breakfast & Brunch
Apple Rum-Raisin Bread
This sweet, quick bread is moist and rich, and needs no embellishment at all. It keeps up to 5 days, freezes beautifully, and makes a nice holiday gift.
Bloody Mary Bar
Great anytime of day. Set all the fixings out and let guests add what they like.
These blueberry muffins are the only ones that we’ve made every day since Foster’s opened. Our customers demand them; they’re delicious plain or with butter. Adding finely chopped blueberries to the batter–in addition to whole berries–is the key to these moist, flavorful muffins. They freeze well, so make an extra batch for hurried mornings.
Bourbon Apricot & Sweet Potato Hand Pies
These rustic half-moon pastries travel beautifully, making them one of my favorite picnic treats. Just wrap them in wax paper and you’re off!
Smoked Salmon Burrito
The traditional Mexican burrito takes on a whole new dimension in the hands of Sara Foster. Sara fills them with scrambled eggs and any number of ingredients, from ham and potatoes to brie, and serves the burritos for breakfast to her hungry customers. This recipe is one of her favorite combinations. For a no-fuss brunch, prepare as many of the elements in advance as you can.
Cheesy Grits Soufflé
Heartier, creamier and more custardlike than a classic souffle’, this dish is also easier and less tempermental. It’s especially good for people that like grits, we find they always come back for seconds. With the added spiciness from the peppers and the texture of the corn it makes a great side dish as well as a main dish.
Chicks in a Blanket
Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.
Classic Sour Cream Coffee Cake
This classic cake is one of our most popular breakfast breads. It keeps well (up to 2 or 3 days) and is delicious warm or at room temperature. The Brown Sugar–Pecan Filling can be made ahead; the cake freezes beautifully and is wonderful for brunch or tea.