Holiday Brunch Cooking Class Recipes

Lemon Ricotta Pancakes

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a small bowl, beat eggs. Add ricotta, milk, vanilla, and juice of 1 lemon.
3. Add the wet mixture to the dry ingredients and whisk until just combined. Be careful not to overmix or the batter will not be light and fluffy.
4. Heat a large skillet over medium heat. You can also use an electric griddle turned to medium heat if you have one.
5. Cut butter into small pats. Place one pat of butter on the pan and let it melt completely.
6. Measure out 1/3 cup batter for each pancake. Pour into the pan and let cook until bubbles start to form around the edges of the pancake. Flip the pancake, and cook until golden brown.
7. Repeat in batches, adding a new pat of butter each time. 

Browned Butter Blackberry Syrup

1. Cut the butter into small pieces and place in a small saucepan over medium heat. Cook for about 5 minutes until the butter starts to brown and releases a nutty aroma.
2. Add the blackberries, sugar, and water.
3. Cook until the sugar is dissolved, then reduce heat to low and simmer for 15-20 minutes.
4. Once the blackberries have broken down a bit, smash them with the back side of a wooden spoon.
5. Strain the mixture before serving over pancakes.

Cheesy Grits

1. In a medium-sized pot, add water, milk, and salt and bring to a boil.
2. Slowly add the grits, a few tablespoons at a time, whisking vigorously after each addition. After all the grits have been added, whisk constantly for a minute.
3. Reduce heat to low and cover. Simmer for 20-25 minutes until the desired texture is reached.
4. Grate the cheddar cheese, then add to the grits and stir to combine until completely melted.
5. Serve grits and top with freshly ground black pepper.

Sweet Potato Hash

1. Preheat oven to 375 degrees F.
2. Place prepared sweet potatoes, red onion, bell pepper, and garlic on a large baking sheet. Add sage, olive oil, salt, pepper, and paprika and toss to combine thoroughly.
3. Roast for 20 minutes, toss and roast for 20 minutes more. Add the spinach and combine. Roast for another 5 minutes.
4. Remove from the oven and add the fresh parsley. Season with more salt and pepper.