Sunday Brunch by Betty Rosbottom Read Free Book Online

garnishes of maple syrup and butter.

    Makes about six 5- to 6-in/12- to 15-cm waffles, to serve 4 to 6
    PREP TIME:
    25 minutes
    START-TO-FINISH TIME:
    45 minutes
    MAKE AHEAD:
    No
    Orange Whole-Wheat Waffles
2¼ cups/285 g white whole-wheat flour (see market note )
3 tbsp sugar
2 tsp baking powder
¼ tsp salt
1 ¼ cups/300 ml whole milk
½ cup/120 ml freshly squeezed orange juice
2 eggs, separated
5 tsp packed grated orange zest
6 tbsp/85 g unsalted butter, melted and slightly cooled
    Yogurt Topping
1 cup/240 ml plain Greek-style yogurt (see market note )
4 tsp honey
1 tsp grated orange zest, packed
Fresh raspberries, strawberries, or blueberries, for garnish
    MARKET NOTE:
    King Arthur Flour sells an unbleached white whole-wheat flour, which is available in most grocery stores. It’s lighter in color than traditional whole wheat and boasts a milder, sweeter flavor. If unavailable, use half whole-wheat and half white flour.
    Nonfat, as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.
1. For the Orange Whole-Wheat Waffles: Preheat a waffle iron (and, if you plan to hold the waffles until serving time, preheat the oven to 200 degrees F/95 degrees C).
2. In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, orange juice, egg yolks, and orange zest. In a third bowl, beat the egg whites until firm, but not stiff.
3. Make a well in the dry ingredients and pour in the milk mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Gently fold in the egg whites.
4. For the Yogurt Topping: In a small serving bowl, whisk together the yogurt, honey, and orange zest.
5. Pour ½ cup/120 ml of the batter (or more, depending on the size of your waffle iron) onto the waffle iron and, using a metal spatula or table knife, spread the batter to within ½ in/12 mm of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. (If your waffles aren’t crisp, even after a “ready signal” has sounded, continue to cook them, watching carefully, until crisp and golden. If not serving immediately, place the waffles in a single layer on a baking sheet in the preheated oven while you finish with the remaining batter.)
6. Serve the waffles topped with a generous dollop of the yogurt mixture and garnish with some berries.

Baked Eggnog French Toast with Cranberries and Apples
    Crispy baked French toast topped with glistening cranberries and apples makes a stunning main course for a holiday brunch. You can prepare the fruit topping a day ahead and soak the bread slices in eggnog the night before. Either purchased or homemade eggnog (a simple combination of egg yolks, sugar, and cream) will yield delicious results.

    Serves 6
    PREP TIME:
    45 minutes, including making the Glazed Cranberries and Apples, plus 6 hours or longer to refrigerate the toast
    START-TO-FINISH TIME:
    7 hours or longer
    MAKE AHEAD:
    Partially
    Glazed Cranberries and Apples
2 cups/480 ml apple cider
6 tbsp/90 ml light corn syrup
2 tbsp light brown sugar
8 tbsp/115 g unsalted butter, diced
3 Golden Delicious apples (about 1 ¼ lb/570 g), peeled, cored, and cut into ½-in/12-mm cubes
2 cups/225 g fresh or frozen cranberries (see market note )
½ cup/100 g granulated sugar, plus more if needed
    Eggnog French Toast
12 thick (¾-in/2-cm) bread slices, cut on a sharp diagonal from a day-old baguette (see market note )
2 ½ cups/600 ml purchased eggnog (see cooking tip )
½ tsp freshly grated nutmeg
Pinch of ground cinnamon
3 tbsp melted unsalted butter
Confectioners’ sugar
1. For the Glazed Cranberries and Apples: Whisk together the apple cider, corn syrup, and brown sugar in a large, heavy saucepan set over high heat. Boil until reduced to 1 cup/240 ml, about 15 minutes. Whisk in 4 tbsp/55 g of the butter until melted. Remove from the heat and set aside.
2. Melt the