Brunch All-Star Edition

5/20/2020 0 Comments

Brunch All-Star Edition

There’s nothing like Sunday brunch on a nice and sunny day! From the delicious breakfast items, to the sweet pastries, and the bottomless mimosas – Sunday brunch is one of our favorite weekend pastimes. If you’re missing it just as much as we are, how about bringing Sunday brunch right to your home! Below are some great recipes from our alum chefs for you to try!

Belgian Waffles – Ludo Lefebvre

Ingredients:
Waffles

1 3/4 cups all-purpose flour
2 tsp granulated sugar
3 each eggs, separated
1 1/4 cups water
1 tsp vanilla extract
8 ounces unsalted butter, melted, and extra for the waffle iron

Garnish

Strawberries
Heavy whipping cream (whipped)
Powdered sugar

Directions:

Mix the dry ingredients, flour and granulated sugar, in a large mixing bowl.
Mix water, egg yolks, and vanilla and whisk until smooth. Combine the wet ingredients into the dry ingredients.
Whisk in melted butter.
Beat egg whites in a medium mixing bowl with an electric mixer on medium speed until frothy, 1–2 minutes, then increase speed to high and beat until soft peaks form, about 1 minute. Gently but thoroughly fold the egg whites into the batter.
Pour about 1 cup of the batter (or enough batter to fill pockets in iron) into a hot waffle iron; immediately lower waffle iron lid and cook until waffles are golden-brown and crisp, about 5 minutes.
Serve immediately with strawberries, whipped cream, and powdered sugar.

Notes:
Over mixing the egg white causes the wet mix to clump, causing the mix to not cook with the same ‘fluff’.
This recipe works best at room temperature. For best results, pull/prepare batter first thing in the morning and let stand until needed.
If preparing the mix the evening before needed, omit the whisked eggs until the next morning by letting the batter temper up closer to room temperature and folding in gently as needed.

Sweet & Crunchy Cereal Crusted French Toast – Duff Goldman

Ingredients:

10 cups sweet and crunchy cereal
2 ripe bananas
16 eggs
1 cup whole milk
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
8 slices brioche bread
½ stick unsalted butter
1 cup brown sugar
1 cup maple syrup

Directions:

Preheat the oven to 400 degrees. In a large bowl, smash the cereal into small pieces. Cut the bananas into ½ inch slices and set aside.
In a large bowl, whisk the eggs, milk, sugar, cinnamon, vanilla and almond extracts, and ½ teaspoon of salt until well combined.
Place the brioche slices into the batter and press down so that the bread is well covered. Soak for 4 minutes on each side.
Line 2 rimmed sheet pans with parchment paper. One at a time, dip and coat the brioche slices in the cereal, making sure they’re completely coated. Put them in the oven and bake for 15 minutes until they’re nice and golden brown.
As the toast bakes, in a medium sauté pan over medium high heat, melt the butter. Add the brown sugar and stir until it dissolves. Increase to high heat. Add the bananas to the pan and simmer for 30 seconds. Remove them from the heat.
To assemble, place the French toast in the center of four plates. Top with the caramelized bananas and service with maple syrup.

Buttermilk Pancakes – Timothy Hollingsworth

Ingredients:

1 1/2 cups Flour
3 1/2 teaspoons baking powder
1 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
3 Tablespoons Melted Butter
1 egg

Directions:

Add all ingredients into large bowl
Whisk ingredients gently and do not over mix, you want it to be a slightly thick consistency
Scoop onto stove top Griddle on medium heat (make sure griddle is preheated)
Flip over when pancake starts to look puffy