Let's Brunch, 100 Recipes for the Best Meal of the Week by Belinda Smith-Sullivan -- Read -- Imperial Library of Trantor

Index

Acknowledgments Foreword Introduction Breads & Toppings

Sweet Potato Buttermilk Biscuits Ramp Buttermilk Biscuits Panettone Grand Marnier French Toast Hot Cross Buns Brisket-Stuffed Herb Cornbread Rum, Date, and Walnut Bread Garlic-Infused Olive Oil Quince Jam Easy Meyer Lemon Marmalade Hot Curried Peaches Homemade Sweet and Savory Bourbon Syrup Flavored Butters

Starters

Smoked Salmon Blinis Country-Style Pâté Spicy Marinated Olives Brie, Fig, and Walnut Crostini Crab-Stuffed Mushrooms Tomato Bruschetta Bacon Deviled Eggs Coquilles St. Jacques Endive, Pear, and Goat Cheese Boats Jumbo Shrimp and Lump Crab with Vodka Cocktail Sauce Avocado Toast Points Cheesy Grit Cakes Caramelized Onions and Feta Mini Tarts

Egg Dishes

Spinach and Goat Cheese Eggs Florentine with Hollandaise Sauce Mushroom, Ham, and Bell Pepper Omelet Loaded Steak and Bell Pepper Strata Fluffy Scrambled Eggs on Texas Toast with Swiss Cheese Italian Baked Eggs and Sausage in Marinara Sauce Salmon-Asparagus Quiche Spinach-Chorizo Frittata Sausage, Cheddar, and Polenta Soufflé

Soups, Salads & Sandwiches

Fiery Stout Chili Roasted Butternut Squash Soup with Scallops Avocado BLT Seafood Chowder Simple Butter Lettuce Salad Creamy Tomato Soup with Crostini Cheese Toast Crab Louie Salad Sausage, Lentil, and Bacon Soup Egg, Prosciutto, Tomato, and Arugula Panini Grit Cake, Collard, and Pulled Pork Sammie Croque Madame Egg, Bacon, and Cheese Brunch Burger Spicy Egg and Chicken Wraps

Vegetables & Sides

Roasted Brussels Sprouts and Carrots with Pancetta Oven-Roasted Root Vegetables Collard Greens and Rice Casserole Mediterranean Stuffed Tomatoes Roasted Stuffed Zucchini Boats Wilted Spinach and Arugula with Toasted Pine Nuts Fried Green Tomatoes with Aioli Southern-Style Succotash Sweet Potato Medallions with Currants and Pecans Cheesy Jalapeño Grits

Pasta & Casseroles

Boeuf Bourguignon Breakfast Macaroni and Cheese Chicken Vesuvio Grilled Eggplant, Tomato, and Pancetta Pasta Seafood and Chicken Paella Scallops, Mussels, and Shrimp Bucatini Alfredo Seafood Lasagna

Main Courses & Meats

Flavored and Spiced Bacons Breakfast Steak and Eggs on Asparagus Spears Grilled Prawns on Rosemary Skewers with Lemon Butter Sauce Oven-Roasted Pulled Pork Honey Dijon-Glazed Ham Steak Shrimp-Andouille Grits with Okra Lemon-Garlic Baked Cod Red Velvet and Pecan Waffles with Fried Chicken Homemade Rosemary Pork Sausage Patties Blackened Catfish on Herb Grits with Pineapple Relish New Orleans-Style Barbecue Shrimp Slow-Roasted Beef Brisket

Desserts

Blueberry-Almond Puff Tarts Lemon Curd and Gingersnap Trifle Triple Peanut Butter and Chocolate Cheesecake Rum—Chocolate Chip Pecan Pie Black Walnut–Cardamom Pound Cake Quince Crisp Croissant, Pear, and Chocolate Bread Pudding Baba Au Rhum Savory Spice Olive Oil Loaf Cake Tarte Tatin

Brunch Cocktails

Pomegranate Mimosa Bellini Chef Belinda’s Creole Mary Grapefruit, Champagne, and Vodka Spritz Blood Orange Screwdriver Cucumber Cooler Kir Royale Mint Julep Bourbon Lemon Drop Simple Syrup About the Author