Brunching at home: Hurricane brunch
Hi brunchers! We hope everyone stayed safe during Hurricane Irene. Other than some power outages and flooding, it seems that most people are safe, and we’re happy to hear that!
The hurricane canceled our Saturday brunch plans, and it was clear that we weren’t going anywhere on Sunday, either. Since I knew I’d be stuck indoors all weekend, I figured this would be a great opportunity to make my own brunch. My usual breakfast consists of egg whites or cottage cheese, so I decided to make something a little more indulgent. I never make French toast at home, and I decided to try making that combined with one of my favorite desserts, crème brûlée. I also experimented with making my own sangria. My brunch turned out to be awesome, so I thought I would share with everyone!
I found the perfect crème brûlée French toast recipe on Epicurious. I highly recommend this recipe. It was easy to follow, didn’t require any crazy ingredients, and the end result was delicious! There were some slight modifications to the recipe, however. I forgot corn syrup, but just ended up melting the butter and brown sugar without it, and it was fine. I also used Kahlúa in place of Grand Marnier, and I decided to keep the crusts on the toast to add some texture. After preparing the French toast, I refrigerated it for about 10 hours before putting it in the oven. I was so happy with the way it came out! It wasn’t overly soggy, and the brown sugar on the bottom of the dish looked like a perfect hard caramel that you see on crème brûlée. It wasn’t too sweet, either. I served it with fresh whipped cream and pure maple syrup. If you’re looking for the perfect French toast recipe, you have to try this!
Since I was making brunch for five people, I decided to make an egg dish as well. I made a ham, brie and onion frittata. I sautéed the red onions while preparing the eggs, which I seasoned with garlic powder, parsley, salt, pepper and cream. I then added the ham, brie and onions, and poured the mixture into a skillet. I let it cook on the stove until it was almost done, and then moved it to the oven, where it baked at 500° F for just a few minutes. This gave it a nice crisp that you normally don’t get from just cooking it on the stove. All of the flavors tasted great together!
What would brunch be without drinks? I love white sangria, so I knew I had to get creative with making my own. I ended up making two sangrias. For the first, I combined Cupcake Vineyards Riesling with Firefly Sweet Tea Vodka and Stoli Raspberry. I then added some sugar and Pink Lady apple slices, peaches and white grapes. For the second sangria, I mixed Lo Tengo Torrents, an Argentinian white wine, with Pinnacle Cherry Whipped vodka. I also added sugar to this, as well as strawberries and cherries. I let both sit overnight and then added club soda right before I served. Both sangrias were great! The cherry sangria was definitely sweet, and I would recommend this for anyone who loves cherries. The raspberry tea sangria was delicious. The raspberry flavor wasn’t powerful, and the sweet tea vodka was perfect for the sangria. It was very refreshing.
Brunch at home was definitely the perfect way to recover from the storm. All of the dishes were easy to make and tasted delicious. As much as I love going out to brunch, brunching at home turned out to be quite a fun experience as well!
Written by: Jen