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Resolutions You’ll Love to Keep   

By Miriam Marcus

The first of the year is your first chance to begin living out your New Year’s resolutions, a tradition dating back to the early Babylonians. You may decide to rid yourself of old habits. You may decide to begin new ones. Either way, celebrate the cosmic egg of 2006 with an epicurean New Year’s Day breakfast full of nourishment worthy of this special occasion. » more

Chef Tony Liu of August
Cast Iron German Pancakes

Chef Tony Maws of Craigie Street Bistrot
Eggs en Cocotte with Crab and Rock Shrimp

Chef Roly Cruz-Taura of Fifty
Johnny Cakes with Sunburst Caviar and Crème Fraîche

Chef Rick Moonen of RM Seafood at Mandalay Bay
Mussel Soufflé

Pastry Chef Elizabeth Belkind of Grace Restaurant
“Morning After” Chocolate Cherry Scones

In many cultures, eating round foods on New Year’s Day is thought to bring good luck. Chef Tony Liu of August in New York City offers up his Cast Iron German Pancakes. Having a texture more like a popover, Pfannkuchen, as they are called in Germany, create a hearty circular beginning, symbolizing the completion of a year’s cycle.

Chef Tony Maws of Craigie Street Bistrot in Cambridge, Massachusetts delivers Eggs en Cocotte with Crab and Rock Shrimp. Seafood, like the egg, is culturally symbolic of the start of something new. Chef Maws’ use of crabmeat and rock shrimp accentuates the theme of fresh beginnings. With a touch of Piment d’Esplette to spice things up, this egg dish is refined and delectable.

The classic American bite-sized Johnny Cake is transformed by Chef Roly Cruz-Taura of Fifty, the Miami Beach restaurant opening this January. His cornmeal based Johnny Cakes with Sunburst Caviar and Crème Fraîche redefine what were once affectionately called “journey cakes,” bread that could be cooked ahead of time before embarking on a journey or heading out to a long day’s work.

Mussel Soufflé is a welcome departure from most standard breakfast meals. Chef Rick Moonen of RM Seafood at Mandalay Bay in Las Vegas creates this inspiring combination which reveals a texture like savory pudding. Curry powder and a touch of Tabasco provide an edge that will awaken the palate to forward thinking in the New Year.

For those still recovering from New Year’s Eve festivities, Elizabeth Belkind of Grace Restaurant in Los Angeles eases the transition with “Morning After” Chocolate Cherry Scones. These delightful nibbles pair perfectly with a glass of champagne or a mimosa for a surefire “hair of the dog” hangover remedy.

If there’s only one resolution to which you promise to remain faithful this year, let it be to stay true to your palate by cooking and eating well!

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  •    Published: December 2005

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