or January’s cookbook club, we chose Suzanne Vizethann’s Brunch Season – Suzanne owns Buttermilk Kitchen in Camden, ME, which Alex and I are hoping to visit on our weekend trip there next month!
The menu was amazing (full list below) and honestly I’d re-make any of the dishes in a heartbeat. I made two: her Short Rib Hash with Sweet Potatoes and a Grilled Kale Salad with Buttermilk Caesar Dressing, because I’ll take any opportunity to cook short ribs, and I knew the kale would balance the richness of the beef.
The short ribs are roasted low and slow with ginger, garlic, orange, soy sauce, honey, and sesame oil — then shredded and folded into crispy-edged sweet potato, yellow bell pepper, and onion. The whole thing gets finished with sunny-side-up eggs, fresh sprigs of cilantro, and a drizzle of ginger-orange mayo. It’s hearty and satisfying, with that bright gingery mayo that ties everything together.
For the Caesar, I initially thought charring all the kale (especially since I don’t have a grill) was a hassle, but OMG was it worth it. The heat tenderized the leaves and added this smoky depth that convinced me all kale salads would benefit from a slight char!
FULL MENU
- Asparagus Frittata with Goat Cheese, page 42
- Deviled B.E.C. Salad, page 47
- Kale and Mushroom Frittata, page 165
- All’s Pumpkin Coffee Cake with Maple Glaze, page 150
- Chocolate Crêpes with Raspberry Jam, page 191
- Pumpkin Scones, page 120
- Zucchini Chocolate Muffins, page 108
- Crispy Breakfast Potatoes, page 28
- Grilled Kale Salad with Buttermilk Caesar Dressing, page 129
- Winter Citrus with Whipped Ricotta and Honey, page 168
- Short Rib Hash with Sweet Potatoes , page 133
- Country Ham Biscuits with Honey Mustard, page 48
- Blood Orange Aperol Spritz, page 196
