August has been mountain month for me. I’ve covered lots of rocky terrain and seen more than my fair share of rugged snow capped peaks, cascading rivers and breathtaking scenery. First stop was the Grand Tetons near Jackson Hole, WY, then Black Mountain, NC and the Blue Ridge mountains. My hike today is in the Rocky Mountains -- Aspen, CO. Let me just say that the view from 12,000 feet is absolutely spectacular.
Six years ago, I joined my two closest friends for our first Aspen adventure and we’ve happily upheld the tradition ever since. It’s a lively gathering at the home of one of our band of sisters who has the good fortune of living in Aspen and has the even better fortune of being married to a man who embraces our friendship and our annual presence. Having three high-spirited women underfoot can test the patience of even the most generous-spirited man, but he simply joins in the merriment or graciously tunes us out.
Breakfast at the Aspen house is a casual, welcoming, come-and-go, and come-as-you-are affair. Donna, our friend and host, sets the standard in my book for creating a simple, colorful breakfast assortment and happy morning atmosphere for her guests. And many a guest – family and friends – greets the Rocky Mountain morning in her kitchen.
Through the years, Donna has learned what her houseguests like and what fits with her style of easy and effortless entertaining. With a few seasonal adjustments she pretty much sticks with her tried and true breakfast. Donna’s morning meal pays homage to my mother’s favorite saying, “breakfast is a personal meal”. There’s a little something for everyone, and if it’s not on the kitchen counter, there’s a good chance that it’s in the refrigerator or pantry, at the ready – just in case. In Donna’s kitchen, guests feel free to find their favorite % milk in the refrigerator, make their preferred cup of tea, or grind coffee beans for the next pot of coffee.
Beckoning from the kitchen island is a dramatic glass-domed platter that holds tempting treats from a local artisan bakery. The muffins are robust with uneven tops and shapes that announce to the diner that these are something special. Even those among us who normally shun sweets for breakfast can justify having “just a half.”
A panoply of glass bowls, in various shapes and sizes, hold granola, yogurt, and as many fruits as Donna can find at the local farmers’ market. This week’s buffet held plump raspberries, blackberries, blueberries and sliced peaches. There are cereals on hand from the most health-minded to the most child-friendly. Fresh baked breads and English muffins stand ready for the toaster, accompanied by local jams and honey. Of course, there’s a carton of eggs and a rasher of bacon in the refrigerator “just in case.”
Greeting the day with a view of the magnificent mountains is an awe inspiring experience that never fails to fill my heart with gratitude; greeting my best friends around Donna’s kitchen island .....well, that's even better.
Orange Yogurt
by Ina Garten
from The Barefoot Contessa Cookbook
MAKES 3 CUPS
With just a little bit of planning, this yogurt takes only a few minutes to make. Some of the liquid is drained out of the plain yogurt and replaced with fresh orange juice to add more flavor. I love the chunkiness of all the additions. Use this recipe as a base and make up new flavors, such as cranberry orange or maple walnut. Ina Garten, the Barefoot Contessa
1 quart plain low-fat yogurt
¼ cup raisins
¼ cup chopped walnuts
1 ½ teaspoons pure vanilla extract
¼ cup good honey
Grated zest of one orange
½ to 1 cup freshly squeezed orange juice
Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated for 3 hours or over night. Place the thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey, and orange zest to taste. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, extra orange zest, raisins or walnuts and serve.
Note from Carol: I prefer low-fat to nonfat yogurt for this recipe.
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