Tag Archives: Brunch

Low Carb Corned Beef Hash

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with Pork Panko Eggs

(paid partnership with PALM Corned Beef)

Serves 3- 4

Ingredients

Seasoning*

  • 2 Tablespoons smoked paprika
  • 2 Tablespoons Kosher salt
  • 2 Tablespoon garlic powder
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dried thyme
  • 1 Tablespoon celery salt
  • 1 Tablespoon cumin

Corned Beef Hash

  • 1 head cauliflower
  • 1 Tablespoon vinegar
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1x 12oz can PALM Corned Beef
  • 3 green onions, white part removed, green parts finely sliced
  • 1 cup Swiss cheese, grated
  • 1 medium avocado, sliced

Panko Eggs

  • 2/3 cup pork panko
  • 2 teaspoons parmesan cheese, finely grated
  • ½ black peppercorns, ground
  • 3 eggs (or 4 dependent on serving)

Method

Seasoning

  1. In a medium bowl, combine all the seasoning ingredients and whisk well to combine. Set aside until needed

*Note: This recipe makes more than required offer this dish. Store any remaining seasoning bland in an air-tight container for future use.

Corned Beef Hash

  1. Prep your cauliflower by removing any green leaves and/ or bruised stem from the bottom. Soak the cauliflower in a large bowl with a solution of 1 part vinegar to 3 parts water for 10 minutes. After this time remove, discard the water and rinse the cauliflower until cold, running water
  2. Transfer to a large pot filled 1 Tablespoon vinegar and enough water to cover the head of cauliflower. Boil for between 6-8 minutes (dependant on size of cauliflower), should have slight resistance to a fork
  3. Remove from heat, drain and leave to cool. Once cool use a knife to cut off small florets of cauliflower. Once all florets have been removed, cut and dice the remaining cauliflower stem in medium, home-fries size pieces. Set aside together in a bowl until needed
  4. In a 10 or12 inch cast-iron skillet, add some canola, or avocado oil, and heat over a high heat. While the skillet heats, prep the onion and peppers by trimming and dicing
  5. Add the prepared onion and pepper to the hot skillet and sauté for 3-4 mins. After this time add in the prepared cauliflower and season with seasoning mix to taste. I usually use 3 heaped teaspoons. Continue to sauté vegetables and seasoning for 2-3 minutes, stirring occasionally to avoid breaking up the cauliflower too much
  6. Addi in the PALM Corned Beef, gently breaking it up and folding it in so as to incorporate it through the seasoned vegetables
  7. Continue to cook for 3-4 minutes until PALM Corned Beef is heated through. Reduce heat to medium and leave the hash mixture to cook undisturbed. This will give that wonderful “crust” to the hash when cooked

Panko Eggs

  1. While the hash cooks, combine the pork panko, parmesan cheese and black pepper in a bowl and mix
  2. Turn on the broiler to high. Heat a 9-inch pan over medium heat. Once it’s hot, add the seasoned pork panko in a single layer. Swish them around with a wooden spoon to toast.
  3. Once the crumbs are sizzling and starting to turn a shade darker and form in three roughly “fried egg” size disc shapes, crack the eggs into the hot pan over the crumb areas
  4. Fry the pork panko and eggs until the whites are almost set, then transfer the pan under the broiler. Broil, watching closely and checking frequently, until the egg yolks are as gooey or firm as you’d like

To Serve

  • Check that your corned beef hash has a nice crust and remove from heat. Top with a sprinkling of grated Swiss cheese and finely sliced green onions. Use a spatula to transfer your cooked eggs to the top of the hash and top with some additional avocado slices. Sprinkle over any remaining stray pork panko crumbs from frying the eggs and enjoy!
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Brown Butter Banana Muffins

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Makes 12

Ingredients

Streusel Topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1/4 cup rolled oats

Banana Muffins

  • 1/3 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten

Method

  1. Preheat oven to 375°F (190°C). Lightly grease 12 cup muffin tray
  2. In a thick-bottomed pan over medium heat, add the butter, whisking frequently. Continue to cook until fully melted. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour into a bowl to stop the butter from cooking further and possible burning. Set aside to cool until needed
  3. In a small bowl, mix together brown sugar, flour, cinnamon, and oats. Cut in the butter until mixture damp sand. It’s fine if there are peas-sized pieces of butter remaining. Set aside until needed
  4. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. It will still appear a little lumpy
  5. Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle the streusel topping over muffins
  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean
  7. Let cool for 10 minutes before removing from the tin and serving

Sweet Biscuits w/ Vanilla Cream & Maple Macerated Pineberries

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Makes 12 Biscuits

Ingredients

Biscuits

  • 3 cups flour
  • 1 cup sugar
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter
  • 2 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 large egg
  • egg wash (1 egg + 2 Tablespoon water, whisked together)
  • Turbinado sugar

Vanilla Cream

  • ½ cup whipping cream
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon pure vanilla extract

Maple Macerated Pineberries

  • 2 ½ cups fresh pineberries, topped and quartered
  • 1 Tablespoon Maple Sugar

Method

Maple Macerated Pineberries

  1. In a bowl combine the pineberries and maple sugar, mixing well. Set aside to macerate on the countertop for at least 30 minutes before serving

Vanilla Cream

  1. Using a handheld mixer or stand mixer with the whisk attachment, beat the cream, sugar and vanilla extract on medium-high until stiff peaks, about 3-4 minutes.
  2. Chill in the refrigerator until needed

Biscuits

  1. Preheat your oven to 375 degrees F
  2.  In a large bowl whisk together the flour, sugar, baking powder and salt, mixing well
  3. Using a large hole cheese grater, grate in the butter, then cut using a pastry cutter, or knife, until mixture resembles a coarse meal. You will still be able to see the butter in pieces pea-size or slightly smaller
  4. Make a well in the centre of the dry mix
  5. Mix together the lemon juice, vanilla, milk and the egg
  6. Pour into the well and mix until just combined to a dough ball
  7. Lightly flour a countertop, transfer the dough from the bowl and roll (using a floured rolling pin) to 1 inch thickness
  8.  Cut out biscuits with 3inch biscuit cutter and place on parchment lined baking sheet
  9. Lightly brush the tops of the biscuits with the gee wash
  10. Sprinkle turbinado sugar on top of the biscuits
  11. Bake at 375 degrees F for 20 minutes or until golden brown. Remove from the oven and leave to cool on a rack before serving

To Serve

  1. Slice each biscuit crossways in half
  2. Spoon some of the vanilla cream on the bottom half
  3. Top with a generous amount of the maple macerated pineberries
  4. Top with the other half of the biscuit
  5. Repeat with additional dollops of vanilla cream and macerated pineberries
  6. Serve and enjoy!

Queen of Puddings Brunch Pancakes

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Yet another bake that came about from my time on Food Network Canada’s show Great Chocolate Showdown. The elimination challenge in Episode 4 was to bake a brunch dish inspired by a favorite childhood dessert, using QuakerTM oat flour. The items for selection were coffee cake, tart, pancakes, crepes and biscuits. While I’m definitely partial to a good breakfast biscuit, pancakes are much closer to my heart. Waffles give me a savory brunch option, whilst pancakes are the perfect vehicle for a sweet option.

My childhood memory would have been firmly anchored in my mom and her synonymous dessert that is Queen of Puddings. My mother was solely responsible for my ability, passion and sometimes foolhardy ambition when I bake. In my childhood memories, she’s permanently enrobed in a gingham tabard, and there was nothing this woman couldn’t make, bake or generally concoct in the kitchen. If I were to sum up a childhood of kitchen memories in one delicious dessert, Queen Of Puddings, instantly springs to mind. With layers of breadcrumb enriched vanilla custard layered with sweet, tangy raspberry jam and topped with billowy clouds of fluffy, golden toasted meringue it was my mom’s go-to dessert when ingredients were scarce. For me it’s a classic case of my mom being a kitchen alchemist and turning a few mundane ingredients into something fantastic- a fine example of the whole being more than the sum of it’s parts. The original recipe is easy and comforting, and it’s warmth, familiarity and soothing nature will always remind me a a childhood at my mother’s hip.

Of course trying to marry such a quintessentially classic comfort pudding with the concept of brunch was always going to be a fun challenge at best! In my head the signature layers of the original recipe lend themselves perfectly to create a layered, stacked brunch dessert. Here I’ve created a pancake stack bordering on an entremet- layers of pancake with ganache, custard, and jelly regally crowned with peaks of soft, fluffy meringue. Anyone for a boujee brunch?

Yes I’ve taken shortcuts here with the use of Jello-O and custard powder. For me, when making brunch, shortcuts are ALWAYS welcome. Anything that helps me get to the table fast and get the bubbles flowing even faster is always acceptable in my books! I’m not one to stand on ceremony.

Bottoms up!

Queen of Puddings Brunch Pancakes #recipe #greatchocolateshowdown

Makes 4

Ingredients

Oat Pancakes

  • 2 cups oat flour
  • 1 1/2 tsp baking powder
  • 1/2 cinnamon
  • 1/8 tsp Kosher salt
  • 2 eggs
  • Zest 1 large orange
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 Tbsp agave syrup
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips

Whipped Chocolate Ganache

  • 1/2 cup whipping cream
  • 2oz dark chocolate, cut in to chunks
  • 1 Tbsp Raspberry liqueur
  • 1/8 tsp Kosher salt

Prosecco Raspberry Gelee

  • 1 pack Raspberry Jell-O
  • 1 cup boiling water
  • 1 cup Prosecco

Chocolate Custard

  • 2 Tbsp custard powder
  • 2 tsp sugar
  • 1 cup whole milk
  • 2 oz dark chocolate, cut in to chunks

Meringue

  • 2 egg whites
  • 1/2 cup fine sugar

To Serve

  • 1 1/2 cups fresh raspberries, sliced lengthwise in half

Method

Prosecco Raspberry Gelee

  1. In a jug combine Jell-O powder and boiling water. Stir until dissolved
  2. Slowly add in prosecco and stir gently to incorporate
  3. Pour into 3″ dia silicone tartlet mold to 1/4″ depth
  4. Place in refrigerator to set

Chocolate custard

  1. Mix the custard powder and sugar together in a small pan
  2. Add the milk, and stir to combine
  3. Continue heating, stirring constantly, until the custard is smooth and well thickened
  4. Remove pan from heat and stir in chocolate chunks until melted and fully incorporated
  5. Leave to cool for 5 mins before placing into a piping bag fitted with a plain round tip
  6. Pipe discs of the custard into a silicone tartlet mold to match your Jell-O tartlet mold
  7. Cover the surface of the custard with cling wrap to prevent skin forming on the surface
  8. Place in refrigerator to set

Whipped Chocolate Ganache

  1. Gently heat the cream in a pan until just below boiling. (look for small bubble starting to appear at the edge of the cream)
  2. Remove from heat, add the raspberry liqueur, salt and chocolate chunks and leave for 2-3 minutes
  3. After this time gently stir to emulsify the mixture until it is smooth and uniform in color
  4. Leave to cool to room temperature
  5. Using a whisk or hand held mixer whip the mixture until light and fluffy. Be careful not to overwhisk in case of separation
  6. Cover and set aside until needed

Oat Pancakes

  1. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt
  2. In a separate larger bowl, mix together the eggs, milk, melted butter, orange zest, and vanilla extract
  3. Add the dry ingredients and stir to combine. Once nearly combined stir in the chocolate chips
  4. Heat a griddle pan over a medium high heat. Lower heat to medium low, and using 1/3 cup measurement pour circles of pancake batter to give you 8 pancakes. Your pancakes should spread to approximately 4-4 1/2″ diameter
  5. Cook on each side for 3-2 minutes until golden brown, flipping when done.
  6. Remove from heat and set aside until serving

Meringue

  1. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form
  2. With the mixer on, gradually beat in the sugar until stiff peaks form. meringue should be glossy and smooth
  3. Transfer to a piping bag fitted with a desired piping nozzle

Assembly/ To Serve

  1. Remove whipped ganache from refrigerator and transfer to a piping bag fitted with a round plain nozzle
  2. Pipe a round of ganache onto a pancake placed on a plate, leaving 1/4-1/2″ border
  3. Set raspberries halves around on the border, standing up against the ganache
  4. Place a second pancake on top
  5. Carefully remove a round of chocolate custard* from the mold and place on top of second pancake
  6. Carefully remove a round of raspberry gelee* from the mold and place on top of the chocolate custard round
  7. Set raspberries halves around on the border, standing up against the custard & gelee rounds
  8. Top with peaks of meringue piped in desired arrangement and torch to finish until toasted and browned
  9. Serve with any remaining raspberries

*Chocolate custard and gelee rounds can be placed in the freezer, after setting, for 10-15mins to firm up to aid removal

S’mores Pecan Waffles

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S'mores Waffles (5)

Brunch. That luxurious limbo land existing between breakfast and lunch which in North America is honoured with unsurpassed reverence. With the best of both worlds on offer (not to mention mimosas!) it’s position of high esteem in Canuck culiary ranking is deservedly so. I’ll hold my hands up in admission to that fact that I’m a complete pushover for the sweet offerings on a brunch menu. Waffles, pancakes and sweet baked goods will be my first port of call when brunching. Not for me your eggs benedict (no matter how tasty!) nor the omelette (despite your ovate goodness).

This recipe was a quick fix for hangry pangs one Saturday morning, conceived amid the aromas of a strong ristretto. I’m not going to lie and go all “holier than thou” in regards to the ingredients. The waffle batter is where the work lies and the finishing touches are store cupboard/ pantry items bought under the caveat of “Well you’ll never know when I might need it“. What follows I say in the complete spirit of bonhomie – if you’re one of the wellness brigade who’s going to bang how neglectful and unhealthy it is to use jars of sweet spreads…save it. It’s the weekend, not nearly enough caffeine has hit my bloodstream and my cats have been meowing since 6am. I need sweet indulgence and I need it STAT! This is not a plate I serve everyday- it’s a once-in-a-while treat to ease you into your weekend routine, a sublime reminder of the good things in life. If there’s one saying I live by it’s ” A little bit of what you fancy does you good“….well that and, “Celebrate the small things“.

Like  my other breakfast/ brunch recipe Christmas Morning Cinnamon Buns the bulk of this recipe can be made the night before and left to sit (covered) in the fridge until needed the following AM. A quick stir and you’re good to go and your kitchen will soon be wafting with the smell of freshly toasted waffles and marshmallows.

S'mores Waffles (4)

S’mores Pecan Waffles

Makes 4 waffle rounds (16 1/4 waffles)

  • 2 eggs
  • 1 tblspn fine sugar
  • 2 cups all purpose flour
  • 4 tspn baking powder
  • 2 1/4 cups milk
  • 1/4 tspn salt
  • 1/2 cup vegetable oil
  • 1 tspn vanilla extract
  • 1/2 cup pecans, toasted and roughly chopped
  • 3 tblspn chocolate spread eg Nutella
  • 3 tblspn cookie butter spread
  • 1 cup mini-marshmallows

Method

  1. Preheat your waffle iron
  2. In a bowl combine the eggs. flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, and whisk just until smooth. Fold in the toasted pecans
  3. If required spray preheated waffle iron with non-stick cooking spray. Pour/ Laddle mix onto hot waffle iron. Cook until golden brown. Remove and plate.
  4. Whilst still warm spread the waffle with cookie butter, then spread with chocolate spread.
  5. Scatter the top of the waffle with the mini marshmallows. Broil under a high setting or use a kitchen torch to toast the marshmallows until browned and crispy. *** If using the broil method DO NOT leave the waffles unattended. The marshmallows can be quick to catch and burn.
  6. Once toasted serve and enjoy the gooey goodness!

S'mores Waffles (6)