Hickey is sharing recipes for Brioche French Toast, Egg White Frittata and even the Seasons Restaurant's signature Bloody Mary Mix -- a perfect remedy after a night of celebrating!
Brioche French Toast
Filled with Cream Cheese and Blueberries
Serves 4
8 slices of Brioche
4 tablespoons cream cheese
2 pints blueberries
1 cup maple syrup
1 lemon, lemon zest
2 eggs
1 cup cream
1/2 bean of vanilla
Before preparing, allow slices of bread to dry and cream cheese to soften. Then blend with 2/3 pint of the blueberries. Spread the blueberry and cream cheese mixture evenly over 4 slices of bread. Place the other slices on top to make a sandwich.
Take 1/2 pint of blueberries and combine with the maple syrup and lemon zest on the stove. Simmer for 30 minutes, cool slightly and blend in a blender.
Scrape the vanilla into the cream and blend with eggs to create batter. Dip French toast sandwiches into the egg mixture and cook in a buttered griddle or Teflon pan. Cook sandwiches evenly until golden brown on both sides. Cut into quarters, arrange on the plate and sprinkle with remaining blueberries. Serve with warm lemon blueberry maple syrup.
4 egg whites
2 oz. turkey, large dice
1 oz. tofu, large dice
6 asparagus tips
1/2 Roma tomato, large dice
2 tablespoons low-fat mozzarella
1 spray canola oil
1/2 cup onions
1 tablespoon minced garlic
2 cups over ripe tomatoes, chopped
1 large sprig of basil
1 tablespoon of olive oil
Sauce: Sweat the onions and garlic in olive oil. Add tomatoes and basil, season with salt and pepper, and cook for 25 minutes. Puree in a blender until smooth.
Frittata: Bring a Teflon pan to medium heat and spray with canola oil. Add all ingredients except eggs and cheese and sauté and season with salt and pepper. Add eggs and cook, pushing the eggs in from the sides until the eggs begin to set. Add cheese and bake in the oven until lightly brown. Place a pool of sauce on the plate and frittata on top of it.
48 oz. tomato juice
1 teaspoon Worcestershire
1 teaspoon Tabasco
1 teaspoon A-1
1 tablespoon horseradish
3 teaspoon Siracha
2 teaspoon Balsamic syrup
1 teaspoon kosher salt
4 twists black pepper
1/2 teaspoon celery salt
1 1/2 limes
Thoroughly mix the ingredients together. Add 1.5 oz. of Vodka per drink, garnish glass with a slice of lime, a celery stick and a few olives. Serve.
