"Blame the Internet" Brunch. March 4, 2017.
Our brunch theme was "blame the Internet"--choose a cooking website you've never used before, and make one of the recipes. If it's a disaster, just blame the Internet. Not surprisingly, everything turned out great! We're good at this Dinner Club thing.
i found this recipe on a blog called "love & lemons," which, in keeping with Diva K's theme, i'd never used before. i followed it as written, with a couple minor changes - i left out the radishes, just because there weren't any good looking ones at the grocery store when i went, and i added probably 2 T of honey to the dressing, because the clementines that i had were definitely not sweet enough on their own. also, this recipe claims to serve 4-6, as a side, but i think it made about twice that - and that's already considering the fact that i only used about half the smallish head of cabbage that i had. -N
Fennel & Clementine Chopped Salad
Ingredients
Instructions
Cinnamon Rolls
http://www.jocooks.com/bakery/breads/cinnabons-cinnamon-rolls/
Ingredients
Dough
Filling
Cream cheese icing
Instructions
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
I did this -- prepared the night before, then let them rise in my oven in the morning, then baked 20 mins at brunch.
Fennel & Clementine Chopped Salad
Ingredients
- 1 large fennel bulb, very thinly sliced
- 1 medium napa or savoy cabbage, shredded
- 2 large or 4 small carrots, sliced into thin coins
- 2 watermelon radishes or 4 red radishes, thinly sliced
- 2 clementines, sliced or segmented
- 1 small avocado, diced
- generous handful of mint
- ⅓ cup sesame seeds or chopped almonds, toasted
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ¼ cup fresh lemon juice
- ¼ cup fresh clementine juice
- 1 tablespoon miso paste
Instructions
- In a small bowl, make the dressing by whisking together the olive oil, garlic, ginger, lemon and clementine juices and the miso paste.
- In a large bowl mix together the fennel, cabbage, carrots, radishes, half the clementines and half the avocado. Toss with half the dressing and let sit for 10 minutes. Season to taste adding more dressing as you like. Assemble the salad on a platter and top with the remaining clementines and avocado, mint and sesame seeds or almonds. Serve with the remaining dressing.
Cinnamon Rolls
http://www.jocooks.com/bakery/breads/cinnabons-cinnamon-rolls/
Ingredients
Dough
- 2 1/4 tsp active dry yeast (1 package or 1/4 oz or 7 g)
- 1 cup milk warm (250 ml)
- 1/2 cup granulated sugar (100 g)
- 1/3 cup margarine I used softened unsalted butter (75 g)
- 1 tsp salt (5 mL)
- 2 eggs
- 4 cups all-purpose flour (500 g)
Filling
- 1 cup brown sugar packed (200 g)
- 3 tbsp cinnamon (45 mL)
- 1/3 cup margarine softened ( 75 g)
Cream cheese icing
- 6 tbsp margarine I used unsalted butter (113 g)
- 1 1/2 cups powdered sugar (187 g)
- 1/4 cup cream cheese (55 g)
- 1/2 tsp vanilla extract (3 mL)
- 1/8 tsp salt
Instructions
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
I did this -- prepared the night before, then let them rise in my oven in the morning, then baked 20 mins at brunch.
Kale and Goat Cheese Fritatta Cups
Makes 8 individual cups
Ingredients:
2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled
Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
Makes 8 individual cups
Ingredients:
2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled
Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
Dad's Bloody Mary
Mix to your taste:
Mix to your taste:
- V8
- 1 tbsp horseradish
- Splash of lemon juice
- Hot sauce (Red Hot)
- Black pepper
- Old Bay (a little)
- 1 tsp worcester sauce
- Celery salt
- Jalapeño chili powder
- 1/4 inch anchovy paste* (key ingredient)
- Cheap vodka
Cookie Butter Doughnuts
from Savory Simple
Doughnuts
Doughnuts
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable oil
- ¼ cup cookie butter, such as Biscoff
- 2 tablespoons granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fresh grated nutmeg
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 2⅔ cups all purpose flour
- 1 cup half and half or milk
- 1 cup cookie butter
- ½ cup half and half or milk
- Preheat the oven to 435 degrees F. Grease 2 doughnut pans (I use baking spray with flour).
- In a stand mixer with the paddle attachment (or with a hand mixer), combine the butter, oil, cookie butter and sugars until smooth.
- Add the eggs and mix until smooth, scraping down the sides of the bowl.
- Add the baking powder, baking soda, fresh nutmeg, salt and vanilla and mix until smooth.
- On low speed, alternate between adding the flour and half and half, finishing with the flour.
- Spoon the batter evenly into the doughnut pans. I recommend not filling them all the way, just slightly under.
- Bake for 10 minutes.
- While the doughnuts are baking, prepare the glaze by whisking the half and half into the cookie butter. If using the powdered sugar, whisk the half and half into the sugar before combining with the cookie butter to avoid lumps.
- Remove from the oven, wait 5 minutes and then turn them onto a cooking rack.
- Either dip half of each doughnut into the glaze or drizzle the glaze over the doughnuts.
Baked Eggs and Chorizo
also from Savory Simple
- 2 chorizo links, preferably fresh
- 15-ounce can plain tomato sauce
- Sriracha (or your hot sauce of choice)
- ½ yellow onion, chopped
- 6-8 grape tomatoes, halved
- baby arugula
- 2 large eggs
- salt and pepper to taste
- If using fresh chorizo, slowly render the fat in a skillet over low heat. Gradually begin turning up the heat, allowing all sides of the chorizo to cook and eventually brown. Periodically deglaze the pan with water and scrape up the brown bits. This will prevent the bottom of the pan from burning and it will incorporate the yummy caramelized bits back onto the sausage. This should take approximately 20 minutes, give or take.
- Allow the sausage to cool for a bit and then slice each link into 10-12 pieces.
- Briefly saute the chopped onions in the leftover chorizo fat (you can also use olive oil if pre-cooked chorizo was used).
- Preheat the oven to 300 degrees F.
- Ladle ¼ cup of tomato sauce into the bottom of mini cast iron skillets or ramekins.
- Drizzle some Sriracha on top of the tomato sauce (the amount will depend on your preference for heat. I used about 2 tablespoons per pan.)
- Line the chorizo slices in the bottom of each skillet and top with another dollop of tomato sauce (approximately 2 tablespoons per pan, doesn't need to be exact.
- Divide the onions in half and evenly spread over the chorizo.
- Layer on the cherry tomatoes followed by the arugula.
- Break the eggs into separate ramekins, leaving the yolk intact, and then carefully pour the into each skillet.
- Bake until the egg whites are just set, 10-15 minutes (they will continue to cook outside of the oven).
- Sprinkle salt and fresh ground pepper on top before serving