Enjoy these recipes courtesy of Chef Kyle Perkins, executive chef at the Tides Inn in Irvington.
Custard French Toast
125 grams whole milk
125 grams heavy cream
1 teaspoon vanilla
6 egg yolks
6 tablespoons sugar
4 tablespoons orange liqueur
½ teaspoon nutmeg
4 2-inch-thick slices of brioche bread
Berries, nuts, syrups, optional
Whisk all the ingredients together.
Place brioche bread in a high-walled baking pan and allow the bread to sit overnight. This allows the liquid to absorb into the bread.
The next day, place the bread into a lightly oiled pan and sear until golden brown on both sides. Once both sides are golden brown, bake in the oven at 350°F for 10 minutes.
Top with your favorite berries, nuts, or syrups of choice.
Caviar & Creme Fraîche Blinis
3 teaspoons sea salt
2 teaspoons baking powder
4 eggs
3 cups all-purpose flour
1 cup buckwheat flour
1/4 cup melted butter
3 ¼ cup whole milk
Caviar
Crème fraîche
Chives, chopped
Whisk all dry ingredients together.
In a separate bowl, mix the eggs and melted butter.
Whisk the milk into the egg and butter mixture.
Combine both bowls and whisk until all lumps have broken up and the mixture is smooth.
In a skillet over medium heat, add ½ teaspoon butter and allow to melt.
Next, add batter to skillet in dollops of 1½ tablespoons each and cook like a pancake. Once pancakes are lightly browned on each side, remove from heat and place on a plate to keep warm.
Serve with caviar, crème fraîche and chives.
Croque Madame
Mornay Sauce
480 grams milk
85 grams butter
85 grams all-purpose flour
75 grams shredded Gruyère cheese
5 grams salt
Components
2 slices 1 ½ inch-thick Brioche bread
2 slices Prosciutto Cotta
4 ounces Chesapeake blue crab meat
2 eggs over easy
Salt & pepper, to taste
To make the Mornay sauce:
Start by warming milk over low heat.
Next, add butter to a small sauce pot.
Once the butter is melted, add flour.
Next, whisk the milk into the butter and flour mixture, known as a roux. Do this slowly to prevent lumps from forming.
Let this cook on low heat for 20-25 minutes or until the flour has cooked and does not taste gritty.
Next, add Gruyère cheese and let it melt.
Finally, season with salt and pepper.
To assemble:
Place the brioche slices on a cutting board.
Next, top the brioche with your ham of choice.
Now, layer the Mornay cheese sauce on top of the ham.
Bake these in the oven at 350°F for 8–10 minutes or until the Mornay has turned light brown.
Finally, add the crab meat and place it back in the oven for 2 minutes.
Combine the layers and top with two over-easy eggs.
