Brunch \ˈbrənch\ n [breakfast + lunch] (1896) : a meal usually taken late in the morning that combines a late breakfast and an early lunch. The French try to avoid English terms being introduced into their language so they call it le grand petit déjeuner translated as the “big breakfast”. Austrians start their day with a light meal followed by mid-morning Gabelfrühstück meaning “fork breakfast”. From the Netherlands we have zondagsontbijt or “Sunday breakfast”. When I was in college, my German friend Sigrid used to give me not one but two breakfasts! Zweites Frühstück or second breakfast is still served throughout Germany most notably in Bavaria (there also called brotzeit, literally “bread time”).
In the immortal words of the great bard himself (sort of):
“What’s in a name? That which we call a brunch
By any other name would still be good to eat”
Obviously, the word brunch is a marriage between breakfast and lunch, but why not leakfest?. Actually I just googled it and got a plethora of links to a huge variety of websites, blogs and forums including security/media leaks (obviously), vintage amplifiers, coolant/oil leaks in car engines, but nothing at all about food or a regatta gone horribly wrong.
Steve works from home and I go out to work three days a week, so we have the opportunity to begin four days a week with brunch. This morning, I got up and put the pureed pumpkin I made on Sunday night into Zip-loc freezer bags, a really good storage idea I got from Pioneer Woman. I measured it into 2-cup portions, handy for the recipes I plan to cook with it, and they stack very neatly away in the freezer.
Speaking of pumpkin puree recipes, this morning I am making Pumpkin Pie French Toast from Kevin at Closet Cooking, one of my favourite food blogs. I slightly modified the recipe with my ideal proportion of eggs to liquid, which is 1 egg to 1/3 cup liquid, increased the amount of vanilla extract and substituted crystallized ginger for ground ginger.
Pumpkin Pie French Toast
- 2 eggs
- 1/3 cup milk
- 1/3 cup pumpkin puree
- 1/2 teaspoon Bourbon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon finely chopped crystallized ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon freshly ground nutmeg
- 2 tablespoons brown sugar
- 8 slices of bread
- Butter for cooking
- Maple cured bacon
- Maple syrup
Mix everything in a shallow dish. Soak the bread into the egg mixture on both sides until it absorbs the liquid. Saute in a pan until lightly golden brown, about 2-3 minute per side. Serve with maple syrup and bacon and coffee.
Worth sleeping in for!