A Brunch To Linger Over

Many will agree that brunch is one of life's great pleasures. And on The Saturday Early Show, chef Dave Lieberman brought along recipes and ideas that will start your day right.

On the menu this week, Watercress Salad, Chive Pancakes and Cinnamon Raisin French Toast — enough to serve four on a $40 budget.

RECIPES

Watercress Salad with Citrus Dressing

4 handfuls watercress

Dressing:
Juice of 3 oranges
1/3 cup vegetable oil
1-2 large shallots, finely chopped
salt
pepper
splash of red wine vinegar
sugar to taste

Combine the dressing ingredients together in a bowl. Drizzle over the watercress. Toss and serve on large plate. Let everyone help themselves.

Chive Pancakes with Smoked Salmon and Lemon Cream

Pancake Batter:
1 cup milk
1 large egg
2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
2 pinches salt
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder

8 tablespoons sliced chives
1 cup sour cream
1/2 cup heavy cream
1 lemon
salt
freshly ground black pepper
16 ounces smoked salmon
lemon zest

Method:
Pancakes: Beat milk, egg, melted butter, sugar, vanilla, and salt together in a large bowl until blended. Add the flour and baking powder; stir them in gently until fully incorporated and batter is smooth. Let batter rest for 10 minutes.

Cream: Whip the sour cream and heavy cream together vigorously in a medium bowl with a whisk until light and fluffy. Squeeze the juice of 1 lemon into the cream, then grate some of the rind of the juiced half into the cream. Mix in four tablespoons of chives, a pinch of salt, and a few grinds of black pepper.

To make pancakes: Heat the skillet for about three minutes over medium heat. Add a couple tablespoons of butter to the pan and melt until the butter covers the bottom. Use a ¼-cup measure to scoop the batter. Let the pancakes cook until small bubbles pop through the surface and the bottoms are light brown. Flip each pancake with a spatula and cook the other side for another few minutes.

When the pancakes are done, place one on each plate. Top each pancake with a couple of slices of smoked salmon, mounded up. Add a dollop of the cream mixture on top of the salmon, a bit off-center. Garnish with grated lemon zest and sliced chives.

Cinnamon-Raisin French Toast with Orange-Rum Bananas

8 large eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
4 dashes ground cinnamon
8 1/2-inch slices cinnamon raisin bread
4 tablespoons butter

2 tablespoons rum, sugar, butter, and orange juice
2 bananas

Method:
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a pan or dish large enough to give you room to soak and turn the bread (9x13-inch pan).

Lay the bread slices in the egg mixture and let them soak. Turn them several times until the bread has soaked up all the egg.

Heat the butter over medium-low heat in a large non-stick skillet. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes.

Heat together the rum, sugar, butter, and orange juice in a large skillet until the butter is melted. Add two bananas, thinly sliced on an angle. Bring to a good bubble over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about four minutes. Spoon over the French toast.

Tropical Fruit Drink

1/4 cup coconut milk
flesh of one mango
3/4 cup canned chopped pineapple

Method:
Put all ingredients in blender and blend till smooth. Divide among four glasses, chill and serve.