Celebrate Easter, Mother’s Day and even the start of spring by preparing a brunch spread inspired by this all-local menu.
Courtesy of Paddlefish
Crab cakes are a versatile savory element for a brunch menu. Serve them with a side salad for a lighter option, add a poached egg and hollandaise sauce for a take on eggs benedict, or let the crab cake be the star by serving it on its own with a sauce for dipping.
- 2.5 lbs. jumbo lump crab meat, drained of excess liquid
- 3 large eggs
- 1 tbsp. Old Bay seasoning
- 1 tbsp. baking powder
- 2 tbsp. chopped parsley
- 1 tbsp. Worcestershire sauce
- 1 heaping tbsp. English dry mustard
- 1/4 cup mayonnaise
- 1 ¼ sleeves Ritz crackers, pureed in food processor until fine
- Canola oil for cooking
Preheat oven to 350 degrees. In a large bowl, combine eggs through mayonnaise using a wire whisk until well blended. Fold in Ritz cracker crumbs to the wet mix until just combined. Mix in half of the crab meat, working until fully incorporated, then add remaining crab gently, care not to break up lumps. Mix until evenly distributed and form into 4 ounce balls. Heat 2 tbsp. Canola oil in a non-stick skillet on medium high heat. Add crab cakes and cook for 1 minute, then place on baking sheet and cook in preheated oven for 10 minutes, flipping halfway through. Remove from oven and enjoy.
German Oven Pancakes
Courtesy of Lucky’s Market
Also known as a Dutch Baby, this dish will add some sweetness to your spread. Make individual versions in four-inch pie pans or a large one in an eight-inch pie pan, and consider customizing it to make it your own. Just about any combination of fruits, nuts and yogurt will work with this recipe.
- 2 cups bananas, sliced
- 2 cups strawberries, sliced
- 1 cup blueberries, washed and picked over
- 2 cups raspberries or sliced apples
- 1 cup pecans or walnuts, chopped
- 1 cup honey
- 1 cup all-purpose flour
- 6 eggs, beaten
- 1 cup 2% milk
- 4 tbsp. butter, melted
- 1 tsp. salt
- 1 tsp. nutmeg, grated
- 1 tsp. ground cinnamon
- 2 cups yogurt (plain or vanilla)
- 1 cup powdered sugar for garnish
Preheat oven to 450 degrees F. In a medium-sized bowl combine the bananas, strawberries, blueberries, raspberries or apples, and nuts. Toss to combine. Gently fold in honey until it is evenly distributed throughout the fruit and nut mixture. In another bowl combine flour, eggs, milk, butter, salt, nutmeg and cinnamon and whisk briskly to work out the lumps. Pour batter into pans (for individual pancakes use 4-inch pie pans or for one large pancake use a 13 x 9 x 2-inch casserole dish) and bake for 15 to 25 minutes (depending on pan size) or until the pancake is puffy and golden brown. Remove from oven and allow to cool slightly before filling with yogurt and honeyed fruit and nuts. Dust with powdered sugar and serve.
Bloody Mary with Veggie-Infused Vodka
Courtesy of Kelly Smylie, East Orlando
It wouldn’t be brunch without a Bloody Mary. This version is loaded with veggie flavors. Make it spicy by adding some sliced jalapenos to the vegetable mixture in the vodka.
For the Vodka
- 1 part carrots, peeled and cut
- 1 part celery
- 1 part yellow onion
- 1 part red bell peppers
- 2-5 cloves of garlic, peeled (optional)
- Vodka of choice
The size of your container will determine the amount of vegetables needed. Fill container with vegetables (equal parts, about a quarter of the container for each one). Add vodka and cover. Store in refrigerator for 24-48 hours. Leave vegetables in container of vodka as you serve so the flavor doesn’t weaken.
For the Bloody Mary
- 2 ounces vegetable vodka
- 4 ounces tomato juice
- Worcestershire sauce to taste
- Hot sauce or sriracha sauce to taste
- Pinch celery salt
- Pinch horseradish
- Pinch black pepper
- Optional garnishes: bleu cheese stuffed olives, bacon, steamed shrimp, celery, marinated artichoke hearts
Stir together ingredients 1 through 7. Rub lemon on rim of glass and dip into salt or flavored salt. Fill with ice and pour mixture into glass. Garnish with toppings of your choice.