HOLIDAY BRUNCH — CONTRIBUTED BY BLACK DIAMOND CULINARY

With the holiday season approaching, it is time to gather and celebrate with family and friends. For many of us, there are traditions this time of year we look forward to from watching lots of football and the Thanksgiving Day Parade to decorating the Christmas tree and making a gingerbread house, or even the cherished movie marathon — who doesn’t like watching Elf and Christmas Vacation?!? Whether you are staying at home this year or traveling, we have put together a “Holiday Brunch” packed with tons of flavor we hope you will enjoy. With the help of Kris McCorckle, owner of Black Diamond Culinary, we wanted to inspire families and friends to sit and enjoy a meal together this holiday season. Bon appétit!

Menu

🍃 GRILLED PINEAPPLE WITH TOASTED COCONUT

🍃 APPLE CRANBERRY FRENCH TOAST

🍃 HOLIDAY HASH WITH HAM AND SWEET POTATOES

🍃 HOMEMADE BISCUITS AND SAUSAGE GRAVY

🍃 CHOCOLATE ORANGE PUMPKIN CAKE

🍃 FRENCH INSPIRED MIMOSAS

GRILLED PINEAPPLE WITH HONEY-LIME YOGURT

1 fresh pineapple either long spears or rings

1/2 cup of yogurt

2 teaspoons honey

1 teaspoon of lime zest

1/2 cup toasted coconut (optional)

Grill the pineapple over medium heat for 3-5 mins on both sides. Mix honey and lime zest into yogurt and serve on the side. Top with a cherry for some holiday cheer!

Optional toasted coconut. In oven until just lightly golden brown at 350 degrees. Keep an eye on it as it will burn. Sprinkle on grilled pineapple or stir into the yogurt.

APPLE CRANBERRY FRENCH TOAST

1/2 cup light brown sugar packed

5 tablespoons melted butter

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cardamom

1 cup fresh cranberries or 1/2 cup dried cranberries

3 Granny Smith apples peeled and cut into bite size pieces

For the bread — French baguette, brioche, or Challah work well. Approximately 20 slices of bread, your choice.

Custard batter

8 eggs

2 cups whole milk or your preference

2 teaspoons cinnamon

1/4 teaspoon salt

2 teaspoons vanilla

In a saucepan, melt butter, add brown sugar, and spices stirring in the apples and cranberries to cook until tender. On a grill top or frying pan over medium heat, dip your bread into the egg custard and cook about four minutes on each side until golden. Cut the French toast on an angle and arrange on a large serving platter. Top with the apple-cranberry mixture, maple syrup, and dust with powdered sugar.

HOLIDAY HASH WITH HAM AND SWEET POTATOES

1 ½ lbs. peeled sweet potatoes, diced and tossed in 1 tablespoon of vegetable oil 1

teaspoon of salt and pepper

2 tablespoons of olive oil

2 tablespoons of butter

1 ½ onions diced into small pieces

1 red pepper diced

4 ounces of cubed ham diced

1 tablespoon of chopped parsley

Roast potatoes at 425 degrees for about 25 minutes until potatoes are tender. In a large nonstick skillet over medium heat, add 1 tablespoon each of butter and olive oil. When the butter is melted and the pan is hot, add the onions and the red pepper. Sauté, stirring frequently, until the vegetables are soft and the onions are nicely colored — about 7 minutes. Move the vegetables to one side of the pan and add the ham. Leave the ham alone in the pan for a few minutes until it begins to crisp then add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil.

Add the potatoes distributing them in one layer so they can brown in about 5 minutes. Salt and pepper as desired and return the onion and pepper mixture to the pan with the potatoes and cook for another 4 to 5 minutes.

At this point if you wish, you may now mash the hash and make it as crispy as you would like. Top with parsley and enjoy. A fried egg is also a nice touch to this dish.

HOMEMADE BISCUITS AND SAUSAGE GRAVY

This recipe comes from Melissa Griffiths from Bless this Mess, and the first time she made it was in 7th grade home economics class. So we thought if a bunch of 7th graders can make fresh homemade biscuits and gravy, anyone can and should!

Biscuit Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

3 tablespoons white sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup butter frozen

3/4 cup whole milk

Ingredients for Sausage

Gravy 1 lb. pork breakfast sausage (Jimmy Dean’s is great)

1/2 cup all-purpose flour four

4 cups 2% milk

1/2 teaspoon salt

1/4 teaspoon ground

Additional salt and pepper to taste if needed

For the biscuits:

Use a cheese grater to grate butter into a bowl on the largest holes of box grater. Stir butter into flour mixture until butter is broken up and mixture is well combined. Add the milk and stir until just combined, do not overmix. Pat dough onto a floured surface until it's 3/4 inch thick. Cut biscuits using a biscuit cutter and place on an ungreased cookie sheet. Bake for 8 to 10 minutes until golden brown. Makes 10 biscuits.

For the sausage gravy:

In a large cast iron skillet, add the sausage and cook over medium heat until the sausage is no longer pink, approximately 8 to 10 minutes. Use a wooden spoon to break up the meat into small chunks. Do not drain the grease from the sausage cooking. Spread the sausage evenly out on the bottom of the pan, sprinkle flower over the top, and then stir well to combine the flour and sausage. Cook for 1 to 2 minutes stirring often. Whisk the milk slowly into the sausage and flour mixture. Continue whisking until the gravy starts to simmer — about 5 minutes. Keep stirring and let the gravy cook well at a low simmer until it thickens. Serve the hot gravy over the hot biscuits and salt and pepper to taste.

CHOCOLATE ORANGE PUMPKIN CAKE

For the cake

2 ¼ cups all-purpose flour

2 cups sugar

3 /4 cup unsweetened cocoa powder

1 ½ teaspoon of baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup melted butter

1 cup buttermilk

2 large eggs

2 teaspoons of vanilla extract

1 cup cold water

1/2 cup fresh orange zest

Pumpkin cream cheese filling

1 ounce package of cream cheese at room temperature

1/4 cup granulated sugar

3/4 cup pumpkin puree

1 egg

2 teaspoons flour

Chocolate ganache glaze

1/2 cup heavy cream

3/4 cup of semisweet chocolate chips

Instructions: Heat oven to 350 degrees. In a deep bowl combine dry ingredients and mix well. Add butter, beaten eggs, buttermilk, and orange zest and mix. Add 1 cup cold water and mix. NOTE: the batter will be thin.

For the filling:

In a bowl, beat cream cheese, sugar, and cinnamon. Add pumpkin puree gradually. Add egg and flour then beat again.

Assemble the cake:

Spray Bundt pan and dust with cocoa powder. Pour in half the batter then scoop up the cream cheese filling placing it in the center. Be careful not to touch the sides of the pan. Pour the remaining batter and make swirls in the top of the cake using a butter knife. Bake for 30 to 40 minutes or until the toothpick inserted in the middle comes out clean. Remove the cake from the oven cool for 10 minutes in pan then transfer to a cooling rack and cool completely.

Ganache glaze:

In a saucepan over medium heat, add heavy cream and chocolate chips, but do not bring to a boil. Turn off the heat and stir until melted. Let the glaze cool down or pour over your chocolate pumpkin cake and serve.

FRENCH-INSPIRED MIMOSAS

Your favorite dry Champagne or sparkling wine

Freshly squeezed orange juice

1 tablespoon of Grand Marnier Fresh strawberries — chopped and whole

Pour equal parts of champagne and orange juice into a Champagne flute. Always add the champagne first and then top it off with the orange juice. Then add 1 tablespoon of Grand Marnier. Add ½ tablespoon of chopped strawberries if desired and garnish with a whole strawberry.

TIP: If you want to make a pitcher, keep the orange juice and Champagne in the refrigerator and make it right before your guests arrive so the Champagne doesn’t lose its carbonation. n

KRIS MCCORCKLE is the owner/chef of Black Diamond Culinary located in Franklin, Tennessee. McCorckle creates an experience around the kitchen table where guests enjoy an exquisite glass of wine and a full hands-on experience class sharing food and life. For additional information and upcoming events visit blackdiamondculinary.com and follow them on social media at @blackdiamondculinary.