Up next in 10
Brunch is one of those meals that has a unique assortment of dishes. Today, Paula cooks up some of her favorite brunch meals with some excellent seasonal ingredients and flavors.
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#pauladeen #blastfromthepast
French Toast Casserole:
https://www.pauladeen.com/recipe/baked-french-toast-casserole/
Lady and Sons Fried Green Tomato with Eggs Benedict
https://www.pauladeen.com/recipe/paulas-fried-green-tomato-egg-hollandaise/
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0:00
hey y'all I'm Paula Deen and today we're
0:03
preparing some of my favorite brunch
0:05
recipes filled with seasonal flavors
0:07
that will make this morning meal but
0:09
highlight of your day but before we get
0:11
started I'm going up to Mountain Dew
0:13
maple where I'm gonna get to tap a tree
0:16
for the freshest sweetest maple syrup to
0:19
top my indescribably delicious French
0:21
Toast Casserole and then back in the
0:24
kitchen I'll be busy slicing and
0:26
dredging my tomatoes for my southern
0:27
brunch specialty the lady in son's
0:29
favorite fried green tomato topped with
0:32
eggs benedict and finally there's always
0:35
room for my strawberry gelatin fruit
0:37
mole so y'all put on a pot of coffee and
0:39
invite the family it's brunch time
0:42
southern style
0:45
[Music]
1:04
[Music]
1:09
[Music]
1:15
good morning y'all today I'm doing a
1:19
spring brunch show and you're in for a
1:21
special treat we're going straight to
1:24
the woods to get our very own pure maple
1:27
syrup I'm ready are y'all
1:32
I was so excited with my friend Jay
1:34
inviting me over to see how maple syrup
1:36
gets it started I was so amazed at how
1:40
quiet the forest was you could actually
1:43
hear the SAP dripping right into the
1:46
bucket
1:50
and then I had so much fun when he took
1:55
me back to the sugar house to see how
1:57
all this comes together Wow Jay a lot of
2:02
steam in here yes it's looks like the
2:06
place is on fire well off the excess
2:08
water to concentrate the sugar so makes
2:11
our maple syrup the whole process is
2:13
truly amazing I swear to Peter I could
2:16
spend all day but I've got to get home
2:19
and start cooking me up something with
2:20
my fresh maple syrup
2:24
I'm that great why don't we go into the
2:27
kitchen and get it started I've got a
2:30
terrible big sweet tooth we're gonna
2:37
start today y'all with a very very
2:39
traditional southern food a fried green
2:42
tomato they're in a light buttermilk
2:44
batter some people cook theirs in
2:46
cornmeal in fact my grandmother Paul did
2:48
she would cook hers in cornmeal and my
2:50
mother would cook hers in flour and
2:52
actually liked my mother's better so
2:54
that's the way I do them today we're
2:57
going to take a green tomato and we're
2:59
gonna cut them about this thickness and
3:01
we're gonna throw these into a colander
3:04
and we're going to toss them with salt
3:06
and this is a very important step
3:08
because that salt is gonna pull out the
3:11
moisture in your green tomatoes so they
3:14
won't get mushy on you after they're
3:16
fried and we're just gonna toss them
3:18
around in that salt so that they're good
3:20
and coated all right now we're gonna put
3:23
these in a bowl and cover them in
3:26
buttermilk so we're gonna let those soak
3:29
for a minute I've got our pan nice and
3:31
hot and you can see I'm cooking in a
3:32
black cast-iron skillet and I'm gonna
3:35
just pour the peanut oil into that hot
3:37
skillet let that get hot so we're just
3:40
gonna toss them in our self-rising flour
3:42
and push them to the side all right I'm
3:46
gonna wash my hands and then we're going
3:47
to give our grease a water test real
3:49
quick to see if it's ready for us and I
3:52
know y'all have seen me do the water
3:53
test on my grease and that's what we're
3:56
fixing to do now we're killing two birds
3:57
with one stone we gonna wash my hands
3:59
and we're gonna get some water over here
4:01
to our pot and you can hear it sizzling
4:04
so that lets me know it's ready I've
4:08
just gotten to share with y'all a heat
4:09
story one night I was just blown away by
4:12
a guess that walked into the restaurant
4:14
Miss B offer and I was so excited I said
4:17
I gotta bear with you every night I
4:19
crawl in the bed and watch the Golden
4:22
Girls
4:23
and I said well now what do you think
4:24
you want to eat tonight and she said
4:27
well I love fried green tomatoes she
4:29
said actually I cooked those at home and
4:32
I said what
4:33
how do you cook them she was so cute she
4:36
said I serve them with a dollop of
4:38
whipping cream and a few minutes later I
4:40
went back out the temple she said no no
4:42
honey I told you wrong it's not whipping
4:44
cream its sour cream and I told you when
4:48
it came into the kitchen a little while
4:50
ago there we've got two traditional
4:52
foods that were given a twist - so I
4:55
guess you're wondering what in the world
4:57
we gonna do with these fried green
4:58
tomatoes we ain't gonna use them in eggs
5:00
benedict instead of using the muffin
5:03
we're gonna have a fried green tomatoes
5:05
our base insect how many calories we
5:08
gonna save doing away with that bread
5:12
grease and flour we ain't got no
5:14
calories in it while these are browning
5:18
off I'm gonna go ahead and start on the
5:19
hollandaise this is a great little
5:22
recipe it's no stress no strain we're
5:25
gonna start with two fresh egg yolks I'm
5:28
gonna just pour four tablespoons of
5:31
cream I'm gonna put a pinch of sugar and
5:34
the juice of 1/2 a lemon and we're just
5:37
gonna stir this over ball in water until
5:40
it's thick and that's it and this should
5:42
take about three minutes and if it gets
5:45
too thick I've got a little chicken
5:47
stock over here that will thin it with
5:49
because as soon as it's ready I'm gonna
5:51
take it off the heat and just let it sit
5:53
on the side we've got all of our liquid
5:56
in there now so we're gonna add my
5:58
favorite ingredient y'all just a little
6:04
pat of butter now the only thing about
6:08
using double boilers you always want to
6:10
make sure that the water does not touch
6:14
the top part of your double boiler all
6:17
right let's check our tomatoes they're
6:19
great over here so item a toes appear to
6:22
be ready I'm gonna take them out and I'm
6:24
gonna put them on a paper towel to drain
6:27
all the peanut oil out of them
6:29
all right that's starting to thicken a
6:31
little bit around the edges so we're
6:33
just gonna put that to the side and
6:34
we're almost ready to assemble my dish
6:36
but before we can put it together
6:39
we got to have the eggs I've got a pot
6:41
of water boiling right here and we're
6:43
gonna crack our egg and always remember
6:45
just in case something's wrong
6:47
with your crack at first and drop it in
6:50
another bowl before we drop our egg in
6:53
time water this is your secret
6:55
ingredient for poaching eggs if you'll
6:58
put about a tablespoon of vinegar in
7:00
your boiling water it will cause the egg
7:03
to shrink and it won't go all over your
7:07
pot so we're gonna drop it in there and
7:10
see how it's already curling up around
7:13
itself I'm just gonna move those around
7:16
a little bit just to make sure they
7:18
don't stick to the pot while they're
7:20
cooking I'm gonna start assembling our
7:22
plate I've really worked up an appetite
7:24
out there in those woods today and we're
7:26
gonna start with two fried green
7:28
tomatoes and instead of the typical meat
7:31
for this which is Canadian bacon we're
7:34
gonna use regular good old country bacon
7:37
and I put it just like that
7:39
it had a pretty poached egg we're just
7:42
gonna put it right on top of our tomato
7:43
slice and look at our hollandaise sauce
7:46
just perfect a little dollop on each egg
7:49
look how pretty this dish is and it's
7:53
time to begin look at that fried green
7:56
tomato poached egg in bacon great Gertie
8:03
what a gash that is out of this world if
8:08
you think this will blow them away
8:09
french toast guy so roll that's coming
8:13
up next
8:15
[Music]
8:21
[Music]
8:28
at last for the star of the show pure
8:32
maple syrup this is gonna be one of
8:36
those recipes that I really think that
8:38
y'all are just gonna love I think you'll
8:40
want to make sure it never leaves your
8:42
files you'll use it time and time again
8:44
now we're starting with a good French
8:46
bread you can actually use any kind of
8:48
bread you like and we're going to slice
8:50
it about an inch stick on the bias the
8:52
great thing about this recipe is get the
8:55
work out of the way before your family
8:57
and friends get there and with this dish
8:59
you'll always want to start with a
9:01
generously buttered dish so we're gonna
9:04
start by just layering our French bread
9:06
kind of at an angle and we're going to
9:08
kind of tuck it in together it'll
9:10
probably take about a 13 to 16 ounce
9:12
loaf of French bread this bread is so
9:15
good and fresh but the wonderful thing
9:18
about this recipe is the bread doesn't
9:20
even have to be fresh because by the
9:21
time we get through with it it's gonna
9:24
be soaked in milk and cream and butter
9:27
and that looks just about perfect and
9:30
the rest of this bread that you have
9:31
left over it'll make great bread crumbs
9:34
or even croutons now we're gonna make
9:37
the custard to go over this and this is
9:40
so very simple so we're gonna use eight
9:42
eggs I really don't think that you can
9:45
mess this dish up at all it's so simple
9:48
to make now you could actually do this
9:50
with a handheld mixer but I'm just gonna
9:52
use a whisk today to the eggs we're
9:55
gonna add about a cup of milk 2 cups of
9:58
cream are you catching on you know what
10:02
I'm talking about why you're gonna love
10:03
this recipe just a pinch of salt can't
10:07
have it too sweet can we about 2
10:12
tablespoons of sugar to offset that salt
10:17
let's see we're gonna use about about
10:21
1/4 of a teaspoon of cinnamon 1/4 of
10:24
teaspoon of nutmeg this little machine
10:26
is just the handiest thing and about
10:29
about a teaspoon of pure vanilla extract
10:31
we're just gonna whisk that all together
10:35
and if you do decide to whip this with
10:36
an electric mixer just make sure you
10:38
don't get it too bubbly now we're just
10:40
gonna pour this on top of our bread just
10:45
like that and we're gonna want to make
10:48
sure that it goes in between those
10:50
slices and just to make sure I'm gonna
10:54
go back in there and just help it along
10:56
a little bit just like that I don't
10:59
think you're ever gonna want french
11:00
toast any other way
11:02
after you try this now all we're gonna
11:05
do now is cover this fall put it in the
11:08
refrigerator overnight and pull it out
11:10
and bake it tomorrow morning all right
11:21
it's very obvious that I can't wait
11:23
until tomorrow
11:24
so I have another one here that's been
11:27
soaking up all that good cream look at
11:34
that and all we have to do now is make
11:36
our praline sauce and we're gonna use
11:39
about 1 cup of light brown sugar about 2
11:43
tablespoons of white corn syrup 1/2 a
11:45
teaspoon of cinnamon another half a
11:50
teaspoon of nutmeg and we're gonna take
11:56
don't be surprised 1/2 a pound of butter
11:59
and mix in there with it and you'll want
12:05
to make sure that your butter is nice
12:06
and soft this is our praline sauce it's
12:10
gonna cover our french toast and give it
12:12
a nice crunchy topping and just to make
12:15
sure it's good and crunchy was gonna add
12:17
a cup of pecans to it all right we've
12:22
got that all smoothed out now we're
12:24
gonna just put this on top of our French
12:26
toast
12:27
I'm gonna drop it and then I'll come
12:29
back and spread it you know this is
12:30
maybe not one of those dishes that you'd
12:32
want to eat every morning we're just
12:35
gonna smear that on just like we were
12:38
frosting a cake this is really too good
12:42
to be true
12:43
pralines and bread in one dish I can't
12:47
hardly stand it it's ready to go into
12:49
the
12:49
we're gonna put it in a 350 degree oven
12:51
and we're gonna let this cook for 35 to
12:53
45 minutes but guess what I'm one step
12:58
ahead I have one ready in with the new
13:13
and out with the old oh my goodness
13:26
ain't life good I'm so excited I can't
13:29
hardly think of what I'm doing look here
13:34
we come
13:35
a spectacular french toast what can I
13:46
say there's only one thing that this
13:51
wrench toast needs pure maple syrup I
14:00
really hate to eat without y'all it's
14:04
tearing me apart I'm sorry but I have no
14:13
words you're just gonna have to make it
14:20
strawberry mold is up next
14:24
[Music]
14:30
[Music]
14:37
on today's show we've really had some
14:40
belly gratifying foods so to finish up
14:45
today I want something a little bit
14:46
lighter and we're gonna do a nice
14:49
strawberry mold and it's so simple so
14:52
easy but yet so tasty we're starting
14:55
here with frozen strawberries so you
14:57
don't have to worry you can make this
14:58
year-round and right now you see that
15:01
I'm just trying to mash some of the
15:03
excess liquid out of them and you can
15:05
see it drain it down into the bowl and I
15:08
just bet we can find another use for
15:10
that strawberry juice and you can swap
15:12
around your flavors I'm using a
15:14
strawberry gelatin today we're gonna use
15:17
two three ounce packs oh that's nice oh
15:20
it smells like cotton candy coming up my
15:22
nose and we're gonna add about a cup of
15:25
boiling water we're just gonna whisk
15:29
that together until it's kind of
15:31
dissolved and while that's doing its
15:34
thing we're gonna come over here we're
15:36
gonna take three bananas and we're just
15:38
going to mash them up now you can do
15:40
this several ways you can actually use a
15:42
mixer to do it you can use your hands or
15:45
you can use the fork or you can actually
15:48
break your banana up while it's in the
15:50
peel which is a pretty good way to do it
15:52
too so there's several different ways
15:54
you can do this but I'm going to
15:56
continue on with my fork and we're gonna
15:58
leave some chunky little pieces of
16:00
banana in it that looks just right and
16:03
we're gonna do a little bit more
16:04
pressing alright we've got most of it
16:07
out so we're gonna just pour that in and
16:12
we've got a cup of canned crushed
16:14
pineapple and you're gonna want to make
16:16
sure that you get all the juice out of
16:18
it too it's like I said you don't want
16:20
too much liquid going in this dish
16:22
Oh pretty pretty pretty colors I have
16:25
made this for my family for years they
16:28
just love it in fact this will almost
16:31
serve as a dessert by the time we get
16:33
through with it we're just gonna fold
16:35
that all together and the last thing
16:37
we're gonna add to it is about a cup of
16:39
pecans
16:40
that looks like about a cup doesn't it
16:43
see how good that looks now we're going
16:46
to lightly spray our dish and we're just
16:50
gonna ladle we're just gonna ladle about
16:54
half of this into our pan that looks
16:58
about it you know this is another one of
16:59
those little recipes that you can switch
17:01
about any way you like to you can swap
17:04
different flavors you could even add
17:07
little miniature marshmallows to this
17:09
would be delicious all right so all
17:12
we're gonna do at this point is put it
17:14
into the refrigerator and to finish this
17:33
dish is so simple the secret ingredient
17:37
to this dish is the sour cream it gives
17:39
it such a nice little twang that you're
17:41
not expecting and we're gonna put about
17:43
a cup on our first layer smear it out
17:47
that looks heavenly already doesn't it
17:49
all that's left to do now is to put the
17:52
reserve topping on top and it's ready my
17:56
little children just love this dish when
17:58
they were little boys all we have to do
18:00
is put it in the fridge let this
18:02
continue to set real good and then pull
18:05
it out and it's ready and guess what
18:14
it's ready what a nice finish to such a
18:19
rich brunch let's see what it tastes
18:23
like looks delicious
18:25
this really doesn't need much garnish
18:27
but I'm gonna put just a pretty fresh
18:30
strawberry there with it and maybe a
18:32
little sprig of mint let's see if I can
18:35
scrape me out just a little dollop of
18:37
sour cream how nice is that
18:40
let's see what this sweet baby's going
18:43
to taste like
18:55
it's just tongue titillating y'all stick
18:58
around because when we come back I'm
19:00
gonna show you a few things that will
19:02
make your sweet life even sweeter
19:04
[Music]
19:10
[Music]
19:17
I really think that this is probably my
19:21
favorite time that I spend with y'all I
19:23
love sharing tips there's something
19:25
about us girls that just like to share
19:28
what we know one of my favorite things
19:30
is to make vanilla sugar you put two
19:33
vanilla beans to approximately one pound
19:36
of sugar just bury them down into your
19:39
sugar it will hold for about six months
19:42
and naturally the longer it sits in
19:45
there the stronger it's gonna get you
19:47
can actually bake with this use it just
19:49
like you would any other sugar but it's
19:51
especially good in coffee and our
19:53
praline topping that we made earlier for
19:56
that decadent french toast is great on
19:59
top of ice cream and the jello mold
20:01
there's so many ways that you can do
20:03
those you can do them in the square pan
20:05
like you saw me do them or you can make
20:08
them in the beautiful individual molds
20:10
or you can even make them in little
20:13
ramekins in other words you can make
20:16
your life just as sweet as you want it
20:19
to be I had such a great time being with
20:24
y'all today I love my family and friends
20:26
so much in the springtime of the year is
20:29
like a rebirth us all and I hope that
20:32
when you prepare these dishes for your
20:33
family that they'll love them as much as
20:35
mine the French Toast Casserole is over
20:39
the top the fried green tomato Benedict
20:41
and the strawberry mole they're also so
20:44
yummy and I hope your family will love
20:46
them so until next time America I wish
20:49
you best dishes from my kitchen to yours
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