GET FANCY AT HOME
Expand brunch beyond usual bacon-and-eggs fare
OVERNIGHT RASPBERRY MINT COFFEE CAKE
Serves: 14
■ 1 cup (250 ml) all-purpose flour
■ 1 cup (250 ml) whole wheat flour
■ 1 cup (250 ml) granulated sugar
■ 1 tsp (5 ml) baking soda
■ 1/2 tsp (2.5 ml) salt
■ 1 1/4 cups (310 ml) buttermilk
■ 1/2 cup (125 ml) canola oil 2 large eggs
■ 2 tsp (10 ml) almond extract
■ 2 cups (500 ml) fresh or frozen raspberries
■ 2 tbsp (30 ml) chopped fresh mint
■ 1/2 cup (125 ml) old-fashioned rolled oats
■ 1/4 cup (60 ml) all-purpose flour
■ 1/4 cup (60 ml) packed golden brown sugar
■ 1/4 cup (60 ml) salted butter, softened
■ 1/2 cup (125 ml) slivered almonds
1. Combine 1 cup (250 ml) flour, whole wheat flour, sugar, baking soda and salt in a bowl.
2. Whisk together buttermilk, oil, eggs and almond extract in a separate bowl until blended.
3. Add buttermilk mixture to flour. Stir in raspberries and mint.
4. Pour batter into a greased 9-by13 inch (23-by-33 cm) baking dish. Cover, refrigerate overnight.
5. Take baking dish from fridge. Let stand for 20-30 minutes. Preheat oven to 325 F (160 C).
6. To prepare topping, combine oats, 1/4 cup (60 ml) flour and brown sugar in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
7. Uncover dish. Sprinkle topping and almonds over batter. Bake for 40 minutes. Serve warm.
With the pandemic, many have opted to enjoy brunch at home. Expand your repertoire from the usual bacon-and-eggs fare with these creative recipes.
Our raspberry coffee cake is a tasty way to end brunch. It can also be enjoyed at any time of day. The batter is prepared the night before, so little effort is required the next morning for a warm slice of cake.
Our Alberta Brunch is our nod to cowboy culture. Fresh baked cornbread is topped with warm, cheesy eggs, smoky bacon and green onions.
Our breakfast potatoes are simple to make. Simply toss the ingredients together in dish, then bake for one hour for an easy, delicious side dish.
ALBERTA BRUNCH
Serves: 9
■ 3 tbsp (45 ml) butter
■ 3 tbsp (45 ml) flour
■ 2 cups (500 ml) milk
■ 2 cups (500 ml) shredded cheddar cheese, divided
■ 1/2 tsp (2.5 ml) salt
■ 1/4 tsp (1 ml) hot pepper sauce
■ 1/8 tsp (0.5 ml) pepper
■ 1/2 cup (125 ml) mayonnaise
■ 6 hard-cooked eggs, coarsely chopped
■ Sour cream cornbread (recipe follows)
■ 8 strips bacon, cooked and crumbled
■ 1/2 cup (125 ml) sliced green onion
1. Melt butter in a medium saucepan; stir in flour and cook 1 minute. Gradually stir in milk and cook over medium heat until thickened.
2. Stir in 3/4 cup (180 ml) cheese and next 5 ingredients (salt through eggs).
3. Cut warm cornbread into 9 pieces. Place a piece of cornbread on each plate. Spoon egg mixture over top of each piece. Sprinkle each with remaining cheese, bacon and green onion.
SOUR CREAM CORNBREAD
■ 2/3 cup (160 ml) cornmeal 2/3 cup (160 ml) flour
■ 1 tbsp (15 ml) sugar
■ 1 tsp (5 ml) baking powder
■ 1/2 tsp (2.5 ml) baking soda
■ 1/2 tsp (2.5 ml) salt
■ 1/4 tsp (1 ml) cayenne pepper
■ 1 egg
■ 2 tbsp (30 ml) oil
■ 2 tbsp (30 ml) milk
■ 1 cup (250 ml) sour cream
1. Combine first 7 ingredients (cornmeal through cayenne pepper). Ingredients may be assembled to this point 24 hours in advance.
2. Whisk together egg and remaining ingredients. Stir egg mixture into dry ingredients just until moistened.
3. Spread batter in a greased 9-inch (23-cm) square pan. Bake at 425 F (220 C) for 15 minutes. Serve immediately. This cornbread does not reheat well.