Southern Brunch
A comfort food brunch table worth lingering over - where the coffee’s strong, the drinks are spicy, and the table is layered with flavors that feel like home. It’s a slow, easy gathering built for good stories and shared plates.
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Cajun Bloody Mary
Collard Greens with Preserved Lemons
Goat Cheese and Spring Onion Grits Soufflé
Buttermilk Biscuits with Labneh Whipped Cream and Fresh Peach
& BACON OR SAUSAGE (DUH)
Cajun Bloody Mary
1 ½ cup tomato juice
¾ cups vodka
1½ tbsp. fresh lemon juice
1½ tbsp. fresh lime juice
1 tbsp. prepared horseradish
2 tsp hot sauce
1½ tsp. Worcestershire sauce
1tsp creole mustard
1 pinch salt
1 dash freshly ground black pepper
Pickles olives, cherry tomatoes, celery stalk and crispy bacon for garnish
Smoked Paprika
Salt
Combine the tomato juice, vodka, lemon, lime, horseradish, hot sauce, and Worcestershire in a pitcher.
On a small plate, pour Smoked Paprika and salt. On another small plate, pour water to a depth of ⅛ inch. Dip rim of a glass in water; and then into the Smoked Paprika Salt. Let dry.
Strain into a glass, over ice.
Garnish with an assortment of classic olives, pickled okra, and cocktail onions along with a celery stalk for stirring.
Sautéed Collard Greens with Garlic and a Splash of Vinegar
2 bunches of fresh collard greens, stems removed and leaves chopped
4 cloves of garlic, minced
3 tablespoons olive oil
3 tablespoons aged balsamic vinegar
Salt and freshly ground black pepper, to taste
1/4 cup toasted slivered almonds
Prepare the Greens:
Wash the collard greens thoroughly to remove any grit. Pat them dry, remove the tough stems, and roughly chop the leaves.
Cook the Garlic:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Sauté the Greens:
Increase the heat to medium-high and add the chopped collard greens to the pan. Sauté, stirring frequently, until the greens begin to wilt and soften, about 5-7 minutes.
Deglaze and Season:
Pour the aged balsamic vinegar over the greens. Stir quickly to coat the greens and deglaze the pan, scraping up any browned bits from the bottom. Season generously with salt and freshly ground black pepper.
Finish and Serve:
Continue cooking for an additional 2-3 minutes until the greens are tender but still vibrant. Remove from heat and transfer to a serving dish. Sprinkle with toasted slivered almonds for crunch and additional flavor.
Add preserved lemons & a poached egg.
Goat Cheese and Spring Onion Grits Soufflé
2 tablespoons unsalted butter, plus more for greasing ramekins
1 cup chopped spring onion bulbs (from 1 medium bunch)
2 cups half-and-half
1 tablespoon kosher salt
1 cup stone-ground yellow or white grits
1 cup goat cheese, crumbled, plus more for topping
4 large eggs, separated
1 teaspoon Dijon mustard
1 tablespoon sliced fresh chives
Begin by preheating your oven to 400°F. Grease 6 (8-oz.) ramekins with unsalted butter.
In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped spring onion bulbs, sourced from a medium bunch, and cook while occasionally stirring until the onions have softened, which should take about 5 minutes. Combine 2 cups of half-and-half, 1 tablespoon of kosher salt, and 1 cup of stone-ground yellow or white grits to the saucepan, along with 2 cups of water. Bring this mixture to a boil over medium-high heat before reducing it to medium-low. Gradually whisk the grits while occasionally cooking for approximately 20 minutes, or until the texture thickens to perfection. Once this is achieved, remove the saucepan from the heat and integrate the crumbled goat cheese (about 1 cup) into the mixture, stirring until the cheese has fully melted.
In a separate medium bowl, whisk together 4 large egg yolks and 1 teaspoon of Dijon mustard. Beat 4 large egg whites with a whisk attachment in the bowl of a stand mixer or use an electric hand mixer on medium-high speed until soft peaks form, an accomplishment that should take about 2 to 3 minutes. Carefully fold ¼ cup of the hot grits into the egg yolk mixture to temper it. Gradually incorporate the tempered yolk mixture into the remaining grits, ensuring a thorough combination. Then, gently fold one-third of the whipped egg whites into the grits mixture, repeating this process until all the egg whites are harmoniously incorporated.
Distribute the prepared mixture evenly among the greased ramekins. Bake these delectable soufflés in your preheated oven until they achieve a beautifully puffed and set appearance, yet remain slightly jiggly at their centers. This should take about 15 minutes. Once ready, adorn your creations with a sprinkle of sliced fresh chives and an additional scattering of goat cheese, adding an extra layer of flavor and elegance. For the optimal dining experience, serve these Goat Cheese and Spring Onion Grit Soufflés immediately.
Buttermilk Biscuits with Labneh Whipped Cream and Fresh Peach
½ cup butter (1 stick), frozen, grated
3 cups self-rising flour
1 cup chilled buttermilk
½ tsp kosher salt
Parchment paper
2 tablespoons butter, melted
To create these biscuits, start by preheating your oven to 450°F (232°C). Begin with ½ cup of frozen butter (equivalent to 1 stick), grate it, and combine it with 3 cups of self-rising flour in a medium bowl. Allow this mixture to chill for about 10 minutes.
After the chilling time, create a well in the center of the mixture. Pour in 1 cup of chilled buttermilk and add ½ teaspoon of kosher salt. Stir these ingredients around 15 times; the dough will be sticky in texture.
Turn the dough out onto a surface lightly dusted with flour. Sprinkle a bit of flour over the top of the dough as well. Utilize a lightly floured rolling pin to roll the dough into a rectangle approximately 3/4-inch thick, measuring around 9 by 5 inches. Fold the dough in half, ensuring the short ends meet, and then repeat this rolling and folding process a total of 4 more times.
Subsequently, roll the dough to a thickness of 1/2 inch. Proceed to cut it into squares, while reshaping any scraps as needed and ensuring they are floured to prevent sticking.
Arrange the dough rounds on a jelly-roll pan lined with parchment paper. Place the pan into the preheated oven and bake at 475°F (246°C) for about 15 minutes, or until the biscuits attain a light golden brown color.
Upon removing them from the oven, enhance the biscuits' flavor by brushing them with 2 tablespoons of melted butter.
*For those desiring a sweeter treat, consider making Sweet Shortcakes by adding 2 tablespoons of sugar to the flour and replacing the buttermilk with heavy cream. This addition of sugar imparts a subtle sweetness to the biscuits, while the higher fat content in heavy cream provides a crumbly texture reminiscent of shortbread – making these biscuits the perfect foundation for delightful shortcake desserts.
