2 Scrumptious Recipes to Prep for Brunch in the Hudson Valley

Adobe Stock / Alessandro Biascioli

Whether you opt for poached eggs with tzatziki or a classic Dutch baby (or both!), you can’t go wrong with these two brunch recipes.

Got house guests? Treat them to these two beyond-the-ordinary recipes from The Tavern at Rivertown Lodge, one of our favorite brunch spots (Hudson; rivertownlodge.com). Start the day on a sweet note with their simple but impressive-looking Dutch baby, or if you prefer something savory, serve up poached eggs topped with homemade tzatziki and a side salad.

Photo courtesy of the Tavern at Rivertown Lodge

Poached Eggs With Tzatziki

Yields 6 servings

Ingredients:

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12 eggs
Mixed salad greens
Red wine vinegar
Extra-virgin olive oil
Ají Amarillo Tzatziki

For the Ají Amarillo Tzatziki:

4 cups full-fat Greek yogurt
1 cup cucumber, shredded
½ cup mint, chopped
2 lemons, juiced
2 tablespoons salt
½ cup Ají Amarillo paste (find this pepper paste on Amazon)
½ cup water
Smoked paprika

Preparation:

Poach eggs for 3 minutes.

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Make red wine vinaigrette by combining one cup olive oil and ½ cup vinegar.

Place a serving of greens into 6 shallow bowls and dress with 2-4 tablespoons of vinaigrette.

Plate 2 poached eggs beside each serving of greens and sprinkle smoked paprika on top. Spoon the tzatziki over the eggs. (Save extra tzatziki to use as a dip with fresh pita or chips). Serve immediately.

Photo courtesy of the Tavern at Rivertown Lodge

Dutch Baby

Yields 8 pancakes

Ingredients:

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6 eggs
¼ cup flour
¼ cup whole milk
½ tablespoon sugar
½ tablespoon salt
A stick of unsalted butter
15 oz. container of ricotta
Pure maple syrup
Powdered sugar

Preparation:

Preheat oven to 500°.

Place eggs, flour, milk, sugar, and salt in a blender and blend on low until smooth but not foamy.

In a 10-inch, non-stick pan, melt 1 tablespoon of butter until bubbling, and swirl to coat the pan.

Ladle about 3/4 cup of batter into the pan and slowly swirl it around, including the sides the pan.

Put pan in the oven for 6 minutes, or until the Dutch Baby has risen and is golden brown.

Carefully move Dutch Baby from pan to platter and keep warm. Repeat steps 3-6 until you’ve baked desired number. To plate: Add a dollop of whipped ricotta in the center, sprinkle and powdered sugar and serve with maple syrup.

Expert Opinions
Brunch rules from Ray Pirkle, co-owner of Rivertown Lodge

 

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Pancakes or waffles? Pancakes!

Bacon or sausage? Crispy bacon

Breakfast-y or lunch foods? Breakfast-y

Boozy brunch—yay or nay? Definitely

Fave brunch cocktail? Sour cherry Bellini with a dry Pet Nat

Post-meal activity or nap? A much-needed hike

Perfect brunch meal? Chicken hash with a Dutch baby pancake for the table, squeezed to order OJ, coffee, and a thick and spicy Bloody Mary.

Related: 6 Spots to Savor a Gourmet Brunch in the Hudson Valley

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