theme: Brunch

Posted on » by Dino » Theme:

Tyler’s Ultimate Hash Browns

Ingredients

  • 1 ½ lbs. russet potatoes
  • 1 cup bacon lardoons
  • 1 medium shallot, sliced
  • 1 egg white
  • 4 green onions, roughly chopped
  • 2 sprigs thyme, leaves picked
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. Preheat oven to 425 degrees F.
  2. Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes.
  3. Place in a kitchen towel and squeeze dry.
  4. Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize.
  5. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine.
  6. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper.
  7. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes.
  8. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board.
  9. Slice into wedges, garnish with chopped flat leaf parsley and serve.
Posted on » by Dana & Nancy » Theme:

Mimosa Muffins

Mimosa Muffins

recipe from Inspired by Charm which was actually a guest post from No. 2 Pencil

Ingredients

  • 2 1/2 cups of all-pupose flour
  • 1/2 cup of sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of kosher salt
  • zest of two large oranges – 1 teaspoon reserved for glaze
  • 1 cup of champagne (sparkling wine)
  • 1 stick of melted butter
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
For the glaze
  • 1 cup of powdered sugar
  • 2 Tbsps. of freshly squeezed orange juice
  • 1 teaspoon of orange zest

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don’t forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
  3. Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
  4. Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly
Posted on » by Dana & Nancy » Theme:

Orange-Pecan French Toast Casserole

Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice (I squeezed the oranges myself)
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon (I used freshly grated)
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.

Preheat oven to 350°.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Cooking Light, JUNE 2004