Tag Archives: brunch

Lemon poppy seed buns on countertop

Brighten Your Day With These Easy Lemon Poppy Seed Coconut Buns

Baking bread (or buns) may seem a little intimidating with kneading and proofing, but it doesn’t have to be! These Baking Therapy lemon poppy seed buns come together really easily — in less than two hours. They’re soft, fluffy and filled with a sweet coconut filling. Similar to making cinnamon rolls, but the dough is knotted, so you get lemon, poppy seed and coconut in every single bite. Yum yum!

Lemon poppy seed buns on countertop

Lemon Poppy Seed Coconut Buns

Prep Time: 15 minutes
Rest Time: 1 hour, 15 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour, 55 minutes
Servings: 8 buns

Ingredients:

Lemon Poppy Seed Buns
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp instant yeast
¼ tsp salt
3 tsp poppy seeds
2 tsp lemon zest
1 cup milk, warm
4 Tbsp butter, melted
1 egg, beaten

Coconut Filling
½ cup shredded coconut
¼ cup cornstarch
¼ cup sugar
Pinch salt
1 Tbsp lemon juice
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg

Lemon Glaze
2 cups icing sugar
4-5 Tbsp lemon juice
½ tsp vanilla extract
2 tsp lemon zest

Lemon poppy seed bun ingredients on countertop

Directions:

1. In the bowl of a stand mixer, add the flour, sugar, instant yeast, salt, poppy seeds and lemon zest. Whisk to combine. Add the warm milk, butter, egg and give it a quick mix with a fork to get the dough going. Attach the dough hook and mix for about 5 minutes until the dough is smooth and elastic. Transfer to a clean, large bowl, cover with plastic wrap and set aside to proof for 35-45 minutes, until doubled in size.

Lemon poppy seed bun dough on countertop

2. Prepare the filling: in a bowl, mix together the coconut, cornstarch, sugar, salt, lemon juice, egg yolk and vanilla. Mix to combine and set aside.

3. Line two baking sheets with parchment paper.

Related: Healthy Baking Recipes for When You’re Bored at Home

4. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 16 x 14 inches. Spread the filling evenly over top. Fold the dough over onto itself, you should have roughly 8 x 14-inch rectangle. With the folded edge closest to you, cut the dough into 8 equal portions, using a knife, pizza or pastry cutter. Grab one strip of dough, hold the ends and twist them in opposite directions and tie into a knot. Place the knotted buns 2-inches apart on baking sheets.

Lemon poppy seed bun dough on countertop

Lemon poppy seed buns being formed by hand

5. Cover with plastic and let rise for 20-30 minutes until doubled in size. Preheat oven to 350°F.

6. Whisk 1 egg and brush the tops of the buns. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

7. Prepare the glaze: whisk together the icing sugar, lemon juice, vanilla and lemon zest. Drizzle over top and enjoy!

Lemon poppy seed buns on countertop

Like Sabrina’s lemon poppy seed coconut buns? Try her key lime pie cupcakes or her rhubarb and sour cream streusel muffins.

Spring pea toast with ACE Bakery loaf of bread

Celebrate Sunnier Days With This Elevated Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Spring pea toast with ACE Bakery loaf of bread

Spring Lemon and Smashed Pea Toast

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 radishes, thinly sliced
3 Tbsp, crumbled feta
2 slices of ACE Bakery® Sliced Sourdough Miche

Directions:

1. Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.

2. While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

3. Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.

4. Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

Watch the how-to video here:


Molly Yeh's spinach and pita eggs benedict

Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Nothing says “brunch” better than a rich, runny egg-topped eggs benedict — but, as Molly Yeh shows us time and time again on Girl Meets Farm, you can always make a classic dish even yummier with a little creativity. Enter: Molly’s creamy, bright, veggie-packed twist on eggs benedict.

Starting with warm, crisp homemade pita bread as the base, Molly layers on plenty of flavour with sunny poached eggs, garlicky sauteed spinach and a rich, cheesy feta cream sauce. The mouth-watering sauce, which Molly calls “hollandaise’s sassy younger sister” gets a touch of sweet-meets-smoky kick from a dash of Aleppo pepper.

Related: Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Pita and Greens Benedict With Feta Cream

Total Time: 4 hours 15 minutes (includes rising time)
Active Time: 1 hour 15 minutes

Yields: 4 servings (Note: pitas yield 24 pitas)

Ingredients:

Benedict:
2 oz feta, crumbled
1/2 cup (113 g) whole milk Greek yogurt
1/2 tsp Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 Tbsp olive oil, plus more for drizzling
2 cloves garlic, sliced
6 oz spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows

Pitas:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 1/2 Tbsp sugar
1 1/2 tsp kosher salt
3 Tbsp olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional

Special Equipment: a high-speed blender

Related: Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Directions:

Benedict
1. Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance).

2. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it’s too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs.

3. Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.

4. Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy!

Pitas
1. Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.

2. Turn the dough onto a clean work surface and divide it into 24 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, then cover them with plastic wrap and let them rise for 30 minutes.

Molly Yeh making her pita and greens benedict

3. Preheat the oven to 500ºF and line 2 baking sheets with parchment paper.

4. With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they’re puffy and just starting to brown, about 5 minutes.

Cook’s Note: Leftovers are tasty and can be frozen and reheated in the toaster.

For more ideas on how to start your morning in the most delicious way, check out these breakfast recipes from Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown’s One-Pan Cheesy Baked Eggs Make Brunch a Breeze

Looking for a new recipe to add to your regular brunch rotation? As Kardea Brown shows us with this mouth-watering cheesy baked dish, it’s easy to elevate the humble egg with just a few basic ingredients. Chopped mustard greens, hash browns and various cheeses are tossed into a casserole dish alongside eggs for a hearty comfort food that’ll leave you belly full.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s One-Pan Cheesy Baked Eggs

Total Time: 1 hour, 30 minutes
Yields: 8 to 10 servings

Ingredients:

4 Tbsp unsalted butter, at room temperature
3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick
2 cups grated sharp yellow Cheddar
2 cups grated Monterey Jack cheese
2 cups frozen hash browns

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.

2. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.

Miss Kardea Brown finishes her Cheesy Baked Eggs as seen on Delicious Miss Brown, Season 3.

3. Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes.

4. Cool slightly before slicing and serving warm.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Salad has officially become the hottest addition to your brunch spread thanks to this colourful and creative dish straight from Molly Yeh‘s kitchen. Toasted everything bagel croutons, sliced egg, tomato, cucumber, red onion and nuggets of cream cheese rolled in everything bagel seasoning are nestled on a bed of vibrant greens, then topped with a homemade honey-Dijon dressing. You’ll never see salad the same way again (we’re talking to you, skeptics!) after just one bite of this instant brunch classic.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

Molly Yeh’s Bagel Salad Recipe

Total Time: 35 minutes
Serves:
4

Dressing Ingredients:
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 tsp honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper

Salad Ingredients:
2 Tbsp unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 Tbsp everything bagel topping (see Cook’s Note)
4 oz cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 oz mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only

Cook’s Note: Store-bought everything bagel topping will absolutely work; however, some brands are extremely heavy on the salt and should be avoided for this recipe. It’s super easy to make your own everything bagel topping though: Simply combine equal parts dried minced garlic, dried minced onion, poppy seeds and sesame seeds, then add a pinch of kosher salt. You can also add a few pinches of caraway seeds and/or black sesame seeds if you’d like!

Related: Shaker Things Up: These Healthy Salt Substitutes Are the Real Deal

Dressing Directions:

1. Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.

Related: Molly Yeh’s Chicken Shawarma Tacos Will Satisfy Your Late Night Takeout Craving at Home

Salad Directions:

1. Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they’ll still be a little chewy on the inside, but that’s good). Transfer to a plate, sprinkle with salt and set aside.

2. Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.

3. Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.

4. On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

Get to know the cookbook author and blogger behind Girl Meets Farm with the 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Whole Family Will Jump Right out of Bed for These Cinnamon Streusel Muffins

Love the smell and flavour of cinnamon? Then these muffins — a moist yogurt-based vanilla cake with a crumbly cinnamon streusel — are for you. But, wait! There isn’t just a topping of streusel. There’s also a hidden layer inside each muffin to ensure you get a hint of cinnamon in each bite. This recipe will work with both plain or vanilla Greek yogurt, but I highly recommend using the full fat variety for maximum flavour. If the aroma of these muffins cooking doesn’t get you out of bed in the morning, we don’t know what will.

Cinnamon Streusel Muffins

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

Muffins
¾ cups unsalted butter, melted
¾ cups light brown sugar, packed
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 cup plain Greek yogurt
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Streusel
½ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp ground cinnamon
Pinch fine salt
¼ cup unsalted butter, cold and cubed

Directions:

1. Preheat oven to 350°F. Line a muffin tray with 12 liners.

2. In a large mixing bowl, stir together the melted butter and brown sugar. Whisk in the eggs, vanilla and yogurt until well blended.

3. Sift in the flour, baking soda, baking powder and salt. Stir until ingredients come together.

4. Scoop a heaping Tbsp of the batter into each muffin liner.

Related: Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

5. For the streusel: in a medium mixing bowl, add the flour, brown sugar, cinnamon and salt. Stir to combine. Using your hands, work in the butter until a crumb mixture is formed.

6. On top of the batter already in the muffin tray, sprinkle with a heaping tsp of the streusel mixture.

7. Divide the remaining batter on top of the 12 muffins, followed by the remaining streusel mixture.

8. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean.

Tip: Drizzle with vanilla glaze if desired! To make the vanilla glaze, simply whisk together 1 cup powdered sugar, 1 Tbsp cream and 1 tsp vanilla extract until smooth. If mixture appears thick, add more cream. If mixture appears thin, add more powdered sugar.

Love this muffin recipe? These lemon meringue cupcakes and matcha and white chocolate oat muffins will surely satisfy too.

How To Host a Top Chef Canada-Worthy Drag Brunch at Home

This week’s episode of Top Chef Canada turned the party with its seamless blend of drag artistry and culinary skills.

With the eighth season of the hit series well underway, the diverse cast of culinary warriors have embarked on plenty of intense challenges already. This week, however, the chefs were challenged to a fabulously unique Quickfire Challenge that focused on creating a scrumptious drag brunch – and it gave us life! Spoiler Alert: You’ll want to watch this week’s episode, Drag Brunch, before reading any further to avoid spoilers.

Related: Recap the Top Moments From Top Chef Canada

For the uninitiated, drag brunches are increasingly popular Sunday morning staples in most major cities – an entertaining way to enjoy your eggs and down some mimosas while taking in a live comedy and lip-sync performance extravaganza from a local queen. In light of recent circumstances, however, drag artists have taken the internet by storm, streaming live performances to their loyal fans. (All you need to do is Google your favourite queen or visit their Instagram page to check out their upcoming schedules.)

And so, with Toronto-based drag artists Baby Bel Bel and Miss Moco looking on, the chefs offered up plenty of opulent eats that left us drooling.

Dominique, Adrian and Jo came out on top with their cinnamon and orange zest-themed eats. With that team’s convincing win in mind, we’re sharing our recipes for a fancy drag brunch based on the winning team’s recipes – albeit easier and less time-consuming (we can’t all be top chefs, after all).

Related: What Famous Food Dish From Top Chef Canada Should You Make?

Dominique’s first course: Scotch Quail Egg with Radicchio Salad with Spiced Orange Vinaigrette

Try it Yourself: Scotch Egg

Don’t have quail eggs on hand to mirror Dominique’s dish? Fear not! There’s nothing wrong with a deliciously simple regular egg instead. Pair your homemade breaded Scotch Egg with a light salad if you’re feeling particularly peckish.

Try it Yourself: Brunch Frittata

Treat yourself to a low-key drag brunch by combining tomatoes, asparagus, herbs and goat cheese for a dish that’s ready in less than 30 minutes – leaving you plenty of time to queue up a drag queen performance to stream live.

Adrian’s second course: Allspice French Toast Orange Peel-Infused Fried Chicken with Scotch Bonnet, Rosehip and Ginger Syrup

Try it Yourself: Biscuit French Toast with Cinnamon-Orange Cane Syrup

If straight-up French Toast isn’t your jam, you can still stick to Adrian’s southern comfort food theme by crafting this mouth-watering biscuit-inspired version.

Try it Yourself: Fried Chicken with Wild Rice Waffles and Pink Peppercorn Sauce

Before you take in all those sickening death drops on your drag brunch livestream, curl up with some crispy fried chicken on homemade waffles that will leave you feeling full right up to dinner.

Jo’s third course: Carrot Cake Scone with Whipped Cream Cheese Frosting and Candied Walnuts

Try it Yourself: Waffled Carrot Cake

If you didn’t opt for waffles in the second course, there are still opportunities to save the best for last.  Elevate the average waffle with carrot cake-infused cream cheese frosting and roughly chopped pecans for a drag brunch that will satisfy your sweet tooth.

Try it Yourself: Bacon-Cranberry Scones with Citrus Basil Butter

If you’re not a fan of carrot cake, try these savoury scones you can enjoy with your second (or third) cup of coffee or tea.

Watch Top Chef Canada Mondays at 10ep and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

Your Mother’s Day plans may look a little different this year: whether you’re celebrating in person or virtually, we have an epic, inspiring, gorgeous spread that screams “we love you, mom!” It’s a beautiful brunch platter, similar to how you would construct a cheese or charcuterie board, but this time, it’s centred around waffles. The batter in this recipe calls for gluten-free buckwheat flour (one of our favourites) but you can easily swap it for spelt, whole wheat or all-purpose if that’s what you prefer or have on hand. Now, it’s time to learn how to make the sweetest morning spread for that special lady in your life. (Don’t forget the card!).

Gluten-Free Buckwheat Power Waffles

Prep Time: 5 minutes
Cook Time: 3 minutes per waffle
Total Time: 14 minutes
Servings: 3 waffles

Ingredients:

1 cup buckwheat flour
1 Tbsp coconut sugar
2 tsp baking powder
Pinch sea salt
1 egg
¼ cup melted coconut oil
1 cup dairy-free milk (or milk or water)

Related: These Waffle Recipes Will Make You Jump Right Out of Bed

Directions:

1. Plug in your waffle iron.

2. Mix the dry ingredients into a bowl.

3. Mix the wet ingredients in a separate bowl.

4. Pour the dry into the wet and whisk until a batter comes together.

5. Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes. Or whenever your waffle maker tells you it’s ready! Ours has a handy green light that lets us know the waffle is cooked.

Select Your Toppings

This is where you can let your creativity shine, adding your favourite toppings and bringing as much colour and texture onto the board as possible. If you have little ones, include them in the process too, let them pick their favourite ingredients to cascade around the board.

Remember to include both sweet and savoury toppings and to cut everything into bite-sized pieces (or put out knives so they can be sliced!). You want this to be captivating for the eye but you also want everything to be edible. We once went to a party where they placed whole apples on their charcuterie board — who was going to chomp on a whole apple at a party?! Be realistic and mindful of portion size.

Related: 20 Simple Make-Ahead Brunch Recipes That’ll Still Impress

Here are examples of toppings we think would be amazing, but just choose a few, there’s no need to go overboard.

Fresh Fruit and Veg: Apples, pears, mango, pineapple, bananas, kiwi, strawberries, raspberries, blueberries, blackberries, purple and green grapes, oranges, radishes, carrots, cucumbers, capers, olives, cherry tomatoes with feta, fresh basil or mint leaves.

Protein: Hardboiled eggs or soft-boiled eggs in cups, sausage or bacon, lox or smoked salmon, cheese (like gouda, goat, crumbled feta).

Pantry Items: Dried fruit (like mango, dates, raisins, craisins), chocolate chips or cacao nibs, coconut chips, roughly chopped nuts (like pecans, almonds, cashews, walnuts), pumpkin seeds, sunflower seeds, granola.

Spreads/Syrups: Maple syrup, honey, peanut butter, almond butter, tahini, jams, chocolate spread, yogurt.

Assemble Your Board

1. To assemble the board, get all of your ingredients ready first, including waffles, toppings and the dishes you want to place ingredients in, like small bowls, cups and spoons.

2. Find a big board and start with the waffles, place them in different areas around the board and stack a few to create levels.

3. Next, add the fresh fruit in small piles around the board. You can also mix some of the fruit together.

4. Then, add in the protein, if you’re using any. Find open spaces and add some cheese over here and a few eggs there. If you’re using lox or something that’s very overpowering and you don’t want it to touch the other ingredients, place it in a bowl or on a plate and then onto or next to the board.

5. Fill the gaps with the pantry items like dried fruit, nuts and seeds.

6. Finally, add the little cups or bowls of syrups and spreads. These can be on the board or beside the board depending on how much space you have. Remember to include appropriate knives or spoons with the dishes.

7. If you still feel like it’s not complete, add a bit more colourful fruit, which will most definitely seal the deal.

Want more recipes that’ll impress mom? Whip up a batch of fudgy sweet potato brownies or lemon meringue cupcakes.

Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

Craving the perfect morning breakfast treat? These fluffy, chewy, golden brown Baking Therapy cinnamon buns, smothered in the most addictive brown butter cream cheese icing will surely do the trick. This is an overnight dough, which means you can make these tonight to enjoy tomorrow. What are you waiting for?

Overnight Cinnamon Rolls With Brown Butter Cream Cheese Icing

Prep Time: 40 minutes
Resting Time: 12 hours
Bake Time: 38 minutes
Total Time: 13 hours, 18 minutes
Servings: 8 cinnamon rolls

Ingredients:

Dough
1 Tbsp active dry yeast
1 cup warm milk
¼ cup white sugar, divided
3 ½ cup bread flour
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
2 large eggs, beaten

Filling
¾ cup brown sugar
1 ½ Tbsp ground cinnamon
6 Tbsp unsalted butter, melted

Icing
6 Tbsp unsalted butter
4 ounces cream cheese, room temperature
1 ¼ cup icing sugar
Pinch kosher salt
1 Tbsp heavy cream
½ tsp vanilla extract

Related: No Fresh Fruit? Bake These Tasty Sweet Treats With Jam and Jelly

Directions:

Dough
1. In a medium bowl, whisk together the yeast, milk and 1 Tbsp of white sugar. Cover with a kitchen towel and let proof for 5-10 minutes until foamy.

2. In a large bowl, whisk together the bread flour, remaining white sugar and salt.

3. In the bowl of a stand mixer with the paddle attachment, add the milk mixture and dry ingredients. On low, slowly stream in the butter and eggs. Once the dough starts to come together, switch to the dough attachment and knead on low for 10 minutes until soft and smooth. Form the dough into a round ball, cover tightly with plastic wrap and let proof overnight.

Filling
1. In a medium bowl, mix together the brown sugar and ground cinnamon. In another bowl, melt the butter and set aside to cool.

Assembly
1. Butter a 10-inch round pan or any pan of your choice and set aside.

2. Place the dough on a lightly floured surface, lightly flour your rolling pin and roll out into a rectangle (about 17 x 14 inches).

3. Brush the dough with the melted butter and sprinkle generously with the brown sugar cinnamon mixture. Leave about a 1 cm border to allow the dough to adhere to each other when rolled.

4. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

5. With a serrated knife or unflavoured dental floss, trim off the ends and cut the dough into 2-inch rolls — you should get about 7-8 rolls. Transfer the rolls to the greased pan, cover with a kitchen towel and let rise for another 15-20 minutes, until they’ve doubled in size.

6. Preheat the oven to 350°F. Bake for 35-38 minute until golden brown and bubbly.

Related: Overnight French Toast, Plus More Easy Breakfast Casserole Recipes

Icing
1. In a small saucepan, melt the butter and cook over medium-high heat, swirling the pan occasionally, until it gets foamy and turns a beautiful golden brown, about 4-5 minutes. Transfer to a bowl and set in the fridge to cool and slightly solidify.

2. In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and brown butter. Add the icing sugar, salt, heavy cream and vanilla and whip for 30 seconds until light and fluffy.

3. Spread the brown butter icing on the cinnamon buns as soon as it comes out of the oven. Serve warm.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

An Overnight Gingerbread French Toast Bake for the Perfect Winter Morning

This comforting, fragrant French toast bake is the best way to wake up on Christmas morning. It can be prepared the night before and baked fresh the next day. Just a little bit easier than standing over a griddle and individually frying each slice of French toast! The egg mixture features traditional gingerbread spices (which scents the whole house as it bakes) and the cranberry adds a hint of tartness. For best results, use a day old loaf of bread as it soaks up the liquid better.

Overnight Gingerbread French Toast Bake

Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 60 minutes
Serves: 8

Ingredients:

1 loaf country bread, cut into 1/2 thick slices
8 large eggs, whisked
3 cups whole milk
1/2 cup dark brown sugar, packed
1 Tbsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 pinch black pepper
1 pinch fine salt
1/2 cup pecans, roughly chopped (optional)
1/2 cup cranberries, fresh or frozen
Powdered sugar, for serving
Maple syrup, for serving

Directions:

1. Grease a 9×12 baking dish. Arrange the slices of bread in two rows, overlapping each other.

2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, ginger, cinnamon, cloves, nutmeg, cardamom, black pepper and salt.

3. Pour mixture evenly over the bread, gently pressing the slices down to soak up the liquid. Sprinkle with pecans and cranberries. Cover with plastic wrap and refrigerate until ready to bake.

4. When ready to bake, preheat oven to 350°F. Bake for 45 to 50 minutes. If bread begins to brown too quickly, cover the top with foil and continue baking.

5. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

We’ve got more easy, ultra-appetizing holiday brunch recipes to bookmark this year, from these 25 standout dishes that’ll feed a crowd to healthier recipes guests will still devour (especially after a night of indulging).

How to Brunch Like Big Food Bucket List’s John Catucci

Is there really any better meal than brunch? Think about it. Not only does it give you the chance to sleep in a bit, but it’s the one time of day where a boozy mimosa or Caesar is perfectly acceptable, mixing salty, fatty foods like sausage and bacon with sweet French toast or pancakes is the norm, and there’s a never-ending pot of coffee or tea ready for the taking.

The brunch crowd is taking over food tourism by storm and it’s no wonder: people are being more fun and creative with their offerings, taking brunch plates everywhere to new and delicious heights.

See more: From Brunch to Date Night: Bucket List Restaurants for Every Occasion

So what does Big Bucket Food List host John Catucci look for in a hot brunch spot? A place that takes the time to elevate their dishes by actually making certain staples, like bacon or bread, in-house.

“If I have the morning off and I’m going to go for brunch, I will seek out those places,” he says. “Anybody can put eggs on a plate with toast… but if they’re curing their own bacon and baking their own bread or donuts I will seek them out.”

Catucci certainly had the opportunity to do exactly that on Big Food Bucket List, when he highlighted delicious brunch spots across North America. One of his absolute favourites was right here in Canada, at Calgary’s Monki Breakfastclub & Bistro.

There, the chefs get creative with things like an array of eggs benedict plates, which are served with either classic or prosecco hollandaise (yup, prosecco!) and can be ordered to enjoy on a waffle instead of an English muffin.


Monki Bistro’s Brisket Benedict with Prosecco Hollandaise

“They put like a beet-root sauce in there so that the hollandaise was pink. It was so much fun,” Catucci says. “And then they use brisket instead of back bacon on their eggs benedict. That was a real fun sort of change.”

Another gem that Catucci tried from Monki’s was a seriously sweet rendition of French toast—the Hazelnut Chocolate French Toast, which comes stuffed with a banana and Frangelico cream mixture that we just want to eat with a spoon. As if that weren’t sinful enough, the entire concoction is then pan-fried in an egg-wash, slathered with a hazelnut chocolate sauce, and made to look like a perfectly decorated cake.


Monki Bistro’s Chocolate Hazelnut French Toast

It’s hard to imagine forking your way through that dish in just one seating, but the plate is also far from the most stacked Catucci saw on the series. Over in Earltown, NS he also sampled the Wild About Blueberry Pancakes at Sugar Moon Farm, which have been voted best in the country. Considering the buttermilk pancakes come piled with blueberries and a maple whipped cream made from in-house maple syrup, we can see why. Served with a side of smoked bacon, there’s really nothing else we need in our lives.


Sugar Moon’s Wild About Blueberries Pancakes

Then there are the brunch places that totally twist traditional brunch dishes, like chicken and waffles, in a whole new way. Like in Boston, where Saltie Girl makes good use of its proximity to the water with a Fried Lobster & Waffles dish that we’d dive into for days. Who wouldn’t, with that light but golden brown batter on delicate chunks of lobster and a perfectly turned waffle? Add in some of the restaurant’s signature spicy maple syrup and this is a dish you dream of for days after consuming it.


Saltie Girl’s Fried Lobster and Waffles

Of course, it’s impossible to talk about brunch without also bringing up one of the most creative food cities in the world—New Orleans. Sure, the destination may be known for some of the best fried chicken and creole-spiced anything around, but Catucci also sought out mouth-watering brunch dishes at Brennan’s, a spot that’s so popular it’s dubbed a “New Orleans tradition.” Breakfast there is so much so their jam that they even offer two-course breakfast dishes.

So what did Catucci flock to on the menu? A dish called Eggs Cardinal, which may be a cardinal sin to enjoy so much. If you’re a fan of eggs benedict, this thing is next-level as it uses a crispy shrimp boudin (a type of sausage) as the base. It’s made using a mixture that includes shrimp, peppers, creole spice, and onion before it’s smoked, covered in panko and fried. They then place a perfectly poached egg on top and douse the thing in hollandaise sauce, giving you the most perfect mix of salty, crispy, creamy, and saucy brunch possible.


Brennan’s Eggs Cardinal

It’s probably a good thing we can’t eat it every day, because we totally would. Wouldn’t you?

Ah, the #BrunchLife.

Watch Big Food Bucket List Fridays at 9 PM and 9:30 PM ET.

Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

You can never go wrong when serving your guests a hearty, veggie-packed breakfast casserole topped with melted, gooey goat cheese. Stratas are usually reserved for birthdays, Mother’s Day or Easter brunches, simply because they easily feed a crowd and can be fully prepped ahead of time; so no fuss, no muss when entertaining guests. Make this the day before and pop it into the oven when it’s go-time. What makes this strata even more special is that it’s made with sourdough bread, an artisan-style loaf that is easy to digest and adds incredible texture and bite.

Make-Ahead Vegetable Strata With Sourdough Bread

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6

Ingredients:

½ Tbsp extra virgin olive oil
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 ½ cups cherry tomatoes, halved
1 zucchini, sliced into thin circles
1 ½ cups chopped kale or baby kale
1 ½ tsp dried thyme or 1 tsp fresh thyme
½ tsp sea salt
Pinch of pepper
6 eggs
1 ½ cups dairy-free milk
4 cups sourdough loaf cut into 1 inch cubes
4-6 ounces goat cheese, crumbled

Directions:

1. Place a skillet on medium heat, coat the bottom with extra virgin olive oil and add the onions. Stir occasionally and allow them to cook for 3 minutes, then add the garlic and saute for another 2 minutes.
2. Add the cherry tomatoes and zucchini and let them cook for 5 minutes.
3. Add the kale, thyme, sea salt and pepper. Stir until the kale begins to wilt.
4. In a bowl, whisk together the eggs and dairy-free milk.
5. In a large casserole dish (9×13), coat the bottom with a little olive oil, spread ½ the bread on the bottom, top with ½ of the veggies, then layer the rest of the bread and veggies on top.

6. Pour the egg and milk mixture over and crumble the goat cheese on top, nestling some pieces underneath the bread cubes.
7. Cover with plastic wrap and place in the fridge until you’re ready to bake it. It can be left in the fridge for up to one day.
8. When you’re ready to bake, heat your oven to 350°F, place the uncovered strata in the oven for 45-50 minutes until it starts to bubble up and crisp.

This Make-Ahead Veggie Strata & Sourdough Bread

Still salivating? Here are 25 more crowd-pleasing brunch recipes and 15 sheet pan breakfast bakes that promise to please!

A Heavenly Blueberry and Bacon Breakfast Casserole Made With Croissants

Blueberry pancakes with maple syrup and a healthy serving of bacon on the side has to be one of the most celebrated breakfasts of all time. When you find yourself with stale croissants, do yourself a favour before tossing them: make this super simple (and reliably delicious!) casserole dish that’s a riff on the quintessential breakfast. With maple syrup, wild blueberries and bacon, it ticks all the boxes of our favourite Canadian ingredients… and the buttery croissant base takes it to the next level. Your weekend brunch game just got a whole lot sweeter.

Blueberry, Maple and Bacon Croissant Casserole

Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Serves: 6 to 8

Ingredients:
3 eggs
2 egg yolks
1-¼ cups milk
⅓ cup 35% cream
⅔ cup maple syrup, divided
2 tsp vanilla
½ tsp kosher salt, divided
8 cups lightly packed stale croissants, cubed or roughly torn into 1-inch pieces
6 slices bacon, cooked and crumbled
2-½ cups frozen wild blueberries, divided
1 Tbsp flour

Directions:
1. Heat oven to 350°F. Butter a 2L casserole dish; set aside.
2. Whisk together the eggs, egg yolks, milk, cream, ⅓ cup maple syrup, vanilla and ¼ tsp salt in a large bowl.
3. Add the croissant bread and bacon, and toss to combine.
4. Toss 1 cup blueberries with flour in a small bowl. Add it to the croissant mixture, tossing gently to combine.
5. Spoon into prepared casserole dish and bake until golden and set, about 45 to 50 minutes.  

6. Meanwhile, add remaining blueberries, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally until thickened, about 10 minutes.
7. Drizzle the sweet, syrupy blueberry sauce over each individual casserole serving. Bon appétit!

Looking for more comforting breakfast inspiration? Here are 10 Must-Eat Canadian Breakfast Sandwiches and 25 Easy Breakfast Casserole Recipes.

Potato Latke Eggs Benedict is Our New Brunch Favourite

Eggs Benedict is a weekend brunch recipe that will dirty more than a few dishes – but the results are well worth it. This version uses classic latkes as the base, instead of the more common English muffin, and skips the ham for rich smoked salmon. A buttery, bright and oh-so-easy Hollandaise, along with perfect poached eggs, completes this delicious Benny variation. The steps are plentiful, though very simple, so this recipe is absolutely doable for a special holiday breakfast or brunch with family and friends.

Latkes-eggs-Benedict-top

Latke Eggs Benedict with Smoked Salmon

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 4

Ingredients:

Easy Blender Hollandaise
2 egg yolks, egg whites reserved for latkes
2 tsp lemon juice
2 tsp water
200 g (about 1 cup) salted butter, melted, still warm
Kosher salt, to taste

Potato Latkes
2 lbs russet potatoes, peeled
1 small yellow onion, peeled
2 egg whites (reserved from hollandaise), whisked
3 Tbsp matzo meal or potato starch
2 tsp kosher salt
¼ tsp baking powder
High-temperature vegetable oil, for frying

Poached Eggs
1 Tbsp distilled white vinegar
8 large eggs

To Assemble
2 Tbsp fresh dill fronds or minced chives
400 g smoked salmon
Lemon wedges

Latkes-eggs-Benedict-ingredients

Directions:    

1. Bring a large pot of water to a boil, reduce to a simmer.
2. Preheat oven to 200ºF. Line a large baking sheet with parchment paper.
3. Bring the smoked salmon out of the refrigerator to take the chill off.
4. In a medium bowl or blender, add egg yolks, lemon juice and water.
5. With an immersion (stick) blender or regular blender running, add melted butter in a slow, steady stream until mixture is thick and pale yellow. Taste and season with salt, if needed.
6. To keep warm, transfer mixture to a smaller bowl to fit into a large bowl, and fill a larger bowl with just-boiled water (do not allow any to get into the hollandaise). Stir the hollandaise a few times when you’re ready to serve. Alternatively, transfer hollandaise to a thermal container (just make sure it doesn’t smell like coffee!).
7. Using the finest shredding attachment on your food processor, process potatoes and onions (or grate both with a box grater). Transfer mixture to a fine mesh sieve, lined with cheesecloth, set over a large bowl. Squeeze cheesecloth to remove excess starch and water from the potatoes and onion. Then transfer potatoes and onion to a large bowl.

8. To the potatoes and onion mixture, stir in whisked egg whites, followed by matzo meal or potato starch, salt and baking powder.
9. Fill a large skillet with ½ inch of oil. Heat to medium-high. Do not allow oil to smoke. The potato mixture should sizzle immediately when added to the pan; if it doesn’t, wait until the oil comes up to temperature. Fun alternative: try adding the uncooked latke mixture to your waffle iron instead of a skillet, for a fuss-free, extra-crunchy base.
10. Working in batches, without crowding the pan, scoop ¼ cup of potato mixture into hot oil and carefully flatten with a spatula. Fry for 1 to 2 minutes per side, until golden brown and cooked through. Transfer to a prepared baking sheet and keep warm in the oven while you finish the latkes. If you have leftover latkes from another meal, just reheat in oven at 200ºF.
11. To simmering water, add vinegar. One at a time, working quickly, crack eggs into a small bowl and gently add to simmering water. Poach for 3 to 5 minutes, until whites are set but yolks are still runny. Remove from water using a slotted spoon and place on a warmed plate.
12. On plates, add stacks of latkes, and then top with slices of smoked salmon, poached eggs and spoonfuls of Hollandaise. Garnish with dill or chives and lemon wedges. Serve immediately.

Looking for more holiday brunch inspiration? Here are 30 Boxing Day brunch recipes.

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

If you live in Toronto, you know that grabbing brunch can sometimes be a three-hour endeavour and it’s nearly impossible to go anywhere with more than four people. If you do, you know you’ll be waiting. And after a full night of drinks, you’re body does not want to wait to be nourished. Hanger kicks in. Through my frustration, I decided that I should be making more brunches at home. Those are the times when I concoct my one-pot breakfast skillet. It’s always a mashup of what I’ve got in the fridge or pantry, with the addition of some eggs.

This recipe is one of my favourites. Sautéed mushrooms and wilted, garlicky spinach are the perfect (and quickest) accompaniments to eggs with a runny yolk. Yes, there are a ton of other great ingredients that can be used as well, like potatoes, corn, beans, zucchini, chorizo… the list goes on. But this is what I just happened to have in my fridge one day and now I continue to go back to this.

Breakfast skilled served onto two plates

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4

Ingredients:

350 g cremini and/or baby bella mushrooms, sliced 1/3” thick
3-4 Tbsp unsalted butter, divided
2-3 Tbsp olive oil, divided
100 g baby spinach
3 cloves garlic, minced finely
6-8 eggs
1/3 cup goat cheese, crumbled
Salt and fresh black pepper to taste
Toasted sourdough grain bread or bread of choice

Directions:
1. Over medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil in a large skillet with a tight fitting lid.

2. In batches, sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly.

3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste.

4. Add more butter and olive oil as needed for the second batch of mushrooms. Remove from the pan as well after seasoning.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

5. Add a bit more olive oil and butter to the pan and toss in the spinach and garlic. Season with salt and pepper and sauté until the spinach is wilted, about 1 minute.

6. Add the mushrooms back into the pan and create pockets for the eggs. Crack an egg into each pocket and cover immediately with the lid.

7. Let the eggs cook for 2 1/2 – 3 minutes. Do not lift that lid! This ensures the egg whites cook from the top as well as the bottom. Remove from heat, and season with salt and pepper.

8. Crumble goat cheese over top and serve with toasted bread.

Breakfast skillet in pan

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

maple-nut-wafflewiches-2

Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

maple-nut-wafflewiches-1

Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

Fiddlehead-tart-slided

Savour Spring With This Fresh Fiddlehead Tart

The first signs of bring a sigh of relief into the kitchen. No more cold cellar scrounging or heavy stews filled with root vegetables. The thawing earth brings the first bounty of fresh, wild food: maple syrup, wild leeks and fiddleheads. The fiddlehead is the small curled frond of a young fern with a delicious earthy flavour, similar to a green bean. Despite their relatively short growing and harvesting season, the possibilities with these green tendrils are nearly endless. They are delicious when simply steamed, or pan-fried in butter. In this recipe, we bake them into a delicious cheesy tart, perfect for your spring brunch.

Fiddlehead-tart-slice

Gruyere Fiddlehead Tart Recipe

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:

Pastry
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Filling
2 Tbsp butter
2 shallots, thinly sliced
1 cup fiddleheads, washed and trimmed
3 eggs
3/4 cup whole milk
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1 tsp salt
1 tsp pepper

full-Fiddlehead-tart-on-plate

Directions:
1. Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom.
2. In a food processor mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water a teaspoon at a time, through the spout on the top until dough comes together into a smooth ball.
3. On a floured surface, roll dough in a circle until about 12 inches in diameter and 1/4 inch thick.
4. Place rolled out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork. Place a piece of parchment over dough and place baking weights on top. Bake until edges of crust begin to turn golden, about 12 minutes.
5. Remove from oven and remove baking weights and parchment. Let cool. Reduce oven temperature to 400°F.
6. Heat butter on a non-stick pan over medium. Sweat shallots until translucent and fragrant.
7. In a medium pot, bring water to boil. Using a steamer basket, steam fiddleheads for 10 minutes until bright green and tender.
8. In a large bowl beat eggs with milk. Add in cheeses, fiddleheads, shallots, salt and pepper. Pour mixture into tart shell.
9. Bake until mixture is set and turning golden, about 25 minutes. Let cool for 10 minutes before serving.

John Catucci: Where You Gotta Take Dad This Father’s Day

For over five seasons now, John Catucci has been sampling the best comfort foods all around the world. When it comes to special occasions like Father’s Day, the host of You Gotta Eat Here! can certainly offer a few tasty recommendations. We talked to the TV star to get his top three picks on where to take your pops for a memorable Father’s Day brunch.

For the Meat Lover

“First of all, if your dad wants to sleep in [on Father’s Day], let him!” says John. He recommends grabbing a table at Caplansky’s located in Toronto. The old-school Jewish deli serves all-day breakfasts and sandwiches, piled high with house-smoked meats.

“Just have a big ol’ honkin’ smoked meat sandwich with your pop. And if he gets mustard on his face, so what? It’s his day. Let him get dirty!”

For the Potato Lover

John Catucci says taking your dad to Holy Grill is a must. Stationed in the heart of Calgary, Holy Grill offers sandwiches, burgers and eggs Benedict. Dishes like the South Beach Benny are the holy grail of breakfast perfection.

“They have this smashed potato that’s so good,” John says. “They smash them and they fry them so they’re crispy on the edges and soft and pillow-y on the inside. It’s a great place to be in!”

For the Trendsetter

Emma’s Country Kitchen in Toronto, is a popular brunch destination offering all-day breakfast, homemade doughnuts and drool-worthy buttermilk biscuits. To really spoil your dad, John has the perfect idea.

“Because Emma’s is always so busy for brunch, go in and wait in line for him. Let your dad sleep in, and call him when the table is ready,” says John. “Let your dad shuffle his way inside in his slippers and robe.”

Visit the location map to plan your next Father’s Day brunch, lunch or dinner!

Chef’s Secret to Making the Fluffiest Pancakes Ever

A weekend breakfast staple, pancakes — hotcakes, flapjacks or whatever you like to call them — just might be the ultimate morning comfort food. As simple as they can be, it’s always refreshing to get some ideas from an expert on how to make them even better.

Yellow Door Bistro is a chef-driven European restaurant located inside Calgary’s Hotel Arts. There they cook up delicious fare from morning to night, but the restaurant is most renowned for its imaginative brunch creations. The most famous are the gourmet pancakes that start with the same base recipe, but change each month to incorporate new flavours and garnishes.

souffle-pancakes-plain

The secret to their perfectly light and fluffy pancakes, you ask? Executive chef, Quinn Staple takes a very unique approach to the batter preparation that’s similar to how one would prepare a soufflé. Eggs are an integral part of a classic pancake recipe, but Staple’s version separates the yolks and the whites. The simple act of whipping the whites on their own before being folded into the batter, makes for lighter, fluffier pancakes. Genius!

To get that soufflé-like height for your pancakes at home, Staple recommends using metal ring molds and brushing the inside with butter or oil. This will help the pancakes rise high. This step may take a few extra minutes, but trust the chef; it’s well worth it in the long run. Try it out for yourselves this weekend!

souffle-pancakes-ingredients

Soufflé Coconut Pancakes with Pineapple and Caramel Sauce

Ingredients:

Pancake Batter:
1/2 cup egg yolks
1/4 cup melted butter
1/2 cup coconut milk
1/2 cup sugar
2 cups sifted all-purpose flour
2 Tbsp baking powder
Pinch of salt
1 cup egg whites

Caramel Sauce:
1 cup packed brown sugar
1/2 lb. butter, cubed
1/4 cup 35 % cream

Directions:

Pancake Batter:
1. Mix egg yolk, butter and coconut milk together. In a separate bowl mix sugar, flour, baking powder and salt together. Mix wet ingredients into dry.

souffle-pancakes-steps2

2. Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).
3. Once the egg whites are incorporated, gently fold into batter.

souffle-pancakes-steps3

Note: Batter will keep in the fridge overnight, but for best results (i.e. for the fluffiest pancakes) use right away.

To Cook:
1. Grease ring molds and large pan with canola oil. Heat pan on medium-high heat.

souffle-pancakes-steps5

2. Place molds into pan, add two healthy spoonfuls of batter into each and allow to cook until batter has risen noticeably and bubbles have formed around its edges, approximately 3-4 minutes.

souffle-pancakes-steps6

3. Carefully remove the mold using tongs and gently flip pancakes over, reduce to medium heat and allow to cook for another 4 minutes.
Note: If not using ring molds, just portion batter into pan and once bubbles appear on the edges of the pancakes flip them and cook for another 2-3 minutes.

Caramel Sauce:
1. Melt brown sugar and cream together and simmer for 5 minutes.
2. Remove from the heat and carefully and slowly whisk in the diced butter until emulsified.
3. Allow to cool before serving.

To Serve:
Once the pancakes are cooked stack as many pancakes are desired on a plate, top with caramel sauce, chopped pineapple, whipped cream and toasted coconut. Enjoy!

pancakes-pineapple-coconut-final

Optional Garnishes:

Coconut Chantilly:
2 cups 35% cream
1/4 cup coconut milk
1/4 cup icing sugar

1. Whisk all ingredients in the bowl of a stand mixer until soft peaks are formed.

Semi Dried Vanilla Pineapple:
1/4 pineapple cut into small wedges
1/2 scraped vanilla bean

1. Toss pineapple wedges with vanilla seeds and spread evenly on a parchment lined tray. Dry overnight in an oven with no heat. Next day reserve in an airtight container.

Watch this video to learn all about the delicious history of pancakes

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