Brunch at Home on a Holiday Weekend

Seven a.m., sitting on the patio, we let nature’s music invade our senses. The world around us is waking up to a perfect day. We sip steaming hot coffee watching friendly little chameleons explore their sheltered domain, while tiny birds breakfast at the feeders that hang from the strong limbs of our spreading oaks.  Ummm. Breakfast.  Unfortunately, I think my cupboard is bare. A country breakfast at a country cafe sounds like a wonderful alternative this lazy Sunday morning.

Choices. Choices. Choices.

I ponder the possibilities. The Wimberley Cafe. The Hays City Store. The Bowling Alley in Blanco. Mima’s Kitchen. Durango’s …

I cease my mental enumeration and remember—it is a holiday weekend and there will be crowds.  Pushing myself up and out of the well-cushioned chairs, and the comfort of our morning vigil, I climb the steps to the kitchen and begin rummaging in the freezer. I find gold—smoked pork chops.  I check the refrigerator—eggs, cooked new potatoes I forgot to add to Friday’s picnic medley.  I glance at the kitchen island—a loaf of homemade squash bread just sits there. Waiting. I form a plan.

Brunch.

I poke my head out the door.  “We’re eating here! But it might be awhile.”

Pork chops thawed, kissed quickly by hot cast iron and placed in a 170°F oven, I slice the bread and soak it in a decadent custard. I grab a pot for a syrupy sauce and dump in the ingredients. I prep the eggs for their scramble.

Later—under the shade of the live oaks, twittering birds as our companions—we sip champagne cocktails; early I know, but it is Sunday and we are out of orange juice. We dig into a veritable feast.  Smoked pork chops sautéed to a golden brown. Eggs scrambled with a touch of Dijon mustard and fresh thyme; made richer with the addition of tiny cubes of cream cheese and quartered new potatoes. Decadent crunchy French toast—thick slices of squash bread tasting of eggs and cream and sugar and orange; the gold that gilds the lily is the maple-blueberry sauce with a whisper of Grand Marnier that is ladled on top.

I think we’ll skip dinner.

 Recipes

Smoked Pork Chops

Scrambled Eggs with Red Potatoes and Fresh Thyme

Crunchy French Toast w/Maple-Blueberry Syrup

Serves 2

 

Smoked Pork Chops

• 2 thick cut smoked pork chops
• 2 tablespoons butter, melted

Sauté pork chops in melted butter over medium heat till slightly golden on both sides.  Place in a 170 F° oven and keep warm.

 

Scrambled Eggs with Red Potatoes and Fresh Thyme 

• 5 large eggs
• ¾ tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons butter
• 4-6 cooked small red potatoes, quartered
• 1 shallot quartered and sliced thin
• 2 teaspoons fresh thyme
• 2 ounces cream cheese, cut into small pieces
• Fresh thyme sprigs (optional)

Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt butter in 10-inch-diameter non-stick skillet over medium heat. Add shallots and saute for 2-3 minutes, till softened.  Add potatoes and cook till warm.

Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Remove from heat and let set for 1-2 minutes. Garnish with thyme sprigs, if desired.

 

Crunchy French Toast

• 3 whole Eggs
• 1/4 cup cream
• 1 teaspoon Vanilla Extract
• 2 tablespoons Grand Marnier
• 1-2 teaspoons orange zest
• 5 tablespoons sugar
• 4 thick cut slices squash bread, cut in half diagonally
• 1 cup Panko Breadcrumbs
• ½ cup melted butter

Maple Blueberry Sauce

• ½ cup maple syrup
• 2 tablespoons Grand Marnier
• 1 pint blueberries

In a shallow dish, whisk together the eggs, cream, half the sugar, the Grand Marnier and orange zest. Set aside.

In a separate shallow dish, stir together the panko breadcrumbs with the remaining sugar. Stir in approximately 2 tablespoons butter to moisten the crumbs. Set aside.

Dunk the bread in the egg mixture, turning to coat on both sides, then coat with the panko crumbs on both sides, pressing gently to make sure the panko mixture adheres. Set aside while you

Squash Bread

Makes 2 loaves

• 1½ slightly rounded tablespoons yeast (2 packages)
• ¼ cup warm water
• 1½ cups cooked /mashed butternut squash, cooled (12 ounces)
• 1 cup milk
• ½ cup brown sugar
• ⅓ cup butter, softened
• 1 egg, slightly beaten
• 2 teaspoons salt
• 5½-6 cups bread flour

To cook squash:

Split squash in half lengthwise.  Place cut side down on baking sheet sprayed with a non-stick spray.  Bake in a 400° oven for 30-35 minutes or till tender.  Test with the tip of a sharp knife inserted into the largest portion.  Cool.  Scrape insides into a bowl and mash.

Extra squash may be frozen for future use.

To prepare yeast:

Place yeast in a small bowl, pour warm, not hot water over the yeast.  Stir with a spoon to dissolve yeast.  (Test the warmth of the water on the inside of your wrist, water that is too hot will kill the yeast).  Add a pinch of sugar to proof the yeast.  Let stand till bubbly, approximately 10 minutes.

Meanwhile:

Warm milk in the microwave for one minute at 30%.  Cream the butter with the brown sugar in Kitchen Aid mixer bowl using a medium speed.  Add the egg, then the squash.  Turn mixer speed to low, slowly pour in warmed milk, then the yeast mixture.  Turn off mixer and add 2 cups of the flour.  Turn mixer on low speed and mix to blend.  Repeat the process till all the flour is added.  Do not use more than 6 cups of flour.  5-1/2 cups are best.  Turn mixer off, scrape batter from beater with a rubber spatula.  Insert dough hook into mixer, turn mixer to speed level “2” and let mixer knead dough for 10 minutes.  Turn off mixer and scrape batter (dough will be very soft and sticky) into a buttered bowl big enough to allow the batter to double in volume.  Cover bowl with plastic wrap and let rise in a warm place till double in volume, approximately 1 hour.

Remove plastic wrap from bowl.  Scrape dough onto a floured surface.  Dust top of dough with additional flour.  Knead a few times by hand.  Divide dough in half.  Divide each half of dough into three equal parts.  Shape each of the individual parts into a 10-inch roll.  Place 3 rolls side by side, and braid them, tucking the ends under to ensure a smooth loaf.  Repeat with the reaming 3 rolls.  Place braided loaves into greased 9” x 5” x 3” loaf pans.  (Two 10” x 4-1/2” x 3” pans will also work.)  Cover loosely with plastic wrap, let rise in warm place for one hour or till double in bulk (dough will rise to the top of the pan).  Bake in a preheated 375° oven till golden, 30-35 minutes.  Remove bread from pans.  Cool on wire racks.