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BRUNCH
BOOK 1
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Contents Chocolate Chip Pancakes
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Japanese Fluffy Pancakes
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Cinnamon Bun Pancakes
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Dutch Baby 7 Classic Belgian Waffles
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Challah French Toast
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Chocolate Waffle 9
French Toast Puffs 11
Eggs Benedict 12 Truffle Scrambled Eggs
Three Cheese Omelette
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Avocado Toast 15 Cheesy Hashbrown Casserole
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Blueberry Lemonade
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Mango Iced Tea 17
Chocolate Chip Pancakes Ingredients • 4 tablespoons unsalted butter • 1 cup whole milk • 1 1/4 cups flour • 1 tablespoon sugar • 4 teaspoons baking powder
• 3/4 teaspoon salt • 2 eggs • 6 ounces semisweet chocolate chips
Directions 1. In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. 2. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. 3. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
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Cinnamon Bun Pancakes Ingredients • 2/3 cup packed brown sugar • 5 tablespoons butter, melted • 1 tablespoon ground cinnamon • 1 1/4 cups confectioners’ sugar • 3 tablespoons milk • 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder • 1/4 teaspoon fine salt • 1 1/4 cups milk • 1/2 teaspoon pure vanilla extract • 2 large eggs
Directions 1. Combine the confectioners’ sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side. 2. Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined. 3. Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown. Top with a drizzle of the icing before serving.
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Japanese Fluffy Pancakes Ingredients • 1 1/2 cups all-purpose flour • 3 tablespoons confectioners’ sugar • 2 teaspoons baking powder • 1/2 teaspoon kosher salt
• 1 1/4 cups milk • 4 tablespoons unsalted butter • 1/2 teaspoon vanilla extract • 1 egg yolk 3 large egg whites • 1/4 teaspoon cream of tartar
Directions 1. Whisk together the flour, confectioners’ sugar, baking powder and salt 2. Whisk together the milk, melted butter, vanilla and egg yolk 3. Beat the egg whites and cream of tartar in another large bowl 4. Stir the milk mixture into the flour mixture. Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites. 5. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more.
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Dutch Baby Ingredients • 3 large eggs • 3/4 cup milk • 3/4 cup all-purpose flour • 1/2 teaspoon vanilla extract • 1 tablespoon plus 1/4 cup maple
syrup • 6 tablespoons salted butter • 1 cup mixed berries • 1/4 cup blueberry syrup • Canned whipped cream
Directions 1. Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes. 2. Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds. 3. Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes. 4. Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
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Classic Belgian Waffles Ingredients • 2 cups cake flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 4 large eggs, separated • 2 tablespoons sugar
• 1/2 teaspoon vanilla extract • 4 tablespoons unsalted butter, melted • 2 cups milk • non-stick cooking spray
Directions 1. Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. In a second bowl beat together the egg yolks and sugar until sugar is completely dissolved. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. In the third bowl, beat the egg whites with an electric mixer until soft peaks form. gently fold the egg whites into the batter. Coat the waffle iron with non-stick cooking spray and pour enough batter in the iron to just cover the waffle grid. Close and cook until golden brown.
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Chocolate Waffle Ingredients • 7 ounces all-purpose flour • 1 3/4 ounces sugar • 1.5 ounces cocoa powder • 1 teaspoon baking powder • 1 teaspoon salt • 1/2 teaspoon baking soda
• 3 whole eggs, beaten • 2 ounces unsalted butter • 1 teaspoon vanilla extract • 16 ounces buttermilk • 4 ounces chocolate chips • Vegetable spray
Directions 1. Preheat waffle iron according to manufacturer’s directions. 2. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes. 3. Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
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Challah French Toast Ingredients • 6 extra-large eggs • 1 1/2 cups half-and-half or milk • 1 teaspoon grated orange zest • 1/2 teaspoon pure vanilla extract
• 1 tablespoon good honey • 1/2 teaspoon kosher salt • 1 large loaf challah bread • Unsalted butter • Vegetable oil
Directions 1. Preheat the oven to 250 degrees F. 2. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. 3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and confectioners’ sugar.
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French Toast Puffs Ingredients • Nonstick cooking spray, • 2 ripe bananas • 3 cups oat milk • 1 cup toasted coconut flakes • 1/3 cup sugar • 1 tablespoon ground cinnamon
• 2 teaspoons ground turmeric • 1 teaspoon ground nutmeg • 1 teaspoon vanilla extract • Pinch salt • 1 to 2 loaves gluten-free millet bread
Directions 1. Place the butter, agave and ginger in a food processor and process until smooth. 2. Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray. 3. Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. 4. Put 1 loaf’s worth of bread chunks in a large mixing bowl, followed by the batter. gently fold everything together. Let sit for 5 minutes. 5. coop out all of the bread-batter mix onto the prepared baking sheet. Bake until golden brown and crispy on the outside, 10 to 15 minutes.
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Eggs Benedict Ingredients: • 1/4 cup white wine vinegar • 8 eggs • Extra-virgin olive oil • 8 thick slices Canadian bacon • 4 English muffins, fork split
• Hollandaise Sauce • 4 cups mesclun mix • Juice of 1/2 to 1 lemon • Kosher salt
Directions: 1. crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. 2. Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot, but not brown. 3. Toast the English muffins. Place 1 slice Canadian bacon on each English muffin. 4. Warm up the egg poaching liquid and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
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Truffle Scrambled Eggs Ingredients: • 1 1/2 tablespoons unsalted butter, at room temperature • 8 extra-large eggs • 1/4 cup half-and-half or milk • Kosher salt and freshly
ground black pepper • 2 tablespoons truffle butter • 3 slices brioche bread, toasted • Minced fresh chives, for garnish
Directions: 1. Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don’t mix it. 2. Allow the eggs to warm slowly over low heat without stirring them. As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking. 3. Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives.
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Three Cheese Omelette Ingredients: • 1 ounce melted butter • 3 large eggs, beaten well • 1 ounce mild Cheddar
• 1 ounce aged Provolone, diced • 1 ounce aged Swiss, diced
Directions: 1. Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs and begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.
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Avocado Toast Ingredients: • One 8-ounce ripe avocado • Fine salt and black pepper • 4 slices whole grain bread • 1 clove garlic
• 2 tablespoons olive oil • Flaky sea salt • Crushed red pepper flakes
Directions: 1. Mash the avocado with a fork iuntil chunky. Season with salt and black pepper. 2. Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant. iLightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes
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Cheesy Hashbrown Casserole Ingredients: • 2 tablespoons butter • 2 large green chiles, diced • 2 jalapenos, diced • 1 poblano chile, diced • 2 onions, diced
• 4 pounds hash brown potatoes • Salt and ground pepper • 2 cups grated sharp Cheddar • 2 cups grated Monterey Jack • 8 slices bacon
Directions: 1. Preheat the oven to 375 degrees F. 2. Melt the butter in a large skillet and saute the chiles and onions until browned. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until about 30 minutes.
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Mango Iced Tea Ingredients: • 1 1/2 quarts cold water • 6 black tea bags • 2 cups mango nectar
• Sugar • 1/4 cup fresh mint leaves • Thinly sliced mango
Directions: 1. Bring water to a boil, turn off heat, add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in a pitcher and add mint leaves. Pour over ice and garnish with mango slices.
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Blueberry Lemonade Ingredients: • Blueberry Syrup: • 4 cups fresh blueberries • 1/2 cup sugar • 1 lemon, juiced
• Lemonade: • 6 cups sugar • 24 lemons, juiced
Directions: 1. For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. 2. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold. 3. For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup. 4. Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water. Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.
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courtney mcaloon
