There’s no better way to start off a lazy weekend than with a mimosas, coffee, and a hearty, satisfying breakfast. Just ask Bobby Flay, brunch’s number one champion, host of Brunch @ Bobby’s on Cooking Channel, and the author Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend.
“Why would anyone dislike brunch? It’s the perfect time to catch up with friends, rehash the goings-on of the night before, and prepare yourself for the week ahead. And you get to have a cocktail before 5 p.m.,” he told us.
The TV chef, restaurateur, and cookbook author shared three exclusive new recipes from his book:
Black Pepper Popovers
These billowy, savory popovers are as fantastic alongside a roasted piece of meat as they are served in your brunch bread basket. Their name comes from the way in which the batter pops over the sides of its tin as the hollow, eggy rolls bake; serve them fresh from the oven before they have a chance to fall.
Makes 6 popovers
1 tablespoon unsalted butter, melted, plus more for the pan
3⁄4 cup all-purpose flour
1⁄2 teaspoon kosher salt
1⁄2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature
3⁄4 cup whole milk, at room temperature
Preheat the oven to 425°F.
Generously brush a 6-slot aluminum popover pan with softened butter. Put the pan in the oven to heat for 5 minutes while you make the batter.
Whisk together the flour, salt, pepper, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pan less than half full and bake for exactly 30 minutes. Do not open the oven while the popovers are baking. Remove from the molds and serve immediately.
Strawberries Filled with “Clotted” Cream
This recipe is an easy, delicious approximation, made by blending whipped sweet cream with rich, silky mascarpone cheese. It’s a delicious cheat, perfect for brunch—or afternoon tea.
Serves 4 to 6
1 cup mascarpone cheese
1⁄2 cup heavy cream, very cold
3 tablespoons confectioners’ sugar
1⁄4 teaspoon pure vanilla extract
1 vanilla bean, split lengthwise, seeds scraped
1 teaspoon grated orange zest
16 large fresh strawberries
Combine the mascarpone, cream, sugar, vanilla, vanilla bean seeds, and orange zest in the bowl of a stand mixer and whip until soft peaks form. Scrape the mixture into a pastry bag fitted with a star tip.
The strawberries need to stand flat. Cut the green leaves off the strawberries so they will stand upright when placed on the platter. With a small, sharp knife, cut an × in each strawberry, cutting almost to the bottom. Gently, with your fingertips, spread each strawberry apart to make 4 “petals.”
Fill each strawberry carefully with the cream and serve immediately.
Quick Homemade Berry Jam
It is possible to enjoy homemade jam without worrying about canning or waiting! This jam is ready in no time.
Makes about 2 cups
1 quart ripe strawberries, blackberries, or raspberries, hulled
1⁄2 cup superfine sugar
2 tablespoons fresh lemon juice
Put the strawberries in a food processor and process until coarsely chopped. Transfer to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened, about 10 minutes. Transfer to a bowl and let cool to room temperature. The jam can be covered and refrigerated for up to 2 weeks.
Reprinted from BRUNCH @ BOBBY’S: 140 Recipes for the Best Part of the Weekend. Copyright © 2015 by Bobby Flay. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Very nice! Thanks for the recipes!
Thanks for sharing informative content!
Great because of the knowledge you share with us, I will always follow your blog and will share your blog with my friends.
very simple but really yummmmmmmy! i try
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The cotted cream recipe was AWFUL!!!!! It never blended. I wasted a lot of expensive ingredients on this (mascarpone and vanilla beans). I followed directions exactly as written. It makes me wonder if Bobby ever really made this. Grrrrr
Mine turned out so well – I’m so sad yours didn’t, Candy!! The only thing I did differently was to make it sugar free, so I used powdered Erythritol instead of powdered sugar. They were a huge hit with my whole family on mother’s day
Perhaps you over mixed it?
I think this recipe would come together much better, if the directions were changed. Use the whisk on your mixer. Whip the heavy cream first to soft pecks, then add the other ingredients separately, whipping each a bit before adding another. Try not to beat too much after each addition.
Strawberries 🍓 and cream what more could a woman want.mmm mmm
Simple but yummy
My favorite chef….Bobby Flay has some of the best recipes.
Want tto try these
I love these 2 recipes. I hope to get his book soon. Thanks for sharing this.