Holiday Brunch Cooking Class with Adam Wiznewski
Here are all of the recipes from our latest cooking class, Holiday Brunch with Adam Wisnewski!
The menu includes:
- Dutch Baby Pancakes - similar to a large popover, these pancakes have an eggy, custard taste with the texture of a thick crepe and topped with powdered sugar, lemon wedges, and homemade jam
- Simplest Homemade Raspberry Jam - frozen raspberries simmered with sugar and lemon juice
-
Sweet Potato Egg Bites - grated sweet potatoes and zucchini, shredded cheddar and parmesan, green onions, and local eggs baked in muffin tins.
- 9" or 10" oven safe pan
- 12-cup muffin tin
- Vegetable shredder
- Chef's knife
- Cutting board
- 1 quart or similar soup pan
- Mixing bowls
A Dutch Baby (German) pancake is, essentially, a large popover, similar to Yorkshire pudding. Dutch babies are baked and have an eggy, custardy taste with the texture of a thick crepe. The batter itself is not overly sweet. We'll leave that for the topping!
Suggested toppings:
- Maple syrup
- Jam
- Fruit
- Nuts
- Lemon curd
- Preheat oven to 425 degrees F.
- In a large bowl, combine eggs, flour, milk, sugar, salt, and nutmeg and whisk until smooth.
- Heat a heavy 9 or 10-inch skillet over medium-high heat. Add the butter and allow it to melt, but not burn. Swish it around in the pan to coat the sides.
- Add the batter to the pan and place the pan in the oven.
- Bake 15-18 minutes, until the pancake is puffed and golden.
Don't let fruit go bad on you! If it's getting soft, simmer it with some sugar and let it sweeten some future dish.
Suggested additions:
- Brown sugar
- Drizzle molasses
- Honey
- Flavored balsamic vinegar
- Simmer until the fruit breaks down and the jam thickens, at least 15-20 minutes (time depends on the type of fruit).
You can make these during your meal prep time on the weekend and have them ready for a grab n' go breakfast. Sweet potato has a great flavor and presentation with eggs.
Suggested additions:
- Bell pepper
- Pimentos
- Green chilies
- Spinach
- Regular potatoes
- Preheat oven to 400 degrees F.
- Use pan spray on a 12-cup muffin tin.
- Shred the sweet potato in a large bowl, and combine with Parmesan, sage, 1 teaspoon salt, and pepper.
- Distribute the potato mixture between the muffin cups, about 1/4 cup per. Shape the potato mixture into a slight cup. It does not have to cover the entire wall of the muffin cup.
- Place the muffin tin in the oven, and bake for 10-12 minutes, until the potatoes begin to brown.
- Whisk the eggs, milk, 1 teaspoon salt, chopped green onion, and shredded zucchini.
- Distribute the egg mix between the muffin cups, and top with cheddar cheese.
- Place the muffin tin in the oven, and reduce the heat to 350 degrees F.
- Bake for 18-20 minutes, until a toothpick comes out clean, or the internal temperature is 165-180 F.