Bottomless Brunch E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 136

Veröffentlichungsjahr: 2023

Beschreibung

Pair your brunch recipes with boozy cocktails and delightful mocktails for a never-ending supply of breakfast fun. Enjoy a bottomless brunch in the comfort of your own home with this delicious collection of brunch recipes paired with irresistible cocktails. There is no better way to enjoy a lazy morning at home than cooking up a storm and then rewarding your hard work with a decadent cocktail. Whether you're dining for two or cooking for a crowd, Bottomless Brunch will provide the inspiration to create your very own boozy brunch at home. Keep it simple with a classic Eggs Benedict paired with a Mimosa or make things more interesting with Baked Chilli Eggs matched with a long cold glass of Brunch Punch. Cooking for more? A pan of Slow-braised Beans with Ham Hock, some Cheddar Cornbread and a perfect Bloody Mary is a great way to feed, and impress, a crowd. There are even deliciously sin-free mocktail combos to appeal to the non-drinkers out there such as Herb Fritters with Fried Eggs and a Basil Limeade. Dive into this glorious collection of paired food and drink recipes and transform your brunch into a truly buzzing breakfast affair.

Leseprobe

Bottomless

BRUNCH

A DAZZLING COLLECTION OF BRUNCH RECIPES PAIRED WITH PERFECT COCKTAILS

Bottomless

BRUNCH

A DAZZLING COLLECTION OF BRUNCH RECIPES PAIRED WITH THE PERFECT COCKTAIL

Designer Paul Tilby

Production Manager Gordana Simakovic

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Hilary Bird

First published in 2023 by

Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles. Introduction by Alice Sambrook © Ryland Peters & Small 2023.

Text copyright © Val Aikman-Smith, Julia Charles, Liz Franklin, Laura Gladwin, Tori Haschka, Carol Hilker, Vicky Jones, Kathy Kordalis, Uyen Luu, Theo A. Michaels, Hannah Miles, Louise Pickford & Shelagh Ryan.

Design and photographs copyright © Ryland Peters & Small 2023

ISBN: 978-1-78879-524-1

E-ISBN: 978-1-78879-539-5

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, store in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloguing-in-Publication Data has been applied for.

NOTES

• Ryland Peters & Small do not advocate overconsumption or the abuse of alcohol. While we hope you will try the recipes and ideas in this book, we hope you will do so with responsibility.

• Both British (Metric) and American (Imperial oz. plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level, unless otherwise specified. A tablespoon is 15 ml and a teaspoon is 5 ml.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

Introduction

CALIFORNIAN

ITALIAN

PARISIAN

TEX-MEX

LEVANTINE

AMERICAN

ASIAN-STYLE

MEDITERRANEAN

WINTER COMFORT

Index

Credits

INTRODUCTION

Ahh bottomless brunching, the most decadent of pastimes. Picture the scene: there’s no work today so you wake up a little later than normal, feeling refreshed from those extra minutes snoozing. You roll out of bed and take your time getting ready, looking forward to meeting up with friends or loved ones. Tummy rumbling slightly, you’re already fantasising about the delicious food and drink that are coming your way for a late breakfast/early lunch. Maybe you’re celebrating something exciting like a birthday or hen/bachelorette party, or maybe just rejoicing in having made it through a long working week. Either way, what could be more pleasant than a fancy brunch paired with as much of your choice beverage as you could possibly desire? It’s the perfect way to celebrate like a rockstar and be chilling in your PJs come evening (a.k.a., the dream).

With this book, you can invite everyone over and enjoy the glorious concept of bottomless brunching in the comfort of your own kitchen. The benefits? You get to pick the recipes to create your perfect menu and it’s less expensive than going out… plus you can take yourself off for a little nap whenever you please. Because if you are opting for booze, bottomless brunches are often best undertaken with the caution of having little to no plans for later. When the mimosas start flowing by midday, you’ll wish you didn’t have that afternoon Pilates class or tea with grandparents booked in…

Of course, not everyone wants to be dancing on tables by 3pm, so as well as classic cocktails, this book offers a whole host of interesting low- and no-alcohol drinking options to complement your cuisine.

From dainty, sweet brunches to savoury meals that really line the stomach, there is something to suit all tastes and every occasion. Try a sophisticated lighter bite in the Californian chapter, such as the Superfood Bowls with Smoked Salmon, Quinoa and Avocado, washed down with Green Piña Colada Smoothies. Sample a classy brunch dish from the Italian section, like the Caprese Skillet eggs with Aperol Spritz for afters. You could opt for a gorgeous pastry from the Parisian pages, such as Pretzel Croissants paired with Kir Royales. Or how about a filling Tex-Mex dish like Steak and Egg Tacos with as many Jalapeño Margaritas as you can muster? There’s a Levantine inspired chapter with mouth-watering dishes like Socca Pancakes with Charred Asparagus and Labneh, which you can enjoy with refreshing Pomegranate and Mint Green Tea. If you’ve got a hearty appetite, then attempt the Oyster Rockefeller Hash from the American section alongside Cool and Dirty Martinis. Peruse the Asian-style chapter for delights such as Spicy Pork Burgers with Mango Salsa, perhaps served with Lime, Cucumber and Lychee Gin and Tonics. Take inspiration from the sunny Mediterranean section and try the Rosti with Green Tomato Sofrito paired with Apricot and Basil Mimosas. Finally, you could comfort yourself with a warming brunch from the Winter Comforts section such as fluffy Poppyseed Pancakes with Crushed Cinnamon Raspberries and a pitcher of Fireside Sangria.

Forget late night dinner parties, host a bottomless brunch for friends at home and you’ll have the whole day of fun ahead of you. There’s a reason why this trend has stuck around: the bottomless brunching mindset is one of pure relaxation; no time constraints, commute or stress… just scrumptious food and bountiful drink for limitless enjoyment.

CALIFORNIAN

STRAWBERRY, BANANA & ALMOND SMOOTHIE BOWL

THIS DISH LOOKS SO PRETTY WITH ALL OF ITS ADORNMENTS. FEEL FREE TO SUBSTITUTE DIFFERENT FRUITS, NUT BUTTERS AND TOPPINGS THAT YOU HAVE TO HAND. TO GET AHEAD, FREEZE SMALL BAGS WITH THE BANANA, STRAWBERRIES AND OATS READY TO WHIZZ UP WITH THE MILK, YOGURT AND NUT BUTTER BEFORE ADDING YOUR TOPPINGS. THIS SMOOTHIE BOWL FOR ONE IS REALLY EASY TO SCALE UP IF FEEDING A CROWD.

200 g/1 cup strawberries, frozen

1 banana, peeled and frozen

60 g/generous ½ cup jumbo rolled oats

125 ml/½ cup almond milk

120 g/½ cup Greek yogurt (or coconut yogurt for a vegan version)

30 g/2 tablespoons almond butter (or any nut butter)

10 g/2 teaspoons clear honey (or maple syrup for a vegan version)

TO SERVE

blueberries, sliced banana, toasted muesli, goji berries and/or chia seeds

SERVES 1

Place all the smoothie ingredients into a blender and blitz until smooth and creamy.

Pour into a shallow breakfast bowl and decorate as shown with blueberries, sliced banana, toasted muesli, goji berries and/or chia seeds. Serve at once.

FISHERMAN’S WHARF BENEDICT ON SOURDOUGH

THIS TAKE ON THE CLASSIC EGGS BENEDICT IS AN ODE TO SAN FRANCISCO’S FAMED FISHERMAN’S WHARF, WHERE ONE CAN GRAB A CRAB SANDWICH AND EAT IT AMONGST A BACKDROP OF SEAGULLS AND SEA AIR. THIS RECIPE ALSO USES CHÈVRE CHEESE AND AVOCADO – TWO OTHER THINGS CALIFORNIA DOES SO WELL!

4 slices of sourdough bread

450 g/3 cups shredded/picked over good-quality crab meat, at room temperature

8 eggs

120 g/4 oz. chèvre goat’s cheese, sliced into quarters

2 ripe avocados, halved, stoned/pitted and sliced

LEMON HOLLANDAISE

6 egg yolks

finely grated zest of 1 small lemon

2 tablespoons Dijon mustard

340 g/1½ cups unsalted butter, melted

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

⅛ teaspoon paprika

a double boiler (optional)

SERVES 4

Start by making the lemon hollandaise. In a small saucepan or pot set over a low heat, bring 5 cm/2 inches of water to a bare simmer. Place a metal bowl over the pot to form a bain-marie (or use a double boiler, if you have one).

Add the yolks, lemon zest and mustard to the bowl of the bain-marie and whisk constantly until the mixture is thickened and ribbons form when you pull this whisk away from the bowl (this should take about 4–5 minutes). The yolks should double or triple in volume.

Slowly whisk in the melted butter, stirring constantly. Once the butter is fully incorporated, add the salt, pepper and paprika and continue whisking for about 3 minutes, until thick. If the mixture is too thick, add a little hot water as needed. Adjust the seasoning to taste. Remove from the heat and set aside.

Preheat the oven to 230°C (450°F) Gas 8.

Cut the sourdough bread in half and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put two sourdough halves on each plate and top with crab, dividing evenly.

To poach the eggs, bring 2.5 cm/1 inch water to the boil in a medium pan. Lower the heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally.

Crack the eggs into the water one at a time, holding the shells close to the water’s surface and letting the eggs slide out gently. Poach the eggs, in two batches to keep them from crowding, 6 minutes for soft-cooked. Lift the eggs out with a slotted spoon and pat dry with a paper towel.

Top each of the crab-topped sourdough halves with goat’s cheese, sliced avocado and a poached egg. Spoon over 2–3 tablespoons of the lemon hollandaise (gently reheated if necessary) and sprinkle with paprika and black pepper to serve.

BEETROOT PANCAKES WITH GOAT’S CHEESE, ONION RELISH & WALNUTS

THE BEETROOT/BEET ADDS ATTRACTIVE COLOUR TO THESE SAVOURY PANCAKES, AS WELL AS A HINT OF EARTHY FLAVOUR. A LITTLE RYE FLOUR IS USED IN THE BATTER HERE TOO FOR ITS DEEP, STRONG TASTE, BUT IT CAN BE EASILY REPLACED WITH PLAIN/ALL-PURPOSE FLOUR.

2 eggs

220 ml/scant 1 cup whole milk

75 g/½ cup plus 1 tablespoon plain/all-purpose flour

25 g/3 tablespoons rye flour

a pinch of salt

55 g/2 oz. cooked beetroot/beet, finely chopped

1 tablespoon olive oil, plus extra for frying

rocket/arugula, fresh basil leaves and Parmesan shavings, to serve

FILLING

300 g/10½ oz. frozen spinach, thawed

300 g/10½ oz. soft goat’s cheese

2 tablespoons freshly chopped basil

50 g/⅓ cup chopped walnuts

6 tablespoons grated Parmesan cheese

ONION RELISH

2 tablespoons olive oil

3 onions, thinly sliced

2 tablespoons balsamic vinegar

2 tablespoons soft brown sugar

sea salt and freshly ground black pepper

MAKES 16 PANCAKES

Start by making the onion relish. Heat the olive oil in a saucepan over a low-medium heat. Add the onions and a little salt and pepper and cook for 20 minutes, stirring occasionally, until they are really soft and golden. Add the vinegar and sugar and cook for a further 5–10 minutes until jammy in consistency. Leave to cool.

To make the pancakes, place the eggs, half the milk, the flours, salt and chopped beetroot/beet in a food processor and blend until the beetroot/beet is puréed and the mixture is smooth. Add the remaining milk and the oil and blend again. Transfer to a jug/pitcher and leave to rest for 20 minutes.

Meanwhile, make the filling. Squeeze out all the excess water from the thawed spinach and chop finely. Place in a bowl and beat in the goat’s cheese, basil, walnuts and grated Parmesan. Season to taste with salt and pepper.

Lightly stir the pancake mixture once. Heat a frying pan/skillet over a medium heat, brush with oil and swirl in about 60 ml/¼ cup of the pancake mixture, making sure it covers the base. Cook over a medium-low heat for about 1½ minutes until the base is golden. Flip the pancake over and cook for a further 1 minute until dotted brown. Remove the pancake from the pan as soon as it is ready and keep warm while you cook the remaining batter in the same way.

When you are ready to serve, spoon the goat’s cheese mixture down the centre of each pancake. Top with a few rocket/arugula leaves, fresh basil leaves and a spoonful of the onion relish. Roll up and enjoy. Serve the pancakes with extra relish and shavings of Parmesan cheese.

Serve with Green Piña Colada Smoothie, recipe on page 24

SUPERFOOD BOWL WITH SMOKED SALMON, QUINOA & AVOCADO

YOU CAN MAKE THIS BOWL VEGETARIAN BY USING GRILLED HALLOUMI INSTEAD OF THE SMOKED SALMON, AND VEGAN IF YOU OMIT IT ALTOGETHER. IT IS ALSO GLUTEN-FREE. REMEMBER TO ALLOW TIME TO SOAK THE CASHEW NUTS FOR THE DRESSING.

300 g/10½ oz. curly kale

2 teaspoons tamari

2 teaspoons apple cider vinegar

4 tablespoons plus 2 teaspoons olive oil

200 g/1 cup quinoa

1 head of broccoli (approx. 350 g/12 oz.), cut into long bite-sized florets

seeds from ½ pomegranate

1 long red chilli/chile, deseeded and thinly sliced

15 g/½ oz. dill, roughly chopped

grated zest of ½ lemon

2 tablespoons freshly squeezed lemon juice

2 ripe avocados

200 g/1 cup sliced smoked salmon

15 g/2 tablespoons pumpkin seeds/pepitas, toasted

sea salt and freshly ground black pepper

CASHEW TURMERIC YOGURT DRESSING

140 g/1 generous cup raw unsalted cashew nuts

1 tablespoon maple syrup

300 g/1½ cups Greek yogurt

1 teaspoon apple cider vinegar

½ teaspoon sea salt

1 teaspoon ground turmeric

1 teaspoon olive oil

SERVES 4

To make the cashew dressing, put the cashew nuts in a small bowl and cover with water. Allow the nuts to soak in room-temperature water for a couple of hours, or overnight. Drain the cashews and blitz in a blender with the other ingredients. The dressing will keep in the fridge in a sealed container for up to 1 week and is delicious with any salad or vegetables.

To make the salad, pull the kale from its central stalks and tear the leaves into small pieces. Put the kale in a bowl and add the tamari, apple cider vinegar and 2 teaspoons of olive oil. Scrunch it in your hands for a minute to coat the leaves and soften them a little.

Rinse the quinoa and place in a saucepan with double the volume of salted water and bring to the boil. Reduce the heat and simmer gently for 12 minutes until cooked. Drain into a colander and cool.

Bring a separate saucepan of salted water to the boil. Add the broccoli florets and simmer for a couple of minutes, then drain and run under cold water so the broccoli stays crunchy and does not continue to cook.

In a large bowl, combine the cooked quinoa, kale, broccoli, pomegranate seeds, chilli/chile and dill.

Make a lemon dressing by putting the lemon zest, lemon juice, 4 tablespoons olive oil and salt and pepper in a small screw-top jar. Shake, then pour over the quinoa salad mix and toss together.

Cut the avocados in half, stone/pit, then remove the flesh and slice. Distribute the quinoa salad between four bowls. Arrange the avocado and smoked salmon slices over the top of the salad in each bowl, then drizzle with the Cashew Turmeric Yogurt Dressing. Finally, sprinkle with the toasted pumpkin seeds/pepitas and serve.

Serve with Flavoured Waters, recipes on page 25

SMASHED AVOCADO ON TOAST WITH COURGETTE & HERB SALAD & DUKKAH

AVOCADOS CONTINUE TO REIGN SUPREME IN THE WORLD OF BRUNCH. THE NUTTY DUKKAH ADDS GREAT TEXTURE AND SALTINESS TO COUNTERBALANCE THE CREAMINESS OF THE AVOCADO AND THE COURGETTE/ZUCCHINI SALAD GIVES IT A WONDERFUL FRESHNESS.

2 ripe avocados

1 tablespoon freshly squeezed lemon juice

1 small courgette/zucchini (approx. 100 g/3½ oz.)

15 g/½ oz. mixed fresh herb leaves, such as mint, coriander/cilantro and flat-leaf parsley

2 teaspoons extra virgin olive oil

1 teaspoon grated lemon zest

2 slices of sourdough bread, toasted

2 tablespoons Dukkah (see below)

sea salt and freshly ground black pepper

DUKKAH

100 g/1 cup whole hazelnuts

20 g/¼ cup pistachio nuts

2 tablespoons coriander seeds

1 tablespoon cumin seeds

5 tablespoons sesame seeds

2 teaspoons white or black peppercorns

½ teaspoon dried chilli/hot red pepper flakes

½ teaspoon sea salt

a pestle and mortar

SERVES 2

First, make the dukkah. Preheat the oven to 160°C (324°F) Gas 3. Place the hazelnuts and pistachio nuts on separate small baking sheets and roast in the preheated oven for 10 minutes. Remove from the oven and immediately wrap the hazelnuts in a clean kitchen towel. Set aside to allow the steam to build for a minute before rubbing them within the kitchen towel to remove the loose skins. When both the pistachio nuts and hazelnuts are cool, roughly crush them using a pestle and mortar to a chunky texture. Transfer the mixture to a large mixing bowl.

Place the coriander and cumin seeds in a preheated dry frying pan/skillet set over a medium heat. Dry-fry the seeds for a couple of minutes, shaking the pan from time to time, until they start to pop. Remove the seeds from the pan and crush using the pestle and mortar. Add to the nuts in the mixing bowl.