I love February because my birthday is at the end of the month, and I’m one of those people who loves their birthday (sorry!). But if my birthday weren’t in February, I have to imagine that this would be my least favorite month — with its flat, grey skies, brief snowfalls that turn to sludge, and its knack for leaving everyone exhausted (at least in the Northeast).
Our closest subway station is Atlantic Avenue-Barclays Center, which floods with commuters like myself at peak hours. On every commute to and from work, I see hundreds of people, and sometimes, there’s a palpable shift in the crowd’s energy — whether it’s the anticipation of a holiday weekend, the aftermath of an election, or something else. And I swear a switch flips in February. People hit their winter limit, their eyes go dead and empty, and survival mode kicks in.
Despite my love for February, I, too, am weary. The thought of wearing a sundress, dipping my feet in the ocean, or grilling burgers and eating them on a porch with a cooler of cold beer sounds magnificent. But this is where we are, and we must cope!
And so I offer you an idea: at-home breakfast dates as an antidote for February. When the days are short and dark, mornings become even more precious. And because breakfast is so often an afterthought, a thoughtful one feels inherently cozy and special.
After I’d already come up with this menu, my friend Devra had me over for breakfast at her apartment, which felt so fitting. I brought coffees and fancy salted butter, and she served a beautiful, balanced meal with jammy eggs, baguette, clementines, a green salad with shaved cheese and walnuts, and more. My thesis for this Dish was affirmed.
Now for the menu! This short-but-sweet menu is perfect for making for someone you love.
Teo and I woke up early on a Wednesday to make and enjoy this menu before work, and it felt like a happy secret and protective layer as I trudged through the somber subway station.
A February Menu
This is a simple menu: a coffee, a juice, a sweet dish, and a savory dish. Of course, I recommend making both sweet and savory so you and your sweetie can have a bit of both, but the choice is yours. And of course, the sweet and savory dishes could be whatever you desire. The idea is the most important part.
Coffee your way
Coffee is a given, and should be made however your person likes their coffee made. My person likes a cortado, but if yours is ambivalent, I like the idea of pretending you’re in Paris and serving café au lait in little bowls. Café au lait = one part coffee, one part steamed milk.
For fun, here are some antique French café au lait bowls, which I think would be an adorable collection to start. (Red checkered, orange floral, blue checkered, blue and red rose.)
Fresh orange-pomegranate juice
Freshly squeezed orange juice is always a luxury, and a splash of pomegranate juice makes for a fun twist. For two generous glasses, I find that about six oranges is enough. If you’re going for a fancy presentation, I suggest garnishing with some pomegranate seeds and a sprig of mint, but the fact that you took the time to squeeze fresh oranges for juice is enough to impress.
Sourdough French Toast with Jam, Hazelnuts, and Crème Fraîche
Serves 2
Ingredients
¼ cup whole hazelnuts
2 eggs
½ cup milk
½ tsp cinnamon
Pinch of salt
2 thick slices of sourdough
1 tbsp butter
2 tbsp jam of your choosing
¼ cup crème fraîche
Maple syrup, for serving
Directions
Preheat the oven to 350F. Add hazelnuts to a baking sheet. When the oven is preheated, transfer the baking sheet to the oven and cook for 10-12 minutes, until the hazelnuts are golden and fragrant. Assuming the hazelnuts still have their skins on, after removing from the oven, carefully tip them, still-warm, onto a clean dish towel. Wrap the towel around the hazelnuts and rub against the counter to remove some of the bitter skins. No need to go crazy, but it’s a nice touch. Afterwards, roughly chop the hazelnuts and set aside. (This step can be done in advance!)
Whisk together the eggs, milk, cinnamon, and salt in a wide, shallow bowl until very well combined.
Place a large skillet over medium heat, and add the butter, swirling as it melts to coat the surface. Add the sourdough, one slice at a time, and soak briefly on both sides before setting in the skillet. Cook for 2-3 min per side, until golden brown.
Serve the French toast with jam, crème fraîche, toasted hazelnuts, and maple syrup. I like dolloping the crème fraîche on top of the toast and spooning jam into the divot, but you should do what feels right to you.
Whitefish toast with radish, chives, & lemon
Serves 2
Ingredients
2 slices of sourdough
1 garlic clove
¼ cup smoked whitefish salad
Olive oil, for drizzling
Fresh lemon juice, to taste
Flaky sea salt
Black pepper
Chives, dill, and radish, for garnishing
Directions
Because I recommend buying pre-made smoked whitefish salad, you might want to jazz it up with olive oil, lemon juice, salt, and pepper, so start by giving it a little taste and see what you think.
Toast the bread, then rub with the garlic clove. Spread the jazzed-up whitefish on the garlic-rubbed toast and garnish lavishly with thinly sliced radish and chives, sprigs of dill, flaky salt, freshly ground black pepper, and a final flourish of olive oil and lemon juice.
Thank you, as always, for reading! More from me soon.
Love,
Phoebe