Hangover Brunch

First, let me say thank you for watching our Sunday Brunch Version of In The Kitchen. Second, I would like to share that it took until Wednesday to get over my hangover as my sister said it would. Let me explain.

It all started Saturday night. I was cleaning the nooks and crannies of my kitchen and excited to have our show during daylight hours after a restful sleep. Typically, we do our In The Kitchen segments on Friday night at 7:00 pm. That means it’s early to rise to clean the kitchen, prep food for the show, and get ready for a full workday at Lovey’s Gift Boutique which is open 10:00 PM - 6:00 PM. We look forward to our Friday nights, but thought a leisurely brunch idea was a great idea! 

Saturday night I baked a loaf of Cinnamon Swirl Soberdough Beer Bread for the French toast dish we would be making Sunday morning. Soberdough Beer Bread is a mix we sell at Lovey's and all it requires is one single beer or seltzer. Choosing the beer is the best part because it changes the flavor of the bread. So I chose a 3 Sheeps Brewing Waterslides IPA brewed in Sheboygan, Wisconsin. There is a touch of citrus in its flavor, which I thought would compliment the breakfast flavor. I poured a beer in the bowl, stirred in the mix, and put it in a greased bread pan. Then, poured the cinnamon mixture packet that came with the bread mix, added 2 Tablespoons of melted butter and swirled it into the batter. I placed the bread in a 350 degree oven, set the timer for 55 minutes and let the cinnamon aroma permeate the house. It was so easy it felt like I was cheating. 

But brunch is meant to be easy. Brunch invokes a feeling of relaxation. Brunch is for days off, vacation days, snow days, days when time is not an issue. It’s meant to be leisure, enjoyed, savored. When eating brunch at a restaurant, you never tell your server you’re “in a hurry” (or at least I hope you don't!)

And as I’m feeling oh so organized and ready to have a lovely Sunday brunch with dear friends, in walks a good friend who I’ve known the past 30 years. He now lives in New Mexico and we don’t get to visit very often. His visit was a welcome surprise and we laughed, reminisced, drank, and danced until the dawn of day. 

Which brings me to Sunday morning before the show… I am feeling less than bright eyed and certainly am not bushy-tailed at all. My darling sister Robin and close friend Travis arrived at 9:00 AM for our planned pre-brunch yoga. They take one look at me and realize I need the couch and they will be on camera. I talk them through the prep work: cube up the Soberdough bread, measure milk, cream, butter, and eggs (see recipe below). We position the camera so both can be seen and off they go on Facebook Live at 11:00 AM. 

So rumor has it, inspiration for brunch came from none other than…. A Hangover. The primary purpose was to shake off headaches and give rest to gurgling stomachs after a night of excessive drinking. Mission accomplished! 

We begin the show with our family friend, Travis Morales who has extensive experience in the service industry. He currently works at Fire 2 Fork Restaurant in Delavan, WI. Those local to the area will remember this as Millie’s Pancake House. This is a family-owned business, where they pride their food on locally sourced, creative cuisine. 

This is actually the perfect meal combination for Robin and I because a proper brunch should offer something savory and something sweet. Travis and I both agreed, we love something savory and Robin on the other hand loves something sweet. So the menu for our Brunch is a Cinnamon Swirl French Toast Bake and Homemade Quiche both made with eggs delivered by friends of ours Anthony and Michelle, owners of Lucky Break Acres farm in Elkhorn, WI. 

As Travis cubes the bread, Robin talks of the fresh eggs we have delivered once a week from the girls at Lucky Break Acres Farm. They are beautiful! Always an assortment of colors always delicious! Eggs are a staple in both of our brunch dishes and we appreciate having this local delivery! 

The brunch comes together quickly with the ingredients listed below and the majority of the time is consumed by lots of laughter. It is so nice to be in the presence of good friends. Even with a hangover!

And of course, compliment this brunch with our new Bloody Mary Mixer. It can be enjoyed with or without spirits to keep your spirits high on a Sunday morning!

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French Toast Bake
This could also be made as bread pudding for dessert. Preheat oven to 350 degrees. Make bread the night before. Cube bread after cooled and put in a buttered baking dish. Whisk eggs, milk, cream, sugar and vanilla and pour over cubed bread. Using clean hands mix together topping until resembles pea-sized bits and sprinkle over dish. Bake for 45 minutes or until center doesn't wobble.

Ingredients:

  • 1 loaf of Soberdough bread (sold at Lovey’s)
  • 8 eggs
  • 2 cups milk
  • ½ cup heavy cream
  • ¾ cup sugar
  • 1 Tbsp vanilla
Topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, cut into pieces

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Robin's Easy Quiche
Simply one of the easiest breakfast dishes - especially for guests. Whisk eggs with milk and cream. Saute asparagus or spinach and let cool. Layer the cheese on the bottom, then asparagus and pour egg custard mixture over the top. Bake for 350 degrees for an hour or until browned top and firm center.

Ingredients:

  • 8 ounces of shredded cheese (cheddar, swiss or gruyere work well!)
  • 1 bundle of asparagus (or spinach)
  • 2 tablespoons butter
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • salt and pepper
  • Homemade or store bought pie crust



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