Streams

CHEF MICHAEL LOMONACO’S RECIPES FOR CHRISTMAS BRUNCH

Tuesday, December 23, 2008

 

Banana-Mango Smoothie

 

 

½ cup nonfat yogurt
½ cup nonfat milk
1 small banana, discard peel
1 cup fresh mango, skin and pit discarded
1/2 teaspoon almond extract
2 cups ice cubes

• Combine yogurt, milk, banana, mango and almond extract in blender until smooth.
• Add ice cubes, puree until mixture is thick and smooth.
• Divide between 2 glasses and serve

Virgin Bloody Mary

 

 

6 ounces tomato juice
2 tablespoons lemon juice
1 teaspoon grated horseradish (or to taste)
Worcestershire sauce to taste
Tabasco sauce to taste
Black pepper to taste
Celery salt to taste
Celery stalk to garnish

Ice cubes

• Stir all ingredients with ice cubes until well chilled and combined
• Pour into a tall glass
• Garnish with celery stalk

 

 

Virgin Bull Shot

 

 

6 ounces beef broth—Low sodium preferred
2 tablespoons lemon juice
1 teaspoon grated horseradish (or to taste)
Worcestershire sauce to taste
Tabasco sauce to taste
Black pepper to taste
Celery salt to taste

Celery stalk to garnish

Ice cubes

• Stir all ingredients with ice cubes until well chilled and combined
• Pour into a tall glass
Garnish with celery stalk

 

 

Buttermilk Waffles with Fruit Toppings – Blackberries, Raspberries, and Caramalized Pineapple-Walnuts

 

 

Yield 12 waffles

3 cups all-purpose flour
3 teaspoons baking powder
1 & 1/2 teaspoons baking soda
3/4 teaspoon salt
4 tablespoons honey
3 cups fresh buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled to room temperature
3 large eggs, beaten

Vegetable oil for waffle iron

For pineapple and walnuts:
2 tablespoons unsalted butter
2 cups fresh pineapple, sliced into segments

Accompaniments: black berries, raspberries, sour cream, whipped sweet cream, maple syrup

• Whisk together flour, baking powder, baking soda, and salt in a large bowl.

• Add buttermilk, honey, melted butter, and eggs to flour mixture, and whisk until combined, let rest 30 minutes in refrigerator. May be made and held overnight

• Warm waffle iron to manufacture instructions, brush lightly with vegetable oil and pour enough batter into waffle mold before closing top

• Cook waffles according to manufacturer's instructions until golden and cooked through

• Transfer cooked waffles to oven to keep warm, keep waffles in one layer to stay crisp

• While last batch is cooking, heat butter in a large skillet over moderately high heat

• add pineapple and walnuts, cook until golden

• Remove from heat and serve over waffles with some or all other toppings

 

 

Vegetable Frittata with Spinach, Mushrooms, Peppers, and Cheddar Cheese

Yield: 4 portions

4 tablespoons extra-virgin olive oil
1 small onion, diced
1 cup sliced mushrooms
½ cup diced red bell pepper
1 tablespoon jalapeño pepper
2 cups fresh, cleaned spinach leaves
6 large eggs
½ cup grated sharp cheddar cheese

Pre-heat an oven to 350°F.
• Heat two tablespoons olive oil in 10 inch non-stick skillet over medium heat.
• Add diced onions cook for 8 – 10 minutes until lightly caramelized
• Add the additional olive oil, mushrooms, bell pepper and jalapeño, cook about 6 minutes until the vegetables are wilted
• Add the spinach leaves and cover the pan for 2 minutes until the spinach wilts, season all the vegetables with salt and pepper
• Beat the eggs in bowl, season with salt and pepper, add the cheese to the eggs and pour the egg mixture over the cooked vegetables in the skillet, stir to combine, cook 2 minutes
• Place the skillet with the egg mixture in the oven and bake about 3-4 minutes until the eggs are set and puffy in the center
• Remove and turn out onto a serving plate
• Cut into wedges and serve

 

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