Loraine is not a big fan of legumes. This recipe is definitely the exception to the rule. If you are not into "sweet" then this dish is probably not for you.
The sweetness comes from pure maple syrup, brown sugar, molasses and sweet apple cider. Coupled to those ingredients is the sweetness generated by sautéed yellow onion and maple flavoured smoked bacon.
Surprising to some, tomatoes are not part of the recipe with the exception of a couple of tablespoons of tomato paste. Please purchase quality tomato paste. Tomato paste should be red not brown!
Although there is cream cheese and a bagel involved in this dish, the key ingredient is the Gravlax.
Gravlax is a Scandinavian delicacy, that is now available in most places around the world. Gravlax is a salmon fillet that has been cured, not smoked. The curing process is relatively simple, the salmon is immersed in a brine made up of sugar, dill, herbs, lemon and vodka. Then a weight is placed on top of the salmon to aid the cure in penetrating the fish. There are numerous recipes on the Internet for Gravlax.
However, curing the salmon is actually the easy part, cutting it is not so easy. Gravlax is cut on about a 45 degree angle to the fillet of salmon and it is cut tissue paper thin, you can actually see through it. This is way beyond our carving skills. Luckily, our fish monger makes fresh Gravlax twice a week and his recipe, in our opinion is exceptional.
These jumbo cinnamon buns are exceptionally soft and sweet it's hard not to eat more than one. But, one will actually fill you up. The smell while they are baking will permeate your home, and that's not a bad thing, except that it will have you panting at the bit for their completion.
Loraine and I think they are actually better the second day. Leave them on the counter, loosely covered with plastic wrap. We like to tear them open and spread on a layer of butter. Are they a desert or a brunch? You decide as we believe that they suit either category.
This is based on a Chef John recipe. Loraine found the corn muffins dryer than she likes. In my opinion corn muffins are always dry and that is why they need some butter spread on them before eating. The flavor of the pineapple combined with the corn meal was quite good and we would make them again.
We think that rather than eating them as standalone muffins they would probably be better with an entree such as chili or maybe even a stew.
Earl and I like a complex combination of flavors in our quiche, hence the large amount of very flavorful ingredients. Not mentioned in the title is a drizzle of white truffle oil, which we always used when cooking wild mushrooms!
In many cases our quiches are created by looking in the pantry and refrigerator to see what we have available at the moment. Be creative!!
Most people have a few favorite Sunday brunch recipes and we're no different. I'm not sure if we have an ultimate favorite, but this one is definitely in the top five. The concept comes from a Gordon Ramsay YouTube video from one of his TV shows. We have modified it, eliminating all the swear words and made some serious modifications to the recipe as well.
This is pretty much a staple in our house. When Earl and I met many moons ago he told me about this sandwich that his mother created for him. You see Earl loves tuna, there are times I think he will turn into one, or at the very least start to grow gills or something.
Suffice it to say that this is one of Earl’s favorite brunches. It is served open faced and eaten with a knife and fork. Earl has had it on any number of bagels including poppy seed, pumpernickel, and his favorite sesame seed.