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3 delicious Father's Day brunch recipes

Chef Eric Wells with Skye LaRae's Culinary Services has three yummy brunch items for you.

CLEVELAND — Happy Father's Day! Have you gotten your dad anything yet? Don't worry if not: A homecooked meal is just as meaningful.

Need ideas? We can help you out there, too. Chef Eric Wells, a private chef, cooking instructor, and owner of Skye LaRae's Culinary Services, is at your service. He stopped by the studios today to whip up three easy brunch recipes.

And, the nice thing is, you can use these recipes for any occasion.

 See them below!

Credit: WKYC
French Toast with Lemon Ricotta and Bluberry Compote

French Toast with Blueberry Compote and Lemon Ricotta

Lemon Ricotta:

  • 6 oz. whole milk ricotta
  • 1 tablespoon lemon zest

Blueberry Compote:

  • 8 oz. fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt

French Toast:

  • 6 large eggs
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • 2 cups whole milk
  • 8 slices Texas toast
  • 4 tablespoons unsalted butter

Directions:

Mix ricotta and one tablespoon of lemon zest in a small glass bowl. Cover with plastic wrap and place in refrigerator to chill. Combine blueberries, ¼ cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, smashing berries with a whisk, until a dark, syrupy mash has formed, about five minutes. Stir in one teaspoon of lemon zest, one tablespoon of lemon juice and salt. Set aside.

Set a wire rack on a rimmed baking sheet in the oven and preheat to 200 degrees. Place bread slices in a single layer on the rack and cook in the oven, turning once, until lightly toasted, about 10 minutes.

Meanwhile, in a large bowl, whisk together eggs, sugar, cinnamon, and nutmeg until thoroughly combined. Add milk and whisk to blend.

Heat one tablespoon of butter in a large nonstick skillet over medium heat, swirling skillet, until foaming subsides. Soak two slices of bread in an egg mixture. Add soaked bread to skillet and cook until browned on the bottom side, about 3 minutes. Flip bread and continue to cook until browned on the second side, about 3 minutes longer. Transfer French toast to rack in the oven, arranging in a single layer, to keep warm. Repeat with remaining slices of bread and egg mixture.

Serve French toast with ricotta and compote spooned on top. Garnish with more lemon zest, if desired.

Credit: WKYC
Shrimp and sweet potato grits

Low Country Shrimp and Sweet Potato Grits

Grits:

  • 1 small sweet potato
  • 6 tablespoons butter
  • ¼ cup scallions, minced
  • 1 ½ cups half and half
  • 1 cup water
  • ½ cup old fashion grits
  • Salt and pepper to taste

Shrimp:

  • 12 medium (21-30) shrimp, peeled and deveined
  • 1 tablespoon Cajun Seasoning
  • ¼ cup extra virgin olive oil
  • ½ cup diced pancetta
  • 1 teaspoon flour
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • ½ cup white wine
  • ½ cup seafood stock
  • Chopped scallions for garnish

Directions for Grits:

Preheat the oven to 375 degrees. Poke sweet potato with a fork and bake for about 45 minutes or until softened. Remove and set aside to cool slightly.

In a medium pot, melt two tablespoons of butter over medium heat. Add the scallions and sauté for about 2 minutes. Add the half and half and water and bring to a boil. Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes. Add more butter, if needed.

Peel the sweet potato and scrape flesh into a small bowl. Remove the pot from the heat and stir in sweet potatoes. Add salt and pepper to taste. Cover to keep grits warm.

Directions for Shrimp:

Toss the shrimp in the Cajun seasoning and set aside. In a large sauté pan over medium heat, heat the olive oil. Add the pancetta and sauté for about 3 minutes. Stir in flour, then butter to make a roux. When the roux has browned, add garlic and sauté until fragrant, about 2 minutes. Add the shrimp and sauté for about 3 minutes. Deglaze the pan with the wine, then add seafood stock. Simmer for about 3 minutes or until shrimp is cooked through. Add salt and pepper to taste.

Serve by ladling grits into a shallow bowl and top with shrimp and sauce. Garnish with scallions.

Credit: WKYC
Cast Iron Skillet Brownies

Cast Iron Skillet Brownies

  • 5 tablespoons all-purpose flour
  • 6 1/2 tablespoons granulated sugar
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1/3 cup chocolate chips plus more to sprinkle on top

Directions:

Preheat the oven to 350 degrees. Spray a 6" cast iron skillet with nonstick cooking spray. Stir the flour, sugar, cocoa powder, and salt in a medium-size bowl. Add egg and oil and stir until thick and moist. Stir in chocolate chips. Spread in prepared pan, sprinkle with more chocolate chips if desired.

Place skillets on a sheet pan and bake for about 19 minutes. Carefully remove from oven when done.

Serve with ice cream, caramel, nuts and/or powdered sugar.

Do you want to book Chef Eric Wells for a private dinner? Click HERE.

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Editor's Note: The below video is from a previous story on September 20, 2020.

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