LetsBrunch.pdf

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Brunch
SWEET AND SAVORY
DISHES TO SHARE
WITH FRIENDS
BRIGIT BINNS
let’s do
Brunch
recipes
brigit binns
photographs
ray kachatorian
let’s do
introduction
I was introduced to the concept of long Sunday brunches
in New York City—home to some of the country’s most
enthusiastic brunchers! This unique-in-the-week meal is
enjoyed far from the rigors of strict weekday schedules,
and that fact alone makes it feel special.
Brunch can be herbal tea (or mimosas) and soft-scrambled
eggs at eleven o’clock in the morning; an array of fresh
juices with a spiral-cut ham, buttermilk biscuits, and a
crumbly-sweet coffee cake at high noon; or a buffet with
best friends bringing their favorite dishes that lasts all
afternoon. This all-American invention showcases what
we do best: innovation mixed with classicism wrapped
in a comfortable, inclusive sensibility.
Nutritionists tell us that breakfast is the most important
meal of the day, yet many of us continue to skip—or
skimp on—this morning tradition, opting instead to grab
something as we rush out the door. At brunch, where the
luxury of time is built into the occasion, guests can relax
as they work their way around a table of old favorites
and new ideas—a mix of savory and sweet, of fruits and
vegetables, of meats, cheeses, breads, and beverages.
Although brunch can be formal or informal, it is more
often a relaxed gathering—a perfect time to introduce
new people to one another, to gently mix families, or to
reminisce with a coterie of old friends. It’s a get-together
that’s defined by the host or hostess, not by tradition.
That makes it one of the most fun and flexible ways to
entertain, as well as one of the most satisfying meals
to both serve and eat.
Sweet
Here is French toast for grown-ups,
with a coating of crisp nuts and the
bright, racy pop of scarlet berries.
almond-crusted french toast with berries
6
large eggs
1
cup (
8
fl oz/
250
ml)
Preheat the oven to
350°F
(
180°C
). Have ready
2
baking sheets.
In a large, shallow bowl, whisk together the eggs, half-and-half,
granulated sugar, orange zest, almond extract (if using), and
vanilla. Add the bread slices and turn gently to coat evenly. Let
stand until the bread has soaked up some of the egg mixture,
about
1
minute.
Heat a griddle over medium heat until hot. Lightly oil the griddle
and one of the baking sheets. Spread the almonds on a plate. One
piece at a time, remove the bread from the egg mixture, letting the
excess liquid drip back into the bowl. Dip one side of the bread
into the almonds, pressing gently to help the nuts adhere. Place
on the ungreased baking sheet.
Place the bread slices on the griddle, almond side down, and
cook until the nuts begin to brown, about
2
minutes. Turn and cook
until golden brown on the second sides, about
2
minutes. Transfer
to the greased baking sheet, almond side down, and bake
until the center of the bread is heated through but still moist,
about
10
minutes.
Serve the French toast topped with raspberries and dusted with
confectioners’ sugar or drizzled with maple syrup.
serve with
Put some greenery on
the menu with Spring
Vegetable Frittata
(page
72
), and add
protein with a spiral-
sliced glazed ham
placed center stage
on the buffet table.
Wrap warm buttermilk
biscuits in a linen
towel and pack lightly
salted cultured butter
into a small crock,
then set them both
alongside the ham.
half-and-half
2
Tbsp granulated
sugar
Grated zest of
1
orange
3
⁄
4
tsp almond extract
(optional)
⁄
2
tsp pure
vanilla extract
1
8
thick slices challah
or other egg bread,
preferably day-old
Canola oil for cooking
1
cup (
4
oz/
125
g)
1
cup (
4
oz/
125
g)
sliced almonds
raspberries
Confectioners’ sugar
or pure maple syrup
for serving
serves
4
20
Sweet

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