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Easter Menus from Chef Eric Korn of Good-Life Gourmet

Chef Eric Korn

Good-Life Gourmet, is a fun loving, high-end boutique caterer serving private and corporate clients in Westchester, Southern Connecticut and New York City.  The kitchen in Irvington run by chef Eric Korn, serves as a storefront for their gourmet sandwich shop, cooking school, and juice cleanse laboratory. It is also the kitchen utilized for catering and experimental cooking for the brand new Pop Up, Restaurant Maize

. Eric recruited brothers Matt, Will and Jarod to help expand Good Life Gourmet, making it a true family enterprise. While he and his brothers are often seen cooking from early in the morning to all hours of the night, it is never without the goofy antics and pranks that make the Good-Life kitchen the special place that it has become.

Eric has designed two menus that are sure to make your Easter brunch a success.  With his step by step instructions, you can recreate these impressive meals guaranteed to make you shine amongst family and friends.

Poached egg w/ braised bacon and chive vinaigrette

1/2lb slab bacon
1 C Chicken stock
Bay leaf
3 T buckwheat honey
2 T Dijon Mustard
1 Bunch Chives
4 T Apple Cider Vinegar
4 T canola oil
10 eggs
1 Loaf artisan bread

For Bacon –
Cut bacon into cubes, place in baking dish and add chicken stock.  Add 1T Honey and 1 Bay Leaf.  Cover and bake at 300 degrees for 3 hours (can be done up to 2 days in advance)

For Vinaigrette –
In a blender add 2T honey, 2T mustard, ½ bunch of chives chopped and 4 T vinegar.  Blend until smooth.  When smoot, slowly add oil until vinaigrette comes together. (can be made 2 days in advance)

For Poached egg –
Bring a large pot of water to a simmer.  Stir water in clockwise motion until it is spinning rapidly.  Carefully add 3 eggs, one at a time to water add allow to poach for 2 minutes.  Remove and carefully place on a plate covered in paper towels to dry.  Repeat until all eggs are cooked

To plate –
Toast slices of bread.
In a sautee pan reheat bacon
Carefully dip eggs back in hot water for 10 seconds to reheat
Place Bread on plate, top with bacon and egg.  Lay vinaigrette over egg and serve hot

photo courtesy of Good-Life Gourmet

Savory Pancakes w/ shitake mushrooms and chive butter

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
½ lemon zest
1 tablespoon white sugar
1 1/4 cups milk
1 egg
1 bunch chives
1 stick butter
20 shitake mushrooms, stemmed and sliced
1 bunch baby spinach
Lemon wedges

For pancakes -
In a large bowl, sift together the flour, baking powder, salt, lemon zest, 3T chopped chives and sugar. Make a well in the center and pour in the milk, egg; mix until smooth.
Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For Mushrooms and spinach-
In a sautee pan over medium high heat add a pad of butter and sautee mushrooms, season w/ salt and pepper. When golden brown remove and set aside. In same pan, add spinach and briefly wilt.

For chive butter –
Chop 2T chives and combine with softened butter. Shape into a stick and refrigerate until ready to serve.

To Plate –
Lay Hot pancakes on plate. Top with spinach, mushrooms and chive butter. Garnish with a lemon wedge

photo courtesy of Good-Life Gourmet

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