Breakfast for Dinner with Sqirl and Kelloggs

Chef Jessica Koslow and Kellogg’s celebrated this trend recently through a limited-time pop-up brinner series at Jessica’s restaurant, SQIRL, where Jessica showcased a series of limited-run menu items using all Kellogg’s cereal.

Here are a few recipes you can make at home using your favorite cereal!

Breakfast for Dinner Menu Recipes

“Snap Crackle Pop” that Ricotta Toast

Ingredients

Brioche Cut at least 1” thick

2T Melted Salted Butter

4 Cups Organic Milk

¼ t Citric Acid

Organic Cream

Your favorite jam

Equipment Needed

Brush

Zester

Toaster Oven (or skillet)

 

RICOTTA

Pour milk and the citric acid into a pot and heat until it hits 180 degrees. Pull from heat and then let it rest for 15 minutes. Drain well. Add Cream until desired consistency (Thick but Spreadable).

TOAST

Melt butter and brush on both sides. We toast our bread in a press (you can accomplish something similar in a skillet toasting on both sides. Then we place the toast on top of a stove burner and turn on HIGH for 5 seconds and then flip the bread over onto its other side and burn again for 5 seconds.

Lather a ridiculous amount of ricotta on top of the toast — perhaps ¾ of a cup. Make the sides higher so that the jam can pool into the center.

Take your favorite jam (or jams) and lavishly pour on top – starting in the center and working out to the sides.

Finish with Fleur de sel.

Eat Decadently.

 

Froot Loops French Toast (Feeds 2)

Ingredients

2 Slices 1.5”-Cut Brioche Toast

2 T Unsalted Butter

2 T Elephant Heart Plum w/ Raisin Bran Jam

Powdered Sugar

Whipped Crème Fraiche

Squeeze of Lemon Juice

Fleur de sel

CUSTARD

6 eggs

½ Cup Cream

1 T Sugar

1 t Salt

1/2 Cup Fruit Loops

Froot Loop crumble

Yield: 1 1/2 qts

 

110g butter

50g sugar

105g all-purpose flour

3/4 t salt

1c ground Froot Loops

For Froot Loop Crumble: Cream butter and sugar. Add flour, salt and ground fruit loops. Place on a sheet tray on parchment and bake it immediately at 325 degrees Fahrenheit for about 10 minutes. Half way through (5 min) use a fork to break down the cookie into bite size crumbles. Will be light golden brown when removed from the oven. Set aside to cool and then place into an airtight container for later use.

1. Turn oven on to 350 degrees.
2. In a mixing bowl, add all the custard ingredients together (except for the fruit loops) and whisk in mixer until pale yellow in color. 2 – 3 minutes. Transfer to a non-metal bowl. Add the fruit loops and let sit in the custard.
3. Take two slices of Brioche and with a knife, make a 2” slit in one side of the bread, bringing the tip of the knife to the center of the bread, making a pocket for the jam to reside.
4. Open the slit with your fingers and with a spoon, pour in a tablespoon of Jam.
5. Place two skillets on the stove and turn on to medium-high heat. Toss a Tablespoon of butter into each skillet, letting the butter melt and bubble.
6. While the butter melts, Take the two Stuffed Brioche Toasts and dunk them into the custard, ensuring both sides are full of custard. Place the toasts into the hot skillets and the toasts sear, 1 minute.