Jordan and I were sent two books by the people at Rodale Publishing to review. One of them is Modern Hospitality by Whitney Miller.
Since I spent last week at Jordan’s digs in Syracuse working on house projects, we thought it would be the perfect time to try some of the recipes. While Jordan and her husband went out for a 20-mile run in prep for a marathon they are doing in two weeks, I prepared a nice brunch.
The book is packed with mouth-watering recipes ranging from breakfast to sandwiches to elegant entrees. It is my kind of cooking teaming colorful and tasty ingredients into tempting concoctions. The photos are delightful and have a country/southern feel to them. My photos of the brunch turned out great, too. Don’t you agree?
I decided to prepare breakfast grit cakes, biscuits and fruit salad for our little brunch. The grit cakes combined everyday ingredients into a unique combination that I would never have thought of. I did switch out the bacon that the recipe called for and substituted preservative-free ham. Never the less, it was D.E.L.I.C.I.O.U.S. The biscuits, combined with some blueberry jam we had, were an excellent addition, and the fruit salad was the perfect finale.
I am sharing the recipe with you today. When you taste this, I bet you will rush to buy the book. You will be that impressed.
BREAKFAST GRITS CAKES
2 1/3 cups water
1 cup quick-cooking grits
5 tablespoons unsalted butter
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1/3 cup all-purpose flour
5 eggs (I used more)
Salt and pepper to taste
5 slices bacon, cooked and crumbled (I used ham and combined it with the eggs when scrambling)
1/4 cup sliced grape tomatoes
3/4 cup shredded sharp Cheddar cheese
2 tablespoons chopped scallions.
Bring 2 1/3 cups water to boil in a medium saucepan, stir in the grits, reduce heat to low, and cook, stirring occasionally till the grits reach porridge consistency, about 5 minutes. Remove from heat and stir in 2 tablespoons butter, the salt, black pepper, and cayenne, if using.
Line a small rimmed baking sheet with plastic wrap. Pour the grits in the center and spread, using a spatula, to a thickness of 3/8 inch. Let cool till the grits are set, about 30 minutes.
Using a 3-inch cookie or biscuit cutter, cut out 12 circles from the cooled grits. Dredge both sides of these grits cakes in flour.
Heat a large cast-iron pan over medium-high heat. Met 2 tablespoons butter in the pan and swirl to coat the bottom. Working with half of the cakes at a time, cook until lightly browned, 1 1/2 – 2 minutes per side. Carefully remove with a spatula and drain on a paper towel-lined plate. Add the remaining 1 tablespoon butter to the pan and cook the remaining cakes.
Preheat the broiler and line a broiler pan with foil.
Scramble the eggs. (Recipe is provided on another page in the book).
Place the cakes on the broiler pan. Spoon the scrambled eggs onto the cakes. Top with the bacon, tomatoes, and cheese. Broil until the cheese melts, 1 to 2 minutes.
Place the grits cakes on a plate and sprinkle with the scallions. Serve hot. Serves 6.
Take care and have a great week-end.
Affiliate links included and all opinions are our own.