Brunch

Bone Suckin' Bloody Mary
Bone Suckin' Cuban Toasties
Malted Pancakes
Malted Waffles
Roasted Red Pepper Omelet

Bone Suckin' Bloody Mary

Incredible Drink Recipe to start off the mornings!

Ingredients: 1 1/3 cups Hot Bone Suckin' Sauce 1 tsp. chopped fresh basil 1 tsp. chopped fresh cilantro 1 tsp. chopped fresh chives 1 1/2 oz. pepper vodka 6 Tbsp. fresh lemon juice 1 tsp. Worcestershire sauce Large pinch of celery salt Pinch of sea salt Freshly ground pepper to taste » Garnishes: celery stalk, lemon wedges, or pickled okra.

Directions:

1. Combine first 3 ingredients in a cocktail shaker. Press leaves against bottom of cup using a muddler or wooden spoon to release flavors; stir into tomato juice and next 7 ingredients. Transfer half of mixture to a 2-cup glass measuring cup.
2. Place ice in cocktail shaker, filling halfway full. Cover with lid, and shake vigorously until thoroughly chilled. Strain into glass over ice. Repeat procedure with remaining tomato mixture. Garnish, if desired.
3. Optional – Substitute regular vodka for pepper vodka and Bone Suckin' Habanero Hot Sauce to make it spicier

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Bone Suckin' Cuban Toasties

Ingredients: Bone Suckin' Mustard, 1 1/2 Tbsp. Ham, 1 package pre-chopped Baguette, 1 cut into 1/3-inch-thick slices Crisp Dill Pickles, 2 thinly sliced Mayonnaise, 1/3 cup Swiss cheese, 2 cups shredded

Directions: Preheat the oven to 500 degrees. In a small bowl, stir together the ham, cheese, mayonnaise and Bone Suckin' Mustard.

Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread, then spread about 1 tablespoon of the ham mixture on top. Bake the toasties for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.

For an extra kick replace the pickles with jalapenos. Also, because I made a double batch, I had extra of the mixture, so the next morning I made an egg casserole.

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Malted Pancakes

These tasty pancakes are made with our Gourmet Pancake & Waffle Mix.

Ingredients: 2 cups Robert Rothschild Farm Gourmet Pancake & Waffle Mix 2 Eggs 3/4 cup Whole milk 1/2 cup Water 2 Tbsp. Butter, melted

Directions: Beat eggs and liquids together. Add Gourmet Mix and mix well. Stir in melted butter and mix thoroughly. Ladle onto 350 degrees F griddle. Flip when air bubbles begin to pop. Makes approximately 12-16 pancakes.

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Malted Waffles

These tasty waffles are made with our Gourmet Pancake & Waffle Mix.

Ingredients: 2 cups Robert Rothschild Farm Gourmet Pancake & Waffle Mix 2 Eggs 1 1/4 cups Water 4 Tbsp. Butter, melted

Directions: Beat eggs and water together. Add Gourmet Mix and mix well. Stir in melted butter and make sure to mix thoroughly. Ladle onto hot waffle iron and remove when golden brown. Makes approximately 6-8 waffles depending on the size of the waffle maker.

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Roasted Red Pepper Omelet

An awesome breakfast recipe featuring our Roasted Red Pepper & Onion Dip & Relish.

Ingredients: 12 large eggs Kosher salt and freshly ground black pepper 1/4 cup Butter, unsalted 1/2 Green bell pepper, cut into 1/2 inch dices 1/2 Red bell pepper, cut into 1/2 inch dices 6 oz. Ham, boiled in one piece, cut into 1/2 inch dices 4 Scallions, white and green, roughly chopped 1/2 cup White cheese, grated, about 2 oz., such as Monterey Jack, cheddar or Gouda, optional Robert Rothschild Farm Roasted Red Pepper & Onion Dip & Relish

Directions:

1. In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
2. Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelet. Let rest for 30 seconds until the omelet has set.
3. Using the rubber spatula, fold the omelet in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelets in all. When ready to serve, pour Roasted Red Pepper & Onion Dip & Relish over the top of the omelet as desired.
4. Cook's note: If you like your eggs well-done, cover the pan with the lid after you've smoothed over the eggs, and let it rest for 30 seconds.

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