It’s that time of year again. Football season! It’s a time so many of us look forward to, not only because we get to watch great gridiron competition, but because we once again get to do what we do best here in south Louisiana: entertain.
Over the next months, many of us will be hosting folks from all over the SEC, and occasionally beyond, to partake in the football tradition. So we decided to create a great Louisiana-inspired brunch menu that can be prepared in advance and will help take the hassle out of feeding weekend guests. It’s also a delicious way to kick off the tailgate party before a day game.
THE MENU
• Louisiana-style Frittata
• Spicy Bloody Mary
• Sweet Potato Cinnamon Rolls with Marshmallow Icing
LOUISIANA-STYLE FRITTATA
Frittatas are the Italian version of omelets. However, they’re a bit easier to throw together for a crowd because they are baked in the oven in a large skillet and never have to be flipped or folded over. They can be made with just about any type of vegetables and/or meat you like. We decided to take this classic Italian egg dish and give it a little Louisiana flair by adding diced smoked tasso and Creole seasonings to the egg mixture. The addition of a nice sharp cheddar cheese on top finishes this frittata. It’s hearty and filling without being so heavy and rich as to weigh you down.
Servings: 6
2 tablespoons butter
¼ cup chopped red onion
½ half cup chopped red bell peppers
1 cup sliced mushrooms
1 cup diced tasso
½ teaspoon Creole seasoning
¼ teaspoon dried Italian herb blend
12 eggs
½ cup half and half
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chopped fresh spinach
1 cup grated sharp cheddar cheese
1. Heat the oven to 375 degrees. In a large, 12-inch nonstick and ovenproof skillet, melt the butter over medium-high heat and add the chopped red onion and bell pepper. 2. Sauté the onion and bell pepper for 2 to 3 minutes then add the sliced mushrooms, tasso, Creole seasoning and dried herb blend. Continue to sauté for an additional 3 minutes. 3. In a large mixing bowl, whisk together the eggs, half and half, salt, black pepper and chopped spinach. 4. Pour the egg mixture into the skillet with the sauteed veggies and tasso and make sure everything is evenly covered by the egg mixture. Allow the frittata to cook on top of the stove undisturbed for 2 minutes. 5. Carefully place the frittata into the preheated oven and bake for 15-17 minutes or until it is puffed and set in the middle. 6. Sprinkle the top with the cheese and place back in the oven for an additional 1-2 minutes or until the cheese is just melted. 7. Use oven mitts to carefully remove the frittata, as the skillet will be extremely hot. Slice into 6 pieces, and serve.
SPICY BLOODY MARY
Nothing starts off a brunch quite like a Bloody Mary. We’ve come up with the perfect blend of spicy V8 tomato juice, Worcestershire sauce and vodka to entice your appetite and kick off your football weekend.
Servings: 1
6 ounces spicy V8 juice
2 ounces vodka
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce
Pinch Creole seasoning
1 teaspoon fresh lemon juice
Fresh celery, pickled green bean, pickled okra, green olive and lemon wedge for garnish
1. In a cocktail shaker, combine all ingredients except garnishes. Stir well. 2. Fill a tall cocktail glass with ice and pour in the mixture. 3. Garnish with any or all of the garnishes, and enjoy.
SWEET POTATO CINNAMON ROLLS WITH MARSHMALLOW ICING
Gooey cinnamon rolls are our favorite indulgent treat in the mornings, and this recipe delivers. The dough is tender and slightly sweet, with a hint of sweet potato and cinnamon, while the filling is rich with butter, brown sugar, cinnamon, chopped toasted pecans and just a touch of orange. For this recipe, we decided to play off a sweet potato casserole that our mother makes for the holidays. She tops her casserole with marshmallows, so Tracey and her daughter Maggie decided to top this cinnamon roll creation with a homemade marshmallow icing. The cinnamon rolls are a big hit and are the perfect sweet addition to any brunch menu.
Servings: 12 rolls
For the filling: ¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon fresh orange zest
½ cup chopped pecans (optional)
In a small bowl, combine all the ingredients and set aside to use once the dough is rolled out.
For the dough: ¾ cups whole milk
1 cup butter, divided
¼ cup sugar
1 package active dry yeast
2 ½ cups flour (plus more to roll out)
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup mashed cooked or canned sweet potatoes
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1. In a sauce pot, combine the milk, ¼ cup of the butter and sugar. Heat it just until the butter is melted and the sugar has dissolved. 2. Turn off the heat and allow it to cool slightly, and then add the yeast. Gently stir the mixture to incorporate the yeast, and let the mixture sit for 5 minutes. The mixture should become foamy. 3. In a large mixing bowl, sift together the flour, cinnamon, nutmeg and ginger. 4. Gently pour in the yeast mixture. Add the sweet potato and stir until all is incorporated and a sticky ball has formed. 5. Cover the bowl with a cloth dishtowel and set it in a warm, draft-free area for one hour or until the dough has doubled in size. 6. Remove the dishtowel from the bowl. Sprinkle in the baking powder, baking soda and salt, and stir to combine. You may need to sprinkle a little flour over the dough to help it be less sticky. 7. Place a large piece of parchment paper on your work surface and dust it with more flour. Place the dough onto the paper. Using a rolling pin, roll the dough out into a 9-by-12-inch rectangle that is about a half-inch thick. 8. Heat the oven to 350 degrees, and melt the remaining ¾ cup of butter. 9. Brush each of two 8-inch round pie pans with 2 tablespoons of the melted butter. Use the remaining melted butter (should be about 8 tablespoons) to brush all over the rolled out dough. 10. Sprinkle the sugar and spice mixture (with optional chopped pecans) evenly over the dough. 11. Turn the dough and parchment so that the longer ends of the rectangle are on the top and bottom. Starting at the top, carefully roll the dough toward you, and make sure everything is rolling up tightly. 12. Place everything seam-side down, and use a sharp knife to cut the rolls into 12 slices. 13. Divide the slices between the 2 buttered pie dishes. At this point, you can cover and chill the rolls overnight or until you are ready to bake. 14. When you are ready to bake, place the rolls out on the counter for 10 minutes to allow them to rise, and then place them into the preheated oven. Bake 15-18 minutes or until golden brown.
For the marshmallow icing:
1 egg white
½ cup light corn syrup
¼ teaspoon salt
1 cup powdered sugar
2 teaspoons vanilla
1. In a double boiler, whisk together the egg white, corn syrup and salt until soft peaks form. 2. Pour the mixture into a bowl. Use an electric mixer on high to continue beating the egg-white mixture until it is thick and doubled in size, about 5 minutes. 3. Reduce the mixer speed to low, and add in the powdered sugar until thoroughly combined. 4. Beat the vanilla extract into the marshmallow icing until all is incorporated. 5. Drizzle the icing over the warm cinnamon rolls and serve. This icing will last in an airtight container in the refrigerator for up to 2 weeks.
This article was originally published in the September 2017 issue of 225 Magazine.
