Serious Eats: Recipes - Sunday Brunch

Corn Fritters

2012-05-12T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

1 cup cornmeal
1 cup all-purpose flour
1 tablespoons plus 1 teaspoon baking powder
Pinch of salt
1/4 cup sugar
3/4 cup milk
2 eggs, beaten
4 tablespoons (1/2 stick) butter, melted
1 cup corn kernals (thawed if frozen)
About 2 quarts vegetable, canola, or peanut oil
powdered sugar (optional)
sliced scallions (optional)

Procedures

Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.
Add 2 inches of vegetable oil to a Dutch oven or wok and heat to 350°F. Drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Serve immediately, garnished with powdered sugar or sliced scallions.

Asparagus and Goat Cheese Omelet For Two

2012-05-05T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 10 inch non stick skillet

Ingredients

serves makes 1 large omelet, serving 2, active time 20 minutes, total time 20 minutes

1/2 pound asparagus, cut into 3 inch pieces (about 2 cups)
2 teaspoons butter, divided
Kosher salt and freshly ground black pepper
5 eggs, beaten
2 ounces goat cheese, crumbled
1 tablespoon finely chopped chives (optional)

Procedures

Melt 1 tablespoon of butter in the skillet over medium high heat. Add asparagus and toss to coat with butter, add 2 tablespoons water and cover. Let steam until asparagus are cooked to desired doneness, about 4 minutes. Season to taste with salt and pepper, remove from pan and reserve.
Add remaining butter to pan and place back over medium high heat. When butter has melted pour in beaten eggs. Using a rubber spatula gently loosen the edges of the egg as they set, tilting pan to allow liquid egg to run underneath. Once the eggs in center have just begun to set sprinkle crumbled goat cheese down center of omelet, then place asparagus over goat cheese and season eggs with salt and pepper. Cover pan with tight fitting lid, remove from heat, and allow residual heat to continue cooking eggs until almost completely set with just a thin layer of liquid egg on top (about 1 minute).
Fold sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with chives. Serve immediately.

Maple Bacon Pancakes

2012-04-28T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large skillet or griddle

Ingredients

serves Makes 12 (4 1/2-inch) pancakes, serving 3 to 4, active time 25 minutes, total time 25 minutes

1/2 pound bacon
1 3/4 cups all-purpose flour
1 3/4 tablespoons baking powder
Pinch of salt
1 1/2 cups milk
3 eggs, beaten
1/4 cup maple syrup
2 tablespoons butter, melted, plus more for frying pancakes

Procedures

Cook bacon in large skillet over medium-low heat until crisp, about 6 minutes. Remove and drain on paper towel. When cool enough to handle, coarsely chop bacon.
In large bowl combine flour, baking powder and salt and whisk to combine. In separate bowl combine milk, eggs, maple syrup and melted butter and whisk to combine. Pour wet ingredients over dry ingredients and whisk until smooth. Fold in chopped bacon.
Heat large skillet or griddle over medium heat, generously butter then pour pancake batter onto heated pan in 1/3 cup portions. Cook until bubbles begin to appear on surface of batter, about 2 minutes, then flip and continue to cook until pancakes are cooked through, about 3 minutes longer. Repeat with remaining batter and serve with additional maple syrup, butter and more bacon.

Buchtel (Austrian-style Fruit-Filled Sweet Rolls)

2012-04-21T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 9- by 5-inch loaf pan

Ingredients

serves makes 8 buchtel, active time 25 minutes, total time 3 hours 30 minutes

2 packages active dry yeast
4 tablespoons sugar, divided
1/2 cup warm water
1/2 cup milk
4 tablespoons melted butter, plus more for greasing pan
2 eggs, beaten
3 to cups all-purpose flour, plus up to 1 cup more
1/2 cup fruit preserves of your choice
1 egg, beaten (for glaze)

Procedures

Combine yeast, 2 tablespoons sugar and water in a bowl and stir to combine. Set aside and wait for yeast to begin to bubble. Once yeast has been activated combine yeast mixture with milk, butter, and beaten egg and mix well.
Whisk together 3 cups and remaining sugar. Pour yeast mixture over flour and mix with a wooden spoon until dough forms. Continue to knead with your hands, adding remaining flour as needed until dough comes together and no longer sticks to your hands. Continue to knead another 10 minutes. Cover dough with a clean kitchen towel and leave to rise in a warm place until doubled in size, about 2 hours.
Once dough has doubled in size punch it down and turn it out onto a floured surface. Pat into a large rectangle and divide into 8 equal pieces. Press each piece into a 3- by 5-inch rectangle. Place 1 tablespoon of fruit preserves in the center then gather the dough around the preserve pinching the ends of the dough together to seal. Repeat with remaining dough and preserves.
Adjust oven rack to center position and preheat oven to 350°F. Place filled buchtel into a buttered 9- by 5-inch loaf pan in two rows of four and let rise in a warm place for 30 minutes (the buchtel will be pushing against each other). Brush buchtel with beaten egg, then bake buchtel until deep brown and cooked through, about 1 hour. Remove from oven and place on a cooling rack. Allow to cool for at least 10 minutes. Serve warm or at room temperature.

Sausage Rolls (British-style Pigs In a Blanket)

2012-04-14T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: baking sheet

Ingredients

serves makes 12 sausage rolls, active time 10 minutes, total time 35 minutes

1 pound puff pastry, thawed if frozen
1 pound pork sausage (casings removed if necessary)
1/4 cup Dijon mustard
1 egg, beaten

Procedures

Adjust oven rack to middle position and preheat the oven to 375° F. Unroll puff pastry and cut into 12 rectangles about 4- by 5-inches. Divide the sausage into 12 equal balls. Shape each ball into a cylinder about 4 inches in length. Set aside.
Spread each piece of puff pastry with mustard, then place a sausage on the mustard. Roll the puff pastry around the sausage and seal with a thin brush of egg. Repeat with remaining ingredients and place on a baking sheet.
Brush each sausage roll with egg. Bake until pastry has puffed and is browned, about 20 minutes. Serve hot with more mustard.

Make Ahead Maple Baked French Toast

2012-04-07T16:45:00Z

[Photograph: Sydney Oland]

Note: This recipe is best when assembled the night before and baked the next morning (allowing time for the custard to soak into the bread). It can be baked the same day by preheating the oven to 350°F when you start assembling it and baking immediately after assembled.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 9- by 13-inch baking dish

Ingredients

serves serves 8, active time 15 minutes, total time 8 to 12 hours

5 tablespoons unsalted butter, divided
1 loaf Italian bread (about 1 pound), roughly torn into 1 1/2-inch pieces
1 pound cooked crumbled bulk breakfast sausage (optional)
2 1/2 cups milk
6 eggs, beaten
1/2 cup sugar, divided
1/4 teaspoon vanilla extract
1/2 cup maple syrup, divided
1/2 cups sliced almonds

Procedures

Using 1 tablespoon butter, grease a 9- by 13-inch baking dish. Toss bread with sausage (if using), then transfer to baking dish. Whisk together milk, eggs, 1/4 cup sugar, vanilla, and 1/4 cup maple syrup. Pour milk mixture over bread, pressing bread down into mixture with a wooden spoon to absorb.
Mix together remaining butter, sugar, and maple syrup then add almonds. Scatter almond mixture over bread, cover, and refrigerate overnight. The next morning, bake on the middle rack of a preheated 325°F oven until bread has begun to brown and almonds are toasted, about 35 minutes.

Shrimp Ssam

2012-03-31T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

1 (2-inch) piece of ginger, finely chopped (about 4 teaspoons)
3 medium cloves garlic, finely chopped (about 3 teaspoons)
1 bunch cilantro, coarsely chopped divided (about 1 loosely packed cup)
1/4 cup vegetable oil, divided
2 tablespoons chili paste (like sambal or sriracha)
2 pounds peeled and deveined medium raw shrimp
1 head Bibb lettuce
2 limes, cut into wedges
1 bunch scallions, finely sliced
Kosher salt

Procedures

Combine ginger, garlic, 1/4 cup chopped cilantro, 3 tablespoons vegetable oil and chili paste in a large dish. Toss shrimp in marinade and allow to stand for 15 minutes (or up to 2 hours).
Gently remove each leaf from the head of Bibb lettuce and arrange on a platter. Place remaining cilantro, limes and chopped scallions in small bowls.
When ready to eat heat remaining oil in a large skillet over medium high heat. When oil is shimmering add shrimp in single layer and cook until first side is pink and spotty, 1 to 2 minutes. Flip shrimp and cook until second side is pink and shrimp is cooked through, 1 to 2 minutes longer. Season to taste with salt. Place in a serving dish and serve passing along with lettuce, scallions, cilantro and limes so that everyone can make their own lettuce wrap.

Chocolate Coconut Muffins

2012-03-24T16:45:00Z

[Photograph: Sydney Oland]

About the author:
Sydney Oland lives in Somerville MA. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

Special equipment: Muffin tin

Ingredients

serves makes 10 muffins, active time 15 minutes, total time 45 minutes

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
3/4 cup shredded coconut, divided
1/3 cup sugar
1/2 cup chocolate chips (or chopped chocolate)
1/2 cup butter, melted
1 cup milk
1 egg, beaten
1/2 teaspoon vanilla

Procedures

Preheat oven to 375[°]. In a mixing bowl combine flour, baking powder, salt, 1/2 cup shredded coconut and sugar and mix until combined then toss chocolate with dry ingredients until evenly distributed. In a separate bowl combine melted butter, milk, egg and vanilla and beat until well combined. Fold wet ingredients into dry ingredients with a rubber spatula, mixing until just combined (some lumps are ok).
Line muffin tin with 10 liners then divide batter between lined cups. Sprinkle each muffin with remaining shredded coconut and bake until muffins are puffed and coconut is brown, about 30 minutes. Remove from oven and allow to cool for 10 minutes before removing. Serve warm.

Smoked Fish Hash

2012-03-17T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Special equipment: large skillet, nonstick pan

Ingredients

serves serves 4, active time 25 minutes, total time 25 minutes

3 tablespoon butter, divided
1 medium onion, finely chopped (about 1 cup)
3 medium carrots, finely chopped (about 1 1/2 cups)
4 medium russet potatoes, cooked then diced into 1-inch pieces
1 pound smoked fish (such as cod or haddock, skin and bones removed if necessary), flaked into large pieces
1/4 cup fresh parsley leaves, finely chopped
Kosher salt and freshly ground black pepper
4 eggs

Procedures

Melt 2 tablespoons butter in large skillet over medium high heat. When foam subsides add onion and carrots and cook until softened and beginning to brown—about 5 minutes. Add potato and cook until potato begins to brown, about 8 minutes. When potatoes have browned, add fish and gently fold into hash. Cook until fish is heated through, add chopped parsley and turn heat to low.
In a non-stick skillet melt remaining butter and fry eggs sunny-side up (or over easy if you must). Divide hash between 4 plates with an egg and serve hot with plenty of coffee.

Mushrooms on Toast

2012-03-10T17:45:00Z

Like any great brunch, this dish comes together quickly with few ingredients that won't be in the pantry. Mushrooms on toast are a classic dreary morning breakfast, made better by a pot of hot black tea and a newspaper. Although button mushrooms are a great easy standard, there are so many fantastic mushrooms to choose from it can be hard to stick with just one. Try a variety of different mushrooms to give this brunch standard a new twist.

Other than switching out the mushrooms, a few other ingredients that can be a good alteration to this basic recipe are red or white wine (deglaze before you add the stock), any sort of fresh herb (outside of the parsley garnish) or my personal favorite—a fried egg on top.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

1 tablespoon butter
1 onion, finely chopped
32 ounces fresh button mushrooms, thinly sliced
1/2 cup chicken stock
dash Worcestershire sauce
1/4 cup cream
Kosher salt and cracked black pepper
4 slices bread
Finely chopped parsley (optional)

Procedures

Melt butter in large skillet over medium high heat, add onions and cook until soft and beginning to brown. Add sliced mushrooms and cook, stirring often, until mushrooms begin to brown and release their liquid. Cook until only a few tablespoons of the liquid released from the mushrooms are left in the bottom of the pan.
Add chicken stock and bring to a simmer. Season with Worcestershire sauce, then add cream and continue to cook until liquid has reduced and sauce has begun to thicken. Toast the sliced bread. Season mushrooms to taste with salt and pepper, and top each piece of toast with an even amount of mushrooms. Garnish with sliced parsley.

Scotch Eggs

2012-03-03T17:45:00Z

[Photograph: Sydney Oland]

There's nothing new about the combination of sausage and eggs, but sometimes it's good to go with what works. In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.

Experimenting with how soft you can cook the egg before wrapping it in sausage is fun, and the failures are delicious. A three-minute egg is the coolest I've been able to handle. And although I've recommended bratwurst, use whatever is your personal favorite.

Ingredients

serves makes 4 servings, active time 25 minutes, total time 25 minutes

7 eggs, divided
1 pound sausage (bratwurst works very well), removed from casing if necessary
1/4 cup all-purpose flour
1/2 cup breadcrumbs
Vegetable oil for frying

Procedures

Place 6 eggs in a saucepan and cover with cold water, bring to a simmer, then cover and let sit for 5 minutes before running under cold water. Once cool enough to handle, peel eggs and set aside.
Divide sausage into 6 evenly sized balls. Press each ball into a disc then wrap each sausage disc around the peeled egg.
Beat remaining egg. Then place sausage-covered egg in flour, followed by egg, followed by breadcrumbs; repeat with all eggs.
Preheat oven to 375°F. Pour one inch of vegetable oil into sauce pan and place over medium high heat. Heat oil to 350°F and, working in small batches, fry eggs until brown on all sides, placing browned eggs in preheated oven. Once all eggs are cooked serve immediately with cucumber pickles.

Cheese and Bacon Soufflé

2012-02-25T16:45:00Z

Whether it's on a burger or in a soufflé, cheese and bacon are a combination that is hard to tire of. Many people find soufflé daunting, but as long as whipping egg whites isn't a problem for you, then soufflé should be simple as well. This dish is essentially a simple cheese sauce (with bacon) enriched with egg yolks, then folded into egg whites. If there is one "trick" to making soufflé, it's probably folding the white into the base gently and in small portions—that, and a hot oven.

The cheese base for the soufflé can be made a day or two days before your guests arrive, and then gently warmed on the stove while you whip your egg whites. Cheddar is a personal favorite, but any good melting cheese will work as well. An emmanthaler and ham or a gruyere and fresh pea soufflé would be a great brunch as well.

Special equipment: 8 inch souffle dish

Ingredients

serves serves 4, active time 40 minutes, total time 1 hour 20 minutes

1/2 pound bacon
2 tablespoons butter, divided
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 1/3 cups milk
8 ounces (2 cups) grated sharp cheddar cheese
Dash Worcestershire sauce
1 teaspoon Dijon mustard
Kosher salt and cracked black pepper
1 tablespoon grated Parmesan cheese
4 egg yolk
6 egg whites

Procedures

Preheat oven to 375°F. Cook bacon until crisp, drain on paper towels, then coarsely chop.
In a medium saucepan, melt 1 tablespoon butter, then add chopped onion. Cook until onions are soft and beginning to brown, about 10 minutes. Sprinkle onions with flour and stir until onions are well coated. Add milk and whisk constantly until milk begins to thicken and there are no lumps of flour or onion, then add cheddar in small additions, whisking constantly until cheese is melted. Once cheese is melted, add onion and Worcestershire sauce and season to taste with salt and pepper. Remove from heat and allow to cool.
Use remaining butter to grease soufflé dish, then dust with grated Parmesan cheese. Once cheese mixture has cooled (enough that your finger won't burn if you dip it in the sauce), whisk in egg yolk and chopped bacon. Using a whisk, hand mixer, or standing mixer, whisk eggs until stiff peaks form. Fold 1/4 of the egg whites into cheese mixture, then gently fold in remaining whites. Place soufflé batter in prepared dish and gently place in the oven until puffy and brown, about 40 minutes. Serve immediately with green salad and light white wine.

Potato Chip Torta

2012-02-18T16:45:00Z

[Photograph: Sydney Oland]

This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning.

Special equipment: 10 inch non-stick skillet

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

6 eggs
1 tablespoon sliced scallions
2 cups potato chips
kosher salt and cracked black pepper
1 teaspoon butter
sliced scallions (to garnish)
Greek yogurt (to garnish)

Procedures

Beat eggs and scallions in a large bowl. Gently fold potato chips into eggs, trying to break as few as possible. Season with salt.
Heat pan over medium high heat and add butter; when foam subsides, add egg/chip mixture and turn heat to medium low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.
When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate, then gently slip torta back into pan to finish cooking.
Slice into segments and serve with more sliced scallions, cracked black pepper, and Greek yogurt.

Kugelis

2012-02-11T18:45:00Z

Traditionally kugelis is served with applesauce or lingonberry preserves, but I like it topped with fried eggs, sour cream and scallions. Any leftovers you may have can also be repurposed into a side dish next to a pork roast or chicken.

The extra effort of draining the potatoes may be off-putting to some, but it takes longer to cook the bacon than it does to drain the potatoes. And the effort is well worth it once you've tasted the final product.

Special equipment: 8 x 8 baking dish

Ingredients

serves serves 4, active time 25 minutes, total time 1 hour 30 minutes

1 tablespoon butter
4 large russet potatoes
1/2 pound bacon
1 medium onion, finely chopped
4 eggs beaten
1/2 cup milk
Kosher salt and cracked black pepper

Procedures

Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.
Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.
Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.

Cheese Buns

2012-02-04T16:00:00Z

These may bear more resemblance to a biscuit, but straight out of the oven, these quick-to-assemble buns are soft and dotted with melted cheese: a perfect addition to a pot of coffee and a crisp newspaper.

Although my preference is cheddar, if you're looking for something a bit different, any good melting cheese could be substituted (pepper jack, gruyere or Swiss would work perfectly). If you find yourself with some fresh herbs, grated lemon zest, or even scallions, toss them in with the dry ingredients for even more flavor. Buttermilk is ideal because of the slight acidity it gives to the biscuits, but if you find yourself without it and don't feel like trekking to the store, you can substitute regular milk.

Special equipment: Baking sheet (lined with parchment or buttered)

Ingredients

serves Makes 20 buns, active time 15 minutes, total time 35 minutes

4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter (2 sticks) divided
1 cup grated cheddar
1 cup milk
1 cup buttermilk
20 small slices cheddar (optional)

Procedures

Preheat oven to 425°F and place a piece of parchment paper on a baking sheet. Whisk flour, baking powder and salt to combine. Cut 14 tablespoons (1 3/4 sticks) butter into the flour mixture and, using your fingers or a pastry blender, mix butter and flour together until mixture resembles wet sand. Add cheddar and toss until coated with flour, then add milk and buttermilk and mix until dough forms.
Turn dough out onto a floured cutting board and roll dough out until mixture is about 1 1/2 inches thick. Cut into 20 evenly sized pieces and place on a baking sheet; top with cheddar (optional). Melt remaining 2 tablespoons butter and brush over buns. Bake until cheese is melted and buns have begun to brown, about 20 minutes. Serve with with butter.