December is a time of eating, spending time with family and of course going crazy in the kitchen with delicious recipes for friends, family and spur-of-the-moment- drop-ins ( We all love them!)
The Cooking Junket loves new twists on classics like this Korean Tartare or dare we say it…the cronut – for all our buttery and sugary cravings, we even love, love, love the Cheesy vegemite scroll!
But sometimes you really can’t go pass an old classic in the kitchen – especially if you’re going to please a crowd in a tiny New York Kitchen!
If you’re lucky enough to live in the Big Apple – you really must pop into the iconic Waldorf Astoria Hotel for the beautiful Christmas decorations and enjoy the deliciously scrumptious Sunday Brunch.
But for those of you who live in Australia, or reside in the UK or choose to be in Asia during the Christmas period – here is the Waldorf Astoria’s famous recipe for Eggs Benedict.
Now this recipe is intense – everything is made from scratch – as expected from the Waldorf Astoria – but you can be lazy and grab a bag of English Muffins from your favourite artisan bakery – just don’t skimp on the homemade Hollandaise Sauce – it’s a MUST!
Perfect for Sunday brunch or Christmas Day breakfast ! Bon Appetit!
Waldorf Astoria New York Eggs Benedict
8 tsp Dry Yeast
1 cup Lukewarm Water
5 cup Buttermilk
10 ½ cup Patent Flour
2/3 cup Granulated Sugar
2 ½ cup Kosher Salt
1 ½ cup Butter
Vegetable Oil Spray, as needed
Corn Meal, as needed
- In a mixing bowl, fitted with dough hook attachment, combine the dry yeast with the lukewarm water and stir until fully dissolved.
- Warm up buttermilk so it won’t be chilled and add to yeast mixture.
- Add all the dry ingredients to the yeast slurry and begin to mix on medium speed until all is combined, 3-4 min.
- Gradually add the room temperature butter and continue to mix on medium speed for 7-8 min or until the dough begins to slowly adhere to the hook. It will be loose and tacky to the touch.
- Spray a bowl with the vegetable spray and place the dough inside of this bowl so it can proof.
- After dough has properly proofed, punch it down and keep in the refrigerator to chill and to make it easier for handling.
- Roll dough out to 2cm thickness and cut with a round cutter to desired size.
- Pat both sides onto a thinly layered surface of corn meal and place onto a sheet pan.
- Allow to proof until tender
- Bake at 350F for 10 min.
- After 10 min. carefully flip each English Muffin over and continue to bake for an additional 10 min. at 325F or until done golden in color.
2 tbsp White Wine Vinegar
1 Shallot, chopped fine
8 Cracked Black Peppercorns
3 Egg Yolks
3 tbsp Water
8 oz. Clarified Butter
Salt to taste
Juice of ½ lemon
- In a shallow pan reduce vinegar with shallots and peppercorns until almost dry
- Combine egg yolks and water in a double boiler, cook while continually whisking in a figure eight motion to incorporate air until mixture reaches the ribbon stage.
- Remove from heat and add clarified butter slowly while emulsifying with a whisk.
- Add lemon juice, shallot reduction and salt to taste, strain and serve