Brunch Buddies - A Big Ole Brunch


Brunch For My Bros and Their Hoes Lovely Ladies

I love brunch. I even love the act of cooking it (I'm probably only one of a few who do). Nothing makes me happier than starting my week off right with friends and family gathered around a table enjoying a meal I made. I fancy myself a pretty decent cook and on occasion I like to get fancy,I'm talking five-seven course meal fancy. Usually when I'm making brunch is one of those times I start feeling fancy.

Now, don't get me wrong, I love to sleep in on Sundays just as much as the next lady (and because I spend my weekends working long hours spinning top 40 hits with free flowing adult beverages I probably need it more than most)but making a big, beautiful brunch doesn't have to be time consuming and honestly, if you want people to think you've slaved for hours, learn a little bit about presentation and preparation, it goes a long way.

For example, last week, I made a fabulous five course brunch for some of my new Tampa DJ buddies and their lady friends. Now, in all fairness, this wasn't on a whim and I was able to prep a few things the night before. But all-in-all the meal came together quickly and turned out marvelously.

Here's what I made:

Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
(Serves 2, make the appropriate adjustments for your brood)

Ingredients
1/2 cups farro
1 1/2 cups water
1/4 teaspoon salt
1 firm apple, cored and chopped into
 small cubes
1 tablespoon coconut oil

dash of cinnamon
1/4 cup dried cranberries
1/4 cup toasted hazelnuts, chopped

1/2 cup Greek yogurt

3 tablespoons honey

Directions
Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.

In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they're slightly coated with the oil and warm.

To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

*Farro can be made the night before as it can be somewhat time consuming.

Savory Bread Pudding

Ingredients
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Seasoned Salt
8 cups (1-inch cubes) stale French or Italian bread, or rolls
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter

Directions
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.

In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.

In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.

In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.

(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )

In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.

Bacon and Eggs Over Asparagus
Ingredients
8 slice(s) bacon
1 pound(s) asparagus spears, trimmed
1/2 teaspoon(s) fresh thyme leaves, chopped
Salt
Pepper
8 large eggs
3 tablespoon(s) packed fresh flat-leaf parsley leaves, chopped
1 tablespoon(s) fresh dill, chopped

Directions

Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat.

Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer, with bottoms of spears touching one long side of pan. Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.

Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary and spacing 1/4 inch apart. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to serving plates.

French Toast

Ingredients
4 beaten eggs
1 cup milk
2 tbsp. sugar
1 tsp. vanilla extract
2 tsp. orange liqueur
1/2 tsp. ground cinnamon
8 slices of challah or white bread, cut into 1/2 inch-thick slices
2 tbsp. butter, divided into 1 tbsp. each, for coating the skillet
A dash of powdered sugar

Directions

Combine the eggs, milk, sugar, vanilla extract, Cointreau, and cinnamon in a bowl.

Dip each slice of bread in the egg mixture. Let each side soak for 10 seconds. Repeat with the rest of the slices.

Heat 1 tbsp. butter over medium heat in a skillet. Add the bread slices and cook 2-3 minutes each side, until bread is crusty and browned on each side.

Top with powdered sugar and serve with warm maple syrup.

Sunday Best Fruit Salad

Ingredients
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries

Directions
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.

In a large salad bowl, combine the peach pie filling and pineapple chunks.

Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.

Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.

Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.

Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve

Bonus
I'm also an avid adult beverage consumer and if you are too then please note that these drinks compliment almost any brunch array:

Pamplemousse

Ingredients
Ice
1 ounce London dry gin
1/2 ounce St-Germain elderflower liqueur
1 ounce fresh grapefruit juice
1/2 ounce fresh lemon juice
1 large basil leaf, for garnish

Directions
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Pour through a fine strainer into a chilled coupe and garnish with the basil leaf.

Dominicana

Ingredients
1 ounce heavy cream
1/4 ounce Simple Syrup
Ice
1 1/2 ounces añejo rum
1 1/2 ounces coffee liqueur

Directions
In a cocktail shaker, combine the cream, Simple Syrup and 1 ice cube. Shake well to aerate the cream and melt the ice.

Fill a pint glass with ice. Add the rum and liqueur; stir well. Strain into a chilled coupe. Spoon the whipped cream on top.
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If you ever decide to make any of these recipes please be sure to tweet a picture of the finished product to me and be sure to include #brunchbuddies in your tweet.

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