Easy Like Sunday Morning

Brunch: 100 Recipes from Five Points Restaurant Cover
Clinton St. Baking Company Cookbook; Breakfast, Brunch & Beyond Cover Coffee & Bites Cover Gale Gand's Brunch! Cover Forgotten Skills of Cooking Cover

Breakfast is the most important meal of the day, right?  I'll be honest, I am not much for wolfing down a bowl of cereal and heading off to work with milk spilled on my shirt.  In fact, I am simply not hungry until late morning and then I want something salty and substantial.  Or creamy and sweet.  Or both- and brunch is just the thing.

For me, the quintessential part of a good brunch is hollandaise sauce.  Once the sauce is made and eggs are handy, endless variations on the classic Eggs Benedict are inevitable.  I like mine with spinach and smoked salmon in place of the traditional Canadian bacon.  A bagel half or slice of toast can easily be swapped for the English muffin.  Herbs and sauteed vegetables can be served on top or on the side, of course with a healthy dose of hollandaise.  And if your sauce separates?  No problem, give it a quick whisk and pour it on.

However, you may be one of those people who craves something sweet in the mornings.  You might order pancakes, waffles, or house-made granola when you're out for breakfast.  I hear you and there's nothing quite as lovely as a freshly baked pastry to have along with your strong coffee. 

Consider devoting your next Sunday morning to the hallmark of sweet and savory and make a fabulous brunch for you and yours.  Of course, Denver Public Library has many cookbooks to help and inspire you.

And don't forget the hollandaise!

 

Hollandaise Sauce, adapted from Brunch: 100 Recipes from Five Points Restaurant (in NYC)

3 T. cold water

2 T. white wine vinegar

1 T. fresh lemon juice

pinch of salt

3 egg yolks, stirred together

1 c. melted butter, barely warmed

2 dashes hot sauce

 

1. Whisk together water, vinegar, lemon juice, and salt in a non-reactive, heatproof bowl.  Set the bowl over a half-inch of water in a saucepan, creating a double boiler.  Heat on medium-low, until just steaming.

2. Whisk the egg yolks into the liquid mixture and continue to whisk until the mixture is pale and frothy.  This may take about 6 to 7 minutes of constant whisking (but it's totally worth it).

3. Remove the bowl from the double boiler and place on counter over a dishtowel to help stabilize the work surface.  While still whisking, slowly stream the melted butter into the bowl.  Stir hot sauce into the hollandaise and taste for salt.  Use immediately.

*If your sauce separates, emulsify it by putting in the blender or food processor for a few seconds.

 

Books on brunch in the library's collection:

Classic brunch recipes from NYC's Five Point Restaurant- Brunch: 100 Recipes from Five Points Restaurant by Meyer and Meehan

On the sweet side: Clinton St. Bakery Cookbook by Lahman and Kleinber

A coffee-centered meal: Coffee & Bites by Susie Theodorou

New brunch recipes and twists on the standards: Gale Gand's Brunch! by Gale Gand

A classic British breakfast: Forgotten Skills of Cooking by Darina Allen

Comments

yummy!

Thanks!  Also, I don't want to forget about all the eggs!  I found this cookbook that is purely about cooking them, aptly named Eggs, by Michel Roux.  Enjoy!

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