Inspired

Brunch is Served

March 25, 2016

With the weather getting warmer, why not throw the windows open and invite your friends and family over to dine? Weekends in New York City are all about brunch so we asked our foodie friends to share their favorite brunch recipes. Bon appetite!

Sakara Life's Dreamy Mango Smoothie

WhitneyTingle and Danielle DuBoise started Sakara Life, an organic food delivery service, with the mantra that food should make you feel sexy. This mango smoothie is packed with vitamins (A, C and E) and will make you beautiful from the inside out.

INGREDIENTS

1.5 cups frozen mango
2 bananas
1/2 cup orange juice
1-3 medjool dates (depending on how sweet you want it)
1/2 cup coconut milk
1 teaspoon vanilla extract

STEP ONE

Place all ingredients into a blender, in no particular order.

STEP TWO

Blend until creamy, dreamy and smooth.

Hemsley + Hemsley’s Big Green Frittata

London-based sisters Jasmine and Melissa Hemsley of Hemsley and Hemsley are all about eating well to feel better. Their creative recipes are nutrient dense and full of flavor. The duo is about to launch their second cookbook, Good + Simple, on April 12 and are giving us a preview with one their newest dishes.

INGREDIENTS

8 eggs
4 medium zucchini, roughly grated
1 bunch of spring onions, chopped, or 1 medium onion, diced or grated
2 garlic cloves, diced or grated, or 1 handful of wild garlic, chopped
1 big handful of frozen or fresh peas or fava beans
A pinch of cumin seeds or hot smoked paprika (optional)
2 handfuls of fresh basil or parsley, leaves and stalks roughly chopped
A pinch of dried oregano or thyme
A big pinch of sea salt and black pepper
1 tablespoon ghee, butter or coconut oil, for frying
1 handful of grated or crumbled cheese (such as Cheddar or feta – if using feta, you’ll need less salt)

STEP ONE

Whisk the eggs together in a large bowl, then mix in all the other ingredients except the fat for frying and the cheese.

STEP TWO

Choose a medium frying pan (that is broiler-friendly – no wooden handles!) and melt the ghee, butter or coconut oil over a high heat. Swirl the pan to ensure the bottom is entirely coated in the melted fat to prevent your frittata from burning.

STEP THREE

When the fat is hot, pour in the frittata mixture and set your broiler to high.

STEP FOUR

Pop a lid on the pan, turn the heat down to medium and cook for 5–8 minutes, until the base of the frittata is cooked and solid. Use a wooden spatula or tip the pan from side to side to test if the base is cooked, turning the heat down if you’re worried about it burning.

STEP FIVE

Take the lid off, scatter the cheese on top and pop under the broiler until the top is golden brown, which takes about a minute. To check if it is done, give the pan a shake – the frittata should be just cooked in the middle.

STEP SIX

Remove the pan from the broiler and allow to cool for 5 minutes, then, using a spatula to help, carefully edge the frittata out of the pan onto a chopping board and slice into four wedges to serve.
Serves 4
Recipes reprinted from Good + Simple by Jasmine and Melissa Hemsley. Copyright © 2016 by Hemsley + Hemsley. Photos by Nick Hopper. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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Jessica Seinfeld’s Fresh Berry Crumb Cake

Think you can’t cook? Think again. This recipe from Jessica Seinfeld’s The Can’t Cook Book is a brunch essential. “This cake is super easy to make, which is good because it is devoured in seconds. Even the crumbs. I always contemplate making two so I can hoard one for myself,” says Jessica.

Ingredients

For the topping:
½ cup all-purpose flour
½ cup light brown sugar
1 teaspoon fennel seeds
3 tablespoons unsalted butter, melted
For the cake:
½ cup (1 stick) unsalted butter, at room temperature
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk
¾ cup granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
1¼ cups fresh raspberries (6-ounce container)
Nonstick vegetable cooking spray

STEP ONE

Heat the oven (with the oven rack in the middle) to 350°F. Coat the inside of a 9-inch springform pan or round cake pan with cooking spray.

STEP TWO

For the topping: In a small bowl, combine the flour, brown sugar, and fennel seeds and mix together with your fingertips. Pour the melted butter into the bowl and stir together with a spoon to form moist crumbs. Refrigerate.

STEP THREE

For the cake: In a medium bowl, measure and whisk together the flour, baking powder, and salt. Measure the milk and place next to your mixer.

STEP FOUR

In a large mixing bowl, combine the room-temperature butter and granulated sugar and beat with an electric mixer on medium speed until fluffy, 2 to 3 minutes. Stop the mixer, crack in one egg, and beat it in. Repeat with the other egg. Scrape down the sides with a silicone spatula, then mix in the vanilla. With the mixer on low speed, use a large spoon to gradually add in about half of the flour mixture. Pour in all of the milk, then add the rest of the flour mixture. Mix until the flour is just incorporated (do not over mix).

STEP FIVE

Scrape the batter into the prepared pan and spread evenly. Scatter the raspberries over the batter and sprinkle the topping over the top. Bake until a toothpick inserted into the center still has a few moist crumbs attached, 38 to 42 minutes. Let cool completely in the pan on a wire cooling rack. Then run a paring knife around the edge of the cake and remove the metal ring (if using a springform pan). Slice and serve.

Ovenly’s Currant Rosemary Scones

When Agatha Kulaga & Erin Patinkin, the founders of Brooklyn bakery Ovenly, started baking together, scones were the first thing they made. “We love simple flavors with a twist, so our recipes tend to be complex but not complicated,” the duo told us. Here they share their very first recipe from their cookbook, Ovenly .

INGREDIENTS

8 tablespoons (4 ounces) chilled, unsalted butter
3 cups all-purpose flour
¼ cup plus 1 tablespoon sugar
1 ½ tablespoons baking powder
¾ teaspoon salt
1 cup dried currants
2 tablespoons finely chopped fresh rosemary
1 ½ cups chilled heavy cream, plus more for brushing
2 to 3 tablespoons turbinado sugar, for garnish

Step One

Preheat the oven to 425° F.

STEP TWO

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder and salt in a large bowl.

STEP THREE

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.

STEP FOUR

Using a large fork or a wooden spoon, mix the currants and rosemary into the

STEP FIVE

Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully

STEP SIX

Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.

STEP SEVEN

Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

STEP EIGHT

Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.

STEP NINE

At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar to finish; or if freezing, brush with cream and top with turbinado sugar just before baking.

STEP TEN

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or honey.
Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine.