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I'm Ree Drummond.
I'm a writer, blogger, photographer, mother,
and I'm an accidental country girl.
I live on a ranch in the middle of nowhere,
and all my recipes have to be approved by cowboys,
hungry kids, and me.
Here's what's happening on the ranch.
We're having a Sunday family gathering --
three generations of Drummonds
back at the ranch for a big brunch after church.
It's a casual get-together, but the food's big in scale,
so the centerpiece is a glorious glazed, baked ham
with a fabulous flavorful glaze.
On the side, drop biscuits and ham gravy.
Then, for a fun, delicious, two-in-one brunch dish,
eggs in hash brown cups.
A fabulous fruit salad with orange-vanilla syrup,
and my sister-in-law Missy's
famous lemon and blueberry cupcakes.
It's a Sunday brunch in the wild, wild West.
Well, in northeast Oklahoma, anyway.
Welcome to my frontier.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm having the whole Drummond crew over
for Sunday brunch today.
We're all gonna go to church and then head up here afterward.
A lot of times we get together after church for a bite.
Sometimes it's at my mother-in-law Nan's house.
Sometimes it's at Missy's house.
Today it's my turn.
Ladd's taken the kids to Sunday School,
and I'm gonna get a head start on the food,
starting with this beautiful baked, glazed ham.
Before I put it in the oven, I'm gonna score the top.
It gives it a really nice appearance.
I'm not cutting too deep.
And after this bakes for a bit,
I'm gonna pour a really yummy glaze over the top,
and it'll settle into the cracks.
Really, really good.
All right. I've gone in one direction.
Now I'll turn and sort of cut in a diagonal.
I love getting together for Sunday brunch after church.
Sunday is a little bit more of a relaxed day for us.
There's no cattle work going on.
We eat and then just talk. It's really fun.
Okay. Got it all scored.
Now, the last thing I do before I put it in the oven
is dot the whole surface with cloves.
It gives it a really pretty appearance when it bakes,
gives it a nice flavor.
It takes a little time, but, boy, is it worth it.
All right.
It's all covered in cloves, looks so pretty.
Now, the ham is actually fully cooked,
so it's just about warming in the oven.
It's gonna go into a 325-degree oven for about 2, 2½ hours
until it's nice and warm.
And it's gonna look gorgeous.
Now, after I take it out of the oven,
I'm gonna pour a really beautiful glaze over the top.
So I'll get started on that so I have it done after church.
It starts with three cups of brown sugar.
Great start to any glaze.
That's three.
Now I'm gonna squeeze in 1/2 cup of spicy brown mustard.
It gives it a really good tang, really good flavor.
And then I'll add 2 tablespoons of apple cider vinegar.
1, 2.
And then, finally,
one of my favorite ingredients in the world...
pop.
I'm just gonna pour in a whole can.
Get the heat going.
And I'm just gonna let this come to a boil.
Even though I'm hosting Sunday brunch,
Missy called to ask if she could bring anything.
Well, I immediately thought -- cupcakes.
Missy is famous for her cupcakes,
so I'm so excited she's bringing them.
All right. The glaze is looking great.
It's started to thicken. It's a beautiful color.
So I'm just gonna put the lid on the pan,
and it'll be ready when I get back from church.
I'm making lemon blueberry cupcakes.
I've got the batter mixed up well,
so it'll be nice and smooth and there's no lumps.
When you're growing up in the country,
it's kind of a traditional thing.
You definitely take food to somebody's house
when you're going to eat in their home.
So, my thing is taking cupcakes.
The reason I coat the blueberries with flour
is that when you put 'em on top, they won't sink to the bottom.
I put the last blueberry in,
and I'm gonna put it in the oven,
350, for about 18 minutes.
I'm so glad I have Missy in my life,
and not just because she makes great cupcakes.
Although that is a nice bonus.
Now, to go with the baked ham,
I'm making baked eggs in hash brown cups.
I've got eight potatoes that I baked at 400
for about 45 minutes or so.
I baked 'em until they were just tender.
They're totally cooled, so they're really easy to grate.
If they were still hot,
I wouldn't be able to hold onto them.
The grated potatoes
are gonna wind up looking like little nests,
and then I crack an egg in.
They're so adorable.
All right. I got all the potatoes grated,
which is a good thing because the grater is totally full.
So I'll just fish all of them out of there.
[ Laughs ] They are packed. Okay.
Now, this is a lot of potatoes,
so I'm gonna season them pretty well with plenty of salt.
I'll just toss them around with my fingers.
And plenty of pepper.
And when these bake, they're gonna get nice and crisp.
I just love these things. So good.
All right. Now, I've got two muffin pans.
And to make sure the nests don't stick,
I'm gonna spray 'em really, really well with cooking spray.
All right. The second one.
And now I'll make the nests.
I'm gonna take about 3 to 4 tablespoons
of the potato mixture
and put it into one of the muffin tins.
Then I'll use my fingers
to really, really lightly press it so it goes around the sides.
You want to get little jagged edges of potatoes on the sides.
That's what makes it look like a nest.
All right. One tray of nests done.
One more to go.
That's a lot of nests. All right.
Now, the very last thing,
I'm gonna spray the tops really lightly
with just a little more cooking spray.
That'll help 'em get nice and crisp
and sizzle-y in the oven.
All right. I'm gonna pop these into a 450-degree oven
for just about 15 or 20 minutes.
They're gonna start to get a little bit crisp
and golden brown.
Up next, it's drop biscuits
and a spring-style table setting.
Missy's frosting her cupcakes,
then there's a ham to glaze, gravy to make,
and fruit salad with orange-vanilla syrup.
Not to mention church to attend and a brunch party to throw.
I'm having the whole family over for Sunday brunch after church.
I'm getting a head start on the food.
The baked ham is in the oven,
and I'm gonna make some yummy drop biscuits to go with it.
I love drop biscuits.
It's the kind of biscuit my grandmother always made.
I think they're so easy to make, and the texture is so wonderful.
I'm starting with 6 cups of all-purpose flour.
I'm doubling my regular recipe,
'cause there will be a lot of hungry humans here today.
And then to the flour,
I'll add 4 tablespoons of baking powder.
I better count.
1, 2, 3, 4.
I've learned the hard way.
Now, to that, I'll add a 1/4 teaspoon of salt.
And then I'll just pop the lid on and pulse this together.
All right. That's combined.
So now I'll add three sticks of butter.
It's really cold, and I cut it into pieces.
This is a lot of butter,
but it's gonna make a lot of biscuits.
I'll probably wind up with 20 to 24 biscuits.
Sprinkle it in there.
I don't want to get big clumps of butter as I mix this around.
I love recipes you can make in the food processor
or blender or mixer.
Let the machines do all the work.
All right. I'll get the lid back on.
And I'm just gonna pulse it
till the butter's worked into the flour.
Be patient.
You don't want to rush this process.
[ Processor whirring ]
A lot of times, when I make biscuits,
I'll work the butter and flour mixture together by hand.
But I just didn't feel like it today.
I don't have the muscle strength.
Okay. That looks good.
Now I'll measure 3½ cups of milk.
I like to use whole milk when I make biscuits.
I just think it's the right thing to do.
Now, I won't necessarily use all the milk.
I'm just gonna pour it in gradually
until it gets to the consistency I want.
So I like to watch as I drizzle it in,
just pulse it slowly.
[ Processor whirring ]
Okay.
I think that looks good.
Okay. It looks just perfect.
I usually stop drizzling the milk in
when the dough comes together and it's really moist.
All right. I'm gonna pull out the blade.
Now, I'm actually gonna drop these and bake 'em after church.
But for now, I'm just gonna cover 'em up
and keep them in the fridge.
The hash brown cups should be ready.
I'll take a look at them.
Oh, yeah. These look good.
Starting to get nice and crisp around the edges.
Mmm, I smell that potato. Yum.
All right. Now I'm gonna let these cool.
And then after church, I'll crack in the eggs
and put 'em back in the oven.
Well, the brunch is all coming together.
Got the baked ham in the oven.
Got the hash brown cups made.
Got the biscuit dough made.
And about two miles that way,
my sister-in-law is probably putting the finishing touches
on her luscious cupcakes.
I cannot wait to sink my teeth into one of those.
This is a classic cream cheese frosting.
It has cream cheese, butter, lemon, and lemon zest.
And it gives that extra punch of lemon.
I love to decorate cupcakes.
I try to do something different every time.
Okay. That's the last one.
I'm decorating the cupcakes with blueberries and lemon peels
that will just set the cupcakes off.
And it'll also tell you exactly what it is.
These are done,
and so now I'm gonna take 'em to Ree's after church.
All right.
The last thing to do before I go to church is set the table.
I usually pull this burlap runner out
for special occasions.
It's not fancy,
but it makes everything look really put together.
Runner down first, and then blue-and-white plates.
Blue and Yellow napkins to tie all the colors together.
Just simple everyday flatware -- knives, forks, and spoons.
And I'll just put 'em on top of each napkin.
Simple water glasses,
jugs for the ice water,
and a tiered cake stand for Missy's yummy cupcakes.
Pots of salt and pepper,
and just a simple mix of yellow, blue, and white flowers.
All right. The table's set. The food's set.
Now I've got to go join everybody at church.
I don't want to be late.
Up next, I'm skipping out of church a little early
to get brunch together.
I'm glazing the ham, finishing the hash brown nests,
making ham gravy,
and a fabulous fruit salad with orange-vanilla syrup.
I just love Sunday brunch, and I just love my family.
I snuck away from church just a little bit early.
I have a lot of food to get on the table,
and I want it to all be ready
by the time everyone gets to the lodge.
I'm in really good shape food wise.
I've just got a couple things to finish,
and I've still got the gravy to make.
Now, to go with the whole spread,
I made a delicious fruit salad with an orange-vanilla syrup.
I actually made it first thing this morning,
'cause it only gets better as it sits in the fridge.
The first thing I did was make a syrup.
I combined a cup of sugar and a cup of water
in a small saucepan.
Then I added the juice and the zest of one orange
and the caviar from one vanilla bean.
Then I just stirred it till the sugar was all dissolved
and brought it to a boil,
turned the heat to low,
and simmered it for about 15 minutes
till it was nice and thick.
Then, for the salad, I used four delicious fruits.
It started with 4 pints of fresh strawberries,
then 2 pints of fresh blueberries.
So yummy.
Then I used 2 cups of halved red grapes,
2 cups of halved green grapes.
Then I drizzled the cooled syrup all over the top,
tossed it together,
and sprinkled on some mint leaves
to make it look really pretty.
Then I just popped it in the fridge.
The fruit salad is so good.
It's a nice refreshing complement
to all that really savory food.
And speaking of that, I've got a ham to glaze.
So long, guys!
Bye, guys!
See you, guys.
I'm back at the lodge.
Time to pull this yummy meal together,
starting with this ham, which smells so good.
And it's so heavy.
Oh, my goodness.
Oh, it just looks gorgeous.
All right.
Now, I'm actually going to use the roasting pan
that I used for the ham to make gravy.
So I'm gonna grab the rack
and transfer it over to a new pan.
And now it's time to brush this glorious, sweet glaze
all over the top.
This glaze smells so good. It's amazing.
It just has four ingredients --
pop, brown sugar, mustard, and vinegar.
It's so easy, and it makes the ham taste so good.
You've got the great mix of savory and sweet.
All right.
The ham is perfectly glazed,
so I'm gonna stick it back into the same oven
for about 15 or 20 minutes.
So, are y'all hungry for some biscuits and gravy?
Yeah.
That my be my favorite thing.
Yeah, I like biscuits and gravy.
I think that would be what I'm looking forward to.
To go with the beautiful glazed ham,
I'm doing biscuits and gravy,
which is a must for any Drummond brunch meal.
All right.
I've got the last of the dough to put on the cookie sheets.
And I am dropping the dough right onto the sheet,
hence the name "drop biscuits."
Now, you could get a whole bunch of smaller biscuits
out of this recipe, but knowing this crew,
they want some great big ones.
All right.
These are gonna go into a 400-degree oven
for about 12 to 14 minutes.
They're gonna get nice and golden-brown,
slightly crisp, and delicious.
All right. Now, the ham's ready to come out.
Oh, my gosh. It looks so good!
Oh, this is one big ham right here.
I'm getting my exercise today. All right.
I'm just gonna set it here, and it'll stay warm till lunch.
And now I'm going to finish up the hash brown egg cups.
This is such a cool little dish --
so cute and so delicious.
All right.
I'm just gonna crack an egg and drop it into each cup.
All right.
Now, I've got a lot more to do, so I better get cracking.
All right.
Now I'm just gonna sprinkle these with salt and pepper.
Ooh, these look good.
Plenty of pepper. I like pepper on my eggs.
All right.
Now these just need to go into a 400-degree oven
for about 10 to 12 minutes.
Up next, while my crew is making their way back from church,
I've just got to bake the drop biscuits
and hash brown egg cups,
then whip up a delicious ham gravy,
and Sunday brunch is served.
For recipes from this episode, go to...
REE: The whole family's coming over for Sunday brunch.
Probably the most important thing I need to do
is make the ham gravy.
I'm gonna turn on the heat under the pan.
Now, I've got some good grease from the ham,
but not a whole lot.
The ham was already fully cooked.
So I'm gonna supplement the grease from the ham
with a little bit of butter.
Well, 1/2 a stick or so.
Or 3/4 of a stick or so. [ Laughs ]
I want to be sure to have enough gravy,
and the basis of any gravy recipe is fat.
Okay. Now I'll just whisk it around to get it to melt.
That took no time at all.
Okay, now, the other important component of gravy is flour.
So I'm gonna add about 1/4 cup.
I'm gonna sprinkle it all over the fat in the pan
so it's evenly distributed.
Making gravy is never an exact science.
You basically just assess how much grease you have in the pan,
add enough flour to make a paste.
All right. This is looking good.
So I'm gonna make sure the heat's on about medium.
And I'm just gonna whisk as I pour in the milk.
That looks good. Okay?
Now it's just about babysitting the gravy,
cooking it, whisking it the whole time
till it gets really, really nice and thick.
Kids, are y'all ready to go to brunch at Aunt Ree's?
I'm real excited, Mom.
I wonder what she's fixing.
Okay, the gravy is nice and thick.
I'm gonna add plenty of pepper.
And the gravy is perfect.
High five.
Food's almost ready. Good timing.
I got cupcakes!
Oh, Missy's here with the cupcakes, guys!
Y'all can head on in there.
Missy, do you want to help me carve the ham?
Girls, do you want to put the mint on the cupcakes?
You're in charge of the ham from this point forward.
MAN: I'm ready to help you eat those, Paige.
Those are pretty, Halle.
Oh, those look good, Ree.
I made a double dose of biscuits, for obvious reasons.
Got to have biscuits with the gravy.
We better hurry. I think they're hungry.
Hot food. Got to get it to the table.
Okay. Now I'll dish up some gravy.
All right, Missy. Let's get the food on the table.
Let's eat.
REE: Can I dish up some fruit salad for you guys?
Hand me that little...
MAN: Throw a couple slivers on for Paige.
Those biscuits and gravy are good, honey.
Oh, yay! Here, let me see.
PAWPAW: Outstanding ham.
It's fantastic.
I'm with Pawpaw. This ham is outstanding.
[ Laughter ]
Somebody pass me a cupcake.
REE: Grammy, pass me a cupcake, would ya?
You are never too full for cupcakes.
So, who's gonna have Sunday brunch next time?
You are.
Think we'll have it at Missy's house next time.
Whoever has it, I'll be there to eat it.
[ Laughter ]