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100 Recipes from Five Points Restaurant by Marc Meyer and Peter Meehan
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November 2005
There’s more to brunch than just omelettes and mimosas. Brunch can be a meal that wakes up your palate with a concordance of nuanced flavors. It can be a decadent feast worth lingering over and looking forward to all week. At Manhattan’s Five Points restaurant, chef Marc Meyer has proved this, that brunch can be an event in its own rite. He has set out to reimagine it with tempting dishes to savor and share with friends. The response has been unanimous: Five Points is one of New York City's most popular brunch spots and most coveted Sunday morning reservations. Brunch gives this special meal its full due, with more than 100 recipes for dishes that are sure to delight and inspire.

Whether you’re planning a quiet, intimate time for a couple to relax, or a lively group gathering for a shower, graduation, or holiday, there are recipes here for all occasions. You’ll learn how to turn out perfect renditions of classics with a twist such as Brown Butter Pecan Muffins, Baked Banana French Toast, and Smoked Salmon Benedict on Potato Pancakes, as well as new dishes to add to your repertory such as Churros and Mexican Hot Chocolate, Tea-Smoked Trout Salad, and Baked Eggs with Fresh Corn “Polenta” and Slow-Roasted Tomatoes.With mouthwatering photos and sections on menus and sources, Brunch is all you need to throw a stylish and sophisticated brunch.

Ricotta Fritters

Serves 4-6
4 large eggs
1 teaspoon pure vanilla extract
2 cups ricotta (about 1 pound)
½ cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
Grapeseed, corn, canola or other neutral oil
Confectioners' sugar

1. Beat the eggs, vanilla and ricotta together in a large mixing bowl. Sift the flour, sugar and baking powder on top, and fold the mixture together until it is a homogenous if not entirely smooth batter.

2. Pre-heat the oven to 200 degrees. Bring 2 inches of the oil to 375 degrees in a wide skillet. Add table-spoon sized lumps of batter to the oil, working in batches as necessary to avoid crowding the pan. Fry the fritters for about four minutes; flipping them once mid-fry to ensure each side turns a deep golden brown.

3. Remove them to the paper towel-lined sheet pan and put the pan in the oven. Let the oil return to temperature before you fry the next batch. Put your serving platter in the oven to warm before adding the last of the batter to the pan. Serve the fritters on the warm platter, dusted generously with confectioners' sugar.

You can serve the ricotta fritters plain, with a ramekin of jame on the side, drizzledwith honey or maple syrup. During the summer we top them with fresh fruit, such as sliced peaches and raspberries.

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