3 Father’s Day Brunch Recipes
Father’s Day will be here before you know it, and it’s a great reason to show some extra appreciation to any special father figure in your life. Sometimes giving the gift of a meal means more and lasts longer than a more tangible one (but let’s be honest, those types of gifts are fun too). Here are three simple recipes that can easily pair with other additions or stand alone. Everybody likes to feel appreciated every now and then, preparing and sharing a meal together is a fun way to make it happen this weekend.
BLUEBERRY PANCAKES WITH BLUEBERRY MAPLE SYRUP
It’s Summer! So fresh berries are in plentiful supply. If that’s not ideal for you though, frozen can always be supplemented. If using frozen, there is no need to thaw the berries before folding them into the batter. Feel free to get creative and substitute or add other berries too.
We recommend straining the syrup for a smooth, pourable consistency. You may prefer to skip the straining step for a more rustic texture, similar to that of a fruit topping. In that case, simply add the maple syrup once the blueberries and their liquid have a soft, jam-like texture.
Makes 8 Servings
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
- 4 large eggs
- 1/4 cup butter, melted and cooled
- 1 cup blueberries, fresh or frozen
- Cooking spray or vegetable oil to coat pan, as needed
- 2 cups Blueberry Maple Syrup (recipe follows)
Blueberry Maple Syrup
Makes 2 Cups
- 4 cups blueberries, fresh or frozen
- 1 teaspoon lemon zest
- 1 cup maple syrup
- Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Reserve 3 tablespoons of the flour mixture in a zip-close bag. Make a well in the center of the flour mixture.
- In a separate bowl, blend the buttermilk, eggs, and butter. Pour the buttermilk mixture into the well in the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
- Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, add the blueberries to the reserved flour mixture; shake gently until the berries are evenly coated. Fold the berries into the batter. Drop the pancake batter into the hot pan by large spoonfuls (about 1/4 cup). Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
- Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2–3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color
- Serve the pancakes at once.
Blueberry Maple Syrup
- Combine the blueberries and lemon zest in a medium-sized saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most the juice has been released and the mixture develops a sauce-like consistency, about 10 minutes.
- Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.
- The syrup is now ready to serve, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.
It’s easier than it sounds, we promise. Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA’s interpretation of this dish.
Makes 4 Servings
- four 6-inch corn tortillas
- one cup canned refried beans
- two tablespoons unsalted butter or vegetable oil
- eight large eggs
- salt and black pepper, freshly ground
- one-half cup grated Monterey Jack
- one avocado
- two teaspoons fresh lime juice
- one-half cup prepared salsa
- one-half cup sour cream
- one-fourth cup fresh cilantro, coarsely chopped
- one green onion, white and green parts, thinly sliced on the bias
- Preheat the broiler.
- Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted. Place on a baking sheet, spread each tortilla with 1/4 cup of refried beans, and cover to keep warm.
- Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided. Crack the eggs directly into the hot butter and reduce the heat to medium-low or low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs with salt and pepper. Fry to the desired doneness, about 2 minutes for “sunny-side up,” 3 minutes for medium yolks, and 4 minutes for hard yolks. Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for “over easy,” 1 minute more for “over medium,” or 2 minutes more for “over hard.”
- Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese. Slide the tortillas under the broiler to melt the cheese.
- Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
- Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream. Divide the avocado among the tortillas. Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.
BACON AND GRUYÈRE QUICHE
What could be better than bacon? We have an answer for you – bacon and gruyère. This Quiche is a great and filling option. It’s also a crowd-pleaser that’s easy to pull off. To save some time, you can always make the egg mixture the day ahead and bake the morning of.
Makes 6 Servings
- 1 tbsp butter
- 1/2 cup minced onion
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup grated Gruyère cheese
- 8 slices bacon, cooked and crumbled
- One 9-inch pie crust, prebaked
- Preheat the oven to 350°F.
- Heat the butter in a sauté pan over medium heat. Add the onion and sauté until golden, about 8 minutes. Remove and reserve.
- Combine the eggs, heavy cream, salt, and pepper in a mixing bowl and whisk until evenly blended. Stir the cheese, bacon, and reserved onion into the egg mixture. Spread the egg mixture evenly in the pie crust.
- Set the quiche on a baking sheet and bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pie crust begins to over brown, cover the edges of the pie crust with strips of aluminum foil or pie shields. Remove the quiche from the oven and cool on a wire rack. Let the quiche rest at least 20 minutes before cutting. Serve hot, warm, or room temperature.