This week's brunch came straight from one of my favorite shows on Food Network- Down Home With The Neelys, and features some great fall foods: apples and sweet potatoes. As usual, I modify recipes quite a bit to make them a bit more healthy. I'll list the modified ingredients, then link to the recipe so you can follow the original directions.
Memphis Morning Brunch
Baked Eggs and Tomatoes
I doubled this in a large casserole dish, spreading the tomato mixture on the bottom and cracking 8 eggs on top, evenly spaced. I used cooking spray instead of butter to coat my glass dish.
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 5 plum tomatoes, seeded and roughly chopped
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper
- 2 tablespoons chiffonade basil leaves, plus more for garnish
- 4 eggs
Sweet Potato Pancakes with Ginger Applesauce
- 1 pound sweet potatoes, peeled
- 4 green onions, finely chopped
- 1/3 cup all-purpose flour
- 1/2 cups egg beaters
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup peanut oil, for frying
Ginger Applesauce
- 2 Granny Smith apples, peeled, cored, cut into 1/2-inch slices
- 2 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices
- 1/2 cup apple cider
- 1 lemon, juiced
- 1/4 cup light brown sugar
- 1 cinnamon stick
- 1 (2-inch) piece ginger, smashed
Grilled Melon and Ham
- 2 limes, juiced
- 1 tablespoon honey
- 1/8 teaspoon cayenne pepper
- 1/2 honeydew melon, sliced into 12 pieces
- 12 (6-inch) wooden bamboo skewers, soaked in water for 20 to 30 minutes
- 12 slices ham, cut in 1/2
We finished off with Ina Garten's French Apple Tart, no modifications here!
This brunch got rave reviews, so I hope you will try this at home!
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