Written by Ashley Gartland
Photography By Ellen Werner
In a large skillet set over
medium heat, melt enough butter to coat the skillet. Working in batches,
spoon ¼ cup of the batter into the pan. Cook the pancakes
until the edges begin to brown and air bubbles form on the surface,
about 1 minute. Flip the pancakes and cook until golden, about 45
seconds longer. Serve immediately.
Raspberry Sauce
Doctoring frozen raspberries
with a shower of sugar and a hint of lemon zest creates an easy “homemade” berry
sauce.
Makes 1¼ cups
Prep time: 5 minutes
Prep time: 5 minutes
Cook time: 10 minutes
1 12-ounce package frozen raspberries
3 tablespoons granulated sugar,
plus additional sugar as needed
zest of 1 lemon (about
1 tablespoon)
In a small saucepan, combine
the raspberries, sugar, and lemon zest. Cook over medium heat, stirring
occasionally, until the raspberries soften and the liquid starts
to bubble, about 10 minutes.
Remove the saucepan from the
heat. Taste the sauce and add additional sugar to taste, if needed.
Transfer the sauce to a bowl and serve warm.
Candied Bacon
A blend of brown sugar and
black pepper melts into a sweet, peppery glaze to coat this twist
on the staple side of bacon.
Serves 4
Prep time: 5 minutes
Prep time: 5 minutes
Cook time: 16 minutes
Cool time: 2 minutes
1 pound thick-cut bacon
⅓ cup firmly packed dark brown
sugar
1½ teaspoons freshly
ground
black pepper
black pepper
Arrange the oven racks in the
bottom and top thirds of the oven and preheat the oven to 350
degrees. Line two large rimmed baking sheets with parchment paper.
Arrange the bacon on the baking sheets in a single layer and bake
until slightly browned on the edges but still flexible, about 8 minutes.
Meanwhile, in a small bowl,
mix the brown sugar and black pepper together until well combined.
Remove the bacon from the oven.
Sprinkle the slices evenly with the brown sugar–black pepper
blend. Return the bacon to the oven and bake until crisp and nicely
glazed, about 8 minutes longer. Cool slightly before serving.
Baked Eggs
A baked egg appetizer from
Portland’s Lincoln restaurant inspired this savory brunch accompaniment.
Though this recipe serves 4, you can easily halve it to feed 2 or
double it to feed a crowd. Pair the eggs with batons of soft country
bread for dipping.
Serves 4
Prep time: 10 minutes
Prep time: 10 minutes
Cook time: 8 to 10 minutes
4 eggs
¼ cup heavy cream
¼ cup finely grated
Parmesan cheese
salt and freshly ground
black pepper
2 tablespoons finely chopped
fresh flat-leaf parsley
2 tablespoons toasted breadcrumbs,
preferably homemade
1 tablespoon finely chopped
fresh chives
Preheat the oven to 375 degrees.
Gently crack 2 eggs into each of 2 gratin dishes to avoid breaking
the yolks.
Peach-Rosemary Bellini
Rosemary-infused simple syrup
lends this traditional brunch cocktail a delicate herbal finish.
The recipe makes slightly more puree than you’ll need for 4
cocktails. Reserve any remaining puree for guests who desire a refill.
Makes 4 cocktails
Prep time: 5 minutes
Prep time: 5 minutes
6 ounces (¾ cup) frozen
peaches, thawed
3 tablespoons rosemary-infused
simple syrup (see note)
1 bottle (750 mL) chilled sparkling
wine
In
a blender or the bowl of a food processor fitted with the steel blade
attachment, blend the peaches with the rosemary-infused simple syrup
until well combined.
Set up 4 champagne flutes and
spoon approximately 1½ tablespoons of the peach puree into
the base of each glass. (Reserve any remaining puree for second servings).
Add the sparkling wine to fill each flute and serve immediately.
Note: To make rosemary-infused
simple syrup, warm 1 cup granulated sugar and 1 cup water in a small
saucepan over medium heat until the sugar dissolves. Add 2 rosemary
sprigs, cover, and let steep until cool. Discard the rosemary sprigs
and strain the syrup into an airtight container. Refrigerate until
ready to use.
Lemon Poppy Seed Pancakes
The popular combination of
lemon and poppy seeds moves beyond the muffin in fluffy pancakes
brightened by lemon zest and lemon extract. Look for lemon extract
in the baking aisle of the grocery store.
Makes 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
1¼ cups all-purpose
flour
2 tablespoons granulated sugar
2 tablespoons poppy seeds
2½ teaspoons baking
powder
¼ teaspoon salt
1 cup reduced-fat milk
1 egg, lightly beaten
2 tablespoons unsalted butter,
melted and cooled, plus additional butter
for coating the skillet
for coating the skillet
zest of 1 lemon (about 1 tablespoon)
1 teaspoon lemon extract
In a large bowl, whisk the
flour, sugar, poppy seeds, baking powder, and salt together.
In a small bowl, whisk the
milk, egg, and 2 tablespoons of the buttertogether. Gradually whisk
the wet ingredients into the dry ingredients. Mix in the lemon zest
and lemon extract until just combined.
Drizzle 2 tablespoons of the
cream over the eggs in each dish. Sprinkle 2 tablespoons of the Parmesan
over the eggs in each dish. Season with salt and pepper.
Bake until the whites of the
eggs are set but the yolks are still runny, about 8 to 10 minutes.
Remove the eggs from the oven and garnish with the parsley, breadcrumbs,
and chives. Serve immediately.
