Guest post by Author and Cookbook Writer Sally Sampson
This year, instead of having a typical labor day BBQ, serve brunch instead. It’s easier, you‘ll get to spend more time with your guests and since it mostly consists of eggs and potatoes, you’ll save a bundle! Plus most of it can be prepared the day before!
All Recipes from
Warehouse to Your House.
Scrambled Eggs with Indian Spices and Spinach
This is the kind of recipe that either sounds out of this world in an intriguing delicious way or a weird, not so good way. It’s one of my favorite brunch items but it’s also sublime for dinner: the first time I served it for dinner, my children turned their noses up but promptly begged me to make it again, right then and there (which I did) so they could have more.
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced or chopped
2 garlic cloves, minced
1-quarter size slice fresh ginger root, minced
1 small chili pepper, minced (optional)
1 tablespoon curry powder, or more to taste
12 large eggs, beaten
2- 2 ½ cups packed flat leaf spinach (about 12 ounces), stems removed, leaves well washed and chopped
1 teaspoon kosher salt
¼ cup toasted slivered almonds, for garnish
¼ cup lightly toasted unsweetened shredded coconut, for garnish
Fresh lime or lemon wedges, for garnish
Place a 9 – 10 inch non-stick skillet over medium low heat and when it is hot, add half the oil. Add the onion, garlic, ginger, and if desired, the chili pepper, and cook, stirring occasionally, until they are fragrant, soft and slightly caramelized, about 7- 8 minutes. Add the curry powder and cook for one minute. Set aside to cool slightly.
Place the eggs, spinach and salt in a small bowl and mix well. The mixture will look very spinach-y and not very egg-y. Add the onion mixture to the eggs and mix well. (The eggs can be completed up to this point the night before. Simply cover and refrigerate).
Wash and reheat the skillet and when it is hot, add the remaining oil. Add the egg mixture and let cook for 2- 4 minutes. Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them. When fully cooked, transfer to a heated serving plate. Serve immediately, garnished with the almonds, coconut and lime wedges.
A cross between home fries and hash browns, these potatoes are a great breakfast/brunch dish particularly because they improve by sitting overnight in the refrigerator. You won’t have to be slaving over a hot stove while your guests mingle.
Serves 4 – 6
3 cups diced Idaho, baking or Yukon potatoes (about 1½ pounds)
3 cups diced Spanish or red onions (about 1 large)
2 tablespoons olive oil
1 tablespoon unsalted butter
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon finely chopped Italian flat leaf parsley
Place the potatoes in a medium size saucepan, cover with cold water and bring to boil over high heat. Boil for 5 minutes. Drain and rinse with cold water. Transfer to a medium size bowl.
Place a skillet over medium heat and when it is hot, add the oil. Add the onions and cook, stirring infrequently, until soft and caramelized, about 25 minutes. Add to the bowl with the onions, add the thyme and salt, cover and refrigerate at least 4 hours and up to overnight.
Place a large skillet over medium heat and when it is hot, add the butter. Add the onion- potato mixture, in a single layer, and press down as flat as possible, using a spatula. Cook for 10 minutes without stirring. Carefully turn potatoes with the spatula and press down. Cook for 20 minutes longer, turning every 5 minutes. Add the pepper and serve immediately, garnished with the parsley, if desired.
Walnut Rum Cake
Boozy, rich and unforgettable. Not for kids.
Serves 8- 12
For the cake:
1/2 pound unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup dark rum
1 cup buttermilk or full fat yogurt
2 1/3 cups lightly toasted walnuts, finely chopped
For the sauce:
1/2 cup white sugar
1/4 cup water
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup dark rum
Preheat the oven 350 degrees. Lightly butter and flour a 9″ Bundt pan.
To make the cake: Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until well creamed, about 3- 5 minutes. Add the eggs and vanilla and beat again.
Place the dry ingredients in a bowl, toss to combine and add, in three additions, to the butter mixture. Alternate with the rum and buttermilk. Scrape down the sides of the bowl between additions. Add the nuts and mix again.
Place in the prepared pan, transfer to the oven and bake until a tester comes out clean, about 45- 60 minutes.
While the cake is baking, prepare the soaking syrup: Place the sugar and water in a small pot and bring to a boil over high heat for 2 minutes. Add the rum and juices and cook until hot.
Cool the cake in the pan for 5 minutes, invert and then prick the surface of the cake with a toothpick. Brush on the soaking syrup and cool to room temperature. Cover with plastic wrap and set aside for two days, turning every half day or so.
Sprinkle with confectioner’s sugar.
Have a wonderful holiday!
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