Author Topic: Sunday Brunch  (Read 1096 times)

Sir Squid Diddimus

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Sunday Brunch
« on: January 11, 2011, 05:02:55 pm »
I put a brunch together and made the following:
(sadly there are no pics, I wasn't thinking clearly due to exhaustion)

Baked brie in filo cups topped with apricot coconut cardamom jam

Duck benedict on challah with plum and wine sauce

Grits made with duck broth topped with crispy proscuitto


coconut milk
brown sugar
EOC's honey

-stir into pot, cook until thick

one duck

-butcher duck, place breast and legs+thighs in crockpot with skin folded under, rub on some olive oil, salt, place thyme sprigs on top, prick skin to allow fat to seep out, cover, cook on low overnight.
-save wings, spine, neck and any other parts for stock pot. add mirepoix, thyme, salt pepper and water. cover and cook on the lowest heat possible overnight. add a bay leaf if you want, I didn't.

plum wine sauce:
red wine

- melt hoisin in a pan, add some wine and a touch of cinnamon

Plating- toast a slice of challah, put a poached egg on that, top with duck and drizzle with plum wine sauce

-follow instructions on bag or box, just use the duck broth/stock whatever instead of water, crisp up some proscuitto and crumble it on top.

I served it with a "mimosa" made with pear nectar, ginger ale and prosecco
Then we all got really fat and died.


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Re: Sunday Brunch
« Reply #1 on: January 11, 2011, 05:39:39 pm »
Calling that "Brunch" is like calling Vallhala, the mead hall of fallen heroes, a "Dive bar"
Anyone ever think about how Richter inhabits the same reality as you and just scream and scream and scream, but in a good way?   :lulz:

Friendly Neighborhood Mentat


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Re: Sunday Brunch
« Reply #2 on: January 11, 2011, 05:41:42 pm »
Do you deliver? 
Cynicism is a blank check for failure.


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Re: Sunday Brunch
« Reply #3 on: January 11, 2011, 06:17:10 pm »
Um, Om + Nom.