TREND: HOLIDAY CATERING
SOURCE: CHEF JAYSEN EULER, PARLOR PIZZA, CHICAGO
Blend sweet and savory with these craveable handhelds. These breakfast sandwiches, which could be menued any time of day, are a great way to showcase local sausage and berries, if available. Their petite size makes the sandwiches an attractive option for a brunch buffet or passed tray at a catered event.
Ingredients
12 buttermilk biscuits (recipe below)
12 smoked sausage patties, in 3-oz. portions
12 quail eggs
1 tbsp. extra-virgin olive oil
8 oz. blackberry jam (recipe below)
6 oz. white cheddar cheese, sliced
Salt and pepper, to taste
Steps
Preheat oven to 450 F.
In large saute pan, heat 1 tablespoon oil. Add sausage patties and sear on both sides until golden brown.
While sausage is cooking, heat 2 teaspoons oil in large skillet. Over medium heat, cook quail eggs to sunny-side up. Season with salt and pepper.
Place sausage patties on a sheet pan and top with sliced cheddar. Place in oven to melt cheese.
To serve, spread blackberry jam on each side of split biscuits. Place sausage on bottom of biscuit and top with a quail egg. Rest biscuit top on side of each sandwich half.
Buttermilk Biscuits
Ingredients
5 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
2 tbsp. sugar
1 tbsp. salt
9 oz. cold butter, cut into small cubes
2 cups buttermilk
Melted butter, for topping
Steps
In large bowl, combine dry ingredients. Mix in cold butter with a pastry cutter, taking care not to overmix.
Gently stir in buttermilk just until the dough comes together.
Roll dough onto floured surface; fold dough over 4 to 5 times, to create layering.
Cut out biscuits with 2-inch cutter; place on a sheet pan sprayed with cooking spray. Brush melted butter over biscuit tops.
Bake biscuits in 450 F convection oven until golden brown.
Blackberry Jam
Ingredients
2 pints blackberries
1/4 cup sugar
1 lemon, zested and juiced
Steps
In mixing bowl, toss berries with sugar. Allow to macerate for 10-15 minutes.
In small saucepan over medium heat, combine berries, lemon juice and a splash of water. Simmer for 10-15 minutes until thickened.
Stir in lemon zest; remove from heat. Refrigerate until needed.
Yield: 12 servings
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