CHAI OATMEAL

Serves 2

1/2 cup soy milk
1/2 cup milk
2 tablespoons honey
2 cinnamon sticks
1/2 teaspoon nutmeg, freshly ground
1 star anise
5 to 8 green cardamom pods, unopened
1 cup whole rolled oats

1. In a 1-quart saucepan over medium heat, combine 1 cup water, the milks, honey, cinnamon, nutmeg, star anise and cardamom; turn off heat and steep for 10 minutes.
2. Strain out the spices, then return the milk to the same pot. Add oats; bring to a simmer over medium heat.
3. Reduce heat to low; cover loosely. Cook without stirring for about 10 minutes, or until the oatmeal thickens to desired consistency. Serve with milk and sweetener of choice, if desired.

BANANA-GINGER OATMEAL

Serves 3 to 4

1/4 to 1/2 cup crystallized ginger
1 cup whole rolled oats
1 cup milk or soy milk
1 medium banana, peeled and sliced
1 tablespoon flaxseed, optional
1 tablespoon honey
Pinch salt
1 tablespoon sugar, optional

1. Chop the ginger into small pieces.
2. Put all the ingredients into a 1-quart saucepan with 1 1/4 cups water; stir to combine. Cook over low to medium heat until oatmeal simmers lightly, about 15 minutes. Serve with strawberries and honey, if desired.

-Warren Brown, "CakeLove in the Morning"
 Stewart, Tabori & Chang, $24.95, 208 pages

FRESH TWISTS on FAMILIAR GUACAMOLE

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? I cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good. If sweet and heat are your style, go for guacamole mixed with brown sugar-candied bacon with hot sauce. Heat friends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guacamole.

BASIC GUACAMOLE RECIPE

Start to finish: 10 minutes
Servings: 12

4 Hass avocados, skins and pits removed
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl, use a fork or potato masher to mash avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix in combinations.

 Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combined with the acid of the lime juice, should prevent the guacamole from browning.

SWEET HEAT BACON GUACAMOLE

Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 degrees for 20 minutes, or until the bacon is lightly browned, crisped and the sugar caramelized  Let the bacon cool, then cut it into bite-size chunks. Mix a splash of hot sauce {more or less, to taste} into the base guacamole recipe, then mix in three-quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.

Nutrition Information per serving: 200 calories; 170 calories from fat {85 percent of total calories}; 18 g fat {4.5 g saturated; 0 g trans fats}; 15 mg cholesterol; 8 g carbohydrates; 5 g fiber; 3 g sugar; 4 g protein; 320 mg sodium.

CHIPOTLE CORN GUACAMOLE

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels {if canned, drain them very well} and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper {packed in adobo sauce}. Stir the mixture into the base guacamole recipe, as well as 1 tablespoon {more or less, to taste} of the adobo sauce from the can.

Nutrition information per serving: 130 calories; 100 calories from fat {77 percent of total calories}; 11 g fat {1.5 g saturated; o g trans fats} 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; 170 mg sodium.

SHRIMP and MANGO GUACAMOLE

Thaw a 9-ounce bag frozen cooked and peeled baby shrimp, then drain and pat them dry. Peel 1 mango, then cut the flesh away from the pit. Finally chop the mango, then stir it, the shrimp and a hefty splash of hot sauce into the base guacamole recipe.

Nutrition information per serving: 140 calories: 90 calories from fat {64 percent of total calories}; 10 g fat {1.5 g saturated; 0 g trans fats}; 30 mg cholesterol; 9 g carbohydrates; 5 g fiber; 3 g sugar; 6 g protein; 200 mg sodium.

ROASTED FRESH SALSA GUACAMOLE

When preparing the base guacamole recipe, omit the salt.
 Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.
 Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers {drained, patted dry and diced}, 1/4 cup diced red onion, 1 diced jalapeno pepper {with or without seeds, depending on your heat tolerance} and 4 minced cloves of garlic into the base guacamole recipe.

Gluten-Free Goodness for Brunch

Brunch turns an ordinary morning into a celebration of food, friends and fun. But the sweet breads, muffins and waffles often served can be problematic for those with gluten sensitivity. Many gluten-free options can bring plenty of flavor to your table. If you are looking for something sweet and savory, try Chicken and Sweet Potato Egg Nests. This recipe combines tender chicken and creamy mustard into sweet potato cups for a bite-sized treat that will have guests coming back for more.

Chicken and Sweet Potato Egg Nests

2 tablespoons olive oil
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon delicatessen-style mustard
4 large eggs, lightly beaten
1 cup oven-roasted chicken breast, finely diced
1 teaspoon thyme, minced

Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Nix shredded sweet potatoes with sauteed onion and mustard. Mold mixture into separate cups in a muffin tin.
 Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
 Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.

Serves 6

Courtesy of Boar's Head

Asiago Cheese, Bacon and Egg Tart

6 large eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
7 slices fully cooked naturally smoked bacon
2 tablespoons butter
8 ounces button mushrooms, thinly sliced
1/4 cup chopped chives
1 1/2 cups provolone cheese, shredded
1/4 cup Asiago cheese, shredded

Preheat oven to 375 degrees.
In a food processor, combine eggs, cream, salt and pepper.
 Lightly spray a 10-inch pie plate with nonstick cooking oil spray. Heat bacon as directed on the package; crumble into egg mixture.
 In a small skillet, heat butter over medium heat and saute mushrooms until tender; add to the egg mixture. Mix in the chives and provolone cheese.
 Pour the mixture into the pie plate and sprinkle Asiago cheese on top. Bake for 35 to 45 minutes or until the tart is set and the top is golden brown.
Serves 6

Courtesy of Boar's Head

Sorghum Solution

Anyone looking for delicious ways to enjoy whole grains or bring gluten-free recipes to the table can do both thanks to something called sorghum. Sorghum has been around a long time, but it is just now coming back into popularity in the United States. It has a hearty, chewy texture and is a gluten-free substitute for couscous, bulgar and pearled barley. Sorghum flour has a light color and mild flavor, perfect for breakfast muffins or pizza dough. Rich in fiber, sorghum has high levels of antioxidants, iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol.

Sorghum Blueberry-Lemon Muffins

Dry Ingredients:
2 1/3 cups sorghum flour blend {see below}
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt

Wet Ingredients:
1 cup milk of choice at room temperature
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins

Preheat oven to 375 degrees. Generously grease a standard 12-cup nonstick muffin pan.
 Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients thoroughly until smooth.
 Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
 Bake until muffin tops are lightly browned, about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.

Sorghum Flour Blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Whisk together and store, tightly covered in a dark dry place.

Gluten-Free Almond Alfajores

1 1/2 cups almond flour
1/2 cup potato starch
1 teaspoon gluten-free baking powder
1 pinch ground anise
1 stick unsalted butter, softened
3/4 cup confectioner's sugar, plus more for dusting
2 egg yolks
Juice of 1/4 lemon
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped natural almonds
1 cup of dulce de leche {store bought, gluten-free}

Sift together the almond flour, potato starch, baking powder and anise; set aside.
 Cream the butter and sugar with an electric mixer until light and fluffy. Add egg yolks one at a time; continue to beat. Add lemon juice and vanilla; beat again until light and fluffy. Fold in dry ingredients.
 Turn out dough on a work surface lined with potato starch; use your hands to gently pat dough together. Roll dough into a 2 1/2-inch diameter log.
 Roll the log in chopped almonds; cover in plastic wrap and freeze for 30 to 45 minutes.
 Preheat oven to 350 degrees.
Using a wire cheese cutter or sharp knife, cut dough into 1/4-inch slices. Place 1/2-inch apart on a parchment-lined baking sheet, patting each cookie with your fingers as necessary to ensure it is circular.
 Bake for 15 to 17 minutes, until lightly golden.
Let it cool completely.
 Spoon a generous tablespoon of dulce de leche onto half of the cookies. Create sandwiches with the remaining cookies, gently pressing down.
Dust them with confectioner's sugar.