Champagne Brunch

Recipes:

• Smoked Salmon Cheesecake
  There are several secrets to producing a creamy, crack-free cheesecake. Follow these three simple rules, and your cheesecake will be perfect every time!More.
• Mushroom and Asparagus Strata
  This fabulous breakfast casserole is loaded with fresh vegetables, herbs, aromatics and cheese. The texture can be adjusted to suit your taste.More.
• Rosemary Orange-Glazed Pork Tenderloin
  Cut from the loin, pork tenderloin is one of the leanest meats available - and it’s nearly as low in saturated fat as chicken breasts. Searing and glazing the tenderloin creates layers of flavor and texture.More.
• Celebration Champagne Cocktail
  Transform your favorite bubbly into an elegant cocktail with the addition of Grand Marnier, cranberry juice and fresh citrus. This lovely pink drink is appropriate for any special occasion or celebration.More.
• Basil Balsamic Bloody Mary's
  This is the last Bloody Mary recipe you will ever need! It starts with a high-quality mix and the usual suspects - vodka, lime juice, celery salt and Worcestershire.More.
• Shirley's Feather-Light Biscuits
  Shirley Corriher has worked with White Lily® to develop this recipe - the ultimate, feather-light biscuit.More.
• Spicy Brown Sugar Bacon
  This crispy, crunchy sweet and spicy bacon is absolutely addictive. It is delicious served on salads, sandwiches - or all by itself! If you don’t care for it hot and spicy, simply omit the cayenne.More.
• Mini Berry Crumb Cakes with Streusel Topping
  These mini crumb cakes are fluffy little buttery bites of cinnamon, nuts and berries. They are perfect for serving at any breakfast, brunch or afternoon tea.More.

Tips & Techniques:

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  Shirley Corriher's Hot Tips On Making Biscuits

  Shirley Corriher,a biochemist and author of CookWise: The Hows and Whys of Successful Cooking, applies scientific theories to cooking - and shares her tips for perfectly flaky, moist biscuits. More.

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  Baking in Water Bath

  Many cheesecake recipes call for baking in a water bath. More.

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  Quick Breads

  Are ’quick breads" so named because they may be made quickly?  Learn this and more about this type of bread. More.

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  Types of Salmon

  Types of Pacific and Atlantic salmon More.

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  For Perfect Hard Boiled Eggs

  How to hard boil an egg. More.

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  Stove-Top-to-Oven Method

  Learn why this dry heat method of cooking is very popular with professional chefs. More.

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  Pan Searing/ Maillard Reaction

  Browning, or searing, is a key factor in the flavor of cooked meats. Learn more about this cooking technique. More.

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  Bacon

  Slabs, slices and cracklings. Learn more about bacon. More.

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  Pork Tenderloin

  Tips for selecting and cooking pork tenderloin. More.

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  Gruyère

  Gruyère, a cheese made from cow's milk.  Learn more. More.

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  Making Perfect Biscuits

  Tips for making perfectly flaky, golden brown biscuits. More.

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  When to Add Herbs/Spices

  Whether an herb or spice is woody or leafy indicates when you should add it during cooking.  Learn more. More.

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  Measuring Flour

  Learn how to measure this most important ingredient without a scale. More.

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  Sautéing Vegetables

  Tips for pan cooking fresh vegetables to retain their color and flavor. More.

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  Baking Powder

  Learn about this important ingredient in baking that causes a bread or cake to rise. More.

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  Baking Soda

  Baking soda is used as a leavener in baked goods. Learn more. More.

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  Cremini/Cremino Mushrooms

  Cremini mushrooms are also known as 'baby portobellos".  Learn more about them. More.

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  Cutting Fat into Flour

  In baking, often a fat such as butter must be cut into a dry ingredient such as flour. More.

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  Asparagus

  Tips for selecting and cooking asparagus. More.

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  Resting and Carving Meat

  Tips for retaining the flavorful juices in your cooked meats. More.

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  Mimosa

  About mimosa, a garnish. More.

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  Strata