The Dallas Yum

Fancy Brunch Recipes

As many of you know, I am not a big breakfast person but every once in awhile I will get fancy and cook brunch. I love hosting and creating experiences and these yummy recipes turned out to provide just that. So if you are hosting a fancy brunch with girlfriends or friends, trust, these will be a big hit!

The recipes in this blog post are not my own, but are recipes from my Hardwood Cookbook. Harwood District is home of my one of my favorite neighborhoods in Dallas, including one of my favorite coffee shops, Magnolia Sous Le Pont. The recipes below are directly from Mercat Bistro, Happiest Hour and Magnolia Sous Le Pont. Now you can have restaurant quality in the comfort of your own home.

Here are the recipes:

Tips: Use mild cheddar, stronger cheddar is too overpowering and make the scones extremely heavy.

Ham & Cheese Scones

2 cups of flour

1 tablespoon of sugar

1 tablespoon of baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1 stick unsalted butter (cut into cubes)

3/4 cups buttermilk

1 cup shredded cheddar

1/3 cup diced ham

2 Tablespoons of chives

INSTRUCTIONS: Preheat oven to 425 F line a baking sheet with parchment paper. Set aside. 

In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

Stir in buttermilk, cheese, ham and chives until soft dough forms. Working on a lightly floured surface, knead the dough 3 or 4 times until it comes together. Using a rolling pin, roll the dough into 8” circle,  about 1” thick and then cut into 8 wedges. 

Place scones onto the  prepared  baking sheet.  Place in the oven and bake for approx. 20 minutes or until firm  to the touch and lightly browned. 

Serve immediately.  

Quiche Lorraine

Tips: I made half of this recipe and it was still a lot. You have to make sure you are using a deep pan and not regular cake pans for this.

For the Pate Brisee

4 cups of flour

2 teaspoon salt

1 pound cold butter, cubed

1/4 cup ice water

Quiche Filling 

2 quarts heavy cream 

24 eggs

1 teaspoon salt. 

1 teaspoon pepper 

2 cups gruyere cheese

1 cup smoked cooked bacon, chopped 

INSTRUCTIONS: Ensure the butter is very cold. You may freeze it for approx. 10-15 minutes if desired. Colder butter creates the flakier crust. 

In a mixer with the paddle attachment, combine the flour, butter and salt together. When the mix is coarse and well combined, slowly add the ice water in small amounts at a time. Continue to mix until the dough clumps together.  The dough is ready when you are able to pinch the dough and it holds together. 

Place crumbly dough on clean surface. Using the heel of your palm,  press dough on the dough. Then shape the dough into 2 rounds. Be mindful not to overwork the dough. Individually wrap each dough round in plastic. Wrap and refrigerate for 1 hr when ready to use, remove from refrigerator and allow to rest for 5 minutes. 

Roll out each dough round on a lightly floured surface. Each should be worked until it is approx. 1/8” thick. Place dough into pans and gently unfold pressing down to line the dish the dough. Line each pie pan with parchment paper and fill with pie weights. Bake at 375 F until crust is set. Then remove weights. Continue baking until lightly browned. Remove and cool.

Next, prepare the quiche filling.  Reserve the Gruyere Cheese. Combine and mix all ingredients. Sprinkle half  of the cheese onto the bottom of each cooled crust, then add the egg mixture. Top with remaining cheese. Bake at 375 until quiche is set and is slightly jiggly in the center. 

Serve warm, cold or at room temp.

Pêche Mignon 

Tips: If you dont have sphere shaped molds. You can just freeze the fruit all together and make a slushy out of it, then scoop out a portion for each glass.

1 cup pineapple, cubed

6 ounces raspberries

2 ounces blueberries

10 mint leaves

Favorite white or sparkling wine 

Orange juice 

INSTRUCTIONS: Muddle the diced pineapple then add raspberries. Continue to muddle, then combine whole blueberries

Evenly distribute the mix into 10 ball sphere molds. Add one whole mint leaf to each mold.  Fill with orange juice and freeze approximately 4 hours. 

Remove from mold  and carefully place a frozen ball in each wine glass. Fill with favorite white or sparkling wine. 

Stars Green Envy 

4 cucumber slice 

6 mint leaves

2 ounces cucumber vodka

1/2 ounce fresh lime juice

1 ounce simple syrup 

INSTRUCTIONS: Muddle cucumber and mint in a shaker. Combine. All ingredients  and shake vigorously. 

Strain mixture into martini glasses and garnish with a cucumber slice. 

Enjoy! Hope you guys like these recipes as much as I did! Xoxo

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