Hop aboard this train to good taste! The latest issue of The Saturday Evening Post features Celebrity Chef Curtis Stone and his tips for the Ultimate Brunch…as well as a few recipes to try! Feast your eyes on Curtis’ Bagel, Egg, and Mushroom Brunch: sautéed wild mushrooms, on a toasted bagel with prosciutto and poached eggs. A symphony of savage flavors – it’s exquisite! More recipes below…now for some key input from the chef himself:
1. For the freshest, fluffiest pancakes and waffles, prepare batters just before cooking. If the batter sits too long, it will start to ferment, giving these breakfast goodies a sour flavor.
2. Outdo O.J. by juicing other fruits that are in season. Summer peaches and raspberries make delicious nectars that you can drink alone or turn into bellinis and mimosas.
3. Most of us show up hungry for brunch, so put out a fruit platter, some yogurt and granola, or a spread of smoked salmon and bagels for your guests to nibble on when they arrive.
Dig In:
~ Whole-Wheat Buttermilk Pancakes with Strawberry-Maple Syrup ~
~ Scrambled Eggs with Smoked Salmon and Chives ~
PLUS, a Web-Only Special:
~ Crab Cakes with Homemade Tartar Sauce ~
For more great food and wine ideas, including exclusive recipes, head to Goodtaste.tv. While you’re there be sure to sign up for our newsletter and a chance to win a Golden Gate Getaway – two free roundtrip tickets on Southwest Airlines to San Francisco, three nights at the Westin St. Francis on Union Square and dinner for two at Cotogna.
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