Sunday Brunch

Some think of football, I think of brunch. When Sunday rolls around each week, nothing beats a hot cup of coffee, a runny egg yolk and a little something sweet. While I've always enjoyed breakfast, my true love began after experiencing Sunday breakfast at The Cafe, one my all time favorite restaurants. Throughout college, Sunday breakfast at The Cafe became tradition whether it was just Jory and I or whatever family happened to be in town from that weekend's track meet.

In honor of the good old days, we jogged our memory this morning with a little homemade brunch. This menu included eggs benedict on homemade english muffins, blueberry coffee cake with strawberry butter and fresh fruit salad with orange glaze. More recipes from this successful brunch to come!

Homemade English Muffins

Ingredients

1 1/4 cups lukewarm water

4 cups bread flour

2 1/2 teaspoons instant yeast

1/2 teaspoon baking soda

1 1/2 teaspoons salt

2 egg whites

fine cornmeal

Directions

In a large bowl, mix the water, yeast, baking soda, salt and two cups of the flour. Mix until a wet paste is formed and set aside for about five minutes. In the meantime, beat the egg whites with an electric mixer until stiff peaks are formed then fold into the batter mixture. Add the remaining flour, 1/4 cup at a time. Once the dough becomes too difficult to mix in the bowl, dump onto a floured surface and mix with your hands. Knead for a few minutes or until the mixture forms a smooth ball of dough. Put the dough ball into a clean bowl with a bit of oil, making sure all sides are coated. Cover and let rest for about an hour.

Place dough on floured surface and roll until 1/2 inch thick. Cut out circles with a round cookie cutter or glass, cover with cornmeal and set aside. Let the rounds rest for 30-45 minutes.

About five minutes before you are ready to start cooking your muffins, turn on an electric griddle to 350 or medium heat. Once heated, add a tablespoon of butter and toss in your muffins to fry. Flip the muffins every four minutes for a total of sixteen minutes. Let cool for a few minutes and enjoy while warm!

This recipe was found on CookingBread.com.


Strawberry Butter
I stole this idea from Ina Garten. There's really no need for a recipe or instructions, but you MUST try this on these homemade english muffins.

Ingredients
Strawberry fruit preserves, room temperature
Butter, room temperature

Directions
Mix together with an electric mixer, spread and enjoy!