Kid Loving Breakfast Recipes at the Cabin Our Whole Family Enjoys

Protein Doughnuts with Maple Icing

We are not a food blog by any means but I LOVE to cook and that really influenced how we designed our kitchen. There aren't too many A-frames with a giant professional range in them. Where our cabin is located there aren't too many restaurant's around and especially ones that open early enough for my children to enjoy. Below are some of our tried and true favorite kid loving breakfast at the cabin the whole family will enjoy! -Yvonna

*Disclaimer: We are fortunate to have no allergies in our family so adjust to your needs accordingly.

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Rosti; (Giant Potato Pancake from Switzerland)

I can still remember the first time having this dish! We were in Switzerland 2016 sitting in our new friends garden south of Zurich and he made us this traditional warm breakfast dish. Most germanic breakfasts are cold plates or coffee and toast/pastry, being the American that I am I do love a warm heavy breakfast so this dish was everything to me and it's so simple!

• Grate waxy potatoes (though any will do) enough for your family and/or largest pan.

• Ring potatoes as dry as you can in a tea towel.

• Salt generously for a good taste and crisp, be sure to use a high quality salt like a sea salt or mined salt. I have my own opinions on iodized table salt and it will taste better with a higher natural mineral content.

• heat a pan of choice over med-high heat grease liberally, we like to use avocado oil, duck fat, schmaltz, lard or tallow. I've even had good luck with olive oil too just watch the smoke point. Avoid vegtable oils as they deminish the crisp and taste and they feel far too greasy. If you use lard or tallow and the Rosti gets cold it can leave a gritty coating of fat so eat quick while warm.

• Press the potatoes into the pan with your spatula to press them together. You may want to lower the temp slightly so they don't burn while they crisp up.

• Cover with a lid till the top potatoes soften then remove lid to make sure your potatoes stay crispy.

• Once your potatoes are crisp and pull away from the side of the pan its time to flip....the hard part. Once you've made them a few times you can just quickly flip with your spatula but to get it perfect so it doesn't fall apart use the pan lid or a plate to help you flip it whole together like a giant potato pancake.

• Finish till crisp on that side and serve in cake-like slivers.

To top it traditionally serve with a fried/overeasy egg, sour creme, and chives/green onion garnish and a dash of fresh cracked black pepper. To elevate it you can add smoked salmon and a creme fraiche dip. Mix sour cream or creme fraiche a little lemon juice and garlic salt and fresh chives together and drizzle. It's also fantastic with classic ketchup!

Local ingredient's to source from this recipe: Savor the Wild, Salmon Company

A husband and wife team who fish in the summer waters of Alaska and bring their catch to the Colorado Mountain neighborhoods. I love them because my dad was a commerial fisherman for many years in Alaska, Washington, and San Fransico. They have a variety to pre-purchase and collect locally like their smoked salmon portions.

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Protein Packed Ricotta Doughnuts with Maple Cinnamon Icing

These are a family favorite for us! They are simple, clean ingrediant, and won't make you feel starved or yucky after eating like a doughnut from the donut shop. Theres also nothing better than a pot of coffee on a winter morning with the snow falling down kids happy from a good night sleep and waking up to maple dougnuts! You'll feel like a star.

*This recipe is an adaptation of Shaye Elliotts Ricotta Doughnuts, she makes a larger batch and typically rolls in sugar where we prefer maple icing.

Batter

• 1 tub of whole milk ricotta, skim is fine too we just prefer whole

• 3 eggs

• 1/4 cup of sugar

• dash of vanilla flavoring if you have it, I've made without and you'd never know

• pinch of high quality salt

• 1/4 cup of sugar, any will do though I usually use a less refined sugar like Demerara or brown sugar.

• 2 tsp of baking soda

• 1 cup of flour, any will do i've made with whole wheat and regular if you use whole wheat you may need to add milk to thin or reduce your flour measurement to 3/4 cup.

Icing

• 1/2 cup of powdered icing sugar

• 2 Tbsps of real Maple Syrup

• Dash of cinnamon if you want

  
  

Your preferred oil for deep frying, avoid the vegtable oils as they will make your dougnuts more greasy feeling and not taste as nice. To conserve the fat you use just use our smallest sauce pot and fill till about a level of an inch of oil you just need enough for the doughnuts to float and cook.

Directions: First mix your wet ingredients; ricotta, and eggs then add the remaining ingredients but add the flour slowly and last till it's smooth and thick like a cake batter. (This batter also keeps in the fridge for a few days to make a head or have more later). Heat your fry oil on med heat, add a small test dollop of batter to know when the oil is ready for frying. I like to make mine in a genreous dougnut hole size. Fry until lightly browned all around, remove to a papertowel covered plate to cool and drain. Dip the top into the icing twice to get a consistent icing cover. Enjoy with bacon and hot coffee.

Local ingredient's to source from this recipe: Vermont Sticky, this is a maple syrup and sugar company out of Crested Butte, Co. They have a family maple farm in Vermont and due the final packaging and processing in Colorado. Their Hot Chocolate is so good and even uses their maple sugar as the sweetener.