Everyone has their own traditions, but brunch is one that I think carries across the board. Who doesn't love to sleep in and then sit for a leisurely mid morning meal comprised of your favorite breakfast foods and bottomless coffee? I for one, am a HUGE fan of brunch!
Andy and I have made brunch our unspoken tradition. It just morphed into being and is now a weekly tradition. When I say brunch, I mean homemade brunch. The kind where you sleep in, then the first person wakes up (Andy) and gets the coffee started while the other person slowly crawls out of bed (Me) to help with the grand production of cooking food. Yes, that would be our weekend tradition. Sometimes however, we opt to eat out out for brunch, but usually it is made at home.
In our household, Andy is the brunch cook. I cook dinner a lot of evenings, so he takes over where brunch is concerned. He likes to play loud (sometimes techno) music and the kitchen becomes his canvas. He makes everything from fluffy pancakes, to crispy bacon (my favorite), to grilled grapefruit. His foods may not always look beautiful, and the kitchen may be a complete mess, but the tastes, oh the tastes! That boy knows how to pack some flavor!
This last weekend Andy whipped up a new creation for our Saturday brunch. He made sourdough orange zest french toast. Wow! The orange zest really added a punch of flavor. Then he made a blueberry compote for drizzling on top of the french toast. Literally, melt in my mouth delicious! Andy is also learning how to master cooking bacon in the oven. Our bacon is slowly becoming the perfect amount of crispy. (Keep my bacon crispy, or even burn it and I am a happy gal. What I can't stand is the floppy limp stuff, yuck!)
If you want to try Andy's french toast here's what he did:
Orange Zest French Toast
-6-8 pieces sourdough bread (regular works too)
-1 cup milk
-1/4 teaspoon salt
-1 teaspoon cinnamon
-2-3 Tablespoons zest from orange
Beat eggs and milk together. Add salt, cinnamon, and orange zest. Beat everything together really well. Dip both sides of the bread into the egg mixture and place in a buttered pan. Fry on medium heat until both sides are light brown.
-2-3 cups blueberries (fresh or frozen work)
-1/3 cup water
-1/4 cup sugar, honey, or agave nectar
Combine everything on the stove top and mix while heating, bring to a low boil. If you want a thicker compote add a few teaspoons of cornstarch.
When will there be a third plate at the brunch table? ;-)ReplyDelete
Haha, wouldn't you like to know! :)ReplyDelete