The Comforts of Brunch

The Comforts of Brunch

By Cristen Clark

Tips and tricks to make a beautiful brunchspread for your next gathering

There’s delight to be discovered in a thoughtful brunch spread. A variety of diverse dishes please palates with savory and sweet selections.

Several years ago, I visited New York City for the first time. I had won a national cooking competition and earned a trip to the New York City Wine & Food Festival. The hustle and bustle of the city made me somewhat anxious, but I found a restaurant called Sarabeth’s Bakery, where I felt right at home.

During my visit to Sarabeth’s Bakery for a late breakfast, I ordered their famous Lemon Ricotta Pancakes. These pancakes were bright in flavor from the acidity of the lemon juice, which beautifully cut through the richness of the ricotta. The dish elevated a simple breakfast staple into a celebrationworthy centerpiece. Since that time, I’ve worked to replicate the famous pancakes at home!

Brunch is a wonderful way to bring family and friends together. To plan your next brunch, try these tips.

Eggs are a staple in any brunch spread; serve an egg dish that is easily made ahead like quiche or frittata. If your kids love scrambled eggs like mine do, try the “Herbed Buttery Eggs” recipe on the next page. For perfect eggs, make them right as brunch is being served.

Pancakes can be made when brunch preparations begin and stored on a sheet pan, covered with foil in a warm oven for up to an hour or so. To keep the pancakes moist and soft, brush with melted butter before putting them in the oven. French toast can be treated the same way. Serve with warm maple syrup and other pancake toppings, such as chocolate chips, berries or compotes.

Looking for a recipe you can start the night before? Select a slow-rising overnight cinnamon roll recipe. These recipes can be prepared to the second rise stage and placed in a refrigerator overnight. When you wake up, simply preheat the oven and bake the rolls. As a bonus, your kitchen will smell amazing!

A wonderful brunch idea comes from a friend in Texas who hosted a “Best Breakfast Sandwich” brunch party. She serves bakery buns, miniature croissants, bagels and biscuits along with eggs and breakfast meats like sausage, bacon, ham and smoked turkey. She adorns the buffet space with an assortment of jams, flavored cream cheeses, honey and various sliced and sautéed vegetables. Her guests enjoy building sandwiches according to their tastes and their creations are endlessly creative.

For a lunchtime brunch, serve deviled eggs, shrimp cocktail, salad or tea sandwiches that can be assembled the day before and set out just in time for the party.

Lemon Ricotta Pancakes

Makes 12 pancakes

• Zest of 2 lemons

• 3/4 cup granulated sugar

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 2 cups all-purpose flour

• 4 eggs, separated

• 1 cup ricotta cheese (full-fat or low-fat)

• 1 cup whole milk

• 1/2 cup fresh lemon juice(2 lemons)

Garnishes

• Powdered sugar

• Berries and lemon slices

• Pure maple syrup

In a large mixing bowl, rub zest of lemon with granulated sugar to release oils of the zest into the sugar. Add salt, baking powder and flour to the large mixing bowl. In separate bowl, whip the egg whites until stiff peaks form. Set aside. In a large, 4-cup glass measure or bowl, whisk together egg yolks, ricotta cheese, whole milk and lemon juice. Add wet ingredients to large mixing bowl of dry ingredients. Mix gently. Fold in whipped egg whites.

Heat nonstick griddle or pan sprayed with cooking spray to medium or medium low heat. Drop batter by a 1/4-cup cookie dough scoop to make pancakes. Swirl scoop of thick pancake batter gently in a circle motion for even cooking as batter can be thick. Flip when edges are dry and underside is golden. This pancake won’t bubble on top like store mixes. Dust with powdered sugar before serving on warm plates with butter and warm maple syrup.

Herbed Buttery Eggs

Serves 4-6

• 1/3 cup butter

• 8 large eggs

• 1/4 cup plus 1 tablespoon cold heavy cream, divided

• 2 tablespoons fresh herbs such as chives, dill or parsley

• 2 green onions, green tops only, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Place a large skillet over mediumlow heat. Add butter to melt. In a medium mixing bowl, add eggs and 1/4 cup of heavy cream, whisk until well mixed. Add to skillet. Cook while folding until curds form and no liquid egg is running from the curds. Add herbs, salt, pepper and remaining heavy cream. Turn out onto warmed serving platter, garnishing with additional herbs if desired.