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
1C Pumpkin Puree
1qt Whole Milk
1ea Orange Zest
1loaf 1⁄2” Sliced Brioche
2oz Melted Butter
REAL maple syrup
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).
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