Brunch in Bed

Vanilla Pear Mimosa

Serves one

Ingredients: • 1 1/2 tablespoons (3/4 ounce) vanilla vodka
• 3 tablespoons (1 1/2 ounces) pear nectar or pear juice
• 1/2 cup (4 ounces) Biltmore Methode Champenoise Sparkling Sec
Method: Pour the vodka into a chilled Champagne flute. Top with the pear nectar and then the Champagne.

Maine Lobster Frittata with Trout Caviar

Serves two

Ingredients: • 1 (4- to 6-ounce) Maine lobster tail
• 2 tablespoons butter
• 1 cup finely chopped peeled Yukon Gold potato
• 1/4 cup chopped red pepper
• Salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 4 eggs, beaten
• Trout caviar
Method: Preheat the oven to 350 degrees. Boil the lobster tail in enough water to cover in a saucepan for 5 minutes. Drain and place in an ice bath immediately to cool. Hold the tail with the shell side down and cut through the shell with kitchen shears. Pull the meat from the shell and cut into small pieces, discarding the shell.
Melt the butter in a small nonstick ovenproof skillet. Add the potato and sauté until tender. Add the bell pepper and lobster meat and sauté for several minutes; season with salt and pepper. Add the basil and pour in the eggs. Cook over medium heat until halfway cooked; do not stir. Place in the oven and bake until the eggs are set. Cut into quarters and serve with trout caviar.

Homemade Cinnamon Rolls

Makes twelve

Ingredients: • 1 1/2 cups warm water
• 1/4 cup sugar
• 1 envelope (2 1/4 teaspoons) quick-rising dry yeast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 3 1/2 cups (or more) all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons cinnamon
• 1 1/2 cups sugar
Method: Mix the warm water and 1/4 cup sugar in a large mixing bowl. Sprinkle the yeast over the mixture and let stand until foamy. Stir in the oil and salt. Add the flour 1 cup at a time, mixing constantly with a dough hook to form a soft dough. Add additional flour if the dough is sticky.
Knead the dough for 10 minutes or until smooth and elastic. Place in a lightly oiled large bowl, turning to coat surface. Let stand, covered with plastic wrap and towel, in a warm place for 1 hour or until doubled in bulk.
Roll the dough gently to a 10x6-inch rectangle on a floured surface. Mix the butter, cinnamon and 1 1/2 cups sugar in a bowl and beat until smooth. Spread 1 cup of the butter mixture over the dough with a spatula. Roll the dough to form a log, enclosing the butter mixture; pinch the ends and seam to seal. Spread the remaining butter mixture in a 10x15-inch baking pan. Cut the log crosswise into 12 portions. Arrange evenly with the cut sides down in the prepared pan. Cover with plastic wrap and let rise for 30 minutes or until puffed. Preheat the oven to 325 degrees. Bake the rolls for 35 minutes or until golden brown. Loosen the rolls from the edges of the pan with a sharp knife and place a large baking sheet over the pan. Invert the rolls onto the baking sheet. Serve warm.