Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal

Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal

Gale Gand

Language: English

Pages: 208

ISBN: 0307406989

Format: PDF / Kindle (mobi) / ePub


Every weekend is worth celebrating when you can relax over a good brunch. Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because it’s the easiest way to gather around the table with family and friends. Now, in Gale Gand’s Brunch! she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites.

Traditional breakfast treats become inspired dishes when Gale shares how to effortlessly enliven the basics, like Iced Coffee with Cinnamon-Coffee Ice Cubes, Baked Eggs in Ham Cups, and Almond Ciabatta French Toast. In five mini-classes, she teaches how to master easy but impressive classic egg dishes–omelets, quiches, strata, frittata, and crêpes–with numerous variations on each. Finally, no cookbook by Gale would be complete without recipes for the wonderful baked goods she’s famous for, such as Ginger Scones with Peaches and Cream, Moist Orange-Date Muffins, Glazed Crullers, and Quick Pear Streusel Coffee Cake.

Special occasion or not, brunch is a cinch with Gale’s irresistible recipes. Start off the day with zesty Breakfast Burritos for the kids, or wow visiting in-laws with Poached Salmon with Cucumber Yogurt. Anyone will find Gale’s salads, soups, and sides delicious and simple, and with 60 color photographs, you’ll be enticed to try a new recipe every weekend. Wake up to a great weekend with Gale Gand’s Brunch!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

this recipe. If you don’t have a proper egg coddler, you can certainly use ramekins to coddle eggs. I’m not sure where the idea came from, but we always serve the coddled eggs with toasted “soldiers,” little strips of buttered toast, to dunk into the yolk. I’ve added some cheese to the traditional recipe to make it a little more interesting. If you’re a blue cheese lover, this would be a good place for it. 1 tablespoon unsalted butter, for the ramekins 8 large eggs Salt and freshly ground

preference). If you’re entertaining, try it with a dollop of whipped cream and sugared walnuts—oatmeal has never been this decadent. This recipe makes more walnuts than you’ll need, so you can keep some in an airtight container to snack on later or to sprinkle on ice cream. 1 cup steel-cut oats ¼ teaspoon salt Whipped cream, for serving Sugared Walnuts Bring 1 quart water to a boil in a 3-quart saucepan. Once it’s boiling, stir in the oats and salt and turn the heat down to low. Let the

your hands to gather the puff pastry up around the pear slices and press it onto the pears to bundle them snugly in the dough. (It won’t look pretty at this point, but it will look beautiful once it bakes and puffs up.) Bake until golden brown on the edges, 25 to 30 minutes. Transfer them to a wire rack and let cool before serving. CINNAMON SUGAR DOUGHNUTS MAKES FORTY 2-INCH SQUARE DOUGHNUTS This is a restaurant-style doughnut: You do half the work a day in advance and then half the work on

that’s shaped into a long twist, deep-fried, and sprinkled with sugar or glazed with a thin icing. But this recipe is for a traditional French cruller, which is considerably lighter and airier. It’s made from pâte à choux pastry and is basically hollow. I just love anything made from pâte à choux, the base of cream puffs and éclairs. What could be better than fried dough glazed with icing? ½ cup (1 stick) unsalted butter ½ teaspoon salt 1½ teaspoons granulated sugar 1 cup all-purpose flour

quiche but lower and flatter, so I make it in a flan mold or a shallow fluted ceramic quiche pan. If you use a standard pie pan, you may need to increase the baking time. You may have leftover dough from the tender crust recipe—when I do, I ball it up and use it to make a mini free-form galette for my kids. You can use any blanched vegetables you have for this (it’s great with asparagus), but I really like the acidity of the tomatoes with the mellow custard. This is best served the day you make

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