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Celebrate the Easter holiday with this delicious spread of brunch items from chef Ryan Scott.
- 4 egg whites, lightly beaten
- 1 teaspoon olive oil
- 8-10 small crimini mushrooms, thinly sliced
- 1/4 cup shallot, thinly sliced
- 1/4 cup peas
- 4-5 asparagus spears, cut in 1" pieces
- 1-2 green onions, thinly sliced, including the green
- 1 ounce non-fat/ low-fat feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground pepper
Preheat oven to 350 degrees. Heat an 8-inch oven proof frying pan on the stove top.Heat oil in the pan over medium heat and cook the mushrooms and shallots until browned, about 5-7 minutes. Add the salt and pepper. Add the peas, asparagus, green onions and dill. Still on the heat, mix in the pan. Add the egg whites and cheese.Bake in preheated oven for 15-20 minutes until egg whites are set. Don't over bake or it will be tough.Serve immediately.
- 1 tablespoon of warm, unsalted butter plus 1/4 cup unsalted butter, cold
- 12 ripe apricots, seeded
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups granola
- 1/4 cup sliced almonds
- 1/3 cup yogurt
- 3/4 cup flour
Preheat oven to 375 degrees. Grease an 8x8-inch square baking dish with a tablespoon of butter.Cut each apricot into 8 wedges and place in prepared baking dish. Place cinnamon (no sugar), ginger and nutmeg in a medium bowl, stirring to combine. Add to apricots and toss to evenly coat. Set aside.Chop the half stick of cold butter into small pieces and place in a medium-sized bowl. Add the sliced almonds, granola, brown sugar, flour and yogurt. Toss with hands to combine.Sprinkle over apricots. Cover with foil and bake for 40 minutes. Remove foil and continue baking until filling is bubbly and topping is lightly browned, 15-20 minutes.Remove from heat and let cool at least 20 minutes before serving.
- 4 egg whites, lightly beaten
- 1 cup cherry tomatoes
- 1/2 cup mozzarella cheese, cubed
- 3 pieces of bacon, cut in bite size pieces
- 1 cup arugula
- Salt and pepper
To make the frittata:Preheat oven to 350 degrees. Heat 8-inch oven-proof fry pan on stove top. Place mozzarella cheese, blistered tomatoes and Ryan's special bacon in pan. Add egg whites and salt and pepper to taste. Top with arugula. Bake in preheated oven for 15- 20 minutes until eggs are set. Don't over bake or it will be tough. Serve immediately.To make the blistered tomatoes:In a small frying pan, heat one teaspoon olive oil on high heat. Quickly cook tomatoes until they just blister. Don't overcook.To make Ryan's special bacon:Mix equal amounts of fresh ground black pepper, chopped fresh rosemary and brown sugar. Sprinkle on bacon and bake in oven until done.
- 8 ounces raw spinach
- 8 poached eggs
- 1/2 cup vegetable or canola oil
- 1 pound lump crab
- 3 ounces mayonnaise
- 2 ounces green onion, plus 4 ounces green onion, chopped
- 1 ounce red bell pepper
- 1 ounce green bell pepper
- 2 teaspoons sambal or chili paste or fresh jalapeno minced
- 1 egg
- 8 ounces Panko bread crumbs
- Kosher salt to taste
- 1/4 cup cooking oil
- 1 1/2 pounds taro root
- 1 ounce potato starch
- 2 eggs
- Kosher salt and black pepper to taste
- 12 ounces clarified butter
- 3 egg yolks
- 1/2 ounce wasabi paste
- 1 teaspoon lemon juice
- 2 tablespoons warm water
To make crab cakes:Combine crab, mayonnaise, 2 oz. green onions, bell peppers, sambal and egg in a bowl. Season with salt and add breadcrumbs as needed to firm up the mixture.Form into 1-inch-thick cakes and dust with breadcrumbs. Pan fry until golden brown. Leave in warm oven on a wire rack or paper towels to absorb excess oil.To make taro cakes:Wash and peel taro root. Steam until 3/4 of the way cooked. It should be firm and gratable. Grate root in bowl while still warm. Mix with 4 oz. green onions, starch and eggs. Season with salt and pepper.Form into 1/2-inch-thick patties, approximately 2 inches in diameter. Pan fry until golden brown. Leave in warm oven on a wire rack or paper towels to absorb excess oil.To make wasabi hollandaise:Whisk egg yolks and wasabi paste over a double boiler until eggs double in volume. Do not let eggs scramble. Remove from heat and slowly whisk in melted clarified butter. Season with salt and lemon juice. Add in some warm water to reach desired consistency. Saute spinach and pat dry.To assembl:Place taro cakes on individual plates. Divide spinach evenly over taro cakes. Place a crab cake on each. Place poached egg on top of crab cake. Top with wasabi hollandaise.
- 1/2 oz bourbon
- 3/4 oz brandied cherry juice
- 1/2 oz lemon juice
- 2 dashes angostura bitters
- Float of Champagne
Add first four ingredients over ice in cocktail shaker. Shake heavily. Strain into chilled flip glass. Add 1 large ice cube. Top with Champagne. Garnish brandied cherries.
- 1 bottle of champagne or sparkling wine, chilled
- 12 ounces tangerine juice, or any other fresh citrus juice, chilled
Pour juice into flutes. Carefully pour in champagne.