Friday, December 31, 2010

From the Kitchens of Bunny and Brandy

Our Ladies feel it is only right to do a little bit of cooking for one self and one’s family every once in a while, but especially around the winter holidays. Keeping that in mind, we here present to you, our cherished readers, Bunny and Brandy’s favorite Brunch recipes.  Let us know how they turn out for you and have a wonderful New Year!

Bunny’s Pick:  Traditional English Pancakes

1 and 3/4  cups flour
2 teaspoons granulated sugar
2 eggs
1 cup milk
1 cup water
Oil for frying
Juice of 1 lemon
Powdered sugar for sprinkling

Sift the flour with a good pinch of salt and the granulated sugar. Put in a bowl with the eggs, milk and water. Beat with an electric mixer until smooth. Let batter rest about half an hour so bubbles can dissipate. Heat a little oil in a medium-sized pan until very hot. Pour in a small amount of batter, rotating the pan so the thin batter covers the bottom like a crepe. Flip the pancake until browned on both sides. Remove it from the pan, put on a plate, sprinkle with the powdered sugar and squeeze lemon juice on it. Roll it up and more powdered sugar and lemon can be put on top. Sliced strawberries or other fruit could also be used!

Brandy’s Pick: Pasta and Eggs Florentine

2 cups cooked fettuccini
1 tablespoon unsalted butter
1 small, sweet onion, sliced thin
3 cloves of garlic, diced
2 cups uncooked spinach
6 eggs, scrambled
1 cup shredded cheese of choice (melting cheeses like mozzarella or gruyere are best)
Salt and pepper to taste

Melt the butter in a medium skillet, then put in the onions and garlic and cook over low heat until nicely caramelized.  Toss the cooked noodles with the onions and garlic.  Turn the heat up to medium and slowly pour in the eggs, making sure the noodles are evenly coated.  Scrape down the sides of the skillet as needed.  After the liquid egg has just started to solidify, add the cheese and continue to toss.  Quickly wilt the spinach in while mixing into the noodles.  Plate and serve with some extra cheese on top.  Serves four.

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