Moscow chefs note that there is a special demand for “hangover” brunches in restaurants. Many guests declared that they were ready to come to the projects on January 1st and taste the writers’ breakfast. In conversations with socialbites.ca, the chefs say that soups, breakfast sets, warm drinks and desserts are very popular in the first days of January.
“This New Year’s Eve, guests wanted to move away from the usual menu and try unusual combinations. Therefore, in addition to the classic version of mulled wine, we have prepared a “trendy” alternative – apricot punch and halva-midal drink. It is noteworthy that the drinks are not only popular, but also surprise with food combinations. By the way, both snacks and drinks can be prepared at home, ”said Aleksey Ivashchenko, head bartender of the Mouflon restaurant.
As for the dishes, the chefs of the capital’s restaurants have identified 5 recipes that can be repeated at home in a morning with a hangover.
Shakshuka with cottage cheese and eggplant
Timofei Sulima, the brand chef of the FLOR restaurant, believes that shakshuka with cottage cheese and eggplant will be the perfect “hangover” breakfast. To prepare the sauce, all the ingredients should be cut into large cubes and slowly fried one after the other, adding crushed tomatoes and tomato paste at the end. It is ideal to cook one serving in a small pan. Put all the ingredients in a saucepan, add the eggplant, curd cheese and pour over the egg.
All that remains is to put the pan in the oven and bake at 180 degrees for 10 minutes. After cooking, you can decorate the dish with a mixture of greens and grated parmesan. Serve with a piece of baguette.
English muffin
Sergey Kuznetsov, head chef of the MO restaurant, suggests starting your “hangover morning” with a hearty English muffin. This is not a quick affair, but there is nowhere to rush the morning of January 1st.
“First you need to prepare a sourdough bun: knead the dough from all the ingredients and leave to rise for 1 hour. Then knead the dough and roll it out to 1.5 cm thickness. Cut out round shapes and leave to rise for another 15 minutes. Fry the buns in a pan over low heat for 2 minutes on each side. Pass the beef through a meat grinder, mix and form cutlets. Fry the cutlets on low heat for 4 minutes on each side. Finally, put cheese on the cutlet and let it melt, ”said Kuznetsov.
Next you need to prepare the aioli sauce: mayonnaise, garlic, fresh lemon, mustard and salt in a blender.
For kimchi mayonnaise, mix mayonnaise, kimchi sauce, and lemon juice. Cut the potatoes and fry for 4 minutes at 180 degrees, sprinkle with salt. Shape the bun: brush the bottom bun with aioli, spread the marbled beef patty with cheese and cover with the second bun with kimchi mayonnaise. Place the french fries next to the muffin, drizzle with truffle oil and sprinkle with Parmesan.
Hummus with fresh vegetables and feta cheese
This is a classic hummus with a modern Armenian twist: Narek Sarkisyan, head chef of the Mouflon restaurant, offers to try the author’s version of the appetizer with fresh vegetables and feta cheese that will refresh you on January 1.
“Chickpeas contain zira, sesame paste, olive oil, lemon juice, garlic, salt and pepper. Hummus is served with cherry tomatoes, cucumbers, olives, olives, radishes, herbs, basil, olive oil and feta cheese. The restaurant offers hummus as an appetizer, along with traditional flatbreads. At home, you can use purchased alternatives or bake muffins in the oven,” she said.
Creamy cauliflower soup
One of the trendiest options for a hangover breakfast would be coconut cream soup. Timofey Sulima, the brand chef of the SOUL restaurant, is sure that such a dish will restore strength after a festive night.
To prepare the soup, you first need to cut the cauliflower and celery root into small pieces.
“Next, you need to pour vegetable oil into the pan and put the cauliflower and celery root. Fry the ingredients on medium heat until golden brown and add a little salt. Add coconut milk and water. Cover with a lid and simmer until the vegetables are soft. Then punch everything in a blender and strain through a fine sieve. Add salt and sugar to taste. When serving, add olive oil and garnish with crushed nuts, ”explained Timofey Sulima.
Zucchini pancakes with stracciatella
Sergey Kozhakov, the chef of the Bamboo.Bar restaurant, suggests that on January 1, you can remember your childhood and cook homemade potato pancakes with an unusual addition – stracciatella cheese.
“After a fun night out for breakfast, ordering crispy zucchini pancakes according to a kind grandmother’s recipe is the best solution. Warm fragrant potato pancakes with delicate creamy stracciatella will help you in this difficult hour. We rub the zucchini on a fine grater, add salt, squeeze out excess water, add chicken eggs, flour, pepper. We form cakes and fry in olive oil for 2 minutes until golden brown. Serve on a plate with soft stracciatella and drizzle a few drops of olive oil, ”advised Sergei Kozhakov.