Brown butter hollandaise:
- 1 pound butter
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 1/2 shallot, finely chopped
- 1 bay leaf
- 3 peppercorns
- 1/4 teaspoon salt
- 6 egg yolks (separate yolks from whites, and save whites for another use)
- 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, cut into cubes
- 2 beaten eggs
- 3/4 cup whipping cream
- 1/2 cup Upper Bench Creamery King Cole blue cheese (any delicate blue cheese would also work )
Shrimp & eggs Benedict:
- 1 cup shrimp (for 2 people)
- 4 eggs for poaching
- 1 teaspoon sumac
- Start with the brown butter hollandaise by melting butter in a small pot over medium heat until it bubbles, “clarifying” it by skimming the foamy bits off the top with a ladle or large spoon. Make sure you don’t remove too much of the golden butter as you go, as that’s what you want to make the hollandaise with.
- Once most of the foamy milk solids are removed, you are left with clarified butter, but to make brown butter, we need to simmer it for another five to seven minutes until the butter deepens in colour slightly, which will also give it a wonderful nutty flavour.
- In a small pot, combine the vinegar, white wine, shallot, bay leaf, peppercorns and salt, and simmer together for 10 minutes until reduced by three-quarters.
- Strain off the liquid, and discard the solids. Set the liquid aside.
- Over a double boiler (or a bowl set over a pot of simmering water), whisk the egg yolks for one minute, then add two tablespoons of the white wine reduction, whisk together and then start adding the clarified butter slowly, one ladle at a time until it is all incorporated. Be careful to control how hot the mixture gets; don’t let it boil or the hollandaise will overcook. A slow and steady process over medium heat gives the best result.
- Once the butter is fully incorporated, add another two tablespoons of the white wine reduction. Taste and season accordingly, adding a touch of salt and maybe a dash of Tabasco if you like it a touch spiced.
- To make the blue cheese scones, pre-heat your over to 400°F.
- In a medium bowl, combine flour, two tablespoons of sugar, the baking powder and salt. Using a pastry cutter, blend the butter into the mixture until it looks like coarse crumbs.
- Mix the cream and eggs together, add the blue cheese.
- Incorporate the cream mixture into the flour mixture until just combined.
- Turn the dough out onto a cutting board, shape it into a 1-inch thick round, then cut into eight wedges or rounds.
- Put the scones onto a parchment-lined baking sheet, and brush with milk.
- Bake for 12 to 14 minutes until golden brown.
- To make the shrimp, start by defrosting under cold running water. They will more than likely come with the shell on.
- Bring a medium pot of water to a boil, and add the shrimp, stirring around for one minute maximum. You do not want to overcook the shrimp, as they’re delicate and best when barely cooked.
- Strain the water off and immediately cool the shrimp in ice water.
- Once the shrimp are cool, peel them carefully and set aside.
- For the poached eggs, add water to a small pot and bring it to a simmer. Add one teaspoon of white vinegar.
- When the water in gently boiling, crack the eggs into separate small bowls, and one at a time slip the eggs in the water and cook for two minutes.
- Using a slotted spoon, remove the eggs from the water and set on a plate with paper towel to drain the excess water.
- Working quickly to make sure the food is served hot to your loved one, place the scones on the plate, and cut them in half to serve open faced.
- Top the scone halves with shrimp, the eggs and as much brown butter hollandaise as you want – the more the better!
- Garnish with the sumac to add a citrusy finish.
- Pair with a beautiful bottle of chilled Canadian sparkling wine, and serve it to your loved one in bed.
As seen on Marilyn Dennis for a Romantic Valentine’s Brunch, watch the full segment here.