Page 16 - Florida Sentinel 10-11-19

Recipes
At-home brunch means no waiting in line, plus: eating in pajamas! These leisurely homemade brunch ideas will help you do it up in style. Don’t forget the mimosas!
BAKED FRENCH TOAST WITH PECAN CRUMBLE
Ingredients:
• 1 pound loaf challah, sliced 1- inch thick
• Unsalted butter, room temper- ature (for baking dish)
• 4 large eggs
• 4 large egg yolks
• 2 cups heavy cream
• 2 cups whole milk
• 1⁄4 cup sugar
• 1 teaspoon vanilla extract
Directions:
• 1⁄2 teaspoon ground cinnamon • 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon kosher salt
Pecan Crumble
• 1⁄2 cup pecans
• 2 tablespoons chilled unsalted • butter, cut into pieces
• 2 tablespoons light brown sugar • 1⁄4 teaspoon kosher salt
• Blackberry Syrup
• 3 slices thick-cut bacon
• 4ouncesbuttonmushrooms • Kosher salt, freshly ground pepper
• 4 ounces fresh ricotta or cream cheese (about 1⁄2 cup) • 1⁄4 ounce Parmesan, finely grated (about 1⁄4 cup)
• 6 large eggs
Directions:
Ingredients:
BACON, MUSHROOMS AND RICOTTA OMELET
Salad
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon or other mustard
• 2 heads of Boston or Bibb lettuce, leaves separated
• Handful of chopped chives
1) Spread out bread on a rimmed baking sheet; let stand overnight.
2) Butter a 13x9” baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
3) Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.
4) Preheat oven to 375°. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
5) Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with Black- berry Syrup.
1) Cut bacon crosswise into 1⁄2”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Trans- fer to a small plate or bowl with a slotted spoon. While the bacon is cooking, finely chop the mushrooms.
2) Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
3) Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Ingredients:
• 3⁄4 cup all-purpose flour
• 3⁄4 cup cornmeal
• 1 tablespoon ancho chile powder • 1 tablespoon sugar
• 1 teaspoon baking powder
• 11⁄2 teaspoons kosher salt
• 3tablespoonstequilareposadoor añejo tequila
• 11⁄2 cups heavy cream
• 3 slices thick-cut bacon, cooked, torn into 1-inch pieces, plus drip- pings
Directions:
• 3 red jalapeños or Fresno chiles, thinly sliced
• 1 garlic clove, thinly sliced
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar • 6 ounces Monterey Jack, grated • 6 ounces sharp yellow cheddar, grated
• 3 large eggs, fried
• Sliced avocado, sliced scallions, sliced radishes, cilantro leaves with tender stems, hot sauce, and lime wedges (for serving)
TEX-MEX BREAKFAST WAFFLE NACHOS
1) Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 11⁄2 tsp. salt in a large bowl. Add tequila and 1 cup water and whisk just until combined.
2) Using an electric mixer, beat cream to stiff peaks, about 4 minutes. Gently fold into cornmeal mixture until no streaks remain. Let batter rest 20 minutes to hydrate cornmeal.
3) Heat bacon drippings in a medium skillet over medium; cook jalapeños and garlic, stirring often until tender but not brown, about 2 minutes. Add honey, vinegar, and a large pinch of salt, bring to a boil, and cook until mix- ture is thick and syrupy, about 2 minutes. Pour into a small bowl.
4) Place a wire rack in upper third of oven (about 6" away from the top) and preheat to 200°. Heat a waffle iron until very hot. Working in batches, pour 1⁄2 cup batter onto iron and cook until golden brown and cooked through, about 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining batter.
5) Remove waffles from oven and heat broiler to high. Cut waffles into triangles and arrange on a rimmed baking sheet. Cover with both cheeses and broil until cheese is melted, about 2 minutes.
6) Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeño mixture. Serve with lime wedges for squeezing over.
PAGE 4-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 11, 2019