Market Musings Blog

Holiday Brunch Guide

Pick and choose from the recipes we’ve included in our holiday brunch guide, or make them all. Add a sparking juice or champagne to your spread and you are ready to host a a festive get-together for all your favorite people. 

Dreamy Fruit & Cream Scones

Ingredients (Serves 8)
2 cups unbleached all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1⁄2 tsp salt
5 Tbsp unsalted butter, cut into 1/4-inch cubes (chilled)
1⁄2 cup dried cranberries, chopped (or currants)
1 cup heavy cream

Preparation
1. Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

2. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

3. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

4. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. You can also make a round and cut it into 8 wedges before baking it.

5. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

(Recipe from America’s Test Kitchen)


Fresh fruit salad in glass bowl.

Winter Fruit Salad

Ingredients (Serves 4)
1 pomegranate
2 oranges
2 kiwi fruits
2 grapefruits
2 crisp apples (such as fuji or honeycrisp)
1 ripe yet firm pear
1 tablespoon sugar

Preparation
1. Slice the pomegranate almost in half, from the crown halfway to the bottom. Use your fingers to break the two halves apart, then squeeze the halves over a large bowl to release the seeds and juices. Don’t worry about getting all the seeds out; just get as many as you can without pulling out the membrane. Squeeze out as much juice as possible. Remove any bits of membrane from the bowl.

2. For each orange and grapefruit, slice a little off the top and bottom. Using a serrated knife, go around the fruit and cut off the skin and white pith. Holding the fruit in one hand and working over the fruit bowl, carefully cut the segments out from between the membranes. Be sure to cut only until you reach the middle of the fruit. Squeeze the remaining membrane over the bowl to release all the juice.

3. Cut the apples, kiwi and pear into slices and toss with other fruits. Add sugar and toss well, then cover and refrigerate until ready to serve.

(Recipe from Serious Eats)


 

Cranberry Apple Bread Pudding with Butter Rum Sauce

Ingredients
1 lb apples, peeled & diced
2 Tbsp brown sugar
2 Tbsp butter
1 day old french baguette, cubed
1/2 cup fresh cranberries
3 eggs, beaten
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

sauce
1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1 tsp vanilla
1/4 cup dark rum

Preparation
1. Heat oven 350. Butter a 10×10 pan. Melt butter in a large saucepan over med/high heat. Stir in the brown sugar. Toss in the apples, reduce heat & cook until apples are tender.

2. Toss bread with apples & cranberries. Put in pan. Whisk eggs, milk, cream, sugar, cinnamon, nutmeg & vanilla. Pour over bread, pushing bread down to soak up liquid.

3. Bake for 45 minutes, until moist, not runny.

4. In a saucepan, combine sugar, butter, cream & vanilla. Over med/high heat, bring to a boil while stirring consistently. Reduce to low, add rum & stir for 3 minutes. Pour over pudding.

(Recipe from Always with Butter)


Banana Cake in Baking tray on cooling rack

Chocolate Chip Sour Cream Coffee Cake

Ingredients (serves 16 squares)

Cake
1/2 cup unsalted butter (1 stick) at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt

Filling and Topping
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup granulated sugar
1 teaspoon cinnamon
handful slivered almonds (optional)

Preparation
1. Preheat oven to 350°F (175°C). Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.

2. In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

3. In a small dish, whisk together sugar and cinnamon for filling and topping.

4. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit.

5. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean. Sprinkle with slivered almonds (optional).

(Recipe from Smitten Kitchen)


 

Bacon & Broccoli Egg Bake

Ingredients (Serves 4)
4 slices bacon, chopped
3/4 cup sliced leeks (1 baby leek)
2 cups bite-sized broccoli florets
6 eggs, beaten
1 cup finely shredded jack or cheddar cheese
freshly ground black pepper

Preparation
1. Preheat the oven to 400°. Grease a 9-inch deep dish pie plate with non-stick cooking spray.

2. In a skillet, cook the bacon until crisp. Remove the bacon from the pan and drain the grease, reserving 1 tablespoon of the drippings.

3. Cook the leeks in the drippings for 1 minute. Add the broccoli and cook another minute, stirring. Watch that the leeks don’t burn. Add the bacon and stir to combine. Transfer this mixture to the prepared baking dish.

4. If you’re making this ahead of time, allow the mixture to cool completely before proceeding. (You can also just wrap the dish and chill it at this point and add the eggs just prior to baking.)

5. Sprinkle the cheese over the bacon and broccoli mixture.

6. In a medium mixing bowl, beat the eggs until well combined. Pour the eggs over the bacon and broccoli mixture. Season to taste with pepper.

7. Bake for 15 to 20 minutes or until set.

(Adapted from Good Cheap Eats)

 

Filed under: Dairy & Eggs Holiday Recipe