Have a Better brunch with these delicious recipes - WFSB 3 Connecticut

Better Food

Have a Better brunch with these delicious recipes

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ROCKY HILL, CT (WFSB) -

One of our favorite chefs, Bob Sulick is here in the Better Kitchen to teach us how to make a delicious brunch. Bob is the owner of The Mulberry in Manchester and we encourage you to go and try some yummy food.

Butternut squash and potato hash:

2-4 Tablespoons extra virgin olive oil

1 Medium Butternut squash trimmed, seeded and ¾ inch diced

10 red potatoes skin on ¾ inch diced

2 shallots minced

3 garlic bulbs minced

¼ pound pancetta ½ inch diced

1 Tablespoon rosemary

1 Tablespoon thyme

1-2 cups chicken stock

Kosher salt and fresh ground pepper to taste

Method:

In large sauté pan add 2 T olive oil. When hot add pancetta, sauté 3-4 minutes. Depending how much fat comes out of pancetta, add some or all of the olive oil.

Add shallots to pan sauté for 2 minutes add garlic sauté 1 minute, do not burn.

Add squash sauté 3 minutes add potato. Sauté both on med heat for 8 to 10 minutes. If you find the potatoes and squash sticking to pan, deglaze with ½ cup chicken stock at a time.

Continue cooking until squash and potatoes are softening.

Deglaze with the rest of chicken stock.

Add rosemary and thyme.

Can be made a day or 2 ahead and reheated in the oven.

Sage cream sauce

1 cup white wine

2 cups chicken stock

½ cup of heavy cream

Spig of thyme

1/2 2 tsp minced sage

Salt and pepper to taste

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Sage cream sauce:

1 cup white wine

2 cups chicken stock

½ cup of heavy cream

Spig of thyme

1/2 2 tsp minced sage

Salt and pepper to taste

Method:

Bring wine stock and thyme to a boil in a small pot. Reduce by half.

Add heavy cream, heat and add sage and salt and pepper to taste.

If this isn’t thick enough make a slurry of 1 tablespoon of corn starch and 2 t water.

Add slurry. If too thick, thin with chicken stock

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Crepes:

½ cup all-purpose flour

1⁄2cup milk

1⁄4cup lukewarm water

2large eggs

2tablespoons unsalted butter, melted

1 1⁄2tablespoons sugar

1pinch salt

Method:

Pour the batter into a pitcher or other container with a pouring lip.

Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).

Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.

Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer.

Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned.

Remove the crepe to a piece of wax paper.

Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

Stack the finished crepes between sheets of wax paper.

Use immediately or let cool, wrap airtight and freeze for up to 1 month.

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Red Wine Tea sauce:

2 cups of red wine

1 cup sugar

1 tea bag

2 Tablespoons chopped mint

1 Tablespoon cornstarch

2 t water

Method:

Put red wine and sugar in a med pot and bring to a boil. Simmer on med heat until sugar is dissolved.

Add tea bag and mint. Strain, and return to pot. Return pot to the heat and, thicken with a cornstarch slurry, mix corn starch with the water. Pour over mixed berries.

Keep red wine