Thanksgiving Brunch Recipes
Open-Face Egg and Griddled Ham Breakfast Sandwiches
F&W's Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.
Fluffy and not too sweet, these spiced pancakes are a delicious vehicle for good-quality maple syrup.
Broccoli-Rabe and Ricotta Frittata
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.
Butterscotch Sticky Buns
"Over-the-top, sticky, gooey goodness--or, as I like to call it, 'love.' " That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce. Schimenti flavors the sauce with a splash of Scotch. "I love adding glamour to old-school desserts," she says.
Sausage-and-Maple Bread Pudding
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the "custard" base.
Sweet Potato Doughnuts
Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts. The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it for just 10 minutes.
Blood Orange Screwdrivers
For her parties, actress Ali Larter likes to make just one great drink. This one is bitter and sweet, thanks to a splash of Aperol with the blood orange juice and vodka.
Butternut Squash and Kale Strata with Multigrain Bread
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
Roasted Brussels Sprout and Gruyère Quiche
Among chef Billy Allin's favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels sprouts.
The Breslin's Ricotta Pancakes with Orange Syrup
Guests at Ace Hotel can order April Bloomfield's pancakes in their rooms or at her restaurant, The Breslin. While the pancakes are delicious on their own, they're exquisite with the soft ricotta topping, crunchy sliced almonds and ingeniously vibrant (and neon-bright) orange syrup.
Campfire Bacon with Maple-Citrus Glaze
Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.
Fresh Tomato Bloody Marys
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail--with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
Sweet Potato Hash Browns
Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright.
Raspberry-Swirl Sweet Rolls
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.
Brioche French Toast Stuffed with Apple, Raisins and Pecans
This tasty French toast is packed with fall flavor.
Pea Tortilla with Mint and Yogurt
A Spanish tortilla is like a frittata. Francis Mallmann makes a lovely spring version with yogurt, fresh mint and sweet peas, baked in an oven (preferably a wood-fired oven) until just set. It’s delicious served warm or at room temperature.