Tasia’s Table. Tasia Malakasis
teaspoon pure vanilla extract
Marshmallows, for topping
Pour milk and half-and-half into a saucepan and bring to a simmer over medium heat. Meanwhile, stir together the cocoa powder, sugar, and cinnamon. To make a smooth paste, stir the hot milk into the cocoa mixture a few teaspoons at a time. Scrape the cocoa mixture into the saucepan with the milk and simmer a few minutes; do not let it boil. Stir in the vanilla.
Pour into small serving cups and place 4 marsh mallows on each serving. Serve immediately.
Mimosa
You know that orange juice you just squeezed? I have just the perfect thing for you to do with it!
A Mimosa is a classic breakfast or brunch drink, and honestly I cannot think of a better friend for an orange than a sparkling wine. I was just recently in the region in Italy where Prosecco reigns. Prosecco was served everywhere and for every occasion— don’t you love the Italians?— and especially at breakfast. Prosecco was even on the breakfast buffet at our hotel. Since it is having a moment here in the States, feel free to try it or any other sparkling variety that you love in making a Mimosa.
Serves 4
8 ounces orange juice, preferably fresh-squeezed
1 (750-milliliter) bottle champagne or Prosecco Champagne flutes
Pour 2 ounces of orange juice into each flute. Fill almost to the rim with champagne. Toast and celebrate the day!
Bloody Mary
The Bloody Mary is one of my all-time favorite drinks. I love it especially because it is so savory and spicy (my preference), and I adore it in a salt-rimmed glass (my second preference). Inevitably when I think of a Bloody Mary it conjures images of New Orleans and brunch at Commander’s Palace … or just Sunday suppers at my house. I serve mine with lots of accompaniments such as pickled okra, olives, celery stalks, and anything else pickled I have around. And salting the rim is always a nice touch. It is also a lot of fun to put out a Bloody Mary bar since everyone is their own Bloody expert. Customization can be accommodated with ease, and experimentation is encouraged. I will make up a delicious base mix and then put out a beautiful array of options.
Serves 6
Mix 32 ounces (1 large container) V8 juice
6 ounces premium vodka
Half a large lemon, juiced
Generous shakes of salt and pepper
4 large dashes Worcestershire sauce
4 large dashes hot sauce
Bar Ingredients Pickled okra
Celery stalks
Fresh horseradish
Pimiento-stuffed olives
Hot sauce
Lemon or lime wedges
Set Up Large glasses
Ice
Let everyone assemble their own and customize as they choose. This leaves your hands as cook and host free to entertain.
DIY Breakfast Cheese
We use Belle Chèvre’s fromage blanc for our recipe (fromage blanc is a soft, often spreadable goat cheese), but if you cannot find it in your stores, you can use a goat cheese log moistened with milk or cream until it is a spreadable consistency. The amount needed will depend on how dry the log is.
Serves 4
1 cup fromage blanc
2 tablespoons honey
Mix the fromage blanc and the honey. Serve on your favorite breakfast bread. Enjoy!
Belle and The Bees Stuffed French Toast
A perfect breakfast or snack, this is a more nutritious version of French toast. Lightly sweetened goat cheese is the surprising, delicious filling for sweet bread. Strawberries add some freshness to the honey-flavored goat cheese, tucked in the toasty bread.
Serves 4
4 slices (about 2-inches-thick) dense bread, like challah
4 ounces Belle & The Bees Breakfast Cheese (honeyed goat cheese)
8 strawberries, sliced
2 tablespoons butter
1 cup buttermilk
3 large eggs
1 tablespoon sugar
½ teaspoon lemon zest
¼ teaspoon cinnamon
1/8 teaspoon salt
Cut the bread slices almost in half, leaving one edge intact to form a pocket, similar in appearance to pita bread. Spread the cheese on the inside of each piece. Follow with a layer of strawberries and close the bread.
Heat pan over medium-high heat. Melt butter in pan. Whisk the buttermilk and the remaining five ingredients in a flat bowl. Dip the bread into the mixture, soaking sides and edges. Fry in pan until each side is golden brown.
Keep warm in a 250-degree oven while preparing remaining French toast in the same way.
Breakfast Quesadillas with Smoked Salmon and Goat Cheese
The quesadilla is a go-to item in my house. Some times it is simply cheese that is toasted between two beautiful tortillas and served as a snack. This recipe is certainly an elevated example. You already know what I am going to say but … feel free to experiment once you are comfortable with the technique!
Serves 6–8
1 small red onion, thinly sliced crosswise
11 ounces goat cheese, room temperature
2 teaspoons fresh chives, finely chopped
½ teaspoon fresh lemon zest, finely grated
¼ teaspoon black pepper
12 (8-inch) flour tortillas (not low-fat)
1 pound smoked salmon (preferably Nova), sliced
1 firm, ripe California avocado
2 teaspoons lime juice, freshly squeezed
3 tablespoons extra-virgin olive oil
1 pound (2 2/3 cups) cherry tomatoes, halved lengthwise
Soak sliced onion in a bowl of ice and cold water 15 minutes; drain well and pat dry.
While onion soaks, stir together cheese, chives, zest, and pepper in a bowl until well combined.
Evenly spread about 1½ tablespoons cheese mixture over 2 tortillas (keep remaining tortillas covered with plastic wrap). Top one tortilla with an even layer of salmon, covering goat cheese completely; then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate, cover with plastic wrap, and chill until ready to heat.
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lime juice and set aside.
Heat cast-iron skillet over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on skillet (one at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1–2 minutes, then transfer