Brunch For Four, For $40

Chef Marc Meyer Shows How With Recipes From His New Book

(CBS) 
CHURROS

MAKES APPROXIMATELY TEN 5- TO 7-INCH CHURROS.

There are, in my mind, two kinds of churros: those leathery, dark-brown, greasy specimens you come across in the subway and at ballparks and then these, the churros we serve at Five Points. They are crispy outside, almost creamy inside, with their fluted ribs sparking with sugar crystals. Am I prejudiced? Yes. I've had South American friends turn up their noses at them. Issues of authenticity aside, I think this is the best way to make churros and, judging by the volume we serve every Sunday, I'm not alone.

Ingredients:

1/2 cup turbinado sugar
1/2 cup plus 1 1/2 teaspoons granulated sugar
1 cup water
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup all-purpose flour 3 large eggs
Grapeseed, corn, canola, or other neutral oil, as needed

Method:

1. Mix the turbinado and the 1/2 cup of granulated sugar together in a wide, shallow dish and set aside.
2. Combine the remaining 1½ teaspoons of sugar, the water, salt, and butter in a heavy-bottomed 2- to 3-quart saucepan over medium-high heat. As soon as the mixture starts to bubble around edge of pan, dump in all the flour and mix vigorously with a wooden spoon. Keep turning the dough over, stirring as fast as you can — it will get very stiff — until it comes together into a viscous, smooth, deep ivory-colored paste.
3. Scrape the dough into the bowl of a standing mixer outfitted with the paddle attachment. Incorporate the eggs into the dough on high speed, adding them one at a time. Once the dough is an even color and consistency, scrape it into a pastry bag fitted with a ½-inch fluted tip. (You can complete this step as far as 4 to 6 hours in advance and keep the dough in the refrigerator.)
4. Line a sheet pan with paper towels and place it in the oven. Turn the oven to 200 degrees. Bring 2 inches of oil to 325 to 350 degrees in a wok, skillet, or countertop deep fryer. Add 5- to 7- inch-long snakes of dough to the oil, working in batches as necessary to avoid crowding the pan. Fry for 4 to 6 minutes, until golden brown, flipping the churros once mid-fry.
5. Remove the churros to the sheet pan to drain briefly while you finish the remaining batches. When all churros are fried, roll them in the mixed sugars while still warm. Shake off any excess sugar, arrange the churros on a warmed serving platter, and serve at once.

MORNING REFRESHER

MAKES 1 DRINK

This blend of fruit juices is our most popular brunch beverage (after coffee, of course). Pitchers of the blushed-orange juice cocktail adorn many, if not most, tables on Sunday mornings. You can turn our Morning Refresher into what we call a Morning Punch with the addition of silver (blanco) tequila or vodka.

Ingredients:

1/4 cup orange juice
1/4 cup grapefruit juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Splash of cranberry juice
Splash of club soda or seltzer water

Method:

1. Combine the orange, grapefruit, lemon, and lime juices in a tall glass filled with ice. Stir the drink well, add a splash or cranberry, and top it off with club soda.

NOTE: This drink is also a great way to dress up store-bought orange and grapefruit juice; just make sure to use freshly squeezed lemon and lime juices.