Holiday Recipes: Harold Dieterle’s take on Breakfast at Its Finest

Harold

These recipes are perfect for that next morning when you had one to many drinks the night before at that holiday party – plus, they taste amazing! Try them out at home or stop by Perilla in NYC between Thanksgiving and New Years for these tasty morning treats.

Cornflake Crusted Eggnog French Toast with Rum Raisin Syrup & Sweet Butter

French Toast

Ingredients:

Eggs, 6 each
1 cup sugar
1 tsp. vanilla extract
1 tsp. fresh nutmeg
1/2 cup dark rum
2 cups cream
2 cups milk
2 cups corn flakes
1 loaf challah bread
2 tbsp. butter

Directions:

Whisk the eggs in a bowl until frothy, add the sugar, vanilla, nutmeg, rum, cream, and milk. Slice the bread 1/4 inch thick. Lay the corn flakes on a dinner plate. Heat griddle or non-stick pan to medium heat. Place bread into eggnog for 1 minute. Dip each side of the moist bread into corn flakes to form a light crust. Place 1 teaspoon of butter into pan and cook each side of toast until golden brown.

Rum-Raisin Syrup

Ingredients:

1/2 cup dark rum
1/2 cup golden raisins
2 cups maple syrup

Directions

Place rum and raisins in a pan and bring to a simmer. Turn off heat and steep for 30 minutes. Pour maple syrup over raisins. Serve warm.

Sweet Butter

Ingredients:

1 stick sweet unsalted butter
4 oz. mascarpone cheese
1 vanilla bean each

Directions:

In a mixing bowl, bring butter to room temperature. Whisk the butter and mascarpone cheese together vigorously. Add the scraped vanilla bean and mix.

Indian Smoked Bacon

Ingredients:

1 slab fresh Berkshire pork belly each
1 cup kosher salt
1/2 cup sugar
2 tbsp. fennel seed
1 tbsp. coriander seed
1 tsp. pink curing salt

2 smoking tea leaves
2 cherry wood

Directions

Mix in a bowl, the kosher salt, sugar, fennel seed, coriander seed and pink curing salt. Rub the mixture on the pork belly and cure for 24 hours.

Rinse off the cure and cold smoke the pork belly for four hours over the smoking tea leaves and cherry wood. Cool the pork belly until it’s very firm. Place on the slicer and cut 1/6 in thick. Sizzle in the pan and you’re all set.

Bon appetit!

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