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Download Bubby’s Brunch Cookbook: Recipes and Menus from New York’s by Ron Silver (main author), Rosemary Black (auxiliary author) PDF

By Ron Silver (main author), Rosemary Black (auxiliary author)

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Read or Download Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant PDF

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Additional resources for Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant

Sample text

Doing this is also great for minimizing spillage in your living room. What drinks work well for a large gathering? Here’s one area where just about everything can be done in advance. Squeeze the fruit juices up to a day ahead of time and keep them refrigerated. Make Bloody Marys or other cocktails in large pitchers so guests can help themselves. What equipment will I need to use in order to serve lots of guests? Make a checklist well in advance, so you’ll be sure to have on hand platters, large serving spoons, big bowls, and plenty of glasses, napkins, plates, and silverware.

Most nuts and dried fruits are interchangeable, so if a recipe calls for pecans and you’ve got only walnuts in the cupboard, use the walnuts instead. Dried cranberries, dried apricots, or dried sour cherries can be used in place of raisins, or you can use chopped dates as well. Quick bread batter is typically spooned into a cake pan, loaf pan, or muffin pans (if using a muffin pan, use a ¼ cup ice cream scoop to evenly and neatly distribute the batter among the cups). Be sure to grease (and flour if directed) the pans in order to prevent the breads and muffins from sticking.

2 cups all-purpose flour 1 cup cornmeal 1½ tablespoons baking powder � teaspoon kosher salt � pound (2 sticks) unsalted butter, at room temperature � cup sugar 2 extra-large eggs, at room temperature 1¼ cups buttermilk 1. Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 20 paper baking cups or lightly butter the muffin cups. 2. Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside. 3. Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy.

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