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Chefs Share New Year's Brunch Recipes

We are reposting our favorite New Year's Brunch Recipes for those of you who have are in your new home for the New Year and want a taste of Southern Delaware on your table!

On New Year's Eve, most people celebrate the passing of another year by partying with friends at your favorite restaurant or bar; or attending a blowout bash at the beach... but the morning after it all is all about comfort and the food. Give your New Year's Brunch a Sussex County twist when our favorite Chefs share these New Year's Day Brunch Recipes that follow

Toasting the new year

Inviting everyone over for New Year's Day requires some menu planning. Kick off your new year with the festive flavors of this fancy brunch menu that includes a fresh Citrus Juice and Bloody Mary Bar (served with or without alcohol) and your first 2014 Signature cocktail, too. Hangovers are to be expected, so scrumptious spreads, decadent breads and crispy morsels are a must! So read on, our favorite chefs have shared some great recipes to start off the New Year.

Our Chef-inspired New Years Brunch Menu is courtesy of these superior chefs Richard Nofi at Bethany Blues, Lion Gardner of The Blue Moon, Debbie Viscovie at Food by Design, Gretchen Hanson at Hobos, Jon Orlando at Just In Thyme Restaurant, Ginger Brenneman at MIXX, Scott Viselli from Papa Grandes, Kris Etze, and Ted Deptula from Nage Restaurant and Root Gourmet.


If hosting brunch is a little too much for you, try inviting your guests to an afternoon open-house party. All you need are a few easy appetizers and a signature cocktail or two, and you'll be ready to entertain. Wishing you all a Happy and Healthy New Year and... Salute!

Click Here to DOWNLOAD a PDF of the recipes.


Apps Wine: Truchard Rousanne, a white French Cote du Rhone Variatal Salads Wine: Sparkling Cava Brut Rose from Spain Entrees Wine: Mascato d'Asti from Italy

STRAWBERRY MIXXMOSA! Mixologist/Owner, Ginger Brenneman MIXX Restaurant 26 Baltimore Avenue, Rehoboth Beach 302.226.8700 |

Ingredients: 1 Bottle of Prosecco or Champagne, chilled 1 Bag of Frozen Strawberries or 1 container fresh, stems removed cup Sugar

Directions: To make the pure, place strawberries in a blender with about a half cup of sugar and blend until no chunks are left. Add water to thin if needed. To the bottom of a champagne flute, add a teaspoon or more of the strawberry puree. Top with prosecco or champagne and lightly stir. Garnish with a fresh strawberry or an orange slice for extra color.

APPETIZERS: Pair with Truchard Rousanne, a white French Cote du Rhone Variatal

AHI TUNA POKE Executive Chef, Jon Orlando Just In Thyme Restaurant Route 1 & Robinson Rd., Rehoboth Beach 302.227.3100 |

Ingredients: 2-3 oz. Sushi-grade Tuna 1 Teaspoon Sesame Oil Hot Sauce (Siracha) to taste Scallions 1,chopped 1/4 Teaspoon Fresh Ginger, minced 1/2 Teaspoon Rice Wine Vinegar 1/2 Tsp Splash of a good soy sauce (I use one, aged for 2 years)

Directions: Cut tuna into 3/4 pieces (random cut), discard any sinew. Combine the rest of the ingredients. Toss the tuna into the sauce just before service. Keep cold and use the same night. Serve with fried wontons.

HANGOVER SEAFOOD COCKTAIL Chef Scott Viselli Papa Grandes 38929 Madison Avenue, Fenwick Island 302.436.PAPA |

Ingredients: 1 lb. Crabmeat 1 lb. Shrimp (Cooked) 1/2 lb. Lobster Meat (Cooked) 1 Cup Ketchup 3 oz. Tomato Juice 2 oz. Lime Juice 1 1/2 Tablespoon Orange Soda 1 Tablespoon Chipotle 1 Tablespoon Apple Cider Vinegar 1 Tablespoon Soy Sauce 1/2 Tablespoon Hot Sauce 1/2 Tablespoon Cilantro 1/4 Tablespoon Cumin 1 Avocado (cut In Slices) Salt and Pepper, to taste

Directions: A favorite at Papa Grandes, this delicious recipe is perfect for a New Years brunch. Pure the chipotle with the lime juice and cilantro, then add all of the other ingredients, except the avocado and mix well. Garnish with avocado slices and serve with tortilla chips.

SALADS: Pair with Sparkling Cava Brut Rose from Spain

APPLE, CARROT AND WALNUT SALAD Executive Chef Gretchen Hanson Hobos Restaurant and Bar 56 Baltimore Avenue, Rehoboth Beach 302.226.2226 |

Ingredients: 1 Apple, cored and diced 5 Stalks Celery, sliced 3 Carrots, peeled and shredded Cup Walnuts Cup Raisins (Optional) 1 Cup Jicama Peeled and sliced into Matchsticks (Optional) 3 Tablespoon Vegan Mayo 1 Tablespoon Unfiltered Apple Cider Vinegar 1 Teaspoon Agave

Directions: Prep all vegetables and mix with mayo and vinegar.

BREAKFAST/ENTREES: Pair with Mascato d'Asti from Italy

CREME BRULEE FRENCH TOAST Kris Etze Delaware's Happiest Chef 302.228.6125 | |

Ingredients: 1 Stick Unsalted Butter (1/2 Cup) 1 Cup Brown Sugar, packed 2 Tablespoons Corn Syrup 1 Loaf French Bread, 8 - 9" Round, Country Style 5 Large Eggs 1 1/2 Cups Half-And-Half 1 Teaspoon Vanilla 1 Teaspoon Grand Marnier 1/4 Teaspoon Salt

Directions: In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9 x 2 inch baking dish. Cut six 1 inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 F. and bring bread mixture to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately. Serves six.

PORK BELLY BREAKFAST HASH with FRIED EGG Executive Chef, Lion Gardner Blue Moon Restaurant 35 Baltimore Avenue, Rehoboth Beach 302.227.6515 |

Ingredients: 1 Lb Smoke-Roasted Pork Belly, cubed You can easily substitute braised beef, pork shoulder or even roast duck Cup Diced Potatoes, partially cooked Cup Peppers (sweet and spicy mix) Cup Shiitake Mushrooms, julienned Cup Onion, diced Cup Cheddar Cheese, grated 2 Tablespoons Sherry Wine 2 Tablespoons Butter, divided 4 Eggs Salt & Pepper To Taste

Directions: Preheat and oven broiler to medium. In a large skillet, melt one tablespoon of the butter over medium high heat. Once the butter has begun to brown, add the potatoes, onions, peppers, mushrooms and pork belly. Continue to cook for several minutes, shaking the pan a s necessary to prevent burning, until ingredients have begun to brown, then cook for several minutes more until well browned. Season with salt and pepper, then deglaze with the sherry wine and continue to cook, scraping the skillet with a wooden spoon, until all the moisture has evaporated. Transfer the hash to four oven-proof baking dishes and top each with abit of cheddar cheese. Put the dishes under the broiler and while they are cooking, fry your eggs. Pull each hash out after several minutes once the cheese has melted and place each one on a separate plate lined with a dinner napkin. Top each one with a fried egg and serve immediately. Make sure to let your guests know the dishes of hash will be hot. Its just GREAT with cheese melted on top and a sunny side up egg.

SIDE DISHES CHESTNUT BREAD PUDDING Nage Restaurant/Root Gourmet 19730 Coastal Highway, Rehoboth Beach | 302.226.2037 | Ingredients: 6 Quarts Old Bread, torn small 1Tablespoons Garlic, minced 1 Quart Onions and Celery, small dice 5 Eggs 1 Quart Poultry Stock Cup Duck Fat Fresh Thyme, Sage, Rosemary to taste, minced 1 Quart Roasted Mushrooms 1 Bag Chestnuts, coarsely chopped Salt and Pepper, to taste

Directions: Saute onions, garlic and celery for several minutes. Remove from pan and cool. Add to torn bread. Add remaining ingredients. Mix by hand. Bread should be more wet then dry. Bake in a silicone pan for 1 hour at 375 degrees. Makes 12 portions.

PARMESAN GRITS Chef Richard Nofi Bethany Blues 18385 Coastal Highway, Lewes 302.644.2500 |

Ingredients: 3 Cups Water 1 Cup Quick Grits 2 Cups Grated Parmesan Cheese 2/3 Cup Evaporated Milk 1 Minced Garlic Clove Tsp Pepper 2 Eggs, slightly beaten Salt to taste

Directions: Preheat oven to 350. Grease 8 inch square baking dish. Bring water to a boil and slowly stir in grits. Cook stirring for 5 to 6 minutes. Once cooked, add 1 cups cheese, milk, garlic, pepper, to grits. Stir until melted. Add eggs and stir. Bake for 1 hour top with cup of remaining cheese until melted. Let cool for 10 minutes before serving. If you want to get a little fancy, add a little more flavor with a different cheese, but depending on the cheeses profile, you may need to add more or sometimes less. You can also use flavored salt my favorite is truffle salt!

DESSERTS PECAN PIE BREAD PUDDING Chef Deborah Vescovi Food by Design Catering 302.228.1430 |

Ingredients: 8 Cups Bite-Sized Bread Pieces 3 Large Eggs 1 1/4 Cup Light Corn Syrup 1/3 Cup Packed Light-Brown Sugar 1/4 Cup Granulated Sugar 2 Tablespoons Unsalted Butter, Melted 1 Teaspoon Maple or Vanilla Extract 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 1 Cup Pecans, halved or chopped

Directions: Saute Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and soak the bread pieces around in the dish until all are coated in the syrupy mixture. Bake at 375 for 45 minutes. Serve warm with a dollop of whipped cream!

LEMON TOFU CHEESECAKE Executive Chef Gretchen Hanson Hobos Restaurant and Bar 56 Baltimore Avenue, Rehoboth Beach 302.226.2226 |

Ingredients: Crust 2 Cups Graham Cracker Crumbs 1/4 Cup Agave Nectar 1/2 Teaspoon Almond Extract 1 TB Smart Balance Melted

Filling 1 Lb Organic Silken Tofu Cup Organic Cane Sugar 1 Teaspoon Tahini 1/4 Teaspoon Salt 2 Tablespoons Lemon Juice 1 Tablespoon Lemon Zest 1/2 Teaspoon Almond Extract 2 Tablespoons Cornstarch 2 Tablespoons Almond Milk

Directions: Preheat the oven to 340F. In a medium bowl, combine graham cracker crumbs, maple syrup, smart balance and almond extract. Mix until the graham cracker crumbs are moistened. Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray or by oiling thoroughly. Spread crumb mix evenly into springform. Bake the crust for 5 to 10 minutes, remove and cool. Blend all the filling ingredients in or blender for about 1 minute till smooth. Pour filling into pan. Bake for about 40 minutes or until the top of the cheesecake is lightly browned. Remove the cheesecake from the oven and allow it to cool. Place the cooled cheesecake in the refrigerator for at least 2 hours until chilled and firm.

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