Gather your friends, family, and crew and spend this holiday weekend basking in a full-on sous vide brunch bonanza. Pick your perfect menu from this selection of savory dishes, sweet bites, and perfectly-crafted bacon vodka that makes for a wicked Bloody Mary. Check out what our incredible #anovafoodnerd family is serving this holiday season, and whip up a wonderful meal easier than ever with your Anova Sous Vide Precision Cooker.
Sous Vide Fried Chicken with Honey and Waffles
What you'll need:
- 2.2 pounds (1 kg) boneless, skinless chicken breast
- Salt and pepper to Taste
- ¼ cup (50 ml) buttermilk
- 2/3 cup (86g) all-purpose flour
- 1 teaspoon (5g) paprika
- 1 teaspoon (5g) garlic powder
- ¼ cup (50 ml) vegetable oil for frying
- ¾ cup (96g) all-purpose flour
- 1 egg
- ¾ cup (150ml) beer
- 1/2 teaspoon (3g) salt
- 6 waffles (use your own favorite recipe)
- 6 teaspoons (30g) honey
- Set Anova Sous Vide Precision Cooker to 145.4°F / 63°C.
- Place chicken breasts in single layer in zip-close plastic bag. Season with salt and pepper to taste and pour buttermilk over all. Close using water immersion method to create a vacuum.
- Place sealed bag with chicken into the water and sous vide 90 minutes.
- While chicken cooks, prepare the seasoned flour: mix flour with paprika, garlic powder and salt and pepper to taste in a shallow dish.
- About 10 minutes before chicken is done, pour oil into large skillet and heat to 350ºF, using instant read thermometer to check on oil as it gets to temperature.
- While oil heats and about 5 minutes before chicken is done, mix up the batter in a large bowl: combine flour with egg and beer. Gently stir until no lumps are in the batter. Place flour and batter right next to each other.
- When chicken is done, remove and dry breast pieces.
- Coat each piece of chicken with seasoned flour, shaking off excess. Dip into the batter. Lift out and let excess drain back into the bowl. Now place chicken breasts back into the seasoned flour. Coat with flour and gently place into hot oil. Cook, turning once until batter is golden brown—remember, you are not cooking the chicken, just making sure batter gets cooked and crispy.
- If you need to hold chicken warm while finishing remaining chicken, place chicken on a rack over a sheet pan and keep in a 200ºF oven.
- For each serving, place 1 waffle on a plate. Top with a crispy piece of fried chicken and drizzle with 1 teaspoon honey. Serve immediately.
Sous Vide Egg Bites with Bacon and Gruyere
What you'll need:
- 6 eggs
- 1/2 c grated gruyere
- 1/4 c cream cheese, a dairy-free cream cheese option, or Neufchatel, or heavy cream.
- 1/4 tsp salt
- 3 slices cooked bacon, cut in half
- Set your Anova Sous VidePrecision Cooker for 172ºF /77.8ºC.
- In a blender or food processor, combine eggs, cheeses, and salt until smooth.
Place your jars on a work surface and push a half-slice of bacon into the bottom of each one.
Divide the egg & cheese mixture evenly among the jars
- Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring.
- Once closed, submerge the jars in the water bath and set your timer for 1 hour
- Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto a heat-safe surface and either sear with a torch or place under broiler for a few minutes for color.
Sous Vide "Smoked" Salmon
What you'll need:
- 2 (6-ounce) skin-on salmon filets
- 4 cups ice water
- 1/4 cup kosher salt
- 1 teaspoon smoked sea salt
- 1 teaspoon smoked black peppercorns, ground
- 1 teaspoon light brown sugar
- 1 tablespoon liquid smoke
- Set the Anova Sous Vide Precision Cooker to 130°F / 54.4°C.
- Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to one hour.
- Remove the salmon from the brine and rinse with cold water. Pat dry and season with smoked salt, smoked pepper, and brown sugar.
- Place salmon in a large zipper-lock or vacuum seal bag with the liquid smoke. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
- When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and place on a wire rack. Place a wire rack on a rimmed baking sheet. Heat broiler to high.
- Broil salmon until the skin is crisp and golden brown, about 5 minutes. Serve.
Sous Vide Bacon-Infused Vodka
What you'll need:
- 2 cups/470ml vodka
- 8 oz bacon
- 3 Tbsp reserved bacon grease
- Set your Anova Sous Vide Precision Cooker to 150ºF/65.5ºC.
- Bake your bacon for 16 minutes at 400ºF/204ºC until crispy. Allow to cool for a few minutes.
- Combine all ingredients in a zip-locking bag. Add a stainless steel butter knife to weigh the bag down.
- Drop in the bath and sous vide for 45 minutes.
- Strain the liquid into a bowl or glass measuring cup.
- Refrigerate until there is a pretty solid layer of fat on top.
- Remove from refrigerator and skim off as much fat as possible. Then, pour through a cheesecloth-lined strainer into a jar for storing. (And pouring!)
- Enjoy the bacon-y goodness, and try in Bloody Mary like we did!
Sous Vide Monkey Bread
What you'll need:
- 1/2 cup (118 mL) whole milk
- 3 tablespoons (44 mL) water
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons (2 mL) granulated sugar
- 1 teaspoon (5 mL) salt
- 1 1/2 teaspoons (7 mL) active dry yeast
- 1 1/2 cups plus 2 tablespoons (187.5 grams) all-purpose flour, plus more for kneading
- 1/2 cup (106.5 grams) light brown sugar
- 1 teaspoon (5 mL) ground cinnamon
- Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC).
- Generously grease 5 half-pint canning jars with non-stick oil spray or butter.
- Combine milk, water, and 1 tablespoon butter and milk in a small saucepan over medium-low heat. Gently heat just until the butter has melted. Transfer to a large bowl. (Alternatively, microwave the butter and milk until butter is melted.)
- Whisk in sugar and salt until dissolved. Let the mixture cool until just warm to the touch, 2 to 3 minutes. Whisk in yeast.
- Add flour and stir to form a shaggy dough.
- Transfer dough to a well-floured counter and knead until dough is soft and springy, 5 to 7 minutes. Roll dough to form a ball.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
- Melt remaining 7 tablespoons butter and transfer to a medium bowl. Whisk together brown sugar and cinnamon in a second medium bowl.
- Turn dough out onto a lightly-floured counter. Press dough into a square, roughly 8 inches across. Cut the square into quarters.
- Cut each dough quarter into 6 to 8 evenly sized pieces.
- Roll each piece of dough into a small ball. The balls should be roughly the same size, but don't need to be perfect.
- Dip one dough ball at a time into the melted butter, and then roll in the brown sugar mixture. Transfer the sugar-coated ball to one of the prepared jars. Repeat with remaining dough balls, dividing them evenly between the jars.
- Cover jars with a clean kitchen towel and let rise in a warm place until doubled in size, about 45 minutes.
- Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and sous vide for 3 hours.
- When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the jars cool for 5 minutes before running a knife around the sides of the jars to loosen monkey bread. Serve in jars or un-molded on individual serving plates.
Time to Feast!
No matter which dishes you're dishing up, it's sure to be a meal to remember with the most important ones in your life. Get more brunch-inspired meals on the Anova Recipe Site, as well as on the Anova App. Happy Brunch'ing and Happy Holidays, nerds!