Up next in 10
Spring Brunch | 3 Ladies Brunch Recipes - Paula is making an eggs Benedict recipe with fried green tomatoes, a strawberry jello mold, and one of her best breakfast casserole recipes—french toast baked in the oven! Paula’s Home Cooking, Season 2, Episode 23.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
2:06 Paula’s Fried Green Tomato & Egg Hollandaise Recipe: https://www.pauladeen.com/recipe/paulas-fried-green-tomato-egg-hollandaise/
8:06 Baked French Toast Casserole Recipe: https://www.pauladeen.com/recipe/baked-french-toast-casserole/
14:22 Strawberry Gelatin Mold Recipe: https://www.pauladeen.com/recipe/strawberry-mold/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey, y'all I'm Paula Deen.
0:02
And today we're preparing some of my favorite brunch recipes
0:06
filled with seasonal flavors
0:08
that will make this morning meal the highlight of your day.
0:11
But before we get started,
0:12
I'm going up to Mountain Dew Maple
0:14
where am gonna get to tap a tree
0:16
for the freshest sweetest maple syrup
0:19
to top my indescribably delicious French Toast Casserole.
0:23
And then back in the kitchen, I'll be busy slicing
0:25
and dredging my tomatoes for my Southern brunch specialty,
0:28
the Lady and Sons favorite fried green tomato
0:31
topped with Eggs Benedict.
0:33
And finally there's always room
0:35
for my Strawberry Gelatin fruit mold.
0:38
So y'all put on a pot of coffee and invite the family.
0:41
It's brunch time,
0:43
Southern style.
0:45
Good morning y'all.
0:47
Today I'm doing a spring brunch show
0:49
and you're in for a special treat.
0:51
We're going straight to the woods
0:53
to get our very own pure maple Syrup.
0:57
I'm ready, are y'all?
0:58
(gentle country music)
1:01
I was so excited when my friend Jay invited me
1:04
over to see how maple syrup gets it start.
1:07
I was so amazed at how quiet the forest was.
1:11
You could actually hear the sap dripping
1:14
right into the bucket.
1:16
(water dripping)
1:20
(gentle country music)
1:21
And then I had so much fun when he took me back
1:24
to the sugar house to see how all this comes together.
1:28
Wow, Jay, a lot of steam in here.
1:33
- [Jay] Yes, it's-
1:34
- [Paula] (laughs) It looks like the place is on fire.
1:36
- We're boiling off the excess water
1:38
to concentrate the sugars
1:39
that makes that maple syrup.
1:41
- The whole process is truly amazing.
1:44
I swear to Peter I could spend all day
1:46
but I've got to get home and start clicking me up something
1:49
with my fresh maple syrup.
1:53
Wasn't that great?
1:55
Why don't we go into the kitchen and get started?
1:58
I've gotta terrible big sweet tooth. (chuckles)
2:04
(bottles clinking)
2:05
Okay, we're gonna start today y'all
2:07
with a very, very traditional Southern food,
2:11
a fried green tomato.
2:12
They are in a light buttermilk batter.
2:14
Some people cook theirs in corn meal.
2:16
In fact my grandmother, Paula did.
2:18
She would cook hers in cornmeal
2:19
and my mother would cook hers in flour.
2:21
And I actually liked my mother's better.
2:23
So that's the way I do them today.
2:25
We're gonna take a green tomato
2:27
and we're gonna cut them about this thickness.
2:31
And we're gonna throw these into a colander
2:34
and we're gonna toss them with salt.
2:35
And this is a very important step
2:38
because that salt is gonna pull out the moisture
2:41
in your green tomatoes
2:42
so they won't get mushy on you after they're fried.
2:46
And we're just gonna toss them around in that salt
2:48
so that they're good and coated.
2:50
All right, now we're gonna put these
2:53
in a bowl and cover them in buttermilk.
2:56
So we're gonna let those soak for a minute.
2:59
I've gotten our pan nice and hot
3:00
and you can see I'm cooking in a black cast iron skillet
3:03
and I'm gonna just pour the peanut oil
3:06
into that hot skillet.
3:07
Let that get hot.
3:09
So we're just gonna toss them
3:10
in our self-rising flour and push them to the side.
3:14
All right, I'm gonna wash my hands
3:16
and then we're gonna give our grease a water test
3:18
real quick to see if it's ready for us.
3:20
And I know y'all have seen me do the water test
3:23
on my grease and that's what we're fixing to do now.
3:25
We're killing two birds with one stone.
3:27
We're gonna wash my hands
3:29
and we're gonna get some water over here to our pot.
3:32
And you can hear it sizzling.
3:34
So that lets me know it's ready.
3:37
I've just gotten to share with y'all a cute story.
3:39
One night, I was just blown away
3:41
by a guest that walked into the restaurant
3:43
Ms. B. Author.
3:45
And I was so excited.
3:46
I said, "I'd go to bed with you every night."
3:49
I'd crawl in the bed and watch "The Golden Girls."
3:52
And I said,
3:53
"Now what do you think you want to eat tonight?"
3:55
And she said, "I love fried green tomatoes."
3:58
She said, "Actually, I cook those at home."
4:01
And I said, "How do you cook them?"
4:04
She was so cute.
4:05
She said, "I serve him with a dollop of whipping cream."
4:08
And a few minutes later, I went back out the (indistinct),
4:10
She said, "No, no honey, I told you wrong.
4:12
"It's not whipping cream.
4:13
"It's sour cream."
4:15
(laughs) And I told you when I came into the kitchen
4:18
a little while ago,
4:19
that we've got to traditional foods
4:22
that we're giving a twist too.
4:24
So I guess you're wondering,
4:25
what in the world we're gonna do
4:26
with these fried green tomatoes?
4:28
We're actually gonna use them in Eggs Benedict.
4:31
Instead of using the muffin
4:32
we're gonna have a fried green tomato as our base.
4:35
And look how many calories we're gonna save
4:37
doing away with that bread.
4:39
(laughs)
4:42
That grease and flour,
4:43
it ain't got no calories in it.
4:44
(laughs)
4:45
Wow, these are Brown and off.
4:47
I'm gonna go ahead and start on the hollandaise.
4:49
This is a great little recipe.
4:51
It's no stress, no strain.
4:54
We're gonna start with two fresh egg yolks.
4:57
I'm gonna just pour four tablespoons of cream.
5:01
I'm gonna put a pinch of sugar
5:03
and the juice of a half a lemon.
5:05
And we're just gonna stir this
5:07
over boiling water until it's thick.
5:09
And that's it.
5:11
And this should take about three minutes
5:14
and if it gets too thick
5:15
I've got a little chicken stock over here
5:17
that we'll thin it with
5:18
because as soon as it's ready,
5:20
I'm gonna take it off the heat
5:21
and just let it sit on the side.
5:24
We've got all of our liquid in there now
5:25
so we're gonna add my favorite ingredient y'all,
5:28
(laughs)
5:31
Just a little pat of butter.
5:35
(laughs)
5:37
Now the only thing about using double bowl
5:39
is you always wanna make sure
5:40
that the water does not touch the top part
5:44
of your double bowl.
5:46
All right, let's check our tomatoes.
5:48
They're great over here.
5:50
So our tomatoes appear to be ready
5:52
so I'm gonna take them out
5:53
and I'm gonna put them on a paper towel
5:55
to drain all the peanut oil out of them.
5:58
All right, that's starting to thicken a little bit
6:00
around the edges.
6:01
So we're just gonna put that to the side
6:03
and we're almost ready to assemble our dish
6:06
but before we can put it together, we got to have the eggs.
6:09
I've got a pot of water bawling right here
6:12
and we're gonna crack our egg
6:13
and always remember just in case, something's wrong
6:16
with your egg to crack it first and drop it in another bowl.
6:20
Before we drop our egg into water.
6:23
This is your secret ingredient for poaching eggs.
6:26
If you'll put about a tablespoon of vinegar
6:29
in your boiling water,
6:31
it will cause the egg to shrink
6:33
and it won't go all over your pot.
6:37
So we're gonna drop it in there
6:39
and see how it's already curling up around itself.
6:43
I'm just gonna move those around a little bit,
6:45
just to make sure they don't stick to the pot.
6:49
While they're cooking,
6:49
I'm gonna start assembling our plate.
6:52
I've really worked up an appetite out there
6:54
in those woods today.
6:55
And we're gonna start with two fried green tomatoes.
6:58
And instead of the typical meat for this,
7:01
which is Canadian bacon
7:02
we're gonna use regular good old country bacon.
7:06
And I put it just like that.
7:08
And then a pretty poached egg.
7:10
We're just gonna put it right on top
7:12
of our tomato slice and look at our hollandaise sauce,
7:16
just perfect.
7:17
Little dollop on each egg.
7:19
Look how pretty this dish is.
7:21
And it's time to dig in.
7:23
Look at that.
7:24
Fried green tomato poached egg, and bacon.
7:30
(laughs)
7:32
Great gurdy what a gash.
7:34
(laughs)
7:35
That is out of this world.
7:37
If you think this will blow them away,
7:39
French toast casserole.
7:41
(giggles)
7:42
That's coming up next.
7:43
(laughs)
7:49
I so hope y'all are enjoying the show.
7:51
And if you do.
7:53
Be sure to click like, subscribe and
7:56
notification bell so you'll never miss a video.
8:00
And we'll be right back after the break.
8:08
At last for the star of the show, pure maple syrup.
8:13
This is gonna be one of those recipes that I really think
8:16
that y'all are just gonna love.
8:18
I think you'll want to make sure it never leaves your files.
8:20
You'll use it time and time again.
8:23
Now we're starting with a good French bread.
8:25
You can actually use any kind of bread you like.
8:27
And we're gonna slice it
8:28
about an inch thick on the bias.
8:31
The great thing about this recipe is,
8:33
get the work out of the way
8:34
before your family and friends get there.
8:37
And with this dish
8:38
you'll always wanna start with a generously butter dish.
8:41
So we're gonna start
8:43
by just layering our French bread, kind of at an angle
8:46
and we're gonna kind of tuck it in together.
8:48
It'll probably take about a 13 to 16 ounce loaf
8:51
of French bread.
8:53
This bread is so good and fresh, but the wonderful thing
8:56
about this recipe is the bread doesn't even have to be fresh
8:59
because by the time we get through with it,
9:02
it's gonna be soaked in milk and cream and butter.
9:06
And that looks just about perfect.
9:08
And the rest of this bread that you have left over,
9:11
it'll make great bread crumbs or even croutons.
9:14
Now we're gonna make the custard to go over this
9:17
and this is so very simple.
9:19
So we're gonna use eight eggs.
9:22
I really don't think that you can mess this dish up at all.
9:25
It's so simple to make.
9:26
Now you could actually do this with a handheld mixer
9:30
but I'm just gonna use a whisk today.
9:32
To the eggs, we're gonna add about a cup of milk,
9:36
two cups of cream.
9:38
Are you catching on?
9:40
You know what I'm talking about,
9:41
why are you gonna love this recipe?
9:43
Just a pinch of salt.
9:45
Can't have it too sweet, can we? (laughs)
9:49
About two tablespoons of sugar to offset that salt.
9:54
(laughs)
9:56
Let's see, we're gonna use
9:57
about a 1/4 of a teaspoon of cinnamon.
10:02
A 1/4 a teaspoon of nutmeg.
10:03
This little machine is just the handiest thing
10:06
and about a teaspoon of pure vanilla extract.
10:10
We're just gonna whisk that all together.
10:13
And if you do decide to whip this with an electric mixer
10:16
just make sure you don't get it too bubbly.
10:18
Now we're just gonna pour this on top of our bread,
10:23
just like that.
10:25
And we're gonna wanna make sure
10:27
that it goes in between those slices
10:30
and just to make sure, we're gonna go back in there
10:33
and just help it along a little bit.
10:35
Just like that.
10:37
I don't think you're ever gonna want French toast
10:39
any other way after you tried this.
10:42
Now all we're gonna do now is cover this with foil,
10:46
put it in the refrigerator overnight
10:48
and pull it out and bake it tomorrow morning.
10:50
(rustling)
10:59
All right, it's very obvious
11:00
that I can't wait until tomorrow.
11:02
So I have another one here
11:04
that's been soaking up all that good cream.
11:09
(rustling)
11:12
Look at that.
11:13
And all we have to do now is make our praline sauce.
11:16
We're gonna use about one cup of light brown sugar.
11:20
About two tablespoons of white corn syrup.
11:23
1/2 a teaspoon of cinnamon.
11:28
Another 1/2 a teaspoon of nutmeg.
11:31
And we're gonna take,
11:35
don't be surprised,
11:37
1/2 a pound of butter. (giggles)
11:41
And mix it in there with it.
11:42
And you'll wanna make sure that your butter
11:44
is nice and soft.
11:46
This is our praline sauce.
11:48
It's gonna cover our French toast
11:50
and give it a nice crunchy topping.
11:53
And just to make sure it's good and crunchy
11:55
we're gonna add a cup of pecans to it.
11:59
(glass jar thuds)
11:59
All right, we've got that all smoothed out now.
12:03
We're gonna just put this on top of our French toast,
12:06
gonna drop it and then I'll come back and spread it.
12:08
This is maybe not one of those dishes
12:10
that you'd want to eat every morning.
12:12
(laughs)
12:13
We're just gonna smear that on just lightly,
12:16
we'll frost in a cake.
12:19
This is really too good to be true.
12:21
Pralines and bread in one dish.
12:24
I can't hardly stand it.
12:26
It's ready to go into the oven.
12:27
We're gonna put it in a 350 degree oven
12:29
and we're gonna let this cook for 35 to 45 minutes.
12:33
But guess what?
12:36
I'm one step ahead.
12:37
I have one ready.
12:39
(scrapping)
12:41
(thud)
12:48
(thud)
12:51
In with the new and out with the old.
12:55
(laughs)
12:58
Look (laughs) oh my goodness.
13:05
Ain't life good?
13:07
I'm so excited,
13:07
I can't hardly think of what I'm doing.
13:11
Look, here we come.
13:16
(laughs)
13:21
Spectacular French toast.
13:24
What can I say? (laughs)
13:27
There's only one thing
13:29
that this French toast needs.
13:33
Pure maple syrup.
13:37
(sighs)
13:39
I really hate to eat without y'all.
13:42
It's tearing me apart.
13:49
(laughs)
13:51
I'm sorry but I have no words.
13:54
You're just going to have to make it.
13:58
Strawberry mold is up next.
14:06
I hope y'all are enjoying the show
14:08
and I want to hear from you.
14:10
Tell me what recipes or videos you'd like to see me
14:13
make by just leaving a short comment below.
14:17
Now, let's get back to the show, y'all.
14:23
On today's show,
14:24
we've really had some barely gratifying foods.
14:29
So to finish up today, I want something a little bit lighter
14:32
and we're gonna do a nice strawberry mold
14:35
and it's so simple, so easy,
14:38
but yet so tasty.
14:39
We're starting here with frozen strawberries.
14:42
So you don't have to worry. You can make this year round.
14:45
And right now you see that I'm just trying to mash
14:47
some of the excess liquid out of them.
14:50
And you can see it draining down into the bowl.
14:53
And I just bet we can find another use
14:55
for that strawberry juice.
14:56
And you can swap around your flavors.
14:59
I'm using a strawberry gelatin today.
15:02
We're gonna use two, three ounce packs.
15:05
That smells so good.
15:06
It's kind of like cotton candy coming up my nose.
15:08
And we're gonna add about a cup of boiling water.
15:13
I'm just gonna whisk that together
15:15
until it's kind of dissolved.
15:18
And while that's doing its thing,
15:20
we're gonna come over here
15:21
and we're gonna take three bananas
15:22
and we're just gonna mash them up.
15:24
Now you can do this several ways.
15:26
You can actually use a mixer to do it.
15:29
You can use your hands, or you can use the fork
15:32
or you can actually break your banana up
15:34
while it's in the peel,
15:35
which is pretty good way to do it too.
15:38
So there's several different ways you can do this
15:40
but I'm gonna continue on with my fork
15:43
and we're gonna leave some chunky little pieces
15:45
of banana in it.
15:46
That looks just right.
15:48
And we're gonna do a little bit more pressing.
15:51
All right, we've got most of it out
15:52
so we're gonna just pour that in.
15:57
And we've got a cup of canned crushed pineapple
16:00
and you're gonna wanna make sure
16:02
that you get all the juice out of it too,
16:04
cause like I said
16:04
you don't want too much liquid going in this dish.
16:07
Pretty, pretty, pretty colors.
16:10
I have made this for my family for years.
16:13
They just love it.
16:15
In fact this will almost serve as a dessert
16:17
by the time we get through with it.
16:19
We're just gonna (indistinct) that all together.
16:21
And the last thing we're gonna add to it
16:23
is about a cup of pecans.
16:25
That looks like about a cup, doesn't it?
16:27
(laughs)
16:28
See how good that looks.
16:31
Now we're going to lightly spray our dish.
16:34
And we're just gonna ladle.
16:37
Doesn't that look yummy?
16:38
We're just gonna ladle about half of this into our pan.
16:42
That looks about it.
16:44
This is another one of those little recipes
16:45
that you can switch about any way you'd like to.
16:48
You can swap different flavors.
16:52
You could even add little miniature marshmallows
16:54
to this would be delicious.
16:56
All right, so all we're gonna do
16:57
at this point is put it into the re fridge and let it set.
17:07
(thuds)
17:10
And as always I'm on the ball, y'all.
17:12
(chuckles)
17:13
We got one ready.
17:17
And to finish this dish is so simple.
17:21
The secret ingredient to this dish is the sour cream.
17:24
It gives it such a nice little twang
17:26
that you're not expecting.
17:27
And we're gonna put about a cup
17:30
on our first layer and smear it out.
17:32
That looks heavenly already, doesn't it?
17:35
All that's left to do now is to put the reserve topping
17:38
on top and it's ready.
17:41
My little children just love this dish
17:43
when they were little boys.
17:45
All we have to do is put it in the re fridge.
17:46
Let this continue to set real good
17:49
and then pull it out and it's ready.
17:58
And guess what? (laughs)
18:00
It's ready.
18:02
What a nice finish to such a rich brunch.
18:07
Let's see what it tastes like.
18:09
It looks delicious.
18:11
This really doesn't need much garnish
18:12
but I'm gonna put just a pretty fresh strawberry there
18:16
with it and maybe a little sprig of mint.
18:19
And let's see if I can scrape me out
18:20
just a little dollop of sour cream.
18:24
How nice is that?
18:26
To see what this sweet baby's gonna taste like?
18:41
It's just tongue titillating.
18:43
Y'all stick around because when we come back
18:45
I'm gonna show you a few things
18:47
that'll make your sweet life even sweeter.
18:52
I so hope y'all are enjoying the show.
18:55
And if you do.
18:57
Be sure to click like, subscribe and
19:00
notification bell so you'll never miss a video.
19:04
And we'll be right back after the break.
19:11
I really think
19:11
that this is probably my favorite time
19:14
that I spend with y'all.
19:16
I love sharing tips.
19:17
There's something about us girls
19:19
that just like to share what we know.
19:21
One of my favorite things is to make vanilla sugar.
19:25
You put two vanilla beans
19:27
to approximately one pound of sugar.
19:30
Just bury them down into your sugar.
19:32
It will hold for about six months
19:35
and naturally the longer it sits in there
19:37
the stronger it's gonna get.
19:39
You can actually bake with this,
19:40
use it just like you would any other sugar
19:43
but it's especially good in coffee.
19:46
And our praline topping that we made earlier
19:48
for that decorative French toast is great
19:51
on top of ice cream.
19:53
And the jello mold.
19:54
There's so many ways that you can do those.
19:57
You can do them in a square pan
19:58
like you saw me do them
19:59
or you can make them in the beautiful individual molds
20:03
or you can even make them in little ramekins.
20:06
In other words
20:07
you can make your life just as sweet as you want it to be.
20:14
I had such a great time being with y'all today.
20:17
I love my family and friends so much.
20:20
And the spring time of the year
20:21
is like a rebirth for us all.
20:23
And I hope that when you prepare these dishes
20:25
for your family that they'll love them as much as mine.
20:28
The French toast casserole is over the top
20:32
the fried green tomato Benedict and the strawberry mold.
20:35
They're all so, so yummy.
20:38
And I hope your family will love them.
20:39
So until next time America,
20:42
I wish you best dishes from my kitchen to yours.
20:49
Hey, y'all, it's Paula Deen.
20:50
Now, if you enjoyed this video, be sure to like it
20:54
and click the subscribe button as well as the notification
20:58
and bell to be alerted when I post a video.
21:02
Love and Best Dishes Y'all.
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