We got a wild hair and hosted brunch for our friends last Saturday morning. Actually, quite a few wild hairs — it was really hot and humid that morning! Babies, toddlers, and craziness were abundant. To calm the storm, or our attempt to anyway, our menu items included biscuits with sausage gravy, twice baked brunch potatoes, and fresh strawberries with a chocolate fruit dip. We would like to share all the recipes with you! So buckle up those seat belts. It’s a long one.
Sausage Gravy for Biscuits
1 pound sausage
2 tablespoon onion, chopped
6 tablespoons flour
1 quart of milk
1/2 teaspoon poultry seasoning
1/2 teaspoon nutmeg
1/4 teaspoon salt
Dash of Worcestershire sauce
Black pepper to taste
Directions: Brown sausage and onion, then add flour and blend. Add remaining ingredients. Stir until thickens. Serve over warm biscuits. Easy as that!
DISCLAIMERS: 1) We used Italian sausage for the extra flava. 2)do not, we repeat, do not leave out that nutmeg –especially during the fall and winter months. It gives it such a nice-warm-baby-it’s-cold-outside-it’s-cozy-in-here flavor! 3)we usually use close to a fourth cup of onion, but that’s just us.
This recipe hails from an ol’ faithful small town church cookbook.
Twice Baked Brunch Potatoes
2 large baking potatoes
1 cup sharp cheddar cheese
4 ounce cream cheese
4 tablespoons sour cream
2 tablespoon butter
1 teaspoon minced garlic (jar)
1 teaspoon parsley flakes
Salt and pepper to taste
6 slices of bacon (crumbled)
Hollandaise sauce (we used a packet; we cheated!)
Sliced green onions(garnish)
Smoked Paprika (garnish)
Recipe adapted from: Manentitlement
Directions: Wash potatoes. Poke holes in potato with a fork on both sides. Place in oven on 400 degrees. Cook for 1 hour. While potato is cooking, cook your bacon and crumble and cut your green onions. Take potatoes out of oven and let cool. Cut potato in half and dig out center and put inn’ers of the potatoes in a a bowl. Add sharp cheddar, cream cheese, sour cream, butter, minced garlic, parsley flakes and salt and pepper. Mix potato filling and smash potatoes until smooth. (Can use a mixer too) Salt the inside of the potato skin. Place potato filling in each potato (do not fill too full) and make a well in the center of the potato for the egg. Crack egg in well. Salt and pepper the egg. Place potato on a cookie sheet and place back in oven and cook 15-20 minutes or until egg whites are cooked. Before serving top potato with crumbled bacon, green onions and hollandaise sauce. Sprinkle with smoked paprika. You can also scramble your eggs like we did for our brunch and stick them in the potato! (Great for a large group as it’s a much faster option) Fill potato with filling, make well like above, and place scrambled eggs in the well. Put shredded cheese on top of the eggs before sticking them in the oven and cook until potato is heated through.
The picture below is one of the first ones we made. We used a lighter mixed shredded cheese instead of the sharp cheddar. This cheese made the filling sticky and almost pushed the egg out of the potato! Still tasty though!
Chocolate Fruit Dip
1 cup heavy cream
1 cup powdered sugar, divided
1 (8 oz) pkg cream cheese, softened
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
Brunch Beer aka Surly Coffee Bender
We decided the best beer for the occasion was Surly Coffee Bender. Late morning, early afternoon beverage, anyone? Literally, we could drink this for breakfast in place of our coffee. This beer is our favorite coffee beer. The coffee is added after the brewing process which equals FLAVOR. This beer is 5.10% ABV. Characterized as an American Brown Ale. Brewery located in Brooklyn Center, Minnesota. Their beers pretty much rock our world, especially this one. For more information on this brewery please click here.
Don’t worry, what’s a brunch without a few Mimosas and Bloody Mary’s floating around? Those were consumed by party guests too.
All in all, we don’t think we poisoned anyone that Saturday morning, so cheers to that!