Delicious brunch recipes from our August Issue – Edible West Chester Cook Book.
From our Edible West Chester issue 2018.
Roots Café — House-Churned Herb Butter
Ingredients
- 1 qt heavy cream (unpasteurized)
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp chopped parsley
- 1/2 tsp chopped thyme
- 1/2 tsp chopped rosemary
- 1/2 tsp chopped oregano
Directions
- Place heavy cream into stand mixer or food processor with whipping attachment.
- Turn mixer on medium for 5 minutes or until the cream resembles lightly whipped cream.
- Turn mixer on high and whip for 5 more minutes until a milky liquid appears in the bowl and the cream hardens.
- Drain the clear milk solids and retain the churned cream, place the hardened cream in a cheese cloth and wrap tightly.
- Place a weighted object on top of the butter in a strainer to remove as much of the liquid as possible, let sit overnight.
- Place the butter in the stand mixer and add all other ingredients (salt, pepper, herbs). Whip on high for 10 minutes until the butter is light and airy. Scrape the sides of the bowl to ensure proper whipping.
Ryan’s Pub — Old Country Fish and Chips
Ingredients
- 2 lb of North Atlantic cod
- 1 box plain, unseasoned bread crumbs
- 2 1/2 c flour
- 1 tsp baking flour
- 1 box plain, unseasoned bread crumbs
- 2 1/2 c flour
- 1 tsp baking flour
- 1 pinch of salt
- 12 oz Guinness (or stout beer)
- 12 oz Yuengling (or dark/amber lager)
- 12 oz Coors Light (or light lager)
- vegetable oil
Directions
- Sift together 1 tsp of baking soda, 1 c of flour and 1 pinch of salt.
- Stir in 12 oz of Guinness, 12 oz of Yuengling and 12 oz of Coors Light.
- Stir in more flour (approx. 1 1/2 c) until you have a pancake batter consistency. Then refrigerate for 1 hour.
- Re-stir batter.
- Cut cod into 1-2 oz medallions and dip in batter (avoid battering excessively).
- Roll battered cod in breadcrumbs
- Deep fry in a non-stick skillet with 2 inches deep of vegetable oil until lightly golden.
- Place on non-stick baking sheet and bake at 375-400°F for 10-15 minutes.
- Serve with french fries or potato chips, coleslaw, tartar sauce, cocktail sauce or malt vinegar.
Market Street Grill — Pork Shank and Red Eye Gravy Benedict
Ingredients
- 4 pork shanks
- 1 bunch fresh rosemary
- 10 cloves garlic
- cooking oil
- 1 pot coffee
- 1 c espresso grinds
- 1/4 c bourbon
- 1 tbsp brown sugar
- 1 tsp heavy cream
- pinch salt (to taste)
- pinch pepper (to taste)
Directions
- Salt and pepper the pork shanks.
- Heat oil in heavy duty pan, making sure to have to enough to cover 1/4 of the pork shanks.
- Add shanks to hot oil and sear on all sides until dark brown.
- Add 10 whole bunch garlic cloves and 1/2 rosemary stalks and sauté for three minutes.
- Then add a pot of coffee and two espresso pods (these are the grinds). The liquid should cover at least 3/4 of the meat. Add bourbon.
- Simmer for a few minutes then put in the oven at 350°F for about four hours.
- Remove the shanks from the liquid to let cool and return the liquid back to the stove.
- Bring liquid to a low boil to reduce and pick out any rosemary stems.
- When the shanks are cool, remove the meat from the bones and add to the reducing liquid along with more rosemary off the stem.
- When the liquid starts to get thick, start to add brown sugar and a pinch of cinnamon depending on how sweet you like it, finish with cream.
- To assemble, place the pork smothered in the gravy on an English muffin topped with two poached eggs and finish with hollandaise.