We are happy to share our brunch recipes with you:
Homemade Nutella with Baguette and Sea Salt
Mixed Greens with Panko fried Goat Cheese, Mango and Apricot Dressing
Croque Madame Bake with Ham and Cheese
Roasted Aspargus with Lemon Butter and Shaved Parmesan
Vanilla Mascarpone Cream with Fresh Berries
Photography: Karen Mordechai
Assistant: Hannah Schmitz
Start to finish: 30 minutes
Yield 2 jars
1 2/3 cup hazelnuts
1 3/4 cup whole milk
6 tbsp. confectioners sugar
Pinch of salt
2 tbsp. canola oil
12 oz. semisweet chocolate, chopped
Special equipment: food processor
Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.
In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.
In a bowl over a water bath, (or in a microwave), melt the chocolate.
Meanwhile, in a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.
Blood Orange Mimosa
Start to finish 10 minutes
5 bottles Prosecco, chilled –1 bottle Prosecco, chilled
1 1/4 cups fresh pink blood orange juice, store-bought
1 tbsp. super-fine granulated sugar
In a pitcher, combine fresh blood orange juice with sugar and stir. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top off with ice-cold Prosecco.
Croque Monsieur French Toast Bake
Start to finish: 1 hour 30 minutes
Inactive time: 1 hour
6 slices ready-sliced country bread, (like Balthazar’s)
2 tbsp. Dijon mustard
2 tbsp. French mayonnaise
6 slices cheddar cheese
3 slices prosciutto cotto
½ tsp. salt
Pinch of nutmeg
1/3 cup full-fat milk
¼ cup grated Gruyere
Special equipment: 1 ovenproof dishes, 11 x 8.5 x 2.5 inches
Spread 3 slices of bread with mustard and the remaining 3 slices with mayonnaise.
Spread mustard on three slices of bread, then spread mayonnaise on the remaining three slices. Layer your sandwiches, beginning with a slice of mustard bread, then a slice of cheese, then ham, and top with the mayonnaise bread. Repeat to make 3 sandwiches. Cut sandwiches diagonally in half and serve. Place the sandwich triangles into an ovenproof dish approx.
Beat together the eggs, salt, nutmeg and milk. Then, pour this mixture over the sandwiches, tightly packed in the dish. Cover the dish with cling film and let it soak for one hour.
Preheat the oven to 400 Sprinkle with the grated cheese. Bake in the oven for 25 – 30 minutes
Arugula Salad Mango and Panko Fried Goat Cheese
Start to finish: 1 hour
2 ½ tsp. apricot jam
2 tbsp. rice vinegar
2 tbsp. mirin
Generous ½ tbsp. olive oil
1/3 lb. goat gouda, shredded
1/6 lb. fresh goat cheese
Scant 1 tbsp. flour
¼ cup panko crumbs
½ tsp. coarse salt, plus addition to taste
Scant 3 tbsp. olive oil, for frying
4 cups mixed greens
½ mango, cut into ¼-inch cubes
In a medium bowl, whisk together fig jam, vinegar, mirin, and pinch of salt. In a slow steady stream, whisk the olive oil into the mixture until well combined.
In a large mixing bowl combine shredded goat gouda and fresh goat cheese and form into 4 patties.
Place the tablespoon of flour in a small bowl. In a second bowl, whisk the egg. In a third bowl, mix panko crumbs with 1/2 teaspoon coarse salt.
Dip the cheese patties in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese patties, placing them on a tray with wax paper. In a pan, heat the 3 tablespoons olive oil over medium high heat, and fry the cheese until crispy and golden for 2 minutes on each side.
In a large bowl, toss the salad and drizzle with dressing. Top with mango and baked mozzarella. Serve immediately.
Roasted Asparagus with Lemon Butter and Parmesan
Start to finish: 1 hour
1 1/3 lbs fresh green asparagus
1 lemon, zest and juice
Scant 3 tablespoons butter, melted
1/3 cup grated Parmesan
Salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Trim off any woody ends from the asparagus and peel the outer skin off toward the bottom of the stalk.
Arrange asparagus spears in a single layer on the baking sheet. Using tongs, toss the asparagus to coat completely with the melted butter, then season with salt and pepper.
Roast until the asparagus is tender-crisp, about 12 minutes Then, squeeze lemon juice over the top and sprinkle with Parmesan. Serve immediately.
Berries with Citrus and Vanilla Mascarpone
Start to finish: 30 minutes
4 cups mixed berries
Scant 3 tbsp. caster sugar
1 vanilla pod
½ lb. mascarpone
4 sweet graham crackers, crumbled
In a large bowl mix berries with one tablespoon. Set aside until ready to use. Then, mix the mascarpone with seeds from the vanilla pod, two tablespoons sugar, and the juice and zest of the orange. Mix until well combined.
Spoon the mascarpone evenly into four glasses and top with berries. Drizzle juices and sprinkle graham cracker crumbs on top, and serve immediately.