Christmas brunch

December 9, 2017


Serves 4-6
Spiced biscuit:
  • 2 ¼ c All purpose flour
  • 1tsp Baking powder
  • 1tbsp Sugar
  • 1tsp Salt
  • ½ c Butter, frozen and grated
  • 1 ¼ c Buttermilk
  • ½ tsp Szechuan peppercorn, ground
  • ½ tsp Black peppercorn, ground
  • 1ea egg, for egg wash
Mix all dry ingredients. Mix in butter until the mixture resembles wet sand. Add buttermilk and mix just until the dough comes together. Roll out the dough into 2” sheet. Cut the dough into 3” squares. Brush the top of the squares with egg wash. Lay them on the greased basking sheet. Chill in the fridge for 1 hour until the raw biscuit squares fill firm. Bake in 375F oven for 15-20 minutes until the top is golden brown.
Parsnip puree:
  • 1 lb parsnip
  • 2 tbsp butter
  • 1tbsp miso
  • ¼ c sake
Heat 12” sauté pan. Saute parsnip in butter. Add miso and caramelize the parsnip. Deglaze with sake. When the sake is almost gone, add water and cook until soft. Use enough water to cover parsnip by about 2”. Blend the parsnip with cooking water until smooth. You want it to have gravy or veloute like consistency.
Drunken fig:
  • 1 c Dried fig, cut in quarters
  • ¼ c Whisky
  • ½ c Vinegar
  • 2tbsp Honey
Bring up whisky, vinegar and honey up to a boil. Pour over dried fig and let it sit for 2 hours.
To serve:
Split the biscuit and serve with drunken fig and warm parsnip gravy. This makes a great brunch dish to share.

You Might Also Like

No Comments

Leave a Reply