Weekend Brunch Ideas From The Pros
As the temperature continues to rise, many will have a common goal during the weekends: to relax. Whether you're heading to a far destination, to the shore, or even just to your own backyard, the aim is to kick back and enjoy the days out of the office.
There's no better way to relax on a Saturday or Sunday morning than to have brunch with your pals or your family. Since we expect it to be gorgeous outside during these next few months, why waste time and precious time in the sun heading to a restaurant when you can make a killer brunch at home?
And where better to get great recipes than from the pros? Three New York City chefs created their own spin on a classic brunch staple: pancakes, eggs, and French toast. Though the traditional dishes are great, it's refreshing to try something a little different every now and then.
Soak up the summer weather by relaxing and eating brunch outside — on the patio, on the deck, by the pool. Enjoy!
The National
Buttermilk Pancakes with Blueberry Compote
For the pancakes
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
Method
Place the batter on a 350 degree griddle of oiled pan and cook until golden brown on both sides.
For the compote
5 pints blueberries
1 tablspoon sugar
Method
Combine all ingredients, (except one pint of blueberries) and cook on low heat until the compote is thick. Remove from the heat and add the remaining blueberries.
For the syrup
3 cups maple syrup
2 cups frangelico reduced by ¾
Method
Combine the two ingredients
Candied Hazelnuts
• 1 cup hazelnuts
• ½ cup sugar
• ¼ cup sugar in the raw
Method
Combine ingredients and cook on medium heat until all sugar has melted ad adheres to the hazelnuts. Remove from the heat and pour the nuts on a non-stick, heat resistant surface. Sprinkle Sugar in the raw over the nuts
Sesame French Toast With Orange Chamomile Marmalade, Ricotta And Pine Nuts
Marmalade:
4 oranges, sliced thin
1 lemon, sliced thin
4 cups of sugar
4 cups of Water
5 sprigs of fresh chamomile
Combine orange, lemon sugar and water in a pot and bring to a simmer. Reduce heat and simmer until liquid is reduced and oranges are tender. Pulse in Robo Coup until medium consistency. Place marmalade in a bowl. Wrap chamomile in cheese cloth and place in bowl. Wrap bowl and steep For 20 minutes. Remove chamomile and Let cool at room temperature.
French Toast:
Batter:
6 Eggs
½ Cup Milk
2T Sugar
1/2T Vanilla Extract
Combine all in a bowl and mix well. Dip three slices of sesame bread in batter for 10 seconds. Warm butter in a pan and add toast. Cook on 1 side till golden and crispy. Flip toast and finish cooking in oven.
Plating:
Shingle three slices of toast on a large round plate. Dollop each piece of toast with a healthy spoon of fresh ricotta. Top ricotta with orange marmalade. Sprinkle with pine nuts and finish with powdered sugar.
Crown Omelette: Chanterelles, Goat Cheese, and Watercress
Ingredients
• 6 Large Eggs,(we use Knollcreast Farm), 2 egg whites
• kosher salt and black pepper
• 1 tablespoon butter
• 4 ounces Laura Chanel's Goat Cheese
• 1 cup sautéed Fresh Chanterelle Mushrooms
• 2 TBS Parsley, chopped
• 2 TBS Chives, minced
• 1 tsp Thyme leaves
• 3 TBS Extra Virgin Olive Oil
• 1 TBS Lemon Juice
• 1 teaspoon Dijon mustard
• 6 cup Watercress
• 1 small baguette, warmed
Directions
1. In a bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk the egg whites to Soft peak and lent fold into the whole egg mizture
2. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes.
3. With a rubber spatula, lift the edges of the omelet, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
4. Sprinkle the cheese, herbs, roasted chanterelles, over the eggs. Fold a third of the omelet over the center; fold over the other third. In the pan, cut into 4 pieces.
5. Whisk together the oil, lemon juice, mustard, and ¼ teaspoon each salt and pepper. Drizzle over the watercress. Serve with the omelet and bread.