As the new school year is underway I would like to share an easy fix for breakfast with a little twist that is perfect for your kids. I take my niece whom is a berry fanatic to the market with me on Wednesdays and Saturdays. Her eyes get a big as saucers when she sees the fresh blackberries, blue berries and strawberries. She sweetly asks for a pint while batting her eyelashes and I give in every week! Sometimes she can’t finish them all and goes home with quite a few. This is a great opportunity to teach your kids early not to let food go to waste while allowing them to be creative.

If the fruit from your local farmer starts getting a little dark before you can eat them, make compote and your kids will love it. Less sugar than jam or jelly.

French Toast with Fruit Compote

Compote:

• 2 C. berries
• 3/4 C. honey, agave nectar
• 1tsp lemon juice

1. Clean the berries.
2. Add the honey and lemon juice with the berries in a medium sauce pot.
3. Heat on low and let simmer for 10 minutes.
4. Smash the berries a little and simmer for 10 more minutes.
5. Remove from heat.

French Toast

• 1 loaf of brioche bread sliced, or any favorite Bread
• 6 eggs
• ½ C. milk
• 1T. fresh squeezed orange juice
• 1/2t. cinnamon
• 2T-4T. butter

1. Whisk together the eggs, milk, orange juice and cinnamon.
2. Dip the slices of bread in the egg mixture.
3. Heat a large sauté pan on medium heat.
4. Add the butter and heat.
5. Add the dipped bread to the hot pan and cook until golden brown, about 2-3 minutes.
6. Flip on the other side and cook for an additional 2-3 minutes.
7. Serve warm with the fresh berry compote.

*Image not Chef Renee’s creation, from Eat, Sleep, Cupcake.

So what will it be a traditional wedding cake, cupcakes, an assorted arrangement, milk and cookies, or a candy bar? If you haven’t taken our poll yet take it now! It will only be up until the end of the week so be sure to pick which dessert you would prefer at a wedding reception.[poll id="5"]

Image from Elegant Event Design

This Saturday, August 28th Chef Renee Kelly will be volunteering her expert cooking skills at foodNow, the all-volunteer gala. The event will feature local farmers and chefs teaming up to bring you the local taste of the West Bottoms. Wine and appetizers will be served on the rooftop of 1300 West 13th Street during the silent auction. Afterward, guests will take their seats in the street for local food prepared by Chef Renee and other Kansas City chefs. Chef Renee will be serving two courses:

Course 1

• Stuffed pear with sheep’s cheese and greens tossed in mushroom vinaigrette
• Chicken pate with pear jam garnished with candy striped beet garnish
• Roasted pear with walnut pesto garnished with basil

Course 2

• Stuffed heritage chicken with truffled fingerling potatoes, sautéed edamame and sweet onions finished with mushroom stroganoff sauce

All proceeds from the fundraiser will go toward awareness for healthy, local eating. The beneficiaries include the Kansas City Center for Urban Agriculture, the Greater Kansas City Food Policy Coalition, and Kansas City Community Gardens.

Visit foodNow for more information on donating, purchasing tickets through the mail and online. Hope to see you there!

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