The Sunday Morning Wakeup Skillet

Inevitably, there will be some Sunday when getting out of bed is as anticipated as going to the dentist to get your teeth cleaned. The rain is relentless, you don’t have a dog and, if you’re really lucky, there’s a good afternoon movie on cable.

Still, sloth should be overcome, and a delicious brunch will do the trick.

Skillet bacon and tomatoes with maple-whiskey sauce is a great Sunday entree. As it cooks it fills the kitchen with a smoky-sweet aroma that is irresistible. What’s more, it’s ready in 10 minutes tops, so you won’t be tempted to backslide.

If this isn’t enough of an inducement, perhaps you’ll be motivated by Tropical Betty, a delicious variation of apple brown Betty using mango and banana. The recipe is an adaptation of one from “An American Place” (William Morrow, 1996), a very appealing cookbook by Larry Forgione.

Gingersnaps are the spicy brown element in the dessert. Forgione suggests that the dish be made ahead and refrigerated. And if you’re going to face Sunday morning, you need an instant reward.

SKILLET BACON AND TOMATOES WITH MAPLE-WHISKEY SAUCE

MAPLE-WHISKEY SAUCE

1 tablespoon butter

2 tablespoons minced shallots

1 1/2 teaspoons flour

1/4 teaspoon curry powder

1/4 cup whiskey combined with 2 tablespoons water

2 tablespoons maple syrup

1/4 teaspoon salt

Melt butter in small pan. Add shallots and saute over medium heat 1 minute. Stir in flour and curry powder and cook to a paste. Gradually stir in whiskey mixture to form thick sauce. Stir in maple syrup and salt and simmer 5 minutes. Makes about 1/2 cup.

SKILLET BACON AND TOMATOES

2 strips bacon

6 slices Canadian bacon

6 thick tomato slices (2 tomatoes)

Fry bacon strips in large skillet until crisp. Add Canadian bacon and tomato slices and cook over medium-high heat in bacon fat until nicely browned, about 2 minutes per side. Remove bacon and tomatoes to paper-towel-lined plate and drain briefly. Divide meat and tomatoes between 2 dinner plates. Spoon on sauce or serve on the side. Serve hot.

Makes 2 servings.

Each serving contains about:

452 calories; 1,715 mg sodium; 72 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 21 grams protein; 0.88 gram fiber.

TROPICAL BETTY

6 tablespoons gingersnap crumbs (about 8 cookies)

2 1/2 tablespoons sugar

1 tablespoon butter, melted

1 banana, sliced

1 small mango, peeled and sliced

1/2 cup half and half

2 egg yolks

1/2 teaspoon vanilla extract

Combine gingersnap crumbs, 1 tablespoon sugar and melted butter in bowl. Sprinkle 1 tablespoon crumb mixture in bottom of each of 2 (8-ounce) ramekins. Place on baking sheet and bake at 350 degrees 5 minutes to firm up. Remove from oven. Spoon half of banana and mango into each ramekin.

Heat half and half in small pan. Stir together egg yolks and remaining 1 1/2 tablespoons sugar in small bowl. Add 1/4 cup of half and half to yolk mixture and stir well. Pour yolk mixture back into pan with remaining half and half and cook over low heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in vanilla.

Spoon half of custard sauce into each ramekin. Sprinkle remaining crumbs over top. Return to oven and bake until tops are browned, about 20 minutes. Remove from oven. Serve warm.

Note: Custard will never firm up but will remain the consistency of a sauce. That is the intention.

Makes 2 servings.

Each serving contains about:

490 calories; 254 mg sodium; 321 mg cholesterol; 21 grams fat; 72 grams carbohydrates; 7 grams protein; 1.19 grams fiber.