It's those weekend mornings when you've stayed in bed way past what could reasonably be considered breakfast-time that call for a big, tipsy, just-a-bit greasy brunch. Take a cue from the folks in New Orleans—who practically invented the tradition—by serving up this feast with a steaming cafe au lait and a hunk of French bread. It's just the thing to get you through to nap time.
STRAWBERRY GIN FIZZ
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The Ramos Fizz, that classic cocktail of pre-Prohibition New Orleans, hit the scene in 1888 and was the drink until the Feds drained the city of its booze. The dramatic prep-work may have contributed to its allure—dozens of barkeeps had to shake their arms off to keep up with demand in those pre-blender days.
3 oz. gin (1/4 cup plus 2 tablespoons)
1/2 cup whole milk
1/2 cup frozen limeade
1 cup sliced fresh strawberries
6 ice cubes Seltzer water
Combine everything but the seltzer in the jar of your blender. Blend until thoroughly combined and frothy, about 1 to 2 minutes. (There should be no lumps of ice.)Pour a splash of seltzer in the bottom of 2 tall Collins glasses, then top with the gin fizz mixture. Garnish with a strawberry slice. (Note: Cocktail may separate after a few minutes. No need to worry, just give it a stir and keep sipping.)
CHEDDAR GRITS CAKES WITH POACHED EGGS
1/2 cup quick-cooking grits
3/4 cup grated sharp white cheddar cheese
1 teaspoon hot sauce
1/8 cup flour
1 teaspoon white wine vinegar
4 large eggs
Salt and pepper
1. Bring 2 cups of water to a boil in a small saucepan with a lid. Add the grits and a dash of salt; stir and bring back to a boil. Reduce the heat to low, cover the pan and simmer 5 minutes. Stir in the cheese until combined. Remove from heat and stir in the hot sauce and pepper to taste.
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2. Lightly oil an 8-inch cake pan. Pour the grits into the pan and refrigerate until firm, about 30 minutes. (Note: The grits can be prepared the night before. Pour them in the pan, let cool, cover, and keep in the fridge.)
3. While the grits are chilling, prepare the collard greens (recipe below). When the grits are very firm and no longer warm, remove them from the fridge and cut them into 4 cakes using a glass with a 3-inch diameter rim.