A Classic Brunch without the Allergens
by Tom Herndon
A note about portions size – these recipes create large servings. You reduce them to one mimosa, a one-egg benedict, two slices of maple bacon, a small potato, and a half-sized parfait and still have a hearty meal.
Mimosas Three Ways
Nothing says “special day – special person” like a Mimosa, a cocktail of two parts thoroughly chilled (preferably freshly squeezed) orange juice with three parts Champagne. The basic Mimosa recipe was first created at a hotel in France around 1925. You can read more history here. Usually served in a tall flute, it can be served in a large wine glass if you like it over ice.
Serves 1
3 ounces of Champagne (you can use sparkling water, or even sparkling cider, for non-alcohol versions)
2 ounces of cold orange juice (fresh, organic is best, of course)
Orange slice for garnish if using a large wine glass, float a small mint leaf in the flute if you’d like
Crushed ice (optional)
Pour orange juice into a champagne flute
Add Champagne to fill the glass but be careful not to overfill
Garnish
Variations:
- Grande Mimosa – add a tablespoon of Grand Marnier
- Sunset – add one part fresh strawberry puree, then one part orange juice, the three parts champagne
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Eggs Benedict with Gluten-Free English Muffins
Serves 4 (with 4 extra muffins for later)
My aim is provide safe recipes for the foods we love but our allergies prevent us from having. Eggs benedict is one of those, especially for an occasion like Mother’s Day. The difficulty was finding gluten-free English muffin and a dairy- and soy-free hollandaise sauce that managed to hit the spot. I think I did it.
This recipe is inspired by Karina Allrich, The Gluten Free Goddess. I tweaked it a little to fit our profile, but the basic muffin is intact. Please check out her website because she’s really talented.
Turn your oven on for minute to warm it, and then turn it off. You will be proofing the muffins in a warm oven. Grease eight English muffin rings (these can be very well-cleaned tuna cans, or actual ring molds if you have them) and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.
Whisk together the dry ingredients:
1 cup sorghum flour
1 cup potato starch (tapioca starch will work)
1/2 cup millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons sea salt
Proof your yeast. You’ll need:
1 cup water at 110 to 115 degrees F.
1/2 cup plain hemp milk (or non-dairy milk) at 110 to 115 degrees F.
1 pinch of raw sugar (coconut sugar is good if you can find it)
2 1/2 teaspoon dry active yeast
Mix the warm water and hemp milk; add the sugar and the yeast; stir. Set aside until the yeast fully blooms. Add the proofed yeast and liquid into the dry ingredients.
Add:
4 tablespoons light olive oil
2 tablespoons light maple syrup or brown rice syrup
Egg Replacer for 2 eggs (1/4 cup mixed with warm water), or 2 eggs if you can eat them
Mix thoroughly. It should be more like a thick, sticky muffin batter than a bread dough. If you need to thin a little, add a tablespoon of warm water and mix. Allow the dough to rest for a few minutes. Spoon the dough into the eight English muffin rings.
Using wet fingers press and smooth out the tops of the dough. Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height. Bake in the center of a 350 degree oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn’t brown very much; go by touch to see if they’re done).
Remove and cool on a wire rack. Fork split in half, and toast for maximum crispy edged tender goodness. Makes 8 English muffins. Wrap leftover muffins in foil, bag, and freeze for the freshest muffins.
Hollandaise Sauce (vegan)
Serves 6
1/2 cup plain coconut milk yogurt
2 Tbs. lemon juice
1 Tbs. nutritional yeast
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. turmeric
2 Tbs. extra virgin olive oil
In a non-reactive bowl placed over gently simmering water (or in the top of a double boiler), heat the yogurt gently until warmed through, stirring with a whisk. Whisk in the lemon juice, nutritional yeast, salt, cayenne, and turmeric; until well combined. Continue whisking and add oil in steady stream to emulsify and finish sauce.
Fork split the muffins and toast. Top each muffin with a poached egg or just add a couple of juicy slices of tomato and some avocado (good to salt and pepper the veggies a little) — heck, put it all on there if you’d like. Warm the hollandaise and spoon over topped muffins. Sprinkle with a bit of paprika and serve.
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Maple-Roasted Bacon
by Ina Garten
The Barefoot Contessa was a favorite cooking show for a long time. She holds nothing back. Here’s an indulgence that’s sure to get lips smacking. Just leave out the maple syrup if you don’t want to cause too much of a stir. But why??
3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup
Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
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Tuscan-Style Roasted Potatoes
Serves 4
Here is an amazing, simple recipe I learned in a cooking class in Siena, Italy. Crispy and delicious. Perfect crunch to go with the rich eggs benedict.
Boil 4 medium-sized round waxy potatoes (red-skinned, Yukon Gold, or Yellow Finn work well) until tender but still firm. Drain and cool. Heat oven to 325.
Prepare a roasting pan with a good portion of olive oil on the bottom. Smash each potato to flatten it to about 1 or 1 ½ inch high. Try to keep as much of the potato together as possible in one piece as you smash it (that’s why it’s best to not over-boil them and get them too soft). Place flattened potatoes into prepared pan. Drizzle with a generous amount of olive oil and sprinkle with a good amount of salt and pepper. Roast in a hot oven for 45 minutes or until beginning to brown on top.
Carefully flip potatoes over with a spatula, add a bit of butter or ghee for flavoring (optional) to the top of each potato and continue to roast another 15-20 minutes or until crisp on top and bottom. Serve.
These are SO good!
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Fresh Strawberry Parfaits
Serves 4
It’s strawberry season. Take advantage of eating fruit when it’s the most nutritious. I’ve found a wonderful brand of dairy-free yogurt called So Delicious. They have both soy and coconut milk-based yogurt, so be sure to get the coconut milk brand.
2 pints fresh, ripe strawberries (softly rinsed and hulled)
1 – 2 tablespoons organic sugar (coconut sugar is best)
1 tablespoons fresh lemon juice
4 6 oz. containers of coconut milk yogurt (I’m using 2 vanilla and 2 plain)
¼ cup toasted slivered almonds for garnish (optional – can use mint leaves instead)
Slice the cleaned and hulled strawberries lengthwise, and macerate in the sugar and lemon juice for one hour in the fridge, allowing the natural juices to release. Give the berries a stir from time to time.
In a separate bowl, pre-mix the two flavors of yogurt. Here you can get creative. I like my desserts less sweet so I’m mixing equal parts vanilla and plain to take the edge of the vanilla. You can use other flavors you like.
Lightly toast the almonds on medium heat in a dry frying pan, stirring often and being careful not to scorch. Let cool.
In a tall, clear, decorative glass (a large red wine glass works well, too) layer equal portions of berries and yogurt in alternative layers, ending with a small dollop of yogurt on top. Sprinkle top with almonds, or decorate with a small sprig of mint. Serve.
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A Good Cup of Coffee
Are you missing that morning cup of coffee? Can’t drink it because of the acid or the caffeine? Or both? We found a delicious, full bodied coffee that’s made using a 100-step water-process that not only greatly reduces the acid, but omits the caffeine as well, leaving a lovely, satisfying cup of coffee.
Just follow this link to two recipes for Tyler’s Coffee, and where you can purchase it in time for Mother’s Day.
Enjoy your Mother’s Day Brunch. And say hi to mom!
