Weekend breakfasts, brought to you by Zabar’s
A few weeks ago, I made a Dutch baby pancake for breakfast and learned from Audrey in the comments section that lingonberry jam is a terrific addition. So when I found myself at Zabar’s last Sunday (my first time!) after brunch with Gil’s family (another first!), I made sure to look around their jam section for a jar. I chose between three brands, which was such a luxury.
And Audrey was oh, so right — the jam was a perfect accent to the pancake. It melted into the butter and lemon juice and turned into a sweet & tart glaze and oh dear lord I really need another one right this second…
Deep breath. And moving on…
Because I didn’t know when we’d be coming home or after how much walking last weekend, I didn’t want to get too loaded down at Zabar’s. It was tough, but we left with only a few precious items. In addition to the jam, I picked up a smallish container of truffle butter because I could almost taste the shirred eggs I’d make when I first saw it.
The butter did not disappoint. Especially when mixed with heavy cream.
Don’t you just love blood oranges, by the way? I’ve been eating my weight in them this week while they’re still around. The color just sends me.
i *love* a dutch baby. i’ve never had one with lingonberry jam tho. i also didn’t know it was possible to find so many brands of said jam, since i’m only familiar with the ikea brand. i guess if it were going to be anywhere, it’d be zabars.
yum!
Comment by michelle @ TNS — March 30, 2008 @ 10:10 pm
truffle butter on shirred eggs
and a lingonberry dutch baby
could qualify for a last meal…
Comment by Claudia (cook eat FRET) — March 31, 2008 @ 12:07 am
I love the color of blood oranges, too. Also, eating something with “blood” in the name.
Comment by Jecca — March 31, 2008 @ 2:59 pm