Recipes tagged with « Brunch »
Double Chocolate Waffles Revamped
Chocolate waffles reworked with altered quantities and ingredient swaps; buttermilk replaced by plain yogurt for tang, dark cocoa powder swapped for natural cocoa powder. Brown sugar lowered, eggs remain but oil shifted to melted butter for texture and flavor. Flaked sea salt added atop for contrast. Batter rests briefly to hydrate flour and develop flavor. Cook until deep aroma rises, edges firm and slightly crisp. Yield about 12 waffles. Practical tips for batter handling, waffle iron preheating, and fixing common issues.
Banana Foster Waffles
Waffles with a crisp exterior and tender crumb, teamed with sautéed bananas in a caramel-rum sauce. Whipped cream for balance. Adjusted ingredients for texture, a bit less sugar, swapped semolina for fine polenta. Caramel with a hint of star anise replaces cinnamon. Technique focuses on batter aeration and caramel stages. Timing shifts emphasize color and aroma over clocks. Practical tips for uneven waffle cooking and rum substitution included.
Buttermilk Cornstarch Waffles
Classic waffles with a twist: less flour, added oat flour for texture and nutty depth, swapping canola oil for melted unsalted butter. The batter rests for easier handling and crispier edges. Eggs beaten longer for volume, balanced sweetness with brown sugar replaced partly by honey. Cook in preheated waffle iron until golden brown, steam hisses stop. Textured, tender, slightly chewy. Easy substitutes for dairy or flour provided. Expect a rustic, lively waffle not overly smooth, with bite and browning cues guiding timing.
Leek Ham Cheddar Strata
A layered savory bread bake starring sautéed leeks, ham, aged cheddar, and crusty bread. Custard made from eggs, cream, and milk soaks through. Baked gently, then finished hot to brown layers. Tangy white wine deglaze brightens the leeks. Classic strata reworked—subtle tweaks on cheese and aromatics to lift flavor. Easy to prep ahead. Great for brunch or dinner with a simple salad. Versatile—can swap ham for smoked chicken or bacon. Texture should be custardy but set, with a crisp top. Avoid soggy by drying bread first. Signs of doneness: custard puffed, knife emerges clean, edges browning crisp.
Panettone French Toast Twist
Half-soaked panettone slices fried in browned butter. Orange marmalade syrup simmered to sticky glaze. Tangy Greek yogurt with crunchy crushed amaretti and juicy citrus segments on top. Cinnamon swapped with cardamom for warm, slightly floral notes. Honey replaces sugar in soaking mix for subtle sweetness. Recipes adapted for visual cues over timers, emphasizing caramel color, aroma, texture. Six servings. Oven heat finishes cooking evenly. Butter browned for nuttiness, syrup syrupy but not burnt. Shows how to rescue dry panettone and layering flavors with texture.
Twisted Rösti Galette
A crispy layered potato galette with swapped Yukon Golds for Russets, olive oil replacing butter, and fresh thyme for a herbal note. Handled for perfect moisture extraction then pan-seared twice to get edges golden and center tender. Salt and cracked black pepper carry the simple seasoning, no fluff. Techniques focus on moisture control, even browning, gentle flipping, and timing by sight and touch rather than clock watching.
Blueberry Pancake Mix
Bulk dry mix for blueberry pancakes balanced with almond flour and coconut sugar. Makes batter for multiple breakfasts, roughly 13 pancakes each run. Includes baking powder swapped with cream of tartar and baking soda for lift. Blueberries replaced; dried cranberries for tartness. Salt reduced. Mix stored airtight maintains freshness for weeks. Adaptable for vegan or allergen-sensitive diets. Hydrate with plant milk or water during use. Texture light, slightly chewy with crisp edges. Simple combo, skips eggs or dairy, relying on acid and base reaction for rise.
Miso Chocolate Pancakes
Chocolate pancakes with a twist of miso caramel and spiced poached pears. Buttermilk in batter for tang and tenderness, whipped egg whites folded in for lightness. Poached pears softened just right in a fragrant spiced syrup. Toppings of roasted almonds, toasted sesame seeds – crunch and nuttiness. A rich, salty caramel sauce with umami from white miso. Reworked quantities, changed butter to coconut oil for tropical note, swapped star anise for cardamom pods. Reordered steps for blending efficiency. Time buffers adjusted; watch sugar color not clock. Layered textures and flavors combine; a breakfast, dessert, or anytime treat with precision and punch.
Chorizo Breakfast Burrito
Chopped chorizo sausage browned with scallions and diced serrano pepper. Eggs beaten with cream replace milk. Tortillas buttered with olive oil then crisped. Cheddar swapped for Monterey Jack cheese melted on warm tortillas. Garnished with fresh avocado cubes and cilantro. Rolled tightly with tomato salsa and sour cream for serving. Savory, spicy, quick prep with slight roasting for depth. Cooking times adjusted slightly to balance flavors and textures. Serves four hungry eaters.
Golden Croissants with Rum Caramel
Golden croissants soaked in a spiced egg-milk mixture. A caramel sauce with dark rum, butter, sugar, cream. Berries and bananas for freshness. Caramel cooked to amber, careful with cream addition. Croissants pan-fried till crisp and golden. Layered with fruit for texture and tartness. A balanced treat. 4 to 6 servings. Vegetarian, gluten-removed by choice of croissants. Slight cinnamon spice in custard. Moderate sweetness in caramel. Quick assembly and short cooking times. Traditional flavors with a twist.
Hearty Club Breakfast
Bacon crisped to edge, eggs baked in mayo mix, three layers toast sandwich with fresh tomato and lettuce. Quick bake and instant assembly. Shift in ingredient amounts down by about 30 slightly. Use turkey bacon and Dijon mustard instead. Bread toasted with herb garlic spread. Timings shortened by 3-4 minutes overall. Four toothpicks per sandwich. Split omelette pieces, bacon warm in oven while assembling the layers. Cut into triangles for quick eating. Modern twist on classic club with tangy mustard and herb crunch. No nuts, no dairy, lactose free.
Citrus Cured Salmon Twist
Salmon cured in citrus and sea salt with a quick finish. Uses less salt and a hint of smoked paprika instead of sugar. Swaps lemon zest for lime zest. Adds fresh dill to the cure for herbaceous notes. Cured 20 hours for a gentler texture. Rinsed and thinly sliced, served with a dollop of Greek yogurt mixed with horseradish and chopped capers. Goes well on toasted rye crispbread or seaweed crackers.
Egg Salmon Fish Roe Sandwiches
Sandwiches layered with soft-boiled and hard-boiled eggs mixed with mayo and herbs, smoked salmon, and fish roe on crustless white bread. Eggs tempered, cooked in varied times to yield different textures. Mayonnaise and chives bring creaminess. Fish roe adds bursts of briny pop. Six servings ready in about 40 minutes. Simple multitextured snack or light meal. Dairy-free and nut-free.
Open Veggie Egg Sandwich
Chunks of kabocha squash and sweet potato roasted with chili paste and olive oil, mingled with diced yellow pepper and onion, layered on a soft ciabatta loaf smeared with aioli, topped with fresh arugula and halved soft-boiled eggs. Roasting takes about 40 minutes until tender and golden. Eggs simmered 10 minutes for a tender yolk edge. Aioli replaces mayo for a subtle garlic twist. Quick roast, soft egg, crunchy bread, sharp greens. Gluten free if ciabatta swapped for gluten-free bread.