Cigar Aficionado

If you'd like to try to recreate the delicious breakfast prepared by Chef Nicole Brisson at the 2016 Big Smoke Sunday Seminars, she provided the recipes for the components of her meal. She's used to cooking for a crowd, so each recipe will serve a large group.

Babka

2 tsp. dry yeast
1/4 cup warm water
6 ounces (1 1/2 sticks) unsalted butter
1 cup sugar
1/2 tsp. salt
1 cup scalded milk
1 tsp. vanilla
3 large eggs, beaten
4 cup all-purpose flour
Zest of 2 lemons
1 cup raisins
2 tbsp. fresh lemon juice

In a small bowl, dissolve yeast in warm water. Place butter, sugar and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until butter has melted and milk has cooled to 110 degrees or below. Mix in vanilla and eggs. Add yeast and mix until well combined.

Add the flour, lemon zest, raisins and mix thoroughly. The dough will be like that of a thick cake batter.

Heat oven to 350 degrees. Lightly coat a muffin pan with cooking spray. Pour batter into prepared pan and cover lightly with greased plastic wrap. Let proof for three hours or until puffed up nicely.

Bake at 350 degrees for 40 to 45 minutes, or until toothpick comes out clean.

Potato Platski

4 pounds of russet potatoes, grated and drained. Reserve the separated starch
1/2 pound of onions, grated
1 egg
1/4 cup all-purpose flour
1/4 cup sour cream
1/4 cup minced chives
Salt and pepper to taste

Mix all ingredients, forming into cakes the size of small pancakes, adding back in starch as needed. Pan fry in extra-virgin olive oil until crisp.

Homemade Sauerkraut

Green Cabbage, sliced
Salt aggressively
Pack into container
Weigh down, stir daily

Store in a warm place until fermentation is finished (the kitchen counter is perfect) [minimum: eight days]