Recreate Angelique's legendary breakfast at home, entirely from scratch.
This masterclass guides you through crafting each element, from the perfect scrambled eggs to the artisanal breakfast sausage, offering a deeply rewarding culinary experience.
Forget shortcuts; we're building flavor from the ground up.
Not in the mood to brew?
Order at Angelique'sTotal Time
1h 0m
In a large bowl, combine the ground pork, ground beef, sage, thyme, brown sugar, salt, pepper, red pepper flakes (if using) and fennel seed. Use your hands to thoroughly mix the ingredients until well combined. Be careful not to overmix, as this can result in a tough sausage.
Form the mixture into 4 equal-sized patties. Gently flatten each patty to about 1/2 inch thickness.
Heat a skillet over medium heat. Add the sausage patties and cook for 5-7 minutes per side, or until browned and cooked through. Ensure the internal temperature reaches 160°F (71°C).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay. Overmixing develops the gluten, resulting in tough pancakes.
Let the batter rest for 10 minutes. This allows the gluten to relax and the baking powder to fully activate, resulting in lighter, fluffier pancakes.
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form and the edges look set, then flip and cook until golden brown on the other side.
Begin by preparing the breakfast sausage (see sub-recipe 'Angelique's Breakfast Sausage') and buttermilk pancake batter (see sub-recipe 'Buttermilk Pancakes'). These elements require time for flavors to meld and the batter to rest, respectively. This foresight guarantees a superior final product.
Cook the sausage patties in a skillet over medium heat until browned and cooked through. Ensure the internal temperature reaches 160°F (71°C). Rest the sausage before serving.
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form and the edges look set, then flip and cook until golden brown on the other side. Keep warm in a low oven until serving.
In a bowl, whisk the eggs with the heavy cream until light and frothy. Season with salt and freshly ground white pepper – white pepper avoids black specks. Melt the butter in a non-stick pan over low heat. Pour in the egg mixture and gently stir with a spatula, constantly scraping the bottom and sides of the pan to prevent sticking. Continue cooking until the eggs are just set but still slightly moist. Overcooked eggs are a tragedy.
"Low and slow is the key to perfect scrambled eggs. Be patient and avoid high heat. Pull them from the heat slightly before they appear fully cooked – they will continue to cook from residual heat."
Place the cooked sausage and pancakes on a plate. Spoon the scrambled eggs alongside. Drizzle the pancakes with pure maple syrup. Garnish the eggs with freshly chopped chives, if desired. Serve immediately. This is not a dish to linger.
Add more red pepper flakes to the sausage for a spicier kick.
Add fresh blueberries to the pancake batter for a fruity twist.
1Use a thermometer to ensure your sausage is cooked to a safe internal temperature.
2Don't overcrowd the pan when cooking the sausage – cook in batches if necessary.
3Resting pancake batter is non-negotiable.
4Serve immediately for the best taste and texture.
1Overmixing the pancake batter – leads to tough pancakes.
2Overcooking the eggs – results in dry, rubbery eggs.
3Using low-quality maple syrup – diminishes the overall flavor experience.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
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