Pumpkin ricotta French toast and morning cocktail

Chef Jim “The Belly” Torres and owner, Kyle “The Beard” Schrage from ‘Beard and Belly,’ in Edgewater join us for Sunday Brunch with some fall-inspired French toast, morning cocktails and pumpkin pie.

RECIPE STEP BY STEP INSTRUCTION HERE OR DEMONSTRATION DETAILS:

Pumpkin Ricotta French Toast

Ingredients:
1C Ricotta
1C Pumpkin Puree
1qt Whole Milk
6 Eggs
1oz Vanilla
1/2C Sugar
1ea Orange Zest
1loaf 1⁄2” Sliced Brioche
2oz Melted Butter
1tsp cinamon
1/2tsp nutmeg
Allspice
Coriander
Clove
Powdered sugar
REAL maple syrup
Method:

Whip the ricotta, orange zest and pumpkin together. In a bowl mix the milk, eggs, sugar,
vanilla and all of the spices together until totally incorporated. Place the brioche in the
“royal” until totally saturated. In a large pan heat the butter until it starts to sputter over
low- medium heat then gently place it away from you, cook the royal saturated brioche 4
min per side. Cut the brioche on a diagonal and dollop with the pumpkin & ricotta puree.
Sprinkle with powdered sugar and serve with syrup.

Cocktail: Ecto Cooler

– 1.5oz Tequila (Corazon reposado) 

– .5oz agave syrup

– .75oz lime juice 

– .25 Giffard piment d ‘Espelette (spicy liquor) 

Shake over ice. Add 2-3oz of Q tropical ginger beer into tin and pour over ice. Garnish with a float of blood(grenadine). 

Beard & Belly – Est. 2015 (beardandbellychicago.com)

(217)-721-5908