Thursday 6 March 2014

Brunch Recipes

Brunch is a combination of breakfast and lunch eaten during the week usually in the late morning but it can extend to as late as 3PM. Brunch is defined as a late morning or early afternoon meal – usually occurring between 11:00 AM and 3:00 PM. The menu often consists of a combination of breakfast and lunch dishes, although your options are really endless. Typical “breakfast” items include eggs, sausage, bacon, ham, fruits, pastries, and pancakes. “Lunch” items may be quiches, roasts of meat or poultry, cold seafood (such as shrimp and smoked fish), salads, soups, breads, and desserts.
• 1 1/4 cup All-Purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 teaspoon Ground Ginger
• 1/2 teaspoon Cinnamon
• 1/4 cup Finely Chopped Crystallized Ginger
• 2 large Eggs
• 3/4 cup Buttermilk
• 1/2 cup Canned Pumpkin Puree
• 1/2 cup Sugar
• 3/4 teaspoon Vanilla Extract
• 3 tablespoon Unsalted Butter, melted and slightly cooled
1. Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
2. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix. 3. Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.
• 4 cup Rolled Oats
• 2 1/2 ounce (about 1/2 cup) Dried Apricots, chopped
• 2 1/2 ounce (1/2 cup) Dried Cranberries
• 3 ounce (3/4 cup) Almonds, chopped
• 3 ounce (3/4 cup) Walnuts, chopped
• 1 1/2 ounce (6 tablespoons) Raw Pumpkin Seeds
• 1 ounce (3 tablespoons) Raw Unhulled Sesame Seeds
• 1/4 cup Vegetable Oil, plus more for pans
• 3/4 cup Pure Maple Syrup, plus more for serving
• 1/4 cup Light Corn Syrup
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• Yogurt, for serving
1. Preheat oven to 300 degrees F. In a large bowl, add first 7 ingredients and toss until combined.
2. In a small bowl, whisk remaining ingredients, except yogurt. Pour over dry ingredients and mix. Spread granola in 2 oiled baking pans. Bake until golden, about 45 minutes, turning granola every 10 minutes. Cool in pans. Break up granola. (Granola can be stored, in an airtight container, for up to 3 weeks.) Serve with yogurt and syrup.

For More Recipes:
• 1 package Farmer Cheese
• 1/3 cup Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 2 medium Gala Apples, peeled, cored, and thinly sliced
• 1 teaspoon Lemon Juice
• 2 teaspoon Sugar, For Apple Mixture
• 1 Sheet Frozen Puff Pastry, thawed, cut into 3 strips, then cut in half widthwise
• Sugar, For Sprinkling
1. Combine farmer cheese, 1/3 cup sugar, egg, vanilla extract, and salt in a medium bowl.
2. Toss apples with lemon juice and 2 teaspoons sugar. Set aside.
3. Preheat oven to 400°F. Roll each pastry strip to a 6-inch square. Divide cheese mixture among squares. Top with apples, layering slices.
4. Fold in 2 opposite corners of dough to meet in middle of pastry. Sprinkle with sugar. Transfer to parchment-lined baking pan. Bake until golden, 20 to 25 minutes.
• 6 slice firm white bread
• 1 1/2 tablespoon unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 6 large eggs, cold
1. Prepare the bread: Preheat oven to 400 degrees F. Place bread slices on a baking sheet in a single layer. Brush the bread with 1/2 the butter and sprinkle with 1/2 the salt and pepper. Turn the bread slices over and repeat with the remaining butter, salt, and pepper. Place the baking sheet in the oven and bake for 3 minutes, turn slices over, and continue baking until golden -- about 3 more minutes. Remove bread from oven, cut into 3/4-inch strips, and keep warm.
2. Cook the eggs: Fill a medium saucepan with 3 inches of water and bring to a boil over high heat. Using a spoon, lower the eggs into the water. Cover the pan, turn off the heat, and let the eggs sit for five minutes. Using a spoon, remove eggs from the water. Using a paring knife, slice 1/2 inch off the tops of the narrow end of each egg and serve alongside toast strips.
• 5 pound cooking apples, cored and quatered
• 1 cup apple cider
• 2 tablespoon orange juice
• 1 cup brown sugar
• 1/2 cup granulated sugar
1. Make the Apple Butter: Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft -- 30 to 40 minutes.
2. Remove the pan from the heat. In small batches, purée the apples and any cooking liquid through a food mill. Return the purée to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the purée thickens slightly -- about 10 minutes.
3. Reduce heat to low, partially cover, and simmer for 1 hour. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.

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