A HALLOWED AMERICAN TRADITION TODAY, WEEKEND BRUNCH IS A STELLAR OPPORTUNITY TO PUSH THE LIMITS OF SWEET AND SAVORY AND CREATE SHOW-STOPPING DISHES
BY CHEF DAVID BURKE
When I was the executive chef at the River Café in the late 1980s, brunch was not a thing, but over the past 20 years, it has become a great American pastime. Restaurants are now expected to serve brunch, and most of my nine New Jersey restaurants do. British writer Guy Beringer coined the term “brunch” in 1895, claiming the meal was more “hospitable” than breakfast. Not quite breakfast but not quite lunch, brunch is the best of both worlds, sweet and savory. It’s a mid-day treat and a leisurely way to wrap up a busy week with friends and family
What I like about brunch is it has a lot of flexibility, allowing for a variety of options and bridging the gap between breakfast and lunch foods. It’s perfect for large groups or families with multi-generational members who have different tastes. It’s also a meal that kids can enjoy because it is casual and fun. What distinguishes our brunches from others is a mix of serious dishes that adults love, such as my oysters on the half shell or steak and eggs, with whimsical dishes that appeal to youthful imaginations. I use relatable foods and playful presentations. For my Titanic French Toast, I use a thick slice of brioche bread and stick cylindrical wafers into the French toast to resemble smoke stacks on a cruise ship. Kids love it, and so do I! Another dish I like to play around with is the traditional fluffy pancake, which offers a perfect neutral base: flour, eggs, a bit of sugar, and leavening. It begs for interesting ingredients to punch up the pancakes and add texture. That’s how my Heath Bar Crunch Pancakes came to life. Cap’n Crunch Pancakes are another variation of this theme. For another layer of flavor, I’ll sometimes mix things into my maple syrup too like passion fruit, spicy cinnamon, or for a little heat, jalapeño peppers.
Sunday Brunch is a wonderful way to gather with family and friends during the busy winter holidays, too. Check out my website to see which restaurants serve brunch. The holiday decorations at Orchard Park by David Burke are particularly stunning. It is one of my favorite holiday brunch sites with many mature sycamore trees lining the drive that are wrapped with thousands of twinkling white lights. It’s so beautiful it would melt even the Grinch’s heart.
HEATH BAR CRUNCH PANCAKES
• 2 ¼ cups buttermilk
• ¼ cup melted unsalted butter
• 3 large eggs, separated
• 2 ¼ cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 3 teaspoons Heath Bars, crushed
• 1 cup heavy cream
• 1 tablespoon chocolate sauce
• 1 tablespoon caramel sauce
Preparation:
Preheat the oven to 200 degrees to keep the cooked pancakes warm until serving. Line a baking sheet with parchment paper. Set aside. In a medium mixing bowl, beat together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside. Combine the flour, sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside. Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to blend. Do not overbeat. Add in the crushed Heath Bar. Using a rubber spatula, gently fold in the egg whites to incorporate. Heat a nonstick griddle over medium heat. Spoon the batter, about ¼ cup at a time, onto the hot griddle to make neat circles. Cook for about three minutes, or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Place the cooked pancakes on the prepared baking sheet and into the preheated oven to keep them warm while you continue making pancakes. For the whipped cream, combine the three ingredients and whip to stiff peaks. Serve pancakes hot, at least three per person, with a dollop of whipped cream on top.
Orchard Park by David Burke
670 Cranbury Road, East Brunswick
732.554.5714 / orchardparkbydb.com
info@orchardparkbydb.com / chefdavidburke.com