Kosher Foodies Brunch Menu

On Tuesday, February 19th, we hosted a cooking class at the Sephardic Community Center. We had such a great time teaching everyone to make a bunch of different brunch foods. We used lots of flour, butter, and sweeteners, but it was definitely worth it! Super delicious foods, that you don’t usually eat much of (or make all at the same time).brunch at the center

We’ve been getting some requests for these recipes – most of them are already on the blog. Some of them are new. Check out these links to our brunch blog posts. What is your favorite brunch food?

We made these cinnamon buns, just in a square Pyrex, and added chopped pecans to the topping. We actually doubled this dough recipe to make some cheese babka. No link to the recipe, but we used this filling, and twisted it around like we do with this babka.

We made this salad, just with candied pecans replacing the walnuts. To candy pecans, add 1 cup pecans, 1/2 cup sugar, and about 2 tablespoons of water to a small saucepan. Heat over medium/high heat, stirring constantly, until the water evaporates, and the sugar gets dark, coating the nuts. Pour onto a baking sheet to let them cool and harden.

We also made a frittata. Not this exact one, we used asparagus, topped it with some crumbled goat cheese and some basil chiffonade.

We also made cream scones. We actually used a different recipe than this one, which is the recipe we use ALL THE TIME now! They were probably the biggest hit in the class. Light, fluffy, moist, and super easy. No leftovers! We will share that recipe soon! We put dried cherries in them, but you can put your favorite dried fruit, jam, or even chocolate chips.