Holiday Brunch Cooking Class Recipes

Follow along as Co-op instructor Liz cooks this multi-dish brunch!

 

 

Ingredients
Lemon Ricotta Pancakes
Janie's Mill Artisan Bend flour
1 1/2 cups
Sugar
1/4 cup
Baking powder
2 teaspoons
Baking soda
1 teaspoon
Salt
1/4 teaspoon
Ricotta cheese
1 cup
Whole milk
1 cup
Vanilla extract
1/2 teaspoon
Lemon, juiced
1
Unsalted butter
4 tablespoons
Brown Butter Blackberry Syrup
Unsalted butter
4 tablespoons
Fresh blackberries
1 container
Sugar
1/4 cup
Water
1/4 cup
Cheesy Grits
Hazzard Free Farms grits
1 cup
Whole milk
2 cups
Water
1 cup
Ropp white cheddar cheese
4 ounces
Salt
1 1/2 teaspoons
Black pepper
to taste
Sweet Potato Hash
Large sweet potato, diced
1
Red onion, chopped
1
Bell pepper, chopped
1
Garlic cloves, minced
3
Baby spinach, chopped
2 cups
Parsley, chopped
1/4 bunch
Olive oil
3 tablespoons
Fresh sage, minced
1 sprig
Paprika
1/2 teaspoon
Salt and pepper
To taste

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 skilled 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 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 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 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 in a large baking shet. Add sage, olive oil, salt, pepper and paprika and toss to combine thoroughly.
  3. Roast for 20 minutes, toss, and roast 20 minutes mor. Add the spinach and combine. Roast for another 5 minutes.
  4. Remove from the ovn and add the fresh parsley. Season with more salt and pepper.