Authors: Betty Rosbottom
Sunday Brunch (15 page)
When fresh cider appears on the market shelves, buy some to make this delectable warm brew, perfect for serving at a fall brunch. It takes only a few minutes to simmer the cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
Makes 10 servings
PREP TIME:
15 minutes
START-TO-FINISH TIME:
30 minutes
MAKE AHEAD:
Yes
2 qt/2 L fresh apple cider
4 tbsp/55 g unsalted butter
½ cup/100 g firmly packed dark brown sugar
10 thin orange slices, cut in half
½ apple, cored but not peeled, cut into thin slices
3 cinnamon sticks, 2 to 3 in/5 to 7.5 cm long, broken in half, plus 10 extra for garnish
4 whole cloves
½ tsp ground ginger
¼ tsp grated nutmeg
½ cup/120 ml dark rum (see
market note
)
MARKET NOTE:
Dark rather than light rum, such as Myers’s, works best in this recipe. You can omit the rum for a nonalcoholic preparation, and it will still taste good.
1. Place the cider in a large saucepan set over medium heat and heat until it is warmed through.
2. While the cider is heating, melt the butter in a large, heavy saucepan set over medium heat.
3. When the butter is melted, add the brown sugar and stir for about 1 minute. (The sugar will not be completely dissolved.) Add the warm cider and stir until all the sugar has dissolved into the liquid.
4. Add half of the orange slices, the apple slices, the halved cinnamon sticks, cloves, ginger, nutmeg, and rum. Stir and cook at a simmer, until the flavors have melded well, 8 to 10 minutes. (The cider can be prepared 2 days ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.)
5. Ladle the warm cider into mugs or cups. Garnish each mug with an orange slice and a cinnamon stick and serve.
Irish Coffee, as the legend goes, found its way from the airport in Shannon, Ireland, to the Buena Vista bar in San Francisco in the 1950s. The drink was given to weary passengers in the airport before their travels, and a San Franciscan brought the recipe home to share. Irish whiskey, sugar, and some good strong coffee make up the celestial trinity. Softly whipped cream makes an irresistible topping.
Serves 4
PREP TIME:
5 minutes
START-TO-FINISH TIME:
10 minutes
MAKE AHEAD:
No
¼ cup/60 ml good quality Irish whiskey (Jameson’s works well)
8 tsp sugar
1 ⅓ cups/315 ml brewed hot coffee, preferably strong, dark French roast
½ cup/120 ml heavy cream, whipped softly
1. Place 1 tbsp whiskey and 2 tsp sugar in each of four 8-
OZ
/240-ml glasses or cups. Stir with a spoon until the sugar dissolves. Pour enough hot coffee into each glass or cup to fill it about three-fourths full.
2. Hold a tablespoon (with the back of the spoon facing you) over the coffee in one cup and ladle 2 to 3 tbsp of the whipped cream over the spoon so that it gently falls into the coffee. Adding the cream this way will help it float on top of coffee instead of sinking immediately to the bottom. Repeat with the three other servings. Serve immediately.
HOLIDAY BRUNCHES
CHRISTMAS MORNING BRUNCH BEFORE OR AFTER THE PRESENTS
Classic Mimosas
or freshly squeezed orange juice
Gratin of Eggs, Leeks, Bacon, and St. André Cheese
NEW YEARS DAY BRUNCH
10-Minute Blini
with smoked salmon, red onions, and sour cream
Herbed Scrambled Eggs Nestled in Broiled Portobellos
Bowl of clementines or blood oranges
BRUNCH FOR EASTER MORNING
Eggs Baked with Crème Fraîche, Crab, and Tarragon
Salad of watercress, cucumber, and radishes in vinaigrette
Tart Cherry and Almond Muffins
THANKSGIVING BRUNCH FOR WEEKEND COMPANY
Baked Eggnog French Toast with Cranberries and Apples
Bacon with a Brown Sugar-Mustard Glaze
Platter of orange and red grapefruit slices with fresh mint
A BRUNCH FOR EVERY SEASON
FOR CRISP AUTUMN DAYS
Caramelized Shallot and Ham Tartlets
Frisée salad in vinaigrette
Warm Apple and Date Compotes with Whipped Maple Cream
FOR COLD WINTER DAYS
Plum Parfaits with Yogurt and Granola
FOR WARMING SPRING DAYS
Parmesan Flans with Parmesan Crisps
Roasted or blanched asparagus dusted with fleur de sel
Lemon-Date Muffins with Pecans
FOR LAZY SUMMER DAYS
Grape Tomato and Blue Cheese Tart
Platter of thinly sliced prosciutto or serrano ham with fresh figs
Duo of Melons with Honey, Lime, and Ginger
BRUNCHES WITH A PURPOSE
KIDS IN THE KITCHEN
Freshly squeezed orange or grapefruit juice
Spiced Pancakes with Warm Maple-Butter Syrup
Bacon with a Brown Sugar-Mustard Glaze
Summer Berries with Lemon Crème Fraîche
BRUNCH FOR A CROWD
Gratin of Eggs, Leeks, Bacon, and St. André Cheese
Cloud Biscuits
filled with ham, orange marmalade, and fresh mint
Baby spinach, belgian endive, and toasted walnut salad in vinaigrette
BRUNCH IN A HURRY
Freshly squeezed grapefruit juice
Smoked Salmon with Herbed Crème Fraîche
Poached Eggs, Asparagus, and Chorizo
Platter of sliced cantaloupe and honeydew drizzled with lime juice
BRUNCH WITH A HEALTHY ANGLE
Orange Whole-Wheat Waffles with Yogurt and Fresh Berries
Pan-grilled chicken or turkey sausage
Duo of Melons with Honey, Lime, and Ginger
) with fresh figs
A
Almonds
Honey-Roasted Peaches
Tart Cherry and Almond Muffins
toasting
Apples
Glazed Cranberries and Apples
Smoked Sausage and Apple Hash
10-Minute Blin
Warm Apple and Date Compotes with Whipped Maple Cream
Warm Fall Cider with Spices
Apricots, Poached, and Greek Yogurt with Pistachios
Arugula and Potato Omelets
Asparagus
Asparagus, Mushroom, and Fontina Omelets
Poached Eggs, Asparagus, and Chorizo
B
Bacon.
See also
Pancetta
Bacon with a Brown Sugar-Mustard Glaze
Gratin of Eggs, Leeks, Bacon, and St. André Cheese
Roasted Sweet Potato Hash Browns
Baked Eggnog French Toast with Cranberries and Apples
Baking tips
Bananas, Golden Pecan Waffles with Warm Salted Caramel Sauce and
Bellinis
Berries.
See also individual berries
Orange Whole-Wheat Waffles with Yogurt and Fresh Berries
Summer Berries with Lemon Crème Fraîche
Best-Ever Scrambled Eggs
Biscuits
Cloud Biscuits
tips for
Blini-Minute
,
(MORE)
Bloody Marys
Blueberry Sauce
Bread
Baked Eggnog French Toast with Cranberries and Apples
Eggs Benedict with New Orleans Accents
Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices
Sausage-Studded Cornbread
Souffléd Eggs with Ricotta, Spinach, and Pancetta
Strawberry-Glazed French Toast with Sweetened Sour Cream
Brunch, history of
C
Cake, Espresso-Scented Coffee
Cantaloupe
Duo of Melons with Honey, Lime, and Ginger
Caramelized Shallot and Ham Tartlets
Caramel Sauce, Warm Salted
Caviar
10-Minute Blin
Champagne
Champagne with Raspberries
Champagne with St. Germain
Classic Mimosas
Cheese
Asparagus, Mushroom, and Fontina Omelets
Best-Ever Scrambled Eggs
Caramelized Shallot and Ham Tartlets
Creamy Espresso Glaze
Grape Tomato and Blue Cheese Tart
Gratin of Eggs, Leeks, Bacon, and St. André Cheese
Heavenly Little Crab Cakes
Lemon-Ricotta Pancakes with Blueberry Sauce
Parmesan Flans with Parmesan Crisps
Potato and Arugula Omelets
Souffléd Eggs with Ricotta, Spinach, and Pancetta
Southern Cheese Grits
Tomato, Goat Cheese, and Mint Omelets
Cherry, Tart, and Almond Muffins
Cider, Warm Fall, with Spices
Classic Mimosas
Cloud Biscuits
Coffee
Creamy Espresso Glaze
Espresso-Scented Coffee Cake
Irish Coffee
Coffee Cake, Espresso-Scented
Cooking tips
Cornbread, Sausage-Studded
Crab
Eggs Baked with Crème Fraîche, Crab, and Tarragon
Heavenly Little Crab Cakes
Cranberries
Cranberry-Pecan Scones
Glazed Cranberries and Apples
Creamy Espresso Glaze
Crème Fraîche, Lemon
D
Dates
Lemon-Date Muffins with Pecans
Warm Apple and Date Compotes with Whipped Maple Cream
Drinks
Bellinis
Bloody Marys
Champagne with Raspberries
Champagne with St. Germain