amateur chefs, jam makers, film producers, event planners, city planners, lawyers, mothers, and fathers.  We all have roles  in which we identify, but once we walked into the Breakfast Club Ghetto-gether, we stripped ourselves of those roles because the only thing that matters at the Ghetto-gether is the food.  What you made, why you made it and the story you tell about it.

This Breakfast Club Ghetto-gether exploited our disobedient side of eating breakfast for dinner, our sweet side of jam and coconut based desserts and homemade desserts, and our not-so-hidden desire for all the carbs one can eat.  It’s the first Ghetto-gether where there barely a vegetable in sight,  where healthy food was off the table, except for save Roddericks Spinach Hummous, and some very berry Smoothies.  So bring out the eggs, the cheese, the french toasts, and the desserts.  It’s the beginnings of a club I’d want to be a part of.

Rodderick's Spinach Hummous

This Ghetto-gether challenge was actually a tough one for me.  I’m not a huge breakfast eater, even on the weekends. During the week its yogurt and a banana.  Weekends I’m lucky if Stefan makes me an egg with cheese on an AH bun. I’ve never really made pancakes, waffles, and I can easily completely ruin an omelet.  I’m not a fan of poached, sunny side up, or hollandaise. What could I possibly make that is breakfast themed, can be pre-made and then just heated up?  I thought about frittatas, egg casseroles, and egg and cheese sandwiches, but it all felt that the eggs would eventually be limp and runny.  So I decided on a  twist of one of my favorite cocktail snacks in the world – Pigs in a Blanket.  I love those plump little pork sausages, wrapped in light flaky phyllo dough, bursting with flavor with the first bite.  They were so easy to make in SF where delicious cooked cocktail sausages could be found in any grocery store.  I’ve made them at every party I’ve ever hosted…wine and cheeses….oscar parties…photo parties….you name it I made it.  So why not take one of my favorite things and add an IHOP spin to it and do it two ways.  I found some lovely duck sausages and for half of them rolled them in croissant dough and the other half wrapped in a mini pancake.  And to wash down all that meaty goodness was a very berry smoothie I blended with fresh fruit, honey, and yogurt and lime.

So what about everyone else?  Well at this Ghetto-gether we had some newcomers who really threw down some mad skills.  Monica and Ceasear did a Mexican Inspired Chilequile Tostadas with Chipotle Eggs, hailing from Ceasars Mexican background.

Then Kate from Kate’s Slow Jam made home made marmelade chocolate chip ice cream (without an ice cream maker no less!) and a too die for marmelade bread pudding that kept us going back for seconds even though we were completely stuffed.

Dave, our amazing host, made two outstanding dishes, some breakfast burritos with a bit of kick in his home made salsa, creamy quacamole since there is a lacking of breakfast burritos at brunches in Amsterdam and a decadently stuffed french toast with ricotta and strawberries on a pumpkin spiced bread, reminding us of dishes that should be included more in the limited Amsterdam brunch scene.

And then there were those who have been to many Ghetto-gethers but continue to build on previous challenges like Cathy who made her own donuts (building on make a dish you’ve never made before) or Amanda from Nozilla cupcakes who fermented her own yogurt for her coconut parfaits (playing off make a dish using whole foods only).

With slippers on our feet, The Breakfast Club playing on the teli and an 80s soundtrack filling our ears, we sipped on mimosas, spiked our smoothies and made bloody mary’s all the while stuffing ourselves with some of the best breakfast food Amsterdam has ever tasted.  So yeah this is one club I’m proud to be a part of.

Below is a slide show of everyone’s dishes and recipes!

Kate’s Marmalade and Bread Pudding

Kate’s Marmalade and Chocolate Chip Ice Cream



Roderick_Hummus recipe

Ducks in a Blanket, Breakfast Style:

•    1 kg mini duck sausage
•    2 cups pancake mix
•    1 1/2 cups milk
•    powdered sugar for garnish
•    maple syrup for dipping

•    Heat oven to 350°.
•    Fry sausages in pan until done.
•    Meanwhile, make pancake mix using 2 cups of pancake mix and 1 1/2 cups of milk. You want the pancake to be thinner than normal. They are easier to wrap around the sausage when they are thinner.
•    Heat a non-stick griddle.
•    Pour a scant 1/4 cup of batter onto the griddle. Make 12 pancakes or however many sausage you have.
•    Cook pancakes until golden brown.
•    Remove to a wire rack to cool.
•    Wrap a pancake around a sausage and place seam side down in a greased baking dish.
•    Cover with foil and bake for 15 minutes at 350° or just until heated through.
•    Remove from oven and sprinkle with powdered sugar.
•    Serve with syrup.


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