IN THE KITCHEN

There's No Place

Like Brunch

From savory or sweet dishes to savory or sweet cocktails, brunch has it all. These basic recipes cover all the bases.

Bloody Mary with Veggie-Infused Vodka

Courtesy of Kelly Smylie, East Orlando The Bloody Mary was originally made with only vodka and tomato juice when it was created in 1921. Brunch has boosted its popularity with modern variations including additions such as clam juice or infused vodka like the one found in this recipe.

For the Vodka Ingredients:

• 1 part carrots, peeled and cut • 1 part celery • 1 part yellow onion • 1 part red bell peppers • 2-5 cloves of garlic, peeled (optional) • Vodka of choice

Directions:

Fill container with vegetables (equal parts, about a quarter of the container for each one). Add vodka and cover. Store in refrigerator for 24-48 hours. Leave vegetables in container of vodka as you serve so the flavor doesn’t weaken.

For the Bloody Mary Ingredients:

• 2 ounces vegetable vodka • 4 ounces tomato juice • Worcestershire sauce to taste • Hot sauce or sriracha sauce to taste • Pinch celery salt • Pinch horseradish • Pinch black pepper • Optional garnishes: bleu cheese stuffed olives, bacon, steamed shrimp, celery, marinated artichoke hearts

Directions:

Mix ingredients 1 through 7. Rub lemon on rim of glass and dip into salt or flavored salt. Fill with ice and pour mixture into glass. Garnish with toppings and enjoy!

Crab Cakes

Courtesy of Paddlefish Crab cakes are a versatile and savory brunch element. Serve them with a side salad for a lighter option or top them with a poached egg and hollandaise sauce for a take on eggs benedict.

Ingredients: • 2.5 pounds jumbo lump crab meat, drained of excess liquid • 3 large eggs • 1 tablespoon Old Bay seasoning • 1 tablespoon baking powder • 2 tablespoons chopped parsley • 1 tablespoon Worcestershire sauce • 1 heaping tablespoon English dry mustard • 1/4 cup mayonnaise • 1 ¼ sleeves Ritz crackers, pureed in food processor until fine • Canola oil for cooking

Directions:

Preheat oven to 350 degrees. In a large bowl, combine eggs through mayonnaise using a wire whisk until well blended. Fold in Ritz cracker crumbs to the wet mix until just combined. Mix in half of the crab meat, working until fully incorporated, then add remaining crab gently, care not to break up lumps. Mix until evenly distributed and form into 4 ounce balls. Heat 2 tablespoons Canola oil in a non-stick skillet on medium high heat. Add crab cakes and cook for 1 minute, then place on baking sheet and cook in preheated oven for 10 minutes, flipping halfway through. Remove from oven and enjoy your brunch!