Brunch Basics for Entertaining Season

Brunch: The Meal That Binds

Brunch has a special seat at the table: It bridges savory and sweet, and breakfast and lunch, and appeases both early birds and late risers. It’s a meal with very few rules, which is especially welcome to cooks as we head into a season filled with tradition and culinary expectations. Want to serve pancakes alongside prime rib or burgers with doughnuts? No problem. Gooey mac and cheese and quiche? Why not?

Drop Biscuits

Makes 12 biscuits.

One of the best starting recipes for new biscuit bakers is drop biscuits — and they’re just as soul-satisfying as any. Unlike rolled and stamped biscuits that typically call for carefully cutting cold fat into flour before liquid is added, drop biscuits are simply stirred together, dropped onto the baking sheet, and baked. For a drop biscuit with buttery flakes, stir together warm melted butter and cold buttermilk before incorporating the dry ingredients. This causes the butter to clump up; it looks like a mistake, but it produces pockets of steam in the oven for light, fluffy — and easy — stir-and-drop biscuits. The flavor variations are inspired by Bomb Biscuits restaurant in Atlanta.

INGREDIENTS

• 2 c. (10 oz.) all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. sugar
• ¾ tsp. table salt
• 1 c. buttermilk, chilled
• 8 tbsp. unsalted butter, melted, plus 2 tbsp. unsalted butter

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.
2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased ¼-cup dry measuring cup, drop level scoops of batter 1 ½ inches apart on prepared sheet. Bake until tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking.
3. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

Bacon, Cheese, and Black Pepper Biscuits: Add 4 slices cooked, crumbled bacon, ¾ cup shredded sharp cheddar cheese, 2 tablespoons minced fresh chives, and 1 teaspoon pepper to flour mixture and stir to combine before adding buttermilk mixture.

Chocolate Chip Biscuits: Increase sugar to ½ cup. Add ½ cup semisweet chocolate chips to flour mixture and stir to combine before adding buttermilk mixture.

Crème Brûlée Bruschetta

Serves 4.

From "The Brunch King: Eats, Beats, and Boozy Drinks" by Joey Maggiore, who writes: "Bruschetta is one of those dishes we always eat. So naturally, I had to make it part of an Italian breakfast. With the creamy crème brûlée topping, crispy sugar, and sweet strawberries, bruschetta doesn’t get much better than this. And don’t forget the cotton candy! It gives the palate that sweet kiss at the end. Note: Store extra custard in the fridge for up to 3 days or freeze for up to 1 month. If using frozen custard, defrost in the fridge for 2 days."

INGREDIENTS

• For the crème brûlée custard:
  • 4 egg yolks
  • ¼ c. granulated sugar
  • 1 ¾ c. heavy cream
  • 1 Madagascar vanilla bean, split lengthwise
• For the bruschetta:
  • 1 tbsp. butter
  • 6 slices brioche bread, each cut into 3- by 3- by 1-inch batons
  • 1 ½ c. crème brûlée custard
  • 3 tbsp. brown sugar
  • 12 strawberries, sliced
  • ½ c. strawberry cotton candy, torn, optional

DIRECTIONS

1. To make the crème brûlée custard: Fill a small saucepan with 1 inch of water and bring to a simmer. Reduce heat to low and place a metal bowl over the water, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat and stir in the sugar, then let cool slightly.
2. For the bruschetta: Preheat the broiler. Butter the bread batons and toast until golden brown. Top with crème brûlée custard, brown sugar, and strawberries. If using, drizzle with strawberry cotton candy.

Brunch Burger

Serves 2.

From "The Brunch King: Eats, Beats, and Boozy Drinks" by Joey Maggiore, who writes: "If I put a burger on a menu, it has to be the best burger I have ever eaten. Here, I have a half-pound beef and bacon patty stacked with crispy hash browns, pepper jack cheese, fried onions, hollandaise, and a fried egg with an oozy yolk — and every bite pops. Pair this with one a Bloody Mary for the perfect hangover cure."

INGREDIENTS

• For the hash browns:
  • 4 russet potatoes
  • 2 eggs, beaten
  • 1 large white onion, finely chopped
  • ½ c. all-purpose flour
  • Kosher salt and black pepper, to taste
  • 1 to 2 tbsp. canola oil
• For the burger:
  • 8 oz. ground beef (90% lean)
  • 8 oz. bacon, finely chopped
  • 1 tbsp. butter
  • 2 brioche burger buns
  • 2 tsp. olive or canola oil
  • 2 eggs
  • Kosher salt and black pepper
  • 2 slices pepper jack cheese
  • 2 hash browns
  • Fried onions, for serving
  • ½ c. hollandaise (see below), for serving

Breakfast Slow Cooker Denver Omelet

Serves 10.

From "Mama Bell’s Big Family Cooking" by Heather Bell, who writes: "We have made so many wonderful dinner recipes with the slow cooker that I had to try out breakfast. When I was growing up, my mom and dad made breakfast for dinner at least three times a week. Our family really loved breakfast foods. So to make a breakfast recipe and serve it to my family for dinner seemed like a super cool idea. They loved it!"

INGREDIENTS

• 1 medium red bell pepper, seeded and chopped
• 1 medium green bell pepper, seeded and chopped
• 1 medium yellow onion, peeled and chopped
• 1 (16-oz.) pkg. sliced black forest ham, chopped
• 10 large eggs
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tbsp. Dijon mustard
• 2 c. whole milk
• 2 tbsp. avocado oil
• 4 c. (1-in. cubes) French bread
• 2 c. shredded medium Cheddar cheese, divided

DIRECTIONS

1. In a medium bowl, combine red and green peppers, onion, and ham. Stir together and set aside.
2. In a separate medium bowl, combine eggs, Worcestershire sauce, salt, black pepper, mustard, and milk. Whisk together until lightly scrambled and set aside.
3. In a 10-quart slow cooker, spread oil on the bottom, then layer with 2 cups cubed bread, half of the vegetable and ham mixture, and 1⁄2 cup cheese. Repeat the layers (bread, vegetables and ham, 1⁄2 cup cheese) and then pour egg mixture over the top.
4. Cover and cook on low for 3 to 4 hours, until egg is cooked through. When done, sprinkle remaining 1 cup cheese on top and serve.