Breakfast & Brunch – Page 3

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.

Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.