Good Morning

Owen Lane and Tiffany Gellner's historic Carver neighborhood restaurant The Magpie is known for its from-scratch ethos. From the pickles that garnish their savory bloody marys to their array of homemade sausages, their brunch beckons Richmonders back time and again.

The Magpie Mimosa

Ingredients

1/2 ounce of blood orange liqueur

3 shakes of orange bitters

Sparkling wine

Fresh orange juice

Directions

1. Combine the blood orange liqueur and orange bitters in a champagne flute.

2. Fill half the glass with sparkling wine and the rest of the glass with orange juice.

Doughnut Bread Pudding

(Serves 10)

Ingredients

1 1/2 cups of crème anglaise (recipe at left)

1 1/2 cups of heavy cream

1/4 cup of sugar

4 to 5 eggs, beaten

2 dozen glazed doughnuts

Butter for the pan

Directions

1. Preheat the oven to 375 degrees. Cut the doughnuts into pieces and place them in a bowl.

2. Mix together the heavy cream, eggs, sugar and crème anglaise in a separate bowl, and pour mixture over the doughnut pieces. Let it sit for 30 to 40 minutes, or until the doughnuts have absorbed the liquid.

3. Grease the baking pan with butter and spoon the doughnut mixture into the pan, pressing down on it to remove any air bubbles and even it out.

4. Bake for 20 to 25 minutes, or until set.

Cr è me Anglaise

Ingredients

2 egg yolks

4 teaspoons of sugar

1 cup of heavy cream

Directions

1. Bring the heavy cream to a boil and then take it off the heat.

2. In a separate bowl, whisk together the sugar and egg yolks until the mixture is smooth.

3. Slowly whisk the yolk and sugar mixture into the heavy cream and return it to heat, simmering the mixture until thickened.

House Bloody Mary

Ingredients

1 gallon of V8 juice

5 cucumbers peeled, seeded and chopped

2 poblano peppers, seeded and chopped

3 tablespoons of fresh garlic, minced

1 yellow onion, chopped

12 ripe tomatoes, peeled, seeded and chopped

1 tablespoon of soy sauce

2 tablespoons of Worcestershire sauce

2 tablespoons of fresh basil, chopped

1 teaspoon of paprika

1 tablespoon of cumin

1 1/2 teaspoons of Sriracha

3 tablespoons of pickle juice

Salt and pepper, to taste

Pickle spear, to garnish

Lemon wheel

Directions

1. Purée all of the ingredients in a blender.

2. Combine with your favorite vodka.

3. Garnish with a pickle spear and a dehydrated lemon wheel dusted with Old Bay Seasoning.

Cheddar Biscuits

(Serves 10)

Ingredients

6 cups of all-purpose flour

1 pound of butter

1/2 tablespoon of salt

1 teaspoon of black pepper

3 1/2  tablespoons of baking powder

4 cups of grated cheddar cheese (we use white cheddar)

2 1/2 cups of buttermilk

Directions

1. Preheat the oven to 375 degrees. Cut the butter into small cubes and let it soften.

2. Combine all the dry ingredients in a stand mixer and turn to low, slowly adding the buttermilk and the softened butter until the dough is lumpy. Slowly add the cheddar.

3. Roll out the dough on a floured surface until it's about an inch thick. Be careful not to overwork the dough.

4. Cut out the biscuits with a 1 1/2-inch biscuit or cookie cutter and place on a lightly sprayed parchment-paper-lined cookie sheet (any cooking spray will do).

5. Bake for 20 to 30 minutes.

Mary Quite Contrary

(Serves 1)

Ingredients

1 1/2     ounces of vodka

1/2     ounce of Chambord

3     shakes of old-fashioned bitters

Fresh-squeezed grapefruit juice

Grapefruit slice, to garnish

Directions

1. In a Collins glass, combine the vodka, Chambord and old-fashioned bitters.

2. Top with fresh-squeezed grapefruit juice, garnishing with a grapefruit slice

Bacon Hushuppies

Ingredients

1 cup of bacon, diced

3 cups of cornmeal

1 cup of all-purpose flour

1 tablespoon of baking powder

1 1/2 tablespoons of salt

2 tablespoons of black pepper

1/2 cup of sugar

1/4 cup of canola oil

Half-and-half, as needed

Canola oil, for frying

Directions

1. In a sauté pan over low heat, cook the bacon slowly until the fat is rendered. Pour off the excess fat, turn up the heat and cook until crisp. Set aside.

2. Add all the dry ingredients, plus the canola oil, to a bowl. Using a wooden spoon, mix until the ingredients are incorporated.

3. Slowly add half-and-half, stirring, until you obtain a dough-like consistency.

4. Fold in the bacon.

5. Using a 4- to 6-inch deep cast-iron pan, add enough oil to completely submerge the hushpuppies for frying and heat.

6. Using a 3/4-ounce scoop, drop the dough into hot oil and fry until they are golden brown.