(KTVI)-St. Patrick’s Day is almost here and you may be looking for a place to celebrate. How about starting the day off right with a Top of the Mornin’ breakfast from Eclipse restaurant at the Moonrise Hotel in The Loop. It is a great spot to stop into before heading off to the St. Pat`s Day parades.
Breakfast includes Irish Soda Bread French Toast, Irish coffee, Bailey`s cupcakes (for dessert) and other treats.
Website: Eclipse Restaurant
Drunken Maple Syrup:
1/2c Jameson or your favorite Irish whisky
1 pint good maple syrup
1/4 pound of butter
1 tablespoon of brown sugar
1 tsp cinnamon
zest of one lemon
bring whisky to a simmer to burn off alcohol
add syrup and and bring to a simmer slowly at low to medium temps
fold in butter
serve warm
will keep in refrigerator for 1 week
Irish Soda Bread French Toast:
6 slices of your favorite soda bread (can use brioche or french bread as well)
3 eggs
1 c heavy cream
1 tsp cinnamon
1/2c brown sugar
1/4 c Jameson or your favorite Irish whisky
3 tbsp butter
Bring whisky to a simmer to burn off alcohol set aside to cool.
Combine all other ingredients add in cooled whisky and mix well.
Soak the soda bread slices one at a time in the batter for at least 8-10 seconds
(its denser than most breads, needs a few extra seconds to soak)
Melt butter in pan and place dipped bread in hot pan with melted butter.
Cook until golden brown 2 min on each side try to flip only once.
top with drunken syrup and powdered sugar to serve.
Soda Bread:
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
