The Parish's New Year's Day Brunch Recipes (Access Hollywood Live)
Executive chef Casey Lane of The Tasting Kitchen and The Parish in Los Angeles gets Billy and Kit ready for a New Year’s Day brunch with ideas for delicious biscuits and more!
2.5 cups flour
4T baking powder
1/4t baking soda
4 oz butter cubed and chilled
1 cup buttermilk
Sift dry ingredients together, with your fingers work the cubed butter into the flour by rubbing it together. Once the flour feels moist and there are no more large chunks of butter, stir in the buttermilk and fold 2 times in the bowl. Flour your work surface and turn the dough out onto the table. Fold 2 or 3 more times until the dough comes together. Pat the dough down into a circle with 1 1/2 inch thickness. Use a round biscuit cutter (any size you prefer, we use a 3 inch) and cut out your biscuits. Bake them at 450 degrees for about 20 min. or golden brown on top.
To make your New Year’s Day Biscuit buffet:
Cook 12 eggs with a touch of butter in a non-stick pan and add 3 oz. of your favorite cheddar cheese. Cook over low heat stirring with a rubber spatula constantly until the eggs are “soft scrambled”
Set out bacon, sliced avocado, sun dried tomatoes, sausage links, and any other breakfast favorites to put into your biscuits. Don’t forget the Bloody Marys!
Black-Eyed Pea Salad:
1 lb black-eyed peas
1 onion small diced
1 fennel bulb small diced
1 clove of garlic whole
1 bay leaf
Sauté onion, fennel, garlic, and bay leaf until translucent and tender
Add 1 lb. black-eyed peas and stir
Cover with water and simmer until soft
Season about 15 min. before they are done
1 shallot minced
1 cup Banyuls or good red wine vinegar
1 cup olive oil
1/2 cup diced sundried tomatoes
Whisk together ingredient and season with salt and pepper to your taste
20 pieces sundried tomatoes
1 bunch arugula
Strain your black-eyed peas and toss with the vinaigrette, add your sundried tomatoes and arugula and serve in a large family style bowl.