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

4T salt

4 oz butter cubed and chilled

1 cup buttermilk

2T sugar

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.

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