Ring in the New Year with these delicious brunch recipes from the Scottos' including macaroni pie and eggnog French toast with chestnut honey syrup.
Recipe: Macaroni pie (on this page) Recipe: Baked egs with brasied short ribs of beef and creamy polenta (on this page) Recipe: Braised short ribs of beef (on this page) Recipe: Creamy polenta (on this page) Recipe: Eggnog French toast with chestnut honey syrup (on this page)Preheat oven to 350 degrees F. Coat the inside of an 8-inch springform pan with butter and set aside. Bring a large pot of lightly salted water to a boil and cook penne pasta till just past al dente, but not too soft. Drain pasta, toss in a large mixing bowl with salt, pepper, and a tablespoon of the olive oil; set aside.
In a large skillet heat ¼ cup olive oil over medium heat till smoking. Add the garlic and sauté until golden, about 2 minutes. Add the spinach and reduce heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is wilted, about 3 minutes. Remove spinach to a cutting board, chop coarsely, and add to the mixing bowl with pasta. Toss pasta and spinach together, then add the cheeses, meats and beaten eggs. Fold mixture until it is uniformly dressed then transfer to springform pan. Bake for 60 minutes, until the top is golden brown and firm to the touch.
Let cool for 5 to 10 minutes then remove from springform pan. Serve warm or at room temperature topped with grated parmigiano reggiano.
6 servings
Shred the short ribs of beef from the bones, discarding the bones, fat, and gristle. Pass leftover sauce through a fine mesh strainer, pressing the solids through with the back of a wooden spoon and add the meat to the pureed sauce. Preheat oven to 400 degrees F. Lightly oil four ramekins for individual servings or 9 x 13-inch baking dish for family style cooking. Divide among the ramekins or pour a thick layer into the baking dish. Use the back of a ladle to make dimples in the meat sauce, and then crack the eggs into these hollows.
Season each egg with salt and pepper and set on the lowest shelf of oven. Bake until the whites are just set but the yolks are soft, about 15 to 20 minutes. Remove from oven and serve immediately, with hot crusty Italian bread creamy polenta.
4 servings
In a large, heavy skillet, heat the oil over medium-high heat. Season the short ribs with salt and pepper and put about a third of them into the skillet. Sear them for 2 to 3 minutes on each side. Until browned, and transfer to a roasting pan. Sear the remaining ribs in batches, taking care not to crowd the pan with the ribs. Reduce the heat to low, add the prosciutto to the same skillet, and cook for 10 to 12 minutes, until the fat is rendered. Carefully pour off the fat and discard, keeping the prosciutto in the skillet.
Add the carrots, onion, fennel, and garlic and cook, covered, for about 20 minutes, until the vegetables soften. Add the lemon and orange zest, tomato puree, wine, stock, and red pepper flakes. Season to taste with salt if necessary and continue to cook for about 5 minutes longer.
Preheat the oven to 375 degrees F. Pour the sauce over the ribs in the roasting pan, making sure they are nearly covered. If necessary, add more stock or water so that the liquid comes three-quarters of the way up the sides of the ribs. Cover tightly with aluminum foil and bake for 1½ hours. Remove the foil and bake for about 1 hour longer, until the ribs are very tender.
Transfer the ribs to a warm serving platter. Pour the sauce remaining in the pan into a saucepan, bring to a boil over medium-high heat, and cook until reduced to about 3 cups. Serve the ribs with the sauce.
4 servings
To make the polenta, heat milk and heavy cream in a large pot and bring to a boil then reduce heat to a simmer. Slowly add the polenta stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed. Remove from heat, stir in mascarpone and parmesan, and season with salt and pepper to taste. Portion the polenta into bowls and top with the bolognese sauce.
For the chestnut honey syrup, melt butter and dark brown sugar together in heavy bottom saucepot. When bubbling, remove from heat then slowly add 2 cups heavy cream, whisking constantly, then add 3 ounces rum and chestnut honey. Bring back to a boil, set aside, and keep warm.
To make the eggnog, whisk together eggnog, eggs, nutmeg, cinnamon, and vanilla in a large bowl. Place Brioche slices in a single layer in two 13 x 9 x 2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450 degrees F. Butter 2 large rimmed baking sheets with some of the melted butter. Using spatula, transfer bread slices to baking sheets. Brush with remaining melted butter. Bake 10 minutes then turn over bread slices, and bake with until golden in color, crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 4 plates. Dust generously with powdered sugar; serve with chestnut honey syrup.
4 servings
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