Once again, we’re headed upstate to Phoenicia, New York for the latest installment of our Holiday Hosting & Toasting series, with our talented contributor for all things food: Gabriel Cabrera ! Throughout this season’s catalogs, you’ll find numerous mouth-watering menus, all created and styled by Gabriel on our holiday sets. Today, we are tackling everyone’s favorite meal of the week: BRUNCH. And not just any old brunch— a Fall-inspired Brunch. What’s not to love? Read on for the full recipes:
A perfect, quick, but awesome bunch spread that will surely wow your guests, and all you’ll need to do is put together some incredible toppings.
10-12 mini Belgian waffles from your favourite waffle place or the frozen gourmet section of the grocery store
½ cup toasted flaked almonds
½ cup chopped pistachios
Handful chopped freeze dried fruits like cranberries, strawberries, or raspberries
1 cup chopped dark chocolate
5 Tbsp. heavy cream
1 Tbsp. kirsch, orange liqueur, or even coffee liqueur
Begin by making your chocolate sauce. Create a bain marie by placing a metal or glass bowl over a pot of simmering water. Add your chocolate, cream, and liqueur to the bowl and let it melt.
Meanwhile heat your waffles in the oven according to the directions.
Once the chocolate has begun to melt, stir it to combine. If it seems a little thick add a touch more cream. Turn off the heat but leave the bowl on the pot to stay warm
Once the waffles are warmed arrange them on a platter and drizzle liberally with the chocolate sauce. Sprinkle with a handful of each nut and some freeze dried fruit.
Sever along side the remaining nuts, dried fruits, and chocolate sauce.
Just the thing to cure ‘the day after’ this drink is full of digestive aids that help you cope with your turkey hangover.
1 cup granulated sugar
1 cup water
1 cinnamon stick
2 star anise
6 cardamon pods, lightly crushed
1 Tbsp. simple syrup (above)
Sparkling mineral water
Thin slices of pear to garnish
Cinnamon stick to garnish
The night before, combine the water, sugar and spices in a pot. Once the syrup has boiled and the sugar is dissolved, remove it from the heat and let cool. Once cooled, place the syrup in the fridge overnight to chill.
The next morning add 1 Tbsp. of syrup to a tall glass. Top with sparkling mineral water, some sliced pears, and a cinnamon stick for garnish. Taste and add more syrup as needed.
Based on trendy Scandinavian open faced sandwiches, your guests are certain to find a flavor combination they love.
2 sourdough baguette or bâtard, sliced and toasted
Lox and lemon cream cheese
8 oz container cream cheese
½ lb lox
Mix the cream cheese with the zest of one lemon. Spread the cream cheese on warm pieces of toast and top with some lox, finely sliced chives, and a few zests of lemon.
Jamón Ibérico with Dijon Labneh
8 oz container labneh
3½ oz Jamón Ibérico or prosciutto
1 Tbsp. dijon mustard
Handful of fresh Dill
Combine the labneh with a pinch of sea salt, pepper, and the dijon mustard. Spread this mixture over warm baguette slices. Top each slice with some jamón Ibérico or prosciutto and a few sprigs of dill.
Roast beef and Horseradish Cream Cheese
- 8 oz container of cream cheese
2 Tbsp. freshly grated horseradish (can used jarred if not available)
2 tsp. grainy mustard
½ lb shaved roast beef
¼ cup gherkins, sliced
Combine cream cheese with grated horseradish and mustard. Spread evenly on warm baguette slices. Top each toast with some shaved roast beef and a few slices of gherkins.
Frittatas are the perfect way to feed a crowd – simple and straightforward, they don’t involve a lot of standing over the stove, and allow you plenty of time to mingle with guests and sip mimosas.
- 10 large eggs
⅓ cup grated firm cheese like Parmesan or Asiago (plus more shavings for garnish)
¼ tsp. sea salt
½ tsp. ground black pepper
4-5 shallots or small onions thinly sliced (around 1 cup total)
1 Tbsp. olive oil
2 Tbsp. prepared pesto
½ tomato thinly sliced for garnish
Preheat the oven to 400F. Next, whisk the eggs in a large bowl until they are fully combined then mix in the cheese, salt, and pepper. Set this mixture aside.
Heat a heavy frying pan to medium. Add the Tbsp. of olive oil along with the shallots. Saute the shallots until they are soft and tender, about 6-8 minutes. Once they are cooked and golden, remove a few slices for garnish.
Turn the heat on the frying pan down to low and add the egg mixture. Dollop the pesto by the ½ tsp. over the surface of the eggs.
Cook the eggs on the stove-top without stirring just until they begin to set, 2-4 minutes. Once set sprinkle with the remaining sauteed onions and a few thin slices of tomato.
Bake in the preheated oven for 8-10 minutes or until just set. Garnish with a few shavings of the remaining cheese before serving.