Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings
Format: PDF / Kindle (mobi) / ePub
Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year's worth of special meals, this book contains 80 mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as 32 tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats.
Divide the batter evenly among the cups and put the pan back in the oven, quickly closing the door. Reduce the heat to 375 degrees F/190 degrees C/gas 5 and bake, undisturbed, for 45 minutes. 4. Remove the pan from the oven and serve immediately. THE BREAD BASKET 73 Espresso-Scented Coffee Cake Lusciously moist and lightly infused with espresso, this dense coffee cake is a definite crowd-pleaser. A mixture of brown sugar, toasted pecans, and butter is used as a filling and also as a topping
coarse crumbs. Remove ¾ cup/115 g to a small bowl and add the chopped pecans; set aside. 3. Add the baking powder, baking soda, and salt to the large bowl with the flour mixture and stir to combine. In a medium bowl, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well blended. The batter should be quite thick. 4. Ladle half of the batter into the prepared pan and spread EQUIPMENT NEEDED: A 9-in/23-cm springform pan
sugar. Process until the mixture is a smooth purée. (The purée can be prepared 3 hours ahead; cover and refrigerate until ready to use.) 2. Divide the peach purée evenly among six champagne flutes. Fill each flute about two-thirds full with prosecco. Stir to combine. If desired, garnish the rim of each glass with a peach wedge. Serve immediately. If you can’t find fresh, ripe peaches, you can substitute frozen ones. Make certain they are unsweetened, and pat dry with paper towels once they
a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil. 4. Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft,
serving with a rosemary sprig. Serve immediately. 26 SUNDAY BRUNCH MARKET NOTE: Whole Foods sells a nice blend of mixed dried mushrooms. If unavailable, you can use all dried porcini. COOKING TIP: If you can’t find dried crushed rosemary, crush regular dried rosemary in an electric spice mill, or place it in a self-sealing plastic bag and roll over it with a rolling pin. Eggs Baked with Crème Fraîche, Crab, and Tarragon In a small Paris café one warm summer day, I ordered an “oeuf en cocotte