Bobby Flay’s New Year’s Brunch Is the Perfect Meal After a Night of Partying

12/17/2015 at 03:50 PM ET

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Larry Busacca/WireImage for Hellman’s

Bobby Flay is a big fan of brunch.

“It’s my favorite meal,” the chef, 50, says in the PEOPLE special, subscriber-only issue about Holiday Entertaining. “It’s the perfect time to catch up with friends, rehash the goings-on of the night before or celebrate a special occasion. Plus, you get to have a drink before 5!”

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For his midday feast designed as the perfect follow-up to New Year’s Eve revelry, the star of the Cooking Channel’s Brunch @ Bobby‘s—and author of a cookbook by the same name—chose easy sweet-and-savory dishes and a customizable cocktail.

He notes, “The perfect remedy for a hangover is a really decadent meal.”

To compliment the special spread, Flay recommends picking up a store-bought seasonal fruit salad, muffins, sticky buns and breads so you can concentrate on making the main dishes.

Bobby Flay
Ben Fink

Smoked Salmon and Green Onion Scramble
“I like to serve it family-style on platters, so guests can help themselves to as much—or as little—as they want,” says Flay of this “over-the-top and delicious” recipe.

2 oz. fresh goat cheese
8 tbsp. (1 stick) unsalted butter, room temperature
¾ tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
4-6 (½-in.-thick) slices 12-grain bread, toasted
8 large eggs
8 oz. smoked wild salmon, flaked
2 large green onions, finely sliced

1. Stir together the goat cheese and 4 tbsp. of butter and season with ¼ tsp. salt and 1/8 tsp. pepper. Spread over the warm pieces of toast.

2. Whisk the eggs until smooth and season with remaining salt and pepper.

3. Melt the remaining butter in a large nonstick sauté pan over medium heat until it begins to shimmer. Add the eggs and slowly cook until soft curds form. Cook to desired doneness, stirring often. Remove from the heat and stir in the salmon and green onions. Spoon the eggs over the toast.
Serves: 4 to 6
Prep time: 10 minutes
Cook time: 12 minutes

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Bobby Flay
Ben Fink

Yogurt Creme Brulee
“This dish combines the best of a luxurious dessert with a classic healthy breakfast for a really special brunch treat,” he says.  

16 oz. plain 2% Greek yogurt
1 tsp. pure vanilla extract or ½ vanilla bean, split lengthwise, seeds scraped
1 pt. fresh blueberries, raspberries, blackberries or strawberries (or a combination)
2-3 tbsp. granulated sugar
1 tsp. fresh lemon juice
½ cup granola
8 tsp. turbinado sugar

1. In a medium bowl, mix the yogurt and vanilla until combined. Cover and refrigerate for at least 30 minutes.

2. Put the berries in a small saucepan, add ¼ cup water, and simmer, stirring occasionally, on medium-low until just softened, about 3 minutes. Add granulated sugar to taste, and stir in the lemon juice. Let cool slightly.

3. Divide the fruit among four ramekins (about 2½ tbsp. each) and top with the granola (about 2 tbsp. each). Fill the ramekins to the top with the yogurt, discarding the vanilla bean if using. Cover and freeze for 5 minutes.

4. Sprinkle 2 tsp. of turbinado sugar over each ramekin. Caramelize the sugar with a small blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.
Serves: 4
Prep time: 15 minutes, plus chilling time
Cook time: 10 minutes

Bobby Flay
Ben Fink

Bellini Bar
“The traditional Bellini is a sweet concoction of prosecco and white peach puree. But why not mix it up a little with a selection of fruit purees, liqueurs and fresh garnishes?” suggests Flay.

Guests just add a few tablespoons of puree per glass of sparkling wine—or sparkling water for a virgin option—along with a dash of liqueur (try kirsch, Chambord or peach eau-de-vie) and some fresh fruit to garnish.

“This is a fun and delicious way to get your guests involved in the merrymaking,” he says.

—Ana Calderone, @anacalderone

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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tom on

He is one hot ginger chef.

PCC on

I rarely drink now, but in my boozing days the last thing I wanted to do when waking up with a hangover was chow down on a big brunch. Just the thought of eating anything with salmon in it when hungover would have probably made me vomit, if I wasn’t already.

It Works Canada on

OMG I love Bobby and all his recipes !!! I cannot wait to get all the fixins to make these yummy New Years day recipes !! Thanks for sharing 🙂

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Gingersnap on

He forgot the penicillin and morning after pill.

Gwen on

I have zero respect for him after what he did during his divorce to his hapless wife. He’s a total skeeze. He’s not even that great a chef.

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