Brunch time
By Jomay Steen
Until I started working on weekends, my cousins and I had instituted Sunday brunches several times a month. We would make up our menu then bring our favorite dish on Sunday to a beautifully set table of linen and china. We pampered ourselves with good friends, a leisurely meal and plenty of rich, flavorful coffee.
That went away months ago as I started a new reporting schedule.
Yet on a recent vacation to a fishing village in Canada, I again felt the daily pleasure of a breakfast lingered over with a fine cup of perfectly brewed coffee. My hosts would cook up hearty and delicious brunches allowing us to skip the midday meal but indulge in a cocktail hour at 5 p.m. complete with hors d’oeuvres and dinner at 7.
Beyond the scrambled eggs and bacons, I love pastries best and include a recipe below:
Praline Biscuits
1/2 cup butter
1/2 cup packed brown sugar
Ground cinnamon
36 pecans or walnut halves
2 cups Bisquick baking mix
1/3 cup applesauce
1/3 cup milk
Heat oven to 450 degrees. Place 2 teaspoons butter in each of 12 muffin cups. Heat until melted. Stir 2 teaspoons brown sugar and pinch of cinnamon into butter in each cup; arrange three nut halves in each cup. Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture in cups. Bake 10 minutes. Immediately invert on heatproof serving plate. Let pan remain 5 minutes so syrup can fun down over biscuits.
What’s your favorite brunch menu item?