Monday, July 9, 2012

DAT SCHMACHT NO MEI! (Thou shalt brunch ..)

Brunch is a combination of breakfast and lunch typically eaten between 11 a.m. and 3 p.m. on weekends.

Brunch is my favorite meal of the week. The combination of sweet and savory paired with an alcoholic beverage and/or coffee conjures up images of lazy afternoons with family and friends, lounging at home, socializing at our favorite local hangouts or enjoying a leisurely brunch-in-bed.

Today I am sharing with you one of my favorite brunch recipes: Open-faced eggs Florentine accompanied by a Stork Club cocktail (I like to substitute the standard fare of Mimosas and Bloody Marys with a more “interesting” drink)

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Open faced Eggs Florentine
Serves 6
(Original recipe by Katie Lee)

½ cup Ricotta cheese
¼ cup grated Parmesan cheese
six ½-inch (1,27 cm) thick slices of crusty bread
2 tablespoons unsalted butter, softened
6 large eggs
6-8 oz. (170-220 grams) steamed and drained baby spinach (about 1 cup)
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400 °F (200 °C)
  2. In a bowl, combine ricotta and parmesan. Place bread slices on baking sheet; spread with softened butter and equal amounts cheese mixture. Bake until cheese is bubbly and bread is crisp, 8 to 10 minutes
  3. While bread is baking, fry eggs sunny-side up
  4. Top each slice with steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve!

Stork club cocktail (my favorite mix via drinksmixer slightly modified)
(1 serving)

1 1/2 oz. (45 ml) gin
1/2 oz. (15 ml) triple sec
1/4 oz. (7.5 ml) fresh lime juice 
1 oz. (30 ml) fresh orange juice 
1 dash Angostura bitter (I serve it without the bitter and it still tastes great)

Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with a slice of lime or an orange peel, et voilà!


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