Brunch recipe ideas from Western Market

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These recipes come courtesy of  Western Market's Keri Winne, director of kitchen and bakery, and Jared Saverino, director of meat and seafood. Western Market is located at 447 Nine Mile Road in Ferndale. You can learn more at www.westernmkt.com
 
Challah French Toast
Serves 4-6
 
6 Eggs
1 C Heavy Cream or Milk
0.5 oz Orange Zest
0.5 t Vanilla
0.25 t Salt
0.5 t Cinnamon
1 Loaf Challah sliced thick
4T Butter
 
In bowl, whisk together eggs, cream, zest, vanilla, salt and cinnamon until combined. Soak slices in custard and submerge for a few minutes. Meanwhile, in a large pan on medium heat, melt a few tablespoons of butter. Begin to remove bread one at a time and place in pan, cooking each side a few minutes until golden brown. Serve immediately with pure maple syrup, jam, or powdered sugar.
 
Christmas Brunch Quiche
Serves 8
 
1 Premade pie crust
8 oz Leftover goose or ham
3 Eggs
1.25 C Heavy Cream
0.5 t Salt and Pepper
4 oz Swiss Cheese (cubed)
Preheat oven to 375F
 
Bake pie crust in oven 1025 minutes. Meanwhile, combine eggs, cream, salt and pepper in a bowl. Pour into slightly cooled pie crust then add cheese and ham on top. Some pieces will sink to the bottom. Bake for 35 minutes until puffy and slightly golden, the center should just barely jiggle.
 
This can be enjoyed warm or at room temperature.
 
Leftover Christmas Hand Pies
Serves 12
 
1 pkg. Puff Pastry
3 Eggs
1 C. each: Mash Potato/Sweet Potato
Cranberry Sauce
Stuffing
Green beans/Asparagus
Turkey/Ham/Beef
 
This is a great way to use up your leftovers, this recipe can be flexible with everything but the kitchen sink!
 
Lay out 2 sheets of pastry dough and roll out with some flour to thin it out a little. Cut in half, horizontally, to create 2 large rectangles. Each rectangle can be cut into 3 smaller rectangles. Start adding about a tablespoon of each ingredient in the center of your rectangles. In a separate small bowl, whisk your eggs with a little water to make a egg wash. Using a small pastry brush, run it along the edges. Fold over and use a fork to crimp the edges shut. Brush more egg wash on top of pie and cut a small slit on top to vent any steam. Bake in oven at 350 degrees 1015 minutes until golden brown.
 
Steak Salad
Serves 4-6
 
Salad
16 oz. Arugula
4 diced Hard Boiled eggs
0.5 Red onion (sliced thin)
6 oz Cherry tomatoes
1 lb. Thinly sliced leftover beef
 
Dijon Vinaigrette
1t Dijon Mustard
1.5 t Red Wine Vinegar
Pinch Salt & Pepper
0.25 C Olive oil
 
Assemble salad on a large platter with thinly sliced beef on top of salad. We used leftover rib roast. To make dressing in small bowl add dijon, vinegar, salt & pepper, slowly drizzle in oil while whisking away. Drizzle on salad and enjoy.
 

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