Untitled's "Soul Brunch Sundays"

June 27, 2013

Chef Joseph Heppe is cooking up not-so average brunch favorites like Pork Belly Scrapple Benedict with red wine poached egg, hollandaise, and pickled banana peppers, or Brioche French Toast, Wheat Berry Granola or the classic Potato Hash. As with any speakeasy, Untitled features a selection of different bubbles and juices to create the perfect cocktail.

"Soul Brunch Sundays" from 11am-3pm every Sunday.

111 West Kinzie Street
Chicago, IL 60654

Bacon Wrapped French toast (serves 6)

French Toast
1 loaf brioche
1cup half and half
3 eggs
2 T honey (warmed)
pinch sea salt
pinch of nutmeg
pinch of cinnamon
2 lb. nueske's bacon

Combine all ingredients except brioche and bacon. Slice brioche into 1 ½ inch slices, and using 1 ½ inch ring mold cut small rounds of brioche. Wrap in the bacon using a tooth pick to secure the bacon. Soak bacon wrapped French Toast in mixture for five minutes. Fry at 350 for 1 ½ minutes or until golden and crispy

Banana Fluff Ingredients
3 ea egg white
2 cups corn syrup
1 cup powder sugar
1 ½ T vanilla Extract
½ cup banana puree
pinch salt

For bananas, stud with cinnamon, and cloves, and roast at 350 degrees for 45 min, until dark brown, peel and mash. For the fluff, using a mixer, whip cold egg whites, and corn syrup until stiff. Slow down speed of mixture, adds powder sugar, and vanilla. Combine bananas, salt and whip until stiff peaks

To Plate
Arrange bacon wrapped French toast on plate, add banana fluff on each piece of French toast, garnish with toasted cashews, torn mint and add maple syrup to desired amount.

Wheat Berry Granola (serves 8)

Vanilla Honey
1 pcs vanilla honey, split and scraped
2 cups honey

Warm honey and vanilla bean in a small pot. Once honey becomes warm to the touch, steep for 15 minutes

2 cups rolled oats
2 cups wheat berries
1cup hazel nuts
½ cup dark brown sugar
½ cup maple syrup
¾ cup vegetable oil
½ T salt


Boil wheat berries until they are over cooked, lay single layer on a baking tray lined with parchment in an oven turned off. Fry the following day in vegetable oil at 350 degrees till crispy.

Mix all ingredients, spread on a baking sheet lined with a parchment, bake for 1 hr and 15 minutes, stirring every 15 minutes.

Cool and store in an airtight container.

Layer fruit, yogurt, and granola. Top off with infused honey, and

Chicken Fried Head Cheese (serves 6)

Chicken Fried Head Cheese
2 lbs. Head Cheese
2 cups flour
1/4 cup lard
4 eggs beaten with 1 T water
salt and pepper

Source Head Cheese from your local butcher (Gene's Sausage Shop in Lincoln Square has a great version). Slice head cheese into ½ inch thick slices. Combine lard with 1 cup of the flour. Mix in the flour and lard until small lumps exsist. Dredge head cheese in plain flour, then in egg wash, and then lard flour mix. Pan fry in vegetable oil (or any leftover lard, if your feelin' the piggy) till golden brown on each side.

Calvados White Gravy
½ white onion
2 cloves garlic
½ cup lard
¾ cup flour
4 cups whole milk
½ cup calvados
nutmeg(whole or pre-ground)
salt and pepper

Sweat onions and garlic in the the lard till soft. Add flour and stir till completely incorporated. Add all of the milk and half of the calvados. Grate the nutmeg into the gravy. Wisk till smooth and simmer for ten minutes, continually stirring so the bottom doesn't burn. Add the remaining calvados and season with salt and pepper. Serve immediately of refrigerate for late use.

Buttermilk Chive Biscuits
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 tablespoon milk or cream for brushing biscuits
¼ cup diced chives

To Assemble
Slice biscuits, add one slice of head cheese, and top with gravy. Garnish with frisse or and desired greens.

Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist). Add chives, and mix.
Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

To Assemble
Slice biscuits, add one slice of head cheese, and top with gravy. Garnish with frisse or and desired greens.

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