A Valentine’s Day Girls’ Brunch

Treat your favorite girlfriends to Huckle & Goose’s mid-morning menu.

From Anca & Christine:
Do you love to hate on Valentine's Day? We've heard it a thousand times—"It's a holiday invented by greeting card companies" or "it's a repulsive way to remind single people they're single" or "I hate roses and generic chocolate." People get together and have Valentine's Day bashing parties. Sheesh, hating on Valentine's day has become the new black. It's cool to be cynical, à la The Devil Wears Prada. But we're here to suggest that maybe (just maybe) Valentine's Day is what we all need in the middle of a dreary winter. It's cold and gray, and springtime seems a million years away. So why not get dressed up and have a fancy dinner with someone you care about? It certainly doesn't just have to be a boyfriend or husband. Better yet, since Valentine's Day falls on a Sunday this year, host a brunch for your girlfriends. Share some time with the women in your life who make you laugh, are super honest about your failed fashion attempts and will talk for hours when you need it.

It's time to celebrate what Valentine's Day is all about: LOVE in all its forms, not just romantic. So channel your inner elementary school craft-maker and start decorating before your guests arrive with these adorable (but no-fuss) garlands. Then, set the table and whip up this perfect menu: fluffy and bright lemon-ricotta-poppy-seed pancakes, individual baked eggs with chard and caramelized onions and—no brunch would be complete without it—our ginger-pear gimlet. Here's to lovin' on Valentine's Day.

Lemon-Ricotta-Poppy-Seed Pancakes

Lemon-Ricotta-Poppy-Seed Pancakes

Serves: 6
Prep: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Note: In springtime, top with strawberries and rhubarb. In summertime, peaches and plums.

  • 1 ½ cups all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3 tbsp. poppy seeds (up to 4 tbsp. if you like it extra-poppy)
  • ½ tsp. sea salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 lemon (zest and 2 tsp. juice)
  • 2 tbsp. unsalted butter, melted

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, poppy seeds and salt.
2. In a smaller bowl, whisk together the ricotta, egg, buttermilk, vanilla, lemon juice and zest and melted butter.
3. Pour the wet ingredients into the dry and mix until just combined. The batter will be thick but fluffy.
4. Heat a griddle or pan over medium heat. Add a little butter and, when melted, wipe the extra with a paper towel. Add about ¼ cup of batter for each pancake. We could fit four on our pan. Because the batter is thick, it helps to gently spread it a little with a spatula so that it cooks evenly.
5. After about two minutes gently flip and cook on the other side. Remove to a warm platter and continue until you've cooked all the batter. Serve immediately with your favorite topping.



Huckle & Goose's Baked Eggs with Chard and Caramelized Onions

Baked Eggs with Chard and Caramelized Onions

Serves: 4
Prep: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 10 minutes

2 yellow onions
Extra-virgin olive oil (for pan)
1 tbsp. balsamic vinegar
4 garlic cloves, minced
1 bunch swiss chard
3 oz. Gruyère cheese (or your favorite cheese), shredded
8 large eggs
1 tbsp. fresh Italian parsley (or another herb you have on-hand), minced
Sea salt and black pepper
Toast (for serving)
1. Heat a large pan and a bit of olive oil over medium-low heat, and slice onions into thin half moons. Begin sautéing, add a good pinch of salt and stir every now and then until caramelized, about four minutes or so.
2. About 30 minutes in, preheat the oven to 375° so it's ready for baking the eggs.
3. Prepare the rest of your ingredients while the onions cook. De-stem the chard, cut the leaves into ribbons and chop the stems into ¼-inch pieces. Mince the garlic and parsley, and shred the cheese. Set everything aside separately.
4. Once the onions are caramelized, add a splash of balsamic vinegar and stir until evaporated, less than a minute. Add in chard stems and cook for a few minutes, then add the garlic, stirring until fragrant, about 30 seconds to a minute. Finally add in the chard leaves, a couple pinches of salt and pepper, and cook until wilted.
5. Divide the chard/onion mixture between 4 large ramekins and sprinkle in ⅔ of the cheese. Crack 2 eggs into each ramekin and sprinkle with the remaining ⅓ of the cheese. Bake for about 20 minutes on a sheet pan (but check at the 15-minute mark) until eggs are set and yolk is still slightly runny.
Season with salt and pepper and top with fresh parsley. Serve right away with toast.



Huckle & Goose's Ginger Pear Gimlet

Ginger Pear Gimlet

Serves: 2

Note: You could triple this recipe for a party and make it in a pitcher. Also, you can top individual drinks with a little club soda or tonic water.

  • ½ cup raw honey
  • 1-in. piece ginger root, thinly sliced
  • ½ cup water
  • 6 sprigs fresh thyme
  • 4 oz. gin
  • 3 pears, put through a juicer, or 4 oz. fresh pear juice
  • 2 lemons, juiced 2 limes, juiced
1. In a small sauce pan, heat the honey, ginger slices, water and four sprigs of thyme. Once the honey is completely dissolved, remove from heat and let everything steep for one hour.
2. Strain into a jar and store in the fridge until needed.

Your Grocery List for the Valentine’s Day Brunch


  • All-purpose flour (1 ½ cups)
  • Baking powder (2 tsp.)
  • Baking soda (½ tsp.)
  • Black pepper
  • Extra-virgin olive oil
  • Garlic (4 cloves)
  • Sea salt (½ tsp.)
  • Sugar (2 tbsp.)
  • Vanilla extract (1 tsp.)


  • Buttermilk (1 cup)
  • Gruyère cheese (3 oz.)
  • Large eggs (9 )
  • Ricotta cheese (1 cup)
  • Unsalted butter (2 tbsp.)


  • Fresh thyme (6 sprigs)
  • Fresh Italian parsley (1 tbsp.)
  • Yellow onions (2)
  • Swiss chard (1 bunch)
  • Ginger root (½)
  • Pears (3)
  • Lemons (3)
  • Limes (2)


  • Toast


  • Balsamic vinegar (1 tbsp.)
  • Poppy seeds (3 tbsp.)
  • Raw honey (½ cup)


  • Gin (4 oz.)