Columbia Gorge Brunch

Featuring:

• Hazelnut Crusted French Toast
• Hood River Pear Tart with Caramel Sauce
• Chef's Three Egg Omelet and Hash Browns
• Dungeness Crab Napolean

Hazelnut Crusted French Toast (Recipe for 1)

A Special house-made brioche dipped in cinnamon egg batter, orange honey butter served with maple syrup and powdered sugar.

Ingredients:

• Brioche*, 1 inch slices ~ Allow 3 pieces per person
• Cinnamon Egg Batter ~ A/n
  • Liquid eggs ~ 1 cup
  • Heavy cream ~ 1/5 cup
  • Ground cinnamon ~ 1 tsp
  • Nutmeg ~ 1 tsp
• Ground Hazelnut ~ A/n
• Powdered sugar ~ dash
• Maple syrup ~ 1 fl oz
• Orange Honey Butter
  • Whole unsalted butter, softened ~ 1 lb
  • Honey ~ 2 fl oz
  • Oranges, zeste, juiced ~ 1 ea

Preparation Instructions:

1. For orange honey butter blanch citrus zest with hot water from coffee urn, cool. Mix butter in small food processors
2. Dip brioche in cinnamon egg batter then coat in hazelnuts. Spread a thin veneer of clarified butter on the flat top and grill brioche until golden brown
3. Assemble as shown above

*You can buy brioche bread at any super markets or bake shops.

Hood River Pear Tart with Caramel Sauce (Recipe for 6)

Hood River pears are a delight of the Columbia River Gorge - a perfect addition to a beautiful brunch.

Ingredients:

• Puff Pastry Dough ~ (6) 3oz rounds
• Hood River Anjou Pears, cored & peeled ~ (6 pears)
• Riesling Wine ~ 2 cups
• Water ~ 1 cups
• Cinnamon stick & vanilla bean ~ 1 each
• Apricot glaze ~ a/n
• Granulated sugar ~ 1 cup
• Water spray bottle & sugar ~ a/n
• Frangipane Cream
  • Butter, softened ~ 1 lb
  • Granulated sugar ~ 1 lb
  • Almond meal or ground almonds ~ 1 lb
  • Bread Flour ~ 3 oz
  • Whole eggs ~ 8 ea
• Additional Items
  • Caramel Sauce (see recipe below)
  • Vanilla ice cream

Preparation Instructions:

1. Bring the Riesling, water, sugar cinnamon stick and vanilla to a simmer. Add the pears and poach until tender, approximately 10 minutes
2. Make the frangipane, cream the butter and sugar, add the almond and flour. Add the eggs and mix well
3. Cut the puff dough to desired shapes, spread the frangipane on the dough, not coming too close to the edges
4. Cut the pear in half, then cut each half into thin slices and lace on top of the frangipane
5. Spray each tart with water then dust with sugar
6. Place on greased baking sheet and bake at 350 degrees until golden brown, approximately 12-18 minutes
7. Let cool for 15 minutes then brush with apricot glaze
8. Serve with caramel sauce and vanilla ice cream

Caramel Sauce

Ingredients:

• Sugar ~ 8 oz
• Water ~ 2 oz
• Milk or Heavy Cream ~ 32 oz
• Egg Yolks ~ (6)

Preparation Instructions:

1. Melt sugar until it is a caramel color and add the water. Stir until smooth and caramel sugar is melted.
2. Add milk and egg yolks: cook until the sauce coats the back of a spoon. Serve warm.

Chef's Three Egg Omelet and Hash Browns (Recipe for 1)

Ingredients:

• Hash browns ~ 3 oz
• Clarified Butter ~ 1 fl oz
• Assorted Wild Mushrooms ~ 1 oz
• Roasted Red Peppers ~ 1 oz
• Eggs, Whipped ~ 3 each
• Basil, Fresh, Chiffonade ~ 1 tsp
• Mozzarella Cheese ~ 2 oz

Preparation Instructions:

1. Have hash browns grilled on the side of the flat top
2. Heat clarified butter in a saut� pan, add mushrooms & peppers, saut� briefly.
3. Add eggs and form an omelet. Add basil and cheese.

Dungeness Crab Napoieon (Recipe for 1)

Ingredients:

• Avacado, Chopped ~ ½ each
• Shucked Roasted Corn Tossed With House Vinaigrette ~ ¼ cup
• Dungeness Crab Meat ~ 3.5 oz
• Crab Claw, Tips Burnt ~ 1 ea
• Baby Greens ~ 1¼ cup
• Pear Toamatoes ~ 6 halves
• Shaved Fennel, Marinated In Rice Vinegar and Salt & Pepper ~ 2 oz
• Pumpkin Seeds ~ 1½ tbsp
• Pita Bread Chips ~ 1 oz
• Lavendar Vinaigrette ~ 1.5 fl oz
• Canola Oil ~ 2 oz
• Sherry Wine Vinegar ~ 2 cups
• Lemon Juice, Fresh ~ 3 lemons
• Honey ~ 2 fl oz
• Salt & Perpper ~ to taste
• Shallots, Diced ~ 2 ea

Preparation Instructions:

1. For pita chips brush with garlic rosemary infused olive oil, grill for char marks on broiler, cut in chip size, bake in oven, 325 until golden brown, 4 minutes.
2. Grill corn in husks on broiler until cooked, turning as needed, cool, shuck, rack kernels off cob. Toss corn with herb vinaigrette just until lightly coated as needed for service. Reserve.
3. Shave fennel on mandoline, heat mirin with 1 tsp of kosher salt until warm then pour over shaved fennel, when cool add baby dill.
4. To assemble place pvc tube on plate, add avocado, corn, then crab, firmly press down to hold shape. Toss greens in separate bowl, arrange greens to the side of the napolean. Arrange seeds, fennel, pear tomatoes as shown above.
5. Garnish the top of the napolean with a crab claw, burn tips with a torch.