New Years Breakfast and Brunch Ideas from Kathy Gunst

NEW YEARS BREAKFAST/BRUNCH

After a long holiday season (and perhaps an over-the-top New Year's Eve) what you need most is a really solid, delicious, but not difficult breakfast/brunch.

Here are some ideas-- combining a few luxury items and a few healthy ones-- from our Resident Chef, Kathy Gunst.

*Baked Eggs in Pancetta Cups (see our video for the recipe)
*Good for you Blueberry Pancakes (see recipe below)
*New Year's Day Breakfast Salad (recipe below)
*American Caviar with Toast, Sour Cream, and Chopped Onion
*Winter Fruit Salad: figs, bananas, orange, grapefruit, tangerine, apple and pear all mixed with a touch of fresh-squeezed orange juice
*Crusty Bread with many jams, jellies and marmalades
*Champagne with fresh-squeezed pomegranate juice topped with pomegranate seeds
*Hot cocoa sprinkled with cayenne pepper and grated chocolate

Good-For-You Whole Grain Blueberry Pancakes

FROM STONEWALL KITCHEN BREAKFAST BY KATHY GUNST, JONATHAN KING AND JIM STOTT (CHRONICLE BOOKS, 2009)

Making pancakes with whole grain flour that are light, fluffy, and appealing (as opposed to heavy and laden) is not as easy as it sounds. After much experimenting we love this version which combined whole wheat flour and white flour with buttermilk and fresh blueberries. For an extra whole grain twist you can sprinkle on some bran flakes with the blueberries if you like.

Serve with maple syrup or make a quick Maple-Blueberry Syrup by heating 1 cup maple syrup and 1 cup blueberries (fresh or frozen) and simmer over low heat for about 5 to 8 minutes, or until blueberries soften.

1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 eggs, lightly whisked
2 ½ tablespoons melted butter
2 tablespoons maple syrup
About 1 1/2 cups fresh or frozen blueberries, or raspberries, blackberries, or strawberries, sliced
About 1/4 cup bran, optional
Butter for greasing the griddle

In a large bowl whisk together the whole wheat flour, white flour, baking powder, baking soda, and salt. Whisk in the buttermilk and pre-whisked eggs, melted butter and the maple syrup and mix until just blended.

Heat a large griddle or skillet over moderate heat. Add only enough butter to lightly grease the griddle. Working in batches, add about 1/4 cup batter to the hot skillet for each pancake, making a pancake about 3 inches wide. Scatter a heaping tablespoon of blueberries on top of each pancake (and 1 teaspoon of the bran, if desired), and let cook about 2 1/2 to 3 minutes on each side, or until lightly golden brown and cooked through. Serve hot or keep warm in a 300 degree oven. Serve topped with maple syrup or blueberry maple syrup as described in the head note.

Makes about 16 three-inch pancakes. Serves 4 to 5.

Breakfast Salad with Bacon, Fried Eggs, and Croutes

FROM STONEWALL KITCHEN BREAKFAST BY KATHY GUNST, JONATHAN KING AND JIM STOTT (CHRONICLE BOOKS 2009)

Salad for breakfast? Sure, why not? This breakfast dish, ideal for brunch and weekend entertaining, is refreshing, light and totally satisfying combining a breakfast salad with fried eggs, bacon, and toast. It’s an innovative twist on a French bistro salad.

The Salad:

8 slices thick country-style bacon, about 1/2 pound
Eight one-inch slices French bread or any crusty bread
3 1/2 tablespoons olive oil
1 pound romaine or crunchy lettuce
4 eggs

The Vinaigrette:

1 teaspoon Dijon-style mustard
Salt and freshly ground black pepper
2 tablespoons wine vinegar, red or white
2 tablespoons fresh lemon juice
1/2 cup olive oil

Cook the bacon: in a large skillet cook the bacon over moderately low heat for about 4 to 6 minutes per side, or until golden brown and crisp. Drain on paper towels. The bacon can be made several hours ahead of time and kept at room temperature.

Make the croutes: Preheat the broiler.

Place the bread slices on a cookie sheet. Using the back of a spoon or a pastry brush, light brush the bread with 1 tablespoon of the oil. Broil for about 1 to 2 minutes, or until golden brown and just beginning to toast.

Remove from the oven and flip the bread over. Brush with another tablespoon of oil and broil another 1 to 2 minutes, or until the bread is crisp and golden brown, being careful not to let it burn. The croutes can be made several hours ahead of time, or overnight. Keep in a tightly sealed plastic bag.

Make the vinaigrette: in a small bowl stir together the mustard, salt, and pepper. Add the vinegar and lemon juice. Whisk in the oil and taste for seasoning. The vinaigrette can be made a day ahead of time; cover and refrigerate until ready to assemble the salad.

Finish the salad: Place the lettuce in a large salad bowl or in a large, deep platter. Just before serving, add the vinaigrette and toss well.

Heat a large skillet over moderate heat. Add the remaining 1 1/2 tablespoons oil and let heat for a minute. Add the eggs one at a time (if the skillet isn’t big enough to fry all 4 eggs at the same time, divide the oil between 2 medium-sized skillets) and fry for about 2 minutes, or until the edges begin to turn brown and the white is set. Gently flip the eggs over and cook another minute. Gently place the eggs around the salad. Set the bacon slices of top of the eggs (or along the sides) and place the croutes along the edges of the bowl or platter. Serve immediately.

Serves 4.

This program aired on December 30, 2009. The audio for this program is not available.

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