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INNOVATION: A New Way To Enjoy Breakfast Cereal

What’s new in breakfast? How about some of America’s favorite breakfast cereals, served with spicy Chinese food? It’s a unique fusion experience, and it’s DEE-licious!

The concept is a joint venture between Kellogg’s and innovative Chinese chef Danny Bowien.

Chef Danny is a James Beard Rising Star Chef Award winner, chef/co-founder of the acclaimed restaurants Mission Chinese Food in New York and San Francisco and Mission Cantina in New York, and co-author of The Mission Chinese Food Cookbook.

Danny worked with Kellogg’s to create original approaches to breakfast cereal, combining American cereal with popular Chinese dishes from his menu. We were lucky enough to be invited to taste his creations (just $6 each!). They’re a revelation, and an inspiration for all of us to create our own innovative cereal combinations.

The result:

The marriage of familiar and unexpected flavors, the sweet and crunchy Kellogg’s cereals with the soft and spicy Mission Chinese cuisine, is a winner! We loved every one.

In fact, we went home and re-created Danny’s pairings as best we could, with the ingredients we had on hand. Since all the thinking had been done for us, it was pretty easy, although with a less refined result than the master’s.!

The limited-time specialty breakfast menu is available from December 18th to 20th; proceeds (with a minimum donation of $25,000) will benefit The Bowery Mission, which provides meals to homeless men and women in New York City.

 
THE BREAKFAST MENU: 5 NEW & NIFTY COMBINATIONS

Each pairing is a conventional cereal course, accompanied by a Chinese dish.
 
Corn Flakes + Westlake Rice Porridge

The Cereal: Kellogg’s Corn Flakes, yogurt and berries.
Paired With: Westlake Rice Porridge, essentially the wonderful Chinese dish of congee with chunks of oxtail meat, Dungeness crab and a soft-cooked egg.
Our Home Version: Corn Flakes, yogurt, berries, Cream Of Rice cereal with a swirl of sriracha.
 
Corn Pops + Thrice Cooked Bacon

 

Westlake Rice Porridge With Corn Flakes

Kellogg's Mini Wheats With Cashew Butter

Frosted Flakes With Matcha Milk
TOP PHOTO: Kellogg’s Corn Flakes with rice porridge (congee). MIDDLE PHOTO: Kellogg’s Mini Wheats with cashew butter and persimmon jelly. BOTTOM PHOTO: Kellogg’s Frosted Flakes with matcha powder, matcha milk and matcha noodles. Photos courtesy Mission Chinese Food.

 
The Cereal: Kellogg’s Corn Pops with bacon-infused soy milk, topped with a fried egg.
Paired With: Thrice cooked bacon with stir-fried rice cakes, bitter melon and chili paste.
Our Home Version: Corn Pops, bacon and eggs with chili paste-braised tofu (alas, we had no rice cakes).
 
Frosted Flakes + Green Tea Noodles

The Cereal: Kellogg’s Frosted Flakes dusted with matcha (green tea powder).
Paired With: A carafe of matcha-infused milk and a side of matcha noodles.
Our Home Version: Frosted Flakes dusted with matcha, green tea soy milk and angel hair pasta tossed with olive oil and matcha “pesto.”
 
Frosted Mini Wheats & Beef Jerky Fried Rice

The Cereal: Kellogg’s Frosted Mini Wheats on a bed of cashew butter and persimmon jam.
Paired With: Beef Jerky Fried Rice, peanut-infused milk and a scattering of roasted peanuts.
Our Home Version: Mini Wheats with peanut butter and fig jam. Next time we’ll make cashew fried rice to go with it.
 
Raisin Bran + Mapo Tofu

The Cereal: Kellogg’s Raisin Bran quickly braised in warm almond milk, agave and lime.
Paired With: Spicy Mapo Tofu—tofu set in a spicy chili-based sauce.
Our Home Version: Raisin Bran with more of the chili paste-braised tofu and a squeeze of lime juice.
 

For more ideas on how you can innovate with cereal, visit the Kellogg’s site StirUpBreakfast.com.

Our fondest wish: that this breakfast menu gets a regular gig.
  




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