August 2020 Brunch Menu


In August we read The Regrets by Amy Bonnaffons for Romance Awareness Month!

No Regrets Cherry Pop Tarts

“When he showed up at my door, his electrical eyes crackling, he was carrying a big fat cherry pie bursting with soft cherry parts, emitting a warm yeasty smell. It was so sensual it was almost pornographic. We both blushed and grew embarrassed when he held the pie between us” (The Regrets,p. 103).

 

Ingredients

Crust (feeling lazy? use store bought pie crust instead! we won't judge):

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar (optional)
  • Cinnamon to taste (optional)
  • 1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 4 to 8 tablespoons ice water

 

 

Filling (you can also substitute store bought cherry preserves, if you prefer):

  • 2 cups fresh cherries pitted
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice
  • pinch kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Egg Wash:

  • 1 large egg beaten
  • 1 teaspoon water

Icing:

  • 2 tablespoons cherry filling
  • 1 tablespoon water
  • 1 1/2 - 2 cups powdered sugar
  • Sprinkles (optional)


Directions

  1. On a lightly floured surface, prepare to roll out the dough. Lightly sprinkle the dough with flour, and use a rolling pin to roll the dough into a large rectangle about 1/4-inch thick. Use a ruler and pizza cutter or knife to cut the dough into 3×4 inch rectangles. Gather the scraps of dough and re-roll to cut more rectangles. You should have about 12 rectangles. Place 6 rectangles on a parchment paper lined baking sheet(s).

  2. Whisk the egg and water together, then lightly brush the edges of the dough on the 6 rectangles. Place 2 tablespoons of cherry filling in the center of each rectangle (be sure to reserve some filling to make the pink icing). Lay another rectangle on top, pressing the edges with your fingers, and crimping by pressing together with a fork. Continue with the remaining pop tarts. Refrigerate for 20 minutes, along with the egg wash.

  3. While the pop tarts chill, preheat the oven to 400°F with a rack placed in the center of the oven.

  4. When the pop tarts are ready to bake, lightly brush the tops with the egg wash and sprinkle the tops with sugar. Use a fork or skewer to poke small holes on the top of the dough to allow steam to escape. Bake for 20 minutes or until golden brown. Remove from the oven and let cool a little before glazing.

  5. To make the icing, use a fork or emulsion blender to mash the cherry filling until smooth, and stir in the water. Whisk in the powdered sugar in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Pass through a sieve, then spread the glaze on your pop tarts, and top with sugar crystals and sprinkles (optional). Let it cool on a wire rack (it takes about 40 minutes for the glaze to harden) or enjoy immediately.


Yields 6 pop tarts

Breakfast in Brooklyn

A cross between a Manhattan, a Whiskey Sour, and a jam cocktail. You won’t regret this in the morning!

Ingredients
  • 2oz Bourbon
  • 1/2oz sweet red vermouth
  • 1/2oz lemon juice
  • 1 tbsp cherry preserves
  • 1 dash orange or cherry bitters
  • Egg white (optional)
Directions
Dry shake all ingredients if using egg white. Add ice and shake vigorously to chill. Strain and garnish with cocktail cherries and lemon.