Offbeat Brunch Recipes

Dutch-Oven Pancake

Ingredients:

6 eggs (not separated)
pinch of salt
1 cup flour
1-1/2 cup milk
1 tsp. sugar
1/2 cup butter

Preparation:

Heat oven to 450 degrees. Put the baking dish in which you will cook and serve the pancake into the oven with the butter. The butter will melt and the dish will heat while you continue the recipe.

Whisk the eggs--don't add volume, just break up the yolks. Add a pinch of salt.

In another bowl add the milk and sugar to the flour and whisk. Add the beaten eggs to the flour mixture and blend. Pour the mixture into the melted butter in the heated pan.

Place the pan into the preheated oven and bake 20 to 25 minutes. The souffle should puff up. Garnish with fresh fruit in season and powdered sugar.

Yield: 6 to 8 servings

Ingredients:

1 bunch asparagus
2 Tbs. olive oil infused with citrus
pinch of salt
lemon or orange zest
mayonnaise and mustard

Preparation:

To trim asparagus, hold at each end and bend. It will naturally break at the end of the tough area.

Line the asparagus side by side in a tray with a little bit of a lip (like a cookie sheet). Drizzle with flavored oil and a pinch of salt. Roast until crisp-tender.

Sprinkle cooked asparagus with the citrus zest and more coarse salt. Serve with mayonnaise or flavored mustard. A squeeze of citrus juice can be added to mayonnaise, if desired.

Candied Bacon

Ingredients:

1 lb. bacon
1/4 cup brown sugar
1/2 Tbs. cayenne or chipotle chili pepper

Preparation:

Sprinkle sugar and pepper over bacon and broil in the oven about 15 minutes until the bacon is glazed and crispy.