Brunch

Georgeanne Brennan

RECIPES FOR COZY WEEKEND MORNINGS

contents 7 Introduction 17 Starters 31 Egg Dishes 51 Morning Sweets 71 Main Dishes 89 Side Dishes 106 Beverages 120 Brunch Menus 124 Index .

starters 18 T ips for a Brunch Centerpiece 21 Citrus Salad 22 Fresh Berry Salad with Mint 23 Green Salad with Almonds 24 Warm Spinach Salad 26 Cucumber Gazpacho 27 Lox & Bagel Bar 29 Granola & Yogurt Parfait .

stirring lightly to mix. Meanwhile. thinly sliced Capers. or a table. such as a sideboard. put the cucumbers in a blender and purée until smooth. 1 tablespoon Serrano chiles. Put the capers in a second small bowl. Spoon the cream cheese into a small bowl and set it. separating the slices slightly so that they are easy to pick up.Cucumber Gazpacho Serrano chiles add a touch of heat to this sophisticated cold soup. combine the yogurt and bread pieces. Clear a wide serving area. cover. 1. cut into 4-inch lengths. Put the lemon wedges on a plate. Nonfat plain yogurt. Arrange the lox on a platter. halved. 6. In a bowl. vinegar. (You may need to purée the soup in 2 batches to avoid spills. lemon juice. crossing them over each other. Carefully cut the bagels in half horizontally and toast them if you wish. peeled. 2 cups 1 tablespoon Sea salt or kosher salt. bell pepper. and the onion in a third. to the right of the bagels. 12 Whipped cream cheese. chiles. Place these items to the right of the lox. Invite your guests to serve themselves (working from left to right at the buffet). 3 tablespoons chopped plus whole chives. torn into 1-inch pieces Cucumbers. 1 pound Lox. salt. to the right of the cream cheese. 1 2 minced Lemons. Add the yogurt and bread. and refrigerate for at least 4 hours or up to overnight to chill thoroughly and blend the flavors. and coarsely chopped (about 6 cups) Sherry vinegar. with a serving fork or two. Let stand for about 10 minutes to allow the bread to soften. each cut ⁄ –1 teaspoon into 6 wedges Fresh lemon juice. For a bit of tomato flavor without changing the color. first spreading a bagel half with cream cheese. then topping it with the lox. 3. and chopped chives and purée until smooth. lox. seeded and coarsely chopped Red or green bell pepper. along with 1 or 2 spreaders. cream cheese. Arrange the ingredients so that the guests can help themselves. Set the lox platter. to the blender with the cucumbers. such as two Green Zebras or a handful of Green Grape tomatoes. well-drained Red onion. seeded. serves 6 – 8 11 ⁄ 2 cups Day-old baguette. If desired. Divide the soup evenly among chilled bowls and garnish with the whole chives. and finally adding the condiments of choice. 3 ⁄4 pound 3 slices. 1 cup. serves 6–8 Bagels in assorted flavors. Lox & Bagel Bar Nothing could be simpler than to start a brunch with a welcoming spread of bagels. add peeled and seeded green heirloom tomatoes. 2. and a couple of forks for the lemons). Serve right away. a kitchen counter. cover it with a tablecloth or place mats. leaving you free to prepare the rest of the meal or pour drinks. along with the appropriate serving utensils (spoons for the capers and onion. Place the bagels in a napkin-lined basket and put the basket at the far left of the serving area. for garnish 26 27 . seeded and coarsely chopped Fresh chives. and condiments.) Pour into a large bowl.

1 cup Chopped pecans. 1 ⁄ 2 cup Shelled sunflower seeds. until browned and crisp. giving you extra time to put together other dishes the morning of the brunch. serves 4 – 6 or ange .Granola & Yogurt Parfait This crunchy. 1⁄ 2 cup Canola oil. In a large bowl. 2 teaspoons finely grated 29 . dividing evenly. (The yogurt can be mixed up to 1 day ahead of time and refrigerated. and vanilla extract. 1 ⁄ 2 cup Light brown sugar. preheat the oven to 300°F. 1 teaspoon Nonfat plain yogurt. Pour the yogurt over the top. cinnamon. oil. 3 tablespoons firmly packed Ground cinnamon. To make the granola. mix the ingredients until evenly distributed. put the yogurt in a bowl. almonds. 1 ⁄ 2 cup Floral honey. stirring from time to time. (You can store the granola in an airtight container at room temperature for up to 1 week. break apart any clumped bits of granola. and serve right away. brown sugar. millet. honey. Bake. sunflower seeds. honey-laced granola can be made up to one week in advance. makes about 4 1⁄2 cups .) Divide the granola evenly among small bowls. combine the oats. Add the orange-flower water and orange zest and mix well. 45–60 minutes. Plain yogurt enhanced with orange-flower water and orange zest makes an easy but elegant accompaniment. 1 ⁄ 2 cup Chopped almonds. Using a wooden spoon. pecans. Remove from the oven and let cool completely. Spread the granola mixture on a large rimmed baking sheet and place in the oven.) To make the orange-blossom yogurt. 11 ⁄ 2 cups Orange-flower water. 1 teaspoon Vanilla extract. the mixture will be stiff and sticky. 2 cups Yellow millet.blossom yogurt gr anol a Old-fashioned rolled oats. When cool. 2 teaspoons Orange zest.

32 Tips for Setting the Brunch Table 35 Spring Vegetable Frittata egg dishes 36 Piperade & Poached Eggs 38 Poached Eggs 39 Ham & Cheddar Omelet 41 Huevos Rancheros 42 Fried Eggs 43 Smoky Vegetable Scramble 45 Scrambled Eggs 46 Baked Eggs with Spinach 49 Salmon Eggs Benedict .

Add the onion and sauté until translucent. seeded and thinly sliced crosswise into rings Ripe.) Poach the eggs as directed on page 38. 1 2 ⁄ teaspoon Freshly ground black pepper. 3–4 minutes more. 4. and cook until the mixture thickens. covered. and tomatoes. black pepper. Extra-virgin olive oil. Add the red and green bell peppers and sauté until they begin to soften. onions. seeded. 1 clove. seeded and thinly sliced crosswise into rings Green bell pepper. Re-cover. It is typically dried. and refrigerated. juicy tomatoes. 1 large. a classic Basque dish featuring sweet peppers. about 20 minutes. warm the olive oil. serves 4 2 tablespoons Yellow onion. Stir in the tomatoes. Reheat gently just before serving. Keep the mixture warm. Piment d’Espelette is a fiery chile from the Basque region. and sold in tins at specialty-food stores. ground. 14 ⁄ teaspoon Large or extra-large eggs. Cover and cook until the vegetables are very soft and limp. 2–3 minutes. 4 36 . (The piperade can be made up to 2 days in advance. 1 ⁄4 teaspoon Piment d’Espelette or cayenne pepper. minced Red bell pepper. In a frying pan over medium heat. reduce the heat to low. 3–4 minutes.Piperade & Poached Eggs Piperade. peeled. and piment d’Espelette. garlic. Serve right away. is used here as a flavorful base for poached eggs. 1 large. salt. divide the piperade among warmed individual bowls and top each serving with a poached egg. 1 large. minced Sea salt or kosher salt. and coarsely chopped Garlic. To serve.

halved Tomato slices. and serve right away. smoked salmon is substituted for the traditional Canadian bacon and a ripe tomato is added for a different spin on the classic. chopped for garnish Smoked salmon. Repeat twice. Add the egg yolks to the top part of the double boiler and place over. cut side up. but not touching. 8 English muffins. 3 Boiling water. then add 1 tablespoon of the boiling water. 14 Large eggs. whisking constantly until they begin to thicken. Top each half with 1 tomato slice. 4 tablespoons Sea salt or kosher salt. warm the lemon juice over low heat. in a saucepan over medium heat. one-eighth of the smoked salmon. melt the butter. Whisk in the warmed lemon juice and remove the pan from the heat. Continue to whisk until the yolks thicken. 14 ⁄ teaspoon ⁄ teaspoon Cayenne pepper. Whisk in the salt and cayenne pepper and keep whisking until the sauce triples in volume. 1–2 more seconds. about 3–4 minutes. gilded with butter-rich hollandaise sauce. and continue whisking to thicken. the barely simmering water. and 1 egg. In this recipe. Remove from the heat and keep warm. garnish with the chives. 1 ⁄ 2 cup Fresh lemon juice. 11 ⁄ 2 tablespoons Large egg yolks. 3–4 more minutes. Poach the eggs as directed on page 38. 12 ⁄ pound thinly sliced 49 . Very slowly pour in the melted butter while whisking constantly. Whisk in 1 tablespoon of the boiling water.Salmon Eggs Benedict Eggs Benedict. In a small nonaluminum saucepan. on a warmed plate. 8 Fresh chives. adding 1 tablespoon boiling water each time. Cook the yolks. Spoon 2 tablespoons of the hollandaise sauce over each egg. 4. Pour water to a depth of about 1 inch into the bottom part of a double boiler and bring to a low simmer. serves 4 holl andaise sauce Unsalted butter. toast 2 English muffin halves and place. For each serving. To make the hollandaise. is a quintessential special-occasion brunch dish.

52 Tips for Making the Perfect Pot of Tea 55 Buttermilk Waffles morning sweets 56 Strawberry-Rhubarb Compote 57 Stuffed French Toast 58 French Toast & Apple Chutney 61 Ricotta & Banana Pancakes 62 Brown-Sugar Coffee Cake 64 Orange-Zest Scones 65 Oatmeal-Blueberry Muffins 67 Blackberry Blintzes 68 Blintz-Style Pancakes 69 Jam-Filled Sweet Crêpes .

combine the rhubarb and sugar and let stand for 30 minutes. about 8 minutes total. about 1 minute more. During the final 3 minutes of cooking. with the cream cheese contributing the savory element and the citrus marmalade adding its fruity sweetness. strings removed. adding more butter as needed to prevent sticking. immerse the bread slices. 1 ⁄ 2 cup 56 57 . in the beaten eggs and then place them in the hot pan. adding more butter as needed to prevent sticking. Transfer the toasts to a warmed platter and cover with aluminum foil to keep warm. add the sugar and salt. Continue to cook until the rhubarb pieces are soft but not dissolving. with the addition of jam. or Meyer lemon. 1 ⁄ 3 cup Strawberries. or sweet. (about 2 pints). melt 4 tablespoons of butter. When the butter foams. hulled and halved lengthwise Fresh lemon juice. 8 slices Cream cheese. This version falls between the two. Spread 4 of the slices with a layer of cream cheese. Rhubarb. Remove the compote from the heat and let cool. 5 stalks. Then spread a layer of marmalade over the cream cheese. one at a time. the rhubarb will release its juices. Transfer to warmed individual plates and serve right away. stir in 2–3 teaspoons water. with a sprinkle of salt and pepper. about 1 minute. dividing it evenly. The longer the rhubarb cooks. If the mixture looks dry. 1 teaspoon ⁄ pound at room temperature 1 2 Citrus marmalade such as orange. kumquat. about 10 minutes. makes about 4 cups ends trimmed. Using a spatula. (The compote can be made up to 2 days in advance. Let cool completely. again dividing it evenly. Place the pan over medium heat and cook. the relatively short cooking time here ensures the bite-sized rhubarb chunks will remain intact. Repeat with the remaining slices. serves 4 In a nonaluminum saucepan. In a large frying pan over medium heat. and stalks cut into 1 ⁄ 2 -inch pieces Sugar. Cook until lightly golden on the bottom. Break the eggs into a shallow bowl. the more it breaks down. 4–6 tablespoons Whole-wheat or white bread. When the butter foams. During the first few minutes of cooking. turn them over and cook until the second side is lightly golden. place the filled French toasts in the pan and cook just until the bottom is golden brown. Return the frying pan to medium heat.Strawberry-Rhubarb Compote This compote is almost jamlike and makes a delicious accompaniment to Buttermilk Waffles (page 55). then cover tightly and refrigerate. about 4 minutes more. and beat with a fork until the whites and yolks are blended. 1 pound Large or extra-large eggs. about 4 minutes. 1 teaspoon Salt. Top with the remaining 4 slices.) Serve the compote warm or at room temperature. Gently flip the toasts and cook the other sides until golden brown. adding as many as will fit without crowding. Stuffed French Toast French toast can be savory. stir in the strawberries and lemon juice. stirring often. 1 ⁄4 teaspoon Unsalted butter. 5 Sugar.

then fold in the sides and roll up the pancake into a compact cylinder. The berries should still be whole. Fold the edge nearest you over the filling. Spoon about 2 tablespoons of the berry mixture in the center of a pancake. 1 pound (about 2 pints) Granulated sugar. Drizzle the filled blintzes with the melted butter. cousins to French crêpes. folded or rolled. makes 8 blintzes . place 1 pancake on a work surface. To fill the blintzes. and then baked or briefly fried before serving.Blackberry Blintzes Blintzes. 4–5 minutes. In a saucepan over medium heat. Butter 1 large or 2 small baking dish(es) large enough to hold the rolled pancakes in a single layer. pliable pancakes that are filled with fruit or cheese. Place the filled blintz seam side down in the prepared baking dish. Remove from the heat. about 20 minutes. 1 2 ⁄ cup Blintz-Style Pancakes (page 68). 8 Unsalted butter. Heat. Using a fine-mesh sieve. stirring constantly. 3 tablespoons. sift confectioners’ sugar lightly over the blintzes. Repeat until all of the blintzes have been filled. Remove from the oven and let the pan cool on a wire rack for about 5 minutes. Preheat the oven to 375°F. Serve warm and pass the sour cream in a bowl at the table. until the sugar dissolves and the berries are warmed through. This version features a sweet blackberry filling with a rich sour cream topping. combine the blackberries and granulated sugar. are thin. Bake the blintzes until lightly golden and hot all the way through. and pour any leftover filling over the top. serves 4 Blackberries. melted Confectioners’ sugar for serving Sour cream for serving 67 .

72 Tips for Brewing Great Coffee 75 Steak & Eggs main dishes 76 Caramelized Onions 77 Red Flannel Hash 78 Turkey & Yukon Gold Hash 81 Chicken & Fontina Panini 82 Poached Chicken Breasts 83 Sausage & Cheddar Strata 84 Breakfast Pizzas 86 Pizza Dough 87 Croque-Monsieur .

Preheat a panini press according to the manufacturer’s directions. if desired. 3–4 minutes more. goat. Try panini with sliced ham or turkey.) To serve. cut into thin slices Arugula leaves. arugula leaves. Turn the sandwiches over. cut each focaccia square in half horizontally and place the bottoms and tops cut side up on a work surface. 3–5 minutes. Layer the sliced chicken breasts. and then cook until the bottom is golden brown. 2. (If using a frying pan. 2–4 teaspoons 81 . and cheese on the bottom halves. 14 ⁄ cup Dijon mustard. with extra sauce on the side. dividing the ingredients evenly. spread-side down. or heat a large nonstick frying pan over medium-high heat. makes 4 sandwiches . thinly sliced Extra-virgin olive oil. and Gruyère. Place the sandwiches in the press or pan and brush the tops with another 1 teaspoon of the olive oil. Brush the panini press or frying pan with 1 teaspoon olive oil. and can be easily varied to offer guests different selections. each 4 inches square Mayonnaise. In a small bowl. close the machine and cook until the bread shows golden grid marks. serves 4 Focaccia. If using a panini press. about 5 minutes. press down again with the spatula. and then cook until the other side is golden. or blue cheese. cut each sandwich in half on the diagonal and place on warmed individual plates. then put the remaining focaccia pieces on top. 2 teaspoons Poached Chicken Breasts (page 82). combine the mayonnaise and mustard. roasted bell peppers or eggplant. 1 cup Fontina cheese.Chicken & Fontina Panini Sandwiches grilled in a pan or a panini press make a satisfying brunch dish. flatten the sandwiches slightly with a spatula. Serve warm. 4 pieces. 14 ⁄ pound. Spread the cut surface of each focaccia square with the mayonnaise mixture. Meanwhile.

Place the baking sheet on the middle rack of the oven. Remove the pizza from the oven and. 6 Sea salt or kosher salt Freshly ground pepper Green onion. Dust a rimless baking sheet with cornmeal and place a dough round on it. Repeat until all of the dough rounds have been topped and baked. Warm a frying pan over medium-high heat. these egg-topped pizzas will be a conversation starter at the brunch table. Top with the green onions. using 2 spatulas. the cheese is melted. Serve the pizza right away. leaving an area in the center uncovered to put the egg. minced 84 85 . carefully transfer it to a plate. 6 ounces. serves 6–12 the pizzas Pizza Dough (page 86). makes six 8 . with 2 inches of tender green tops. Add the sausage and sauté. Crack an egg onto the uncovered center of the pizza round and sprinkle with salt and pepper to taste. about 7–8 minutes. Bake until the crust is crisp and golden. 4. transfer the sausage to paper towels to drain. Bulk pork or chicken sausage. and the egg is fully cooked. about 12 minutes.inch pizzas . Brush the crust edges with oil. making them the perfect choice for a casual brunch centered around the kitchen island. breaking up the meat with a wooden spoon. Using a slotted spoon. Top the dough round with one-sixth each of the sausage and cheese.Breakfast Pizzas Popular in France and Italy. 1 pound Cornmeal for cooking Preheat the oven to 450°F. crumbled Large or extra-large eggs. until the pieces are about the size of walnuts and show only a hint of pink. rolled into six 8-inch rounds Olive oil for brushing Feta cheese. They should be served as soon as they are baked.

90 Tips for Setting Up a Brunch Buffet 93 Sautéed Cherry Tomatoes side dishes 94 Roasted Spiced Apples 96 Roasted Rosemary Potatoes 97 Sweet Polenta with Pecans 99 Savory Bread Pudding 100 Potato Pancakes 102 Crispy Pepper Bacon 103 Herbed Pork Sausages 105 Chicken-Apple Sausages .

2 tablespoons 105 . 6–8 times. Add the apples to the bowl.Chicken-Apple Sausages It’s easy to make homemade breakfast sausage in your food processor. add the patties and cook until golden brown on the bottom.) In a large frying pan over medium-high heat. and cayenne pepper and mix with your fingertips until well blended. 3–4 minutes. combine the coriander seeds. and squeezed dry Coriander seeds. each about 3 inches in diameter and 1⁄2 inch thick. In a clean spice mill. 2 teaspoons Sea salt or kosher salt. Transfer to paper towels to drain briefly. cored. 3–4 times. lean chicken breast and bacon—before grinding. 3–4 minutes more. fennel seeds. 2 teaspoons Fennel seeds. Serve right away. 1 tablespoon Granny Smith apples. turn the patties over and cook until the other side is golden brown. nutmeg. to keep the sausages moist. warm the olive oil. Add the bacon and butter to the bowl with the chicken and mix with a wooden spoon until well blended. makes 12–14 patties . and refrigerated. 2. 1 ⁄ 2 teaspoon freshly grated Cayenne pepper. 1 2 ⁄ teaspoon Nutmeg. and to use a juicy ingredient. Using a metal spatula. 14 ⁄ teaspoon Extra-virgin olive oil. serves 6–8 Boneless. placed in the freezer for 1 hour Sliced bacon. Add the bacon to the food processor and pulse until coarsely ground. Using your hands. Add the spices to the chicken mixture along with the salt. skinless chicken breasts. and peppercorns and grind to a medium-fine grind. Working in batches. Transfer to a large bowl. such as tart apples. 1 ⁄4 pound. placed in the freezer for 1 hour Unsalted butter. Working in batches if necessary to avoid crowding. peeled. grated. (The patties can be made up to 1 day ahead of time. put the chicken in a food processor and pulse until coarsely ground. shape the sausage mixture into 12–14 patties. The secret is to partially freeze the meat—here. tightly covered. 11 ⁄ 2 pounds. 1 teaspoon White or black peppercorns.

108 Tips for a Brunch Cocktail Bar 110 Sparkling Ginger Lemonade beverages 111 Strawberry-Banana Smoothie 112 Spiced Iced Coffee 113 Mexican Hot Chocolate 114 Chai Tea Latte 115 Ramos Fizz 116 Blood Orange Mimosa 117 Classic Bellini 118 Grapefruit-Prosecco Cocktail 119 Spiced Bloody Mary .

beat the chocolate mixture vigorously until a thick layer of foam covers the surface. then add to the hot liquid. if using. 4 cups Mexican chocolate tablets. Coffee. fill chilled tumblers with ice cubes. Serve right away. serves 4 In a heatproof bowl or large. and let simmer for several minutes. pour into mugs or heatproof cups. Fill the glasses the rest of the way with milk and stir well with a longhandled spoon. Stir thoroughly to dissolve the sugar and cocoa. to infuse the flavors. To serve. if using. which lend body to the drink. Let the coffee stand at room temperature for 1 hour. 2 Whole cloves. and sweet spices. In a saucepan over low heat. Remove the pan from the heat. about 2 minutes. 1 (optional) each about 3 inches long by 1 inch wide Ice for serving Milk or half-and-half for serving 112 113 . hot Sugar. Tablets made from a combination of these ingredients can be found in well-stocked grocery stores and Hispanic markets. replace steaming mugs of hot coffee with this aromatic brew flavored with orange zest. combine the coffee. ⁄ pound total weight). 6 tablespoons Dutch-process cocoa powder. and reserve for another use. sugar. and cocoa powder. Take care that the coffee does not steep for too long or the flavors will become too strong. and often ground almonds. cinnamon. stirring occasionally. distributing the foam evenly among the mugs. Add the remaining 3 cups milk and the vanilla bean. Using a whisk. about 2 hours. 2 (about brewed. Serve right away. Add the cinnamon stick and cloves. cocoa powder.Spiced Iced Coffee During the warmer months. Lift out the vanilla bean. the traditional hot chocolate beverage is flavored with sugar. Stir the coffee mixture. warm 1 cup of the milk. serves 6 Milk or water. 6 Orange zest. then pour over the ice until the glasses are three-fourths full. 4 strips. heatproof pitcher. 41 ⁄ 2 cups freshly Mexican Hot Chocolate In Mexico. 3 tablespoons Cinnamon sticks. Add the chocolate tablet pieces and stir with a wooden spoon until melted. To serve. then cover and refrigerate until very cold. Twist each piece of orange zest to release the essential oils. Pour the coffee mixture through a sieve to remove the spices and zest. broken into small pieces 14 Vanilla bean.

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