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    Let's Brunch: 100 Recipes for the Best Meal of the Week
    Let's Brunch: 100 Recipes for the Best Meal of the Week
    Let's Brunch: 100 Recipes for the Best Meal of the Week
    Ebook262 pages2 hours

    Let's Brunch: 100 Recipes for the Best Meal of the Week

    By Belinda Smith-Sullivan

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    About this ebook

    “Puts a Southern twist on brunch . . . [An] enticing lineup of both sophisticated and down-home fare.” —Publishers Weekly
     
    Let Chef Belinda spice up your brunch menu with her warm hospitality, cooking tips, and flavor-packed recipes for breakfast and brunch.
     
    A meal designed for leisure and good times spent with family and friends, brunch is the perfect setting for Belinda Smith-Sullivan’s curated flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations.
     
    Now Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Red Velvet Pecan Waffles and Fried Chicken, or Collard Green and Rice Casserole served with Honey and Pepper Bacon, a side of Ramp Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.
     
    With more than one hundred satisfying recipes, this cookbook covers starters, soups, and salads; eggs dishes; pastas and casseroles; main courses and breakfast meats; grits; sandwiches; breads; jams and syrups; desserts; and brunch cocktails.
     
    “Stellar recipes . . . Savory or sweet mild or spicy, vegetarian or omnivore, there’s a great dish awaiting every palate and pleasure.” —James Beard Award winner Cynthia Graubart

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateFeb 12, 2021
    ISBN9781423655367
    Let's Brunch: 100 Recipes for the Best Meal of the Week

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      Book preview

      Let's Brunch - Belinda Smith-Sullivan

      Let's Brunch Cover.jpg

      Let’s Brunch

      100 Recipes for the Best Meal of the Week

      Belinda Smith-Sullivan

      Photographs by Susan Barnson Hayward

      Gibbs Smith logoPhoto of Blueberry-Almond Puff Tarts.

      To my husband Dan with all my love, respect, and admiration.

      Digital Edition 1.0

      Text © 2020 Belinda Smith-Sullivan

      Photographs © 2020 Susan Barnson Hayward

      Author Photograph by Adrion Bell

      Food Styling by Corrine Miller

      All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

      Published by

      Gibbs Smith

      P.O. Box 667

      Layton, Utah 84041

      1.800.835.4993 orders

      www.gibbs-smith.com

      Library of Congress Control Number: 2020933152

      ISBN: 978-1-4236-5536-7 (e-book)

      Photo of a fried egg in a cast-iron skillet.

      Contents

      Acknowledgments

      Foreword

      Introduction

      Breads & Toppings

      Sweet Potato Buttermilk Biscuits

      Ramp Buttermilk Biscuits

      Panettone Grand Marnier French Toast

      Hot Cross Buns

      Brisket-Stuffed Herb Cornbread

      Rum, Date, and Walnut Bread

      Garlic-Infused Olive Oil

      Quince Jam

      Easy Meyer Lemon Marmalade

      Hot Curried Peaches

      Homemade Sweet and Savory Bourbon Syrup

      Flavored Butters

      Starters

      Smoked Salmon Blinis

      Country-Style Pâté

      Spicy Marinated Olives

      Brie, Fig, and Walnut Crostini

      Crab-Stuffed Mushrooms

      Tomato Bruschetta

      Bacon Deviled Eggs

      Coquilles St. Jacques

      Endive, Pear, and Goat Cheese Boats

      Jumbo Shrimp and Lump Crab with Vodka Cocktail Sauce

      Avocado Toast Points

      Cheesy Grit Cakes

      Caramelized Onions and Feta Mini Tarts

      Egg Dishes

      Spinach and Goat Cheese Eggs Florentine with Hollandaise Sauce

      Mushroom, Ham, and Bell Pepper Omelet

      Loaded Steak and Bell Pepper Strata

      Fluffy Scrambled Eggs onTexas Toast with Swiss Cheese

      Italian Baked Eggs and Sausage in Marinara Sauce

      Salmon-Asparagus Quiche

      Spinach-Chorizo Frittata

      Sausage, Cheddar, and Polenta Soufflé

      Soups, Salads & Sandwiches

      Fiery Stout Chili

      Roasted Butternut Squash Soup with Scallops

      Avocado BLT

      Seafood Chowder

      Simple Butter Lettuce Salad

      Creamy Tomato Soup with Crostini Cheese Toast

      Crab Louie Salad

      Sausage, Lentil, and Bacon Soup

      Egg, Prosciutto, Tomato, and Arugula Panini

      Grit Cake, Collard, and Pulled Pork Sammie

      Croque Madame

      Egg, Bacon, and Cheese Brunch Burger

      Spicy Egg and Chicken Wraps

      Vegetables & Sides

      Roasted Brussels Sprouts and Carrots with Pancetta

      Oven-Roasted Root Vegetables

      Collard Greens and Rice Casserole

      Mediterranean Stuffed Tomatoes

      Roasted Stuffed Zucchini Boats

      Wilted Spinach and Arugula with Toasted Pine Nuts

      Fried Green Tomatoes with Aioli

      Southern-Style Succotash

      Sweet Potato Medallions with Currants and Pecans

      Cheesy Jalapeño Grits

      Pasta & Casseroles

      Boeuf Bourguignon

      Breakfast Macaroni and Cheese

      Chicken Vesuvio

      Grilled Eggplant, Tomato, and Pancetta Pasta

      Seafood and Chicken Paella

      Scallops, Mussels, and Shrimp Bucatini

      Alfredo Seafood Lasagna

      Main Courses & Meats

      Flavored and Spiced Bacons

      Breakfast Steak and Eggs on Asparagus Spears

      Grilled Prawns on Rosemary Skewers with Lemon Butter Sauce

      Oven-Roasted Pulled Pork

      Honey Dijon-Glazed Ham Steak

      Shrimp-Andouille Grits with Okra

      Lemon-Garlic Baked Cod

      Red Velvet and Pecan Waffles with Fried Chicken

      Homemade Rosemary Pork Sausage Patties

      Blackened Catfish on Herb Grits with Pineapple Relish

      New Orleans-Style Barbecue Shrimp

      Slow-Roasted Beef Brisket

      Desserts

      Blueberry-Almond Puff Tarts

      Lemon Curd and Gingersnap Trifle

      Triple Peanut Butter and Chocolate Cheesecake

      Rum—Chocolate Chip Pecan Pie

      Black Walnut–Cardamom Pound Cake

      Quince Crisp

      Croissant, Pear, and Chocolate Bread Pudding

      Baba Au Rhum

      Savory Spice Olive Oil Loaf Cake

      Tarte Tatin

      Brunch Cocktails

      Pomegranate Mimosa

      Bellini

      Chef Belinda’s Creole Mary

      Grapefruit, Champagne, and Vodka Spritz

      Blood Orange Screwdriver

      Cucumber Cooler

      Kir Royale

      Mint Julep

      Bourbon Lemon Drop

      Simple Syrup

      About the Author

      Acknowledgments

      Michelle Branson and the entire Gibbs Smith Team for your vote of confidence . . . again!

      Martha Hopkins of Terrace Partners, my agent, for your dedication, guidance, and patience. You keep me focused.

      Kathleen, Jeanne, Linda, Dede, Lisa, and Lily for that push across the finish line that I so desperately needed! Thank you for your friendship, support, and encouragement.

      The Augusta Gourmet Club, for being my forever champions!

      All my neighbors, friends, and family who served themselves up as my taste-testers.

      Photo of small jars of marmalade.

      Foreword

      Belinda Smith-Sullivan has become one of the South’s great recipe developers and cookbook authors on the strength of her exceptionally fine sense of balance and her prodigious energy, turning the ripe orchard peach into a whole rhapsody on the fruit entitled Just Peachy, which incorporates ancient farmstead traditions and modern culinary practice in 70 delicious and finely-tuned recipes.

      She is—no surprise—the perfect person to attack the weekend’s great comfort-food meal and find both fresh ideas and wonderful heirlooms worth celebrating. We hope you will be inspired as we are by Smith-Sullivan’s recipes and words and by Susan Barnson Hayward’s ravishing photos in Let’s Brunch!

      — Matt Lee and Ted Lee, authors of

      The Lee Bros. Charleston Kitchen

      Introduction

      We are becoming a brunch culture. Be it brunch à deux, a brunch buffet, or a group of friends hanging out on the patio around a harvest table, eating frittatas and drinking Bellini’s, it is a concept that is here to stay!

      In my opinion, brunch is the most creative meal because there are no rules—as menu offerings can range from a full array of breakfast items to steak and potatoes and everything in between. It’s why more and more restaurants serve breakfast, lunch, and dinner simultaneously all throughout the day. I prefer brunch as an entertainment option because it is and always has been entertaining lite. The ingredients and beverages are usually very simple. You are not competing for guests’ time—who usually have several invitations and commitments for their Friday and Saturday nights. And the hosts and guests are more relaxed.

      For me it all started in New York years ago when I lived in a six-floor walkup apartment. I could get friends to come every Sunday and climb the endless stairs for a champagne brunch—that, by the way, did not break the bank!

      Fast forward many years to culinary school. Of the many experiences I was exposed to, cooking techniques, international cuisines, food science, butchering skills, nutrition, food safety, and etc., one of my favorite experiences was my externship at the Marriott in Charlotte, North Carolina. I was a prep cook, which meant I spent nine hours a day peeling, chopping, slicing, and cutting up stuff. There were days when I would prep several cases each of cantaloupes, pineapples, and honeydew melons, not to mention dipping over 500 strawberries in chocolate, in addition to all of my other duties. This lasted for weeks until I caught my big break—the opportunity to work the omelet and waffle station in the dining room during a Sunday brunch!

      The excitement lasted all of ten minutes until I learned working that position meant I had to arrive at 5 a.m. to cook speed racks full of bacon and sausages and giant-size pots of grits and oatmeal. Only then would I have the privilege of standing, for four hours, in the middle of the dining room flipping omelets and making waffles.

      On my first day at the omelet station, it became evident to me why what I did as a prep cook was so important. The dining room was packed, the buffet was stuffed with everything imaginable to eat, and there was a high level of energy and laughter around the room. And in the years since my externship, I have witnessed this same energy in brunch settings everywhere. This is evidence of the popularity of brunch—it just makes you happy!

      But to what can we attribute this Sunday madness we call brunch; a blend of the words breakfast and lunch? The theories abound. Some think it is a tradition that started as far back as the late nineteenth century and has roots in England’s

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