My family began all days at the breakfast table. Weekday breakfasts were fast and easily shoveled into drowsy faces. Buttered toast, scrambled eggs. Cereal and milk. My mother is an early riser and would usually finish her breakfast before brushing and braiding my hair, a habit which tenderly continued well into my teen years. Weekday breakfasts were efficient blurs of barely-remembered dreams and evening itinerary.
Saturday breakfasts, on the other hand, were more leisurely. We may be treated to fluffy blueberry pancakes from scratch, with a side of good peppery bacon. Biscuits and gravy, made with paprika-flecked sausage. Waffles, carefully flipped out of the iron and divided onto four plates while still blazingly hot.
One breakfast that could always blur the lines between weekend-fancy and weekday-fast: leftover pie. Pumpkin, apple, rhubarb, mincemeat, no matter. Any and all pies were fair game for breakfast, any day of the week. Pie remains one of my father’s favorite holiday leftovers, and requires less effort than Thanksgiving turkey stock or Easter egg salad sandwiches.
This cocktail manages to deliver weekend-fancy flavor, while still being fast and easy enough for lazy Saturday brunch. Prepare the blueberries the day before and spend the extra few minutes dozing in a sunbeam.
Pie for Breakfast:
1 T blueberry compote, recipe below
1 T Wild Roots raspberry vodka
Prosecco or other sparkling wine, chilled
Layer blueberry compote and Wild Roots raspberry vodka in a champagne flute. Top with chilled Prosecco or other sparkling wine.
A note on substitutions: Wild Roots makes delicious infusions that capture true fruits, rather than artificial flavors. If this ruby elixir is not available in your area, Chambord would be an acceptable substitute, though it is distinctly sweeter. Start with one teaspoon and adjust to taste. Another refreshing alternative is limoncello, which brightens the drink and results in boozy adult lemonade. Again, since it is a sweet liqueur, start with less and adjust as needed.
1/4 c blueberries (the tiny wild ones available in Trader Joe’s freezer section are perfect)
3 T sugar
1 T water
juice of 1/2 lemon
1 t Cointreau
1/8 t vanilla extract
Combine in small saucepan and simmer for ~15 minutes, or until jammy and slightly thickened. Enjoy any remaining compote on french toast, english muffins, or a spoon.
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