Cooking brunch for dinner with Simply Orange

Last week, I was invited to cook “Brunch for Dinner” at an event hosted by Simply Orange. I already think brunch is the best meal ever, but to have it for dinner was a first (spoiler alert: it totally works!). Simply had the right idea by setting up a communal table out in front so we can first cook, then all sit together right after to enjoy our food.

The menu? Simply Orange-Pecan Muffins, Vegetable Frittatas, Cheddar Biscuits, Asparagus and Goat Cheese Quiches, Salmon Hash, Sour Cream Coffee Cake, and Banana Stuffed French Toast with Streusal topping. Clearly, we were going to have to work for our food. And the chefs at The Institute of Culinary Education made sure we did (in the nicest way possible, of course).

While our hosts made sure the Simply drinks were constantly flowing (the orange and pineapple juice was decidedly my favorite), all the bloggers broke up into three groups five and got to work. My group worked on the salmon hash, cheddar biscuits, and quiches.

I thought it was pretty cool that the chefs managed to infuse some of the Simply orange juice in the actual muffins! All the recipes were easy to do, and the chef gave us tips on how to slice and dice our veggies. Halfway through though, it became a little hard to work — half the dishes were in the oven by then and it was smelling divine.

I loved the salmon hash (it was surprisingly my first time ever cooking with fish — well not that surprisingly, I’m not the biggest seafood aficionado). But this had such wonderful flavors: the smoked salmon, dijon, and potatoes topped with a poached egg was a party of savory goodness. Every group did such a great job with their dishes. The orange actually added a nice kick to it. They all would really impress guests, so for your hosting-benefit, here are some of their recipes of my favorites!

ORANGE PECAN MUFFINS
Makes 24 muffins
Ingredients:
1 ½ cups sugar
1 tablespoon orange zest
6 cups all purpose flour
2 tbs + 1 ½ tsp of baking powder
2 tsp baking soda
2 tsp salt
3 cups chopped pecans
¾ cup of Simply Orange orange juice
2 cups milk
¾ cup canola oil
3 eggs
½ cup orange marmalade
Extra sugar

Directions:
1. Preheat oven to 375F
2. Line muffin pans with paper inserts
3. Reserve a tablespoon of flour and toss it with the chopped pecans.
4. Rub the orange zest in the sugar, then mix in the remaining flour, baking powder, baking soda, and salt together in a large bowl.
5. Stir the eggs, juice, milk, and oil into the dry ingredients until the mixture is thoroughly smooth. Stir in the pecan and flour mixture.
6. Fill the prepared muffin pans halfway with the batter. Drop a teaspoon of marmalade into the center of each muffin and add more batter over it to fill the mold. Sprinkle extra sugar over the muffins and bake for about 15 minutes, until the muffins are well risen, golden brown and feel firm when the centers are pressed on.

SALON HASH
4 servings
Recipe from Bon Appétit Magazine
Ingredients:
6 oz smoked salmon, cut into strips
½ cup finely chopped red onion
3 tbs drained capers
3 tbs sour cream
2 tbs prepared horseradish
1 tbs whole grain Dijon mustard
2 tbs butter
1 tbs vegetable oil
2 large Idaho potatoes, diced, blanched and allowed to dry
Poached eggs
Additional sour cream

Directions:
Mix salmon, onion, capers, 3 tbs of sour cream, horseradish, and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through (about 2 minutes). Season hash to taste with salt and pepper. Divide among 4 plates. Top with a poached egg, and garnish with additional sour cream.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING
Recipe from Zoe Restaurant in NYC
Serves 6

Ingredients:
2 tbs plus ¼ cup (½ stick) unsalted butter
2 tbs plus ½ cup sugar
2 tbs water
2 large ripe bananas, peeled, cut into ½ inch-thick rounds
1 loaf of challah bread (or brioche), sliced into 6 slices (1 ½ inches thick)
2 cups whole milk
6 large eggs
2 ½ cinnamon
1/3 teaspoon vanilla extract
1 ½ cups thinly slices almonds, toasted
1/3 cup brown sugar
1/3 cup quick cooking oats
2 tablespoons all purpose flour

Directions:

Preheat the oven to 350 degrees F

Melt 2 tablespoons of butter into a large skillet over medium heat. Add 2 tablespoons of sugar and 2 tablespoons of water and stir until the sugar dissolves. You want to stir until the mixture is foamy, for about 2 minutes. Add in the bananas and cook until tender. Stir occasionally for about 5 minutes. Then, transfer to a small bowl and let it cool. This can be prepared 4 hours ahead. Cover and chill.

Now create the “pockets’ for the french toast for the filling. Using a small sharp knife, cut 2 inch long slit in one side of each bread slice, cutting 3/4th the way through the bread and creating a pocket that leaves 3 sides of the bread intact.

Divide the banana mixture equally among the pockets. Then, whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla, and 1/2 cup sugar in large bowl to blend. Pour into a large glass baking dish. Place the bread in the egg mixture and let it soak 10 minutes, turning occasionally.

Place almonds in a shallow bowl. Carefully remove bread from the egg mixture and coat both sides with almonds. Then, place the bread on a heavy large baking sheet. Mix the brown sugar, oats, flour, and remaining 2 teaspoons of cinnamon in a medium bowl. Add the remaining 1/3 stick of butter and rub in, using fingertips, until moist clumps form. This would be the streusel filling that you sprinkle over the bread.

Needless to say, I was stuffed til my neck. But having brunch for dinner means the food coma takes effect at the most appropriate time for once! Thank you, Simply Orange!

x
Shy
PS, Let me know if you guys want any of the other recipes! I can post them later 🙂