Potato and Smoked Paprika Croissant
Croissants make great savory dishes as well as sweet. This one combines smoked paprika, potatoes and goat cheese to create a pastry that is both hearty and light, perfect for a winter brunch. NOTE: The dough is the most challenging part of this recipe, but once mastered it can be used for many other dishes as well. Best to read the entire recipe before beginning.
Summer Yogurt Parfaits
Homemade jam, Metropolitan's granola and yogurt layer up to make the perfect parfait. A refreshing treat for breakfast, brunch or apres-beach.
Pumpkin Walnut Muffins
Nothing could be better on a crisp autumn day than Metro's pumpkin walnut muffins and a cup of coffee. Try making the puree yourself or substitute canned pumpkin.
Orange Currant Scones
James perfected this recipe while he was the pastry chef at the White Dog Cafe. The currants, buttermilk, and orange zest add a subtle dimension to this traditional tea time food. Scones taste best when the dough is made the day before and refrigerated for 12 to 24 hours before being baked.
After long days as a young pastry chef, James’s favorite snack was a fig bar made at a tiny bakeshop in Philadelphia owned by Grace Kelly’s niece. That shop has long since closed, so to satisfy his fig bar craving, James had to develop his own version. It’s now one of our more popular treats, with a not-too-sweet crust and a gooey, figgy center.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.