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Spicing up your brunch with a touch of booze !

Great ways to spice up your Brunch with a touch of booze on GMW !

Thomas Squire Founder and CEO of Thomas Thyme Catering shared his secrets with Adrianna Hopkins and Eileen Whelan on great ways to spice up brunch with a touch of booze and creating a great mimosa using the great golden kiwi!


Recipes:

1. White Hennessy French Toast

Total Time 1 hour | Serves: 4

Ingredients

3/4 cup heavy cream or half & half

3/4 cup milk

4 large eggs

2 tablespoons sugar

1 cup of packed brown sugar

1 stick of butter

1 tablespoon vanilla

1 teaspoon cinnamon

1 cup of pure maple syrup

3 tablespoons Pure White Hennessy

Pinch of salt

8-10 slices of Ciabatta or Sour Dough bread, slightly stale and cut thickly

Powdered Sugar (Optional)

Directions

In a large saucepot, prepare the french toast by bringing the brown sugar and butter to a simmer until combined. Reduce heat to low and whisk in 1 table spoon of vanilla and 1 table spoon of Pure White Hennessy. Spread on the bottom of bread and place brown sugar side down in baking dish.

In a separate bowl whisk the rest of your ingredients together until fully incorporated and pour over bread. Cover and place in refrigerator over night.

The next morning bake in the oven for 350 degrees F for an hour. Dust with powered sugar and enjoy!


2. Drunken Shrimp and Grits

Total time: 30 mins l Serves: 4

Ingredients

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 teaspoons Blackened seasoning

2 teaspoons Garlic Powder

2 teaspoons Old Bay

1 pound medium shrimp, peeled and deveined

¼ cup dry white wine (Sauvignon Blanc)

¼ cup chicken stock

2 teaspoons freshly squeezed lemon juice

1 tablespoon unsalted butter

Cheese Grits

1/2 cup milk

4 cups chicken stock

1 cup quick grits or yellow grits

1/4 cup grated extra sharp cheddar

1/4 cup peppercorn romano

2 tablespoons butter

Kosher salt and freshly ground black pepper

Bacon (optional)

Scallions (optional)

Directions

In a large saucepot, prepare the grits by bringing the chicken stock to a boil. Reduce heat to low and slowly, whisk in the grits. Cook grits, whisking constantly, until they are tender, about 10-15 minutes. Whisk in the peppercorn romano and extra sharp cheddar, milk, butter, salt and pepper to taste.

Heat the oil in a skillet over medium-high heat. In a small bowl, season the shrimp with salt, pepper, and cayenne. Cook shrimp until pink and tender, about 4 minutes( 2 minutes each side).

Remove the shrimp from the skillet and deglaze with white wine scraping the bottom of the pan. Reduce the wine by half over medium heat. Add chicken stock and allow to reduce by half again. Once sauce runs off the back of the spoon slowly, add butter to finish sauce and add salt to taste.Add shrimp back to the sauce.

Uncover grits, whisk in more liquid if needed. Ladle onto plate and add shrimp add sauce on top, enjoy!


3. Raspberry, Golden Kiwi, Mango Mimosas

Total Time 15 mins | Serves 4

Ingredients

1/2 cup of Raspberries (or Raspberry Nectar)

1/2 cup Golden Kiwi

1 Mango or 1/2 cup of Mango Nectar

Sugar if fresh fruit is not in season

1 bottle of champagne or prosecco

Directions

Purée Fruit and Strain

Add 1table spoon to each champagne flute and top with champagne or prosecco

Meet Thomas:
Sept 16th: Naturalista Hair Show
Sept 17th Grape Stomp (Will be Selling Sorbet)
Sept 20th Shrimp and Grits Cooking Class


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