Junior Chef Master Class. Williams Sonoma

doughnuts and holes,allowing the oil to return to 360°F between batches.

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      These swirly doughnuts recall the starbursts and nebulas of distant solar systems. They may look tricky to prepare, but they’re actually quite simple. Make sure you have an adult nearby whenever you are cooking with hot oil.

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      Breakfast

      

      

      PREPARE THE GLAZEDivide the glaze evenly between 2 bowls. Dip a toothpick into the pink food coloring, then dip the coloring into a bowl of glaze. Dip a clean toothpick intothe blue foodcoloring,then dip the coloring into the same bowl. Dothe same with another clean toothpick and the purple foodcoloring. Then use the toothpick togently swirlthe food colorings into the icing. Don’t over-swirl or the colors will blend together. Repeat this process with the second bowl of glaze.

      DIP THE DOUGHNUTSDip the top of a doughnut into the glaze and gently twist it to let any excess glaze drip off. Place the doughnut, glaze side up, on a platter and sprinkle with edible glitter andorstars (ifusing). Repeat with the remaining doughnuts. When the first bowl of glaze no longer has colored swirls, or if the colors have started to blend together too much, use the other bowl of glaze. Let the glaze set for0minutes, then serve.

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      » Continued from page 17

       Dip a toothpick into pink food coloring, then into the glaze. Repeat with blue and purple coloring, then swirl.

       Dip one side of each doughnut into the bowl of glaze, taking care not to overmix the colors.

       Place the doughnuts, glaze side up, on a rack or a serving plate until the glaze is just set, then serve.

      18Breakfast

      

      makes12

      popovers

      FOR THE STRAWBERRY

      BUTTER

      1/2 cup unsalted butter, at room temperature

      1/ cup powdered sugarPinch of salt

      4 large strawberries, at room temperature, chopped

      FOR THE POPOVERS

       cup all-purpose flour

      1/2 teaspoon salt

       cup whole milk

       large eggs, at room temperature, beaten4 tablespoons unsalted butter, melted

      Classic Popovers with Strawberry Butter

      MAKE THE STRAWBERRY BUTTERIn a bowl, using an electric mixer on medium speed, beat the butter, sugar, and salt until creamy. Beat in the strawberries.Transfer to a ramekin, cover with plastic wrap pressed directly on top, and refrigerate until serving.

      MAKE THE POPOVER BATTERPreheat the oven to 450˚F. In a bowl, stir together the flour and salt.

      Make a well in the center of the flour mixture, add the milk and eggs, and whisk just until combined. Pour the batter into a glassmeasuring cup or a pitcher.

      HEAT THE PANPlace a 2-cup popover pan or standardmuffin pan in the oven and heat until hot, about 2 minutes. Remove from the oven and spoon teaspoon of the melted butter into each cup. Divide the batter evenly among the cups,filling them halfway.

      BAKE THE POPOVERSBake for 0 minutes. Reducethe oven temperature to 375˚F and continue tobake, without opening the oven door, until the popovers are puffed, crisp, and golden brown, 20–25 minutes longer. Using a fork, gently remove the popovers from the pan and servepiping hot with the strawberry butter.

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      The best popovers boast a dramatic rise in the oven, a golden brown crust, and moist, hollow interiors that provide the perfect medium for sweet strawberry butter. A popover pan is designed with deep cups to promote an even spread of heat and the highest puff, but a standard muffin pan will also work well.

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      Breakfast

      makes1

      serving

       slices cheese, such as mozzarella, provolone, Monterey jack, or Cheddar slices bread, such as whole-grain, sourdough,

      or coarse country bread bacon slices, cooked and cut in half crosswise

       Fried Egg (page )1/ avocado, peeled and sliced– slices tomato, drained on paper towels

      Kosher salt and freshly ground pepper

      Unsalted butter for spreading

      Fried Egg Sandwich with Bacon, Avocado & Tomato

      ASSEMBLE THE SANDWICHPlace  slice of cheese on  slice of bread, then layer on the bacon, egg, avocado, tomato, and second slice of cheese. Season to taste with salt and pepper, then top with the remaining bread slice, pressing firmly. Spread the butter evenly over the top and bottom bread slices.

      COOK THE SANDWICHHeat a frying pan over medium heat or heat a panini press if you have one. Add the sandwich to the pan and pressfirmly with the back of a spatula, or slip the sandwich into the press and close the top. Cook, turning once in the pan and pressing gently, until golden brown on both sides, about 4 minutes total.

      SERVE THE SANDWICHTransfer the sandwich to a cutting board, cut in half,and servehot.

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      If you approach breakfast as fuel for the day, this yummy, multilayered sandwich is the way to go. Protein? Check. Vitamins? Check. Fiber? Check. It’s the whole package and it’s absolutely delicious.

      20Breakfast

      

      8 large eggs

      Eggs four ways

      BOILED EGGS

      Place the eggs in a saucepan and cover with cold water by 2 inches.

      Bring to a boil over medium-high heat. When the water comes to a boil, cover the pan, remove from the heat, and let the eggs stand in the water for 2 minutes for soft-boiled or up to 2 minutes for hard-boiled. Drain the eggs and rinse under cold running water until cool. When the eggs are cool, crack and peel them.

      Cooking eggs to perfection can have as much to do with personal preference as technique. Learn the best methods, then modify them to suit your taste. Most recipes