Any interested in Breakfast Strudels, Old Bay Chicken Biscuits, Jelly-Filled Blueberry Muffins, or Asian Bloody Mary's? If the answer is yes, you are wise.
We've been known to put on an epic brunch several times a year. Typically, the menu is always the same because the recipes are tried and true and always a big hit. Today however, I decided to change up the menu by reimagining a few food recipes and a brunch cocktail, while also adding something entirely new. I can assure you these changes and additions will appear on future brunch menus!
The first dish, Breakfast Strudels, is a reimagined version of my Bacon Parmesan Quiche, which I have made so many times, I can make it blindfolded. The quiche is basically just eggs, cream, bacon, Parmesan cheese, parsley, salt, and pepper.
A few weeks ago, I tried making Ina Garten's Dinner Spanakopitas (which were a huge hit) and it got me thinking - I now know how to work with phyllo dough, I have tons of it in the freezer, so instead of Spanakopitas, why not fill the dough with the same ingredients as my quiche?
I gently scrambled eggs until they were barely cooked before I added some extra butter, fresh Parmesan cheese, chopped parsley, salt, and pepper. I put a big spoonful of the eggs along with some crumbled crispy bacon on the bottom corners of the dough (which I had cut in half to make two strudels). Rather than explaining here how to do it, you can simply watch this video of Ina Garden making her Dinner Spanakopitas. Same exact concept, just different filling. I also made a few with sausage instead of bacon. Right before baking, I brushed them with melted butter and sprinkled on some "Everything Bagel" seasoning.
Perfection.
For something new, I made Cheddar Old Bay Chicken Biscuits. I soaked the chicken in buttermilk and Old Bay hot sauce overnight, and then I breaded them in a flour mixture with plenty of spices and a teaspoon of baking powder. After frying, I dusted them with more Old Bay. You can use any buttermilk biscuit recipe that you like, or even store bought in the can will work fine!. My recipe only uses flour, spices including Old Bay, cold butter, fresh chives, cheddar cheese, and cold shaken buttermilk. I rolled it out, folded it over five or six times to make layers, used a cookie cutter, and placed onto a parchment lined baking sheet. Side note - If you have time, I recommend refrigerating the biscuits for about an hour before baking because it makes them even flakier and more moist. Right before going into the oven, I brushed them with melted butter and sprinkled on more Old Bay. Drizzle on some hot honey or any condiment of choice and I promise you will be happy.
For another improvement, I decided to make Jelly-Filled Blueberry Muffins. For the basic recipe, I used Ina Garten's Blueberry Coffee Cake Muffins. I filled each muffin tin with half of the batter, and then added a teaspoon or two of apricot or raspberry jam before covering with the rest of the batter and popping them into the oven.
The best part is that each one now has a surprise in the center. This small extra step makes all the difference!
By the way, if you have ever seen those pink pineapples in the box in the grocery store and thought to yourself, "there is no way I'm spending that much money on a pineapple", all I can say is that you are doing yourself a disservice. Worth every penny and you'll never want to eat a regular pineapple again!
Every brunch needs a good drink and today I decided to reimagine a Bloody Mary by changing up some of the ingredients to create my new Asian Bloody Mary. I used standard ingredients such as good tomato juice, celery, lemon juice, etc. but I swapped out the horseradish for Sambal Oelek, Worcestershire for soy sauce and ponzu, and black pepper for Szechuan peppercorns and Korean red pepper. The changes were subtle (for those who swear by a traditional Bloody) but definitely noticeable and unique. I will definitely make these again and I encourage you to try as well. You can also make the mixture into a Michelada by swapping out the vodka for a pale ale beer (which is what I prefer). Next time, I may even garnish with some fresh kimchi.
Have a fantastic week!
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