Bring on Brunch

Brunch has always been one of my favorite meals.  As a Chef we really don't go to bed early so we are always kinda too late for breakfast with everyone else, but I LOVE breakfast so brunch works out well for me.  I love the idea of a lazy Sunday afternoon at home in your pj's sipping on hot coffee or earl grey tea and enjoying a fabulous brunch with your loved ones. In a fast paced world it is the perfect way to wind down and recharge at the same time. I hope you use these recipes to have a special Sunday with your family.

Bananas Foster French Toast 2 baguettes sliced into 1 in rounds                         2 eggs ¼ c milk                                                                        3 bananas sliced ½ c brown sugar                                                         1 ½ t vanilla 1T cinnamon                                                                4T butter ¼ c rum In a bowl beat together eggs, milk, cinnamon and vanilla and set aside.  In a saucepan on med heat add  2 T butter, bananas and brown sugar and cook for approximately 2 minutes.  Remove from flame and add rum to pan.  Return to flame using caution if flame ignites.  Allow alcohol to burn off. Serve over French toast. French Toast Warm a saucepan on med heat and melt 2T butter. Dip sliced bread into egg mixture on both sides and brown each side of the toast on the pan with the melted butter. Approximately 1 min on each side.  Be careful not to burn.  Serve toast topped with the bananas foster.

Chef Danie’s Frittata 3 whole eggs                                                      2 yolks 1 pie crust                                                           1 ½ c heavy cream 1 c cheese( Gruyere, Cheddar, fontina)           2 handfuls fresh spinach leaves 6 slices of cooked bacon crumbled               salt and pepper to taste Unroll pie crust into a pie plate.  Poke holes in the bottom of the crust with a fork and bake crust in oven alone for approximately 3 minutes.  Blend eggs, cream, yolks, cheese, bacon, spinach, salt and pepper in a mixer and pour into partially baked pie crust.  Bake  at 350* for 30 – 35 min or until center still soft but not still liquid. Let rest for 5 min before cutting.

Chef Danie’s Beignets 3 c self rising flour                                             ½ c buttermilk                                            ¼ t baking soda                                                  1 c whole milk 2 t sugar                                                             1 t salt Powdered sugar for dusting                           deep pan filled with pomace oil for frying Mix all ingredients together in mixing bowl to make dough that can be rolled out to about ¼ in thick.  Cut dough into squares and fry in hot oil until slightly browned on each side. Serve warm dusted with powdered sugar. Chef Danie can be reached at  chefdaniecooks@yahoo.com

Posted 28th March 2014 by Chef Danie