Fine Cooking Magazine - November/December 2020

On a weekend morning, delight your friends with a homey menu that everyone will love

Weekday breakfasts are usually hurried, solitary meals: we’re usually standing, running out the door, or hunting for keys, cell phones, or gloves. But on the weekend, why not take advantage of the gift of time and make something wonderful to share with friends and family? Because breakfast food is simple to make and can often be prepped ahead, brunch is an easy way to entertain and make someone else’s weekend festive too. This menu puts a Pacific Northwest twist on the classics by using some of Washington and Oregon’s most distinctive ingredients: hazelnuts, apples, blackberries, and mushrooms.

Up to two days ahead:

Make the sugar syrup for cocktails.
Make the berry compote.

Up to one day ahead:

Make the crème fraiche whipped cream.
Toast, skin, and grind the hazelnuts for the waffles and assemble the dry ingredients.
Prepare the sausage mixture and shape into patties.
Prepare the mushroom-spinach mixture for the frittata.
Chill the cocktail ingredients.

Up to 2 hours before guests arrive:

Make the waffle batter.

1小时前的客人rrive:

Cook the sausage patties.

20 minutes before guests arrive:

Make the frittata.

While guests are having cocktails and the frittata:

Make the waffles, warm the maple syrup and reheat the sausages.

Fresh Produce

6 oz. fresh shiitake mushrooms
3 oz. baby spinach leaves
2 tart cooking apples like Granny Smith or Pink Lady
1 bunch scallions
1 bunch fresh chives
1 bunch fresh sage
1 lemon

Meat, Eggs & Dairy

1/4 cup unsalted butter
14 large eggs
2 lb. ground pork (avoid pork labeled “extra tender”)
1 quart buttermilk
4 oz. crème fraiche (available in the specialty cheese section of some supermarkets)
1 pint heavy cream