Chef Jim “The Belly” Torres and owner, Kyle “The Beard” Schrage from ‘Beard and Belly,’ in Edgewater join us for Sunday Brunch with some fall-inspired French toast, morning cocktails and pumpkin pie.

RECIPE STEP BY STEP INSTRUCTION HERE OR DEMONSTRATION DETAILS:

Pumpkin Ricotta French Toast


Ingredients:
1C Ricotta
1C Pumpkin Puree
1qt Whole Milk
6 Eggs
1oz Vanilla
1/2C Sugar
1ea Orange Zest
1loaf 1⁄2” Sliced Brioche
2oz Melted Butter
1tsp cinamon
1/2tsp nutmeg
Allspice
Coriander
Clove
Powdered sugar
REAL maple syrup
Method:

Whip the ricotta, orange zest and pumpkin together. In a bowl mix the milk, eggs, sugar,
vanilla and all of the spices together until totally incorporated. Place the brioche in the
“royal” until totally saturated. In a large pan heat the butter until it starts to sputter over
low- medium heat then gently place it away from you, cook the royal saturated brioche 4
min per side. Cut the brioche on a diagonal and dollop with the pumpkin & ricotta puree.
Sprinkle with powdered sugar and serve with syrup.

Cocktail: Ecto Cooler

– 1.5oz Tequila (Corazon reposado) 

– .5oz agave syrup

– .75oz lime juice 

– .25 Giffard piment d ‘Espelette (spicy liquor) 

Shake over ice. Add 2-3oz of Q tropical ginger beer into tin and pour over ice. Garnish with a float of blood(grenadine). 

Beard & Belly – Est. 2015 (beardandbellychicago.com)

(217)-721-5908

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