Over the years we all develop traditions around special occasions, and we are no different. Since Louise’s birthday typically occurs around football playoff time and given that it was started in Chicago
Given that the playoffs are an all day affair her selections include “breakfast,” something to munch on during the games, and “dinner.”
This “breakfast” again reflects the Murphy’s Law that states “That which takes the longest to prepare, takes the shortest to eat.” In this case, Nancy Silverton’s recipe for “Pecan Sticky Buns” in the book Baking with Julia by Dorie Greenspan.
For this recipe you have to first make Brioche, which if you are not familiar, is a wonderfully buttery and eggy French bread. For this very flavorful version you first make a sponge, then prepare the dough which incorporates six ounces of butter, and have it go through two separate risings. Twenty-our hours later you now have the dough needed to begin to prepare the sticky buns. A good part of a day is needed for this second phase before baking can occur.
When the dough is ready it is rolled out, covered with sugar, nuts, and butter, then re-rolled. The dough is then sliced to make the individual buns. Nuts are placed on top of each and then they are placed in a pan with butter and brown sugar and allowed to proof.
Once baked they are turned out and eaten as soon as they cool a little.
Now like any tradition, aspects of the ritual are open for change. After approximately 10 years of this one, Louise announced this morning “I’d like bacon with this next year.” I guess that throughout history such epiphanies have resulted in great alterations in life.
The afternoon munchie is Louise’s own creation – clam dip. Clams, cream cheese, and seasonings. With some good salty chips, this dish gives you all of the energy you need to maintain a constant level of yelling at the TV.
Finally, there is “dinner.” Some people can eat breakfast for lunch or dinner. Given the meat in this dish, it appears to be not unreasonable to do so. Therefore, corned beef hash with a softly fried egg on top make up the final meal of the day.
Onion, red and green pepper, potatoes, and corn beef are sautéed.
Everything is plated and topped with two eggs.
