Here are three recipes from three different parts of the United States (Texas, Alaska and Boston) that will give your brunch that real classic American feel to it. Including sweet, savoury, and of course, drinks.
Texan Chicken Fried Venison with Waffles & Serrano Spiced Honey
- 6 small venison steaks
- 3 waffles (use bought or make your own)
- 1 cup plain flour
- 1/2 tsp black pepper
- 1 tsp nutmeg
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 egg
- 1/4 cup of milk or cream
- 4 cups vegetable oil
- 1 serrano chili, thinly sliced
- 1/4 cup honey
1. Using a meat mallet or tenderizer, bash the venison steaks evenly to thin them out. Sprinkle with salt on both sides to season.
2. In a shallow bowl, combine flour, salt, garlic powder, pepper, nutmeg & paprika. In a second bowl, whisk the egg and milk to combine.
3. In a dutch oven or deep pan, heat oil on the stove. It will be ready to use when it reaches 325f (163 degrees Celsius)
4. Taking each steak, place in flour mix, then transfer to egg mix, then back to flour mix to create a coating. Place each coated steak on a foil lined tray ready for frying.
5. Once oil is at temperature, gently place 2-3 steaks in to cook, being careful not to overcrowd the pan. Fry a few minutes per side until golden brown, then remove from oil and place on rack to cool for 5 minutes.
6. In a small pan, combine the honey and the serrano chili. Gently warm until honey has thinned to a syrupy consistency. Note: leaving this mix on the heat too long will wilt the chilies – they’ll still taste good but won’t look as fresh. If you prefer a less spicy honey, remove the chili seeds before steeping.
7. Warm the waffles and use one and a half per plate. Top with three pieces of fried venison, and drizzle with serrano honey. Serve immediately.
Alaska’s Rhubarb Crumb Coffeecake
A cool weather perennial, rhubarb thrives in Alaska. It is believed rhubarb was first planted in Alaska during Russia’s first permanent settlement on Kodiak Island in 1784.
Recipe by Cindi DeClue
Ready in 1 hour 15 minutes
- 2 cups flour
- 2 tsp cinnamon
- 1⁄4 tsp nutmeg
- 4 cups chopped rhubarb
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup butter, softened
- 2 eggs
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla
- 1 cup flour
- 1⁄2 cup brown sugar 1 tsp cinnamon
- 1⁄2 cup cold butter
Preheat oven to 350 degrees. grease two 8-inch pans with shortening.
In a small bowl, combine flour, cinnamon, nutmeg and rhubarb; set aside. In a large bowl, beat together sugar, butter, eggs, baking soda, buttermilk and vanilla; add dry ingredients and mix until just combined. pour into prepared pans.
Sprinkle with crumb topping and gently press into batter. bake at 350 degrees for 40 minutes if using fresh rhubarb and 50 minutes if using frozen rhubarb.
For Crumb Topping:
In a large bowl, mix together flour, brown sugar and cinnamon. cut butter into mixture with a pastry blender or fork until mixture resembles coarse crumbs.
Everything but the Bloody – Boston’s classic Bloody Mary recipe
Recipe by Ryan Lotz of Bar Mezzana, Shore Leave and Black Lamb in Boston
- 2 oz blanco tequila
- 0.5 oz ‘Bloody Mary’ puree*
- 0.5 oz simple syrup
- 0.5 oz lime juice
- 3 slices cucumber (1/4 inch)
- In a shaker tin muddle together simple syrup and 3 of the cucumber slices.
- Add remaining ingredients except for last slice of cucumber.
- Shake briefly with ice.
- Fine strain over fresh ice.
- Garnish with last slice of cucumber.
*Bloody Mary’ Puree Ingredients
- 5 oz Worcestershire sauce
- 5 oz prepared horseradish
- 1 oz Tabasco hot sauce
- 1 stalk celery
- 1 oz kosher salt
- 2.5 oz lemon juice
- 1.5 gm black pepper
- Blend all ingredients in a blender