brunch at tremont 647

I love brunch...I think most people like brunch, or at least I hope so because I see nothing to fault it. Saved for the weekend, filled with the most unhealthy of tasty dishes, and paired with their own line of cocktails, brunch is the epitome of good food & drink. Saturday morning (aka noon) I headed out to Tremont 647 with a friend to catch up. Located in the South End, Tremont 647 serves up a fun pajama brunch on both days of the weekend, along with $2 taco Tuesdays, oh right...and dinner every other night of the week! Casual, inexpensive, relaxed, and super friendly, Tremont 647 is definitely a place I will return.

We headed in for brunch and were seated immediately. Back we went past the bar full of jovial brunchers, the open kitchen with smiling chefs, and the waiters in pajamas to our seats.

Although the restaurant was filled we were able to sit, eat, and pay all within 40 minutes and weren't even rushed! If neither of us had plans following we could've stayed, but instead it was more of a power brunch. We took longer to decide what to order than even eat...as there are so many delicious looking brunch items!

I went with the Plain Jane Scramble with crispy bacon, hash browns, and grilled sourdough along with an iced vanilla bean coffee with cinnamon.
 

My friend went with the banana french toast with homemade nutella....mmmmmmm.
 

Now one of my top 3 go-to recommended brunch spots in Boston, I will definitely be back for dinner soon!

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pantry staple: vanilla syrup

Vanilla syrup is another pantry staple that is as easy to make as it is to find a use for. My favorite use is mixed into an iced coffee/iced latte.

Ingredients:

2 vanilla beans

2 cups water

2 cups sugar

Directions:

1. Bring water and sugar to a simmer over medium heat. Cut vanilla beans lengthwise, scrape out seeds, and add to pot along with pods.

 

2. Simmer for 15 minutes, until sugar dissolves into water and the liquid reduces.

3. Pour into jars (for gifts) or a liquid dispenser for easy access.

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cold-brewed iced coffee

The technique of cold-brewing coffee has been around for a bit, but is picking up recently for home-brewers. The result of the extended brew time is a less acidic, smoother cup o' (iced) joe. The whole process takes about 17 hours...and you can purchase some pre-made cold-brewed coffee (for a price)...but a pro for cold-brewed coffee is the fact that it can stay for 2-4 weeks in your fridge!

  

Supplies needed:

12 oz. coarsely ground fresh coffee beans

7 cups of water

Directions:

1. Grind fresh coffee beans and place in a large container. Gradually add 7 cups of cold water. Stir to moisten all grounds. Cover with a layer of cheesecloth and let stand at room temperature for 12-16 hours.

  

 

2. After time has elapsed, remove cheesecloth. Line a fine-mesh sieve with a cheesecloth and set over a bowl or other large pitcher. Pour coffee through sieve, rinse jar, and set aside. Discard cheesecloth (and the end bits that look like molten lava chocolate cake).

3. Line save sieve with a large coffee filter and rest on pitcher or jar. Gradually pour liquid through filter (may take up to 45 minutes). Do not stir or coffee may become cloudy.

4. Cover and chill. Enjoy over ice with at least a 1/2 and 1/2 ratio for concentrate to milk (or water to dilute). *warning: very intense caffination due to ease of drinkage!*

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