We love brunch. Every Saturday or Sunday (whichever we choose or, some weekends, both — why limit?) is a holiday in its own right warranting an all-out brunch. We look forward to it. It’s a NYC tradition we’ve embraced. Passionately.
We made all of our faves. Tam made Dutch crumb cake (ah, fabulous), biscuits, and fantastic French toast made with brioche courtesy of Balthazar (one loaf was chocolate because they were short on the other – um Balthazar, can you deliver some to my stoop, ASAP? Gracias). I made cheese grits and chopped up accessories for make your own omelets (an offering which never ended up coming to fruition – but it was a nice idea!). And MsJ brought one FANTASTIC quiche. Come the end of the event? All gone. Poof!
And since I always support enabling some dabbling in making cheese grits (and I know some of you are intrigued and confused by the idea of them), I thought I’d share my recipe here. Now, I must forewarn, this recipe makes a TON. I forgot this and (ooops) ended up with a lifetime supply. Unless you are having a small herd coming over for brunch, I’d probably half. But that’s just me 😉
6 cups water
2 1/2 tsp salt
1 1/2 cups uncooked grits
1/2 cup butter or margarine (butter better)
16 oz medium or sharp cheddar cheese (you can vary this type)
3 eggs, beaten (Egg Beaters are best for the lazy!)
done, following the package directions. Remove from heat. Add
butter and cheese; stir until melted. Add a small amount of hot
We had a crew of about 14. Perfect for my little apartment to accommodate. Several had met before – many had not. Our crew included one newly into NYC (or the US for that matter!) from Canada and another having driven in over an hour and a half for the occasion. We started at 1:30 and kept on truckin’ until 9:30. Now that, my friends, is how we brunch in NYC…