Here are the recipes that I made for my ladies’ brunch! Enjoy and feel free to ask any questions!
- 3 tablespoons dijon mustard
- 3 tablespoons worcestershire sauce
- 2 tablespoons prepared horseradish
- 2 tablespoons hot sauce (like Tabasco, Tapatio)
- 2.5 ounces lemon juice (~2 lemons)
- 1.5 ounceslime juice (~2 limes)
- 2 tablespoons olive brine
- 1 teaspoon celery seed
- 2 teaspoons fresh ground black pepper
- 2 teaspoons kosher or sea salt
- 64 ounces tomato vegetable juice
Combine all ingredients together in a carafe or pitcher. Add vodka to each individual serving to keep mix fresh!
Fruit Purees for Bellini Bar
- Fresh blueberries (I used organic)
- Fresh raspberries (I used organic)
- Fresh mango (I used organic)
In a blender, puree each fruit separately and strain through a fine sieve into separate containers. To make bellinis, pour a small amount of pureed fruit into the bottom of a champagne flute and top with champagne. I didn’t think that the fresh fruit needed any added sugar, but it is nice to have some simple syrup available if anyone wants a little added sweetness. Any fruit can be used for these! Get creative – strawberries, blackberries, etc.
Baked Egg Casserole with Mushrooms, Spinach, and Salsa (slightly adapted from this recipe)
- 12 ounces mushroom of choice, sliced
- 4 cups (packed) fresh spinach
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup salsa
- 2 whole eggs
- 8 egg whites
- 1/4 cup water
- 2 green onions, thinly sliced
Preheat oven to 375F. Coat a 7″x11″ (or roughly equivalent) baking dish with cooking spray. In a skillet over medium heat, saute mushrooms, stirring occasionally, until tender. Add the spinach and cook until wilted, but still bright green, 1 to 2 minutes. Season with salt and pepper.
Spread the mushrooms and spinach mixture evenly onto the bottom of the prepared baking dish. Spoon salsa over top.
In a large bowl, whisk together eggs, egg whites, and water. Pour eggs over the mushroom mixture. Sprinkle green onions over top. Bake until eggs are set and starting to turn light golden brown, about 25-30 minutes. Test the eggs by poking a small knife into the middle of the eggs. It should come out clean.
Let the casserole sit for about 5 minutes, then cut into pieces and serve.
Bruleed Grapefruit (slightly adapted from this recipe)
- 4 grapefruits, cut in half and segmented with a grapefruit knife
- 4 teaspoons brown sugar
- A few sprinkles ground ginger
Set the oven to broil and place a rack on the top shelf of the oven. Half and segment the grapefruits, and trim the bottoms if they do not sit upright.
Place grapefruits in a broiler-safe pan and sprinkle with brown sugar and ginger. Place in the oven under the broiler. Bake for 5-7 minutes until they begin to brown, keeping an eye on them so as not to burn. Remove from the oven and serve warm or at room temperature.
Melon Balls with Lime Zest and Flaked Sea Salt
- 1 cantaloupe or honey dew melon
- Zest from 1-2 limes
- Flaked Maldon sea salt
I first had this simple fruit dish at a bed & breakfast in Sonoma, CA during a wine-tasting weekend. It was so refreshing and light and a great way to start the meal. There is no real technique to it, except that you’ll probably want to wait until right before serving to sprinkle the sea salt on so that it does not melt into the fruit. Just take a pinch each of the zest and salt and sprinkle away!
Parmesan-Crusted Asparagus (slightly adapted from this recipe)
- 2 pounds (1/2 inch thick) asparagus, bottoms trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup parmesan cheese, grated
- 3/4 cup panko bread crumbs
- pinch cayenne
- 2 large egg whites
Adjust oven rack to the middle position and heat oven to 450F. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Combine parmesan, bread crumbs, salt, pepper, and cayenne in a bowl.
Using a stand mixer fitted with whisk, whip egg whites on medium-high speed until soft peaks form, about 3-4 minutes. Toss asparagus in whipped egg whites.
Working 1 spear at a time, dredge asparagus in bread crumbs and and transfer to baking sheet. Bake until asparagus begins to brown, about 8-10 minutes. Transfer to a platter and serve.
This recipe comes from trial and error in my own kitchen. I always switch up ingredients based on what looks good in the store and how I’m feeling that day! Feel free to do the same.
- 1/4 cup honey
- 2 tablespoon coconut oil
- 1/4 cup pure maple syrup
- 2 tablespoon brown sugar
- 1 teaspoon vanilla
- 2 cups whole rolled oats (not instant)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup whole almonds
- 1/2 cup cashews
- 1/2 cup pecans
- 1/2 cup pepitas
- 1/2 cup pistachios
- 2 tbsp flax seeds
- 1/2 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup dried apricots, cut into strips
- 1/2 cup crystallized ginger
Heat oven to 325F. Line a rimmed baking sheet with parchment paper. In a small saucepan over medium heat, combine honey, syrup, brown sugar, coconut oil, and vanilla. Bring to a boil (but don’t let it boil over!). Then reduce heat and simmer about 5 minutes, stirring often.
In a large bowl, combine oats, coconut, nuts, and seeds. Pour hot honey mixture over oat mixture and stir to coat thoroughly. Spread mixture evenly on the baking sheet. Bake 15 minutes.
Add dried fruit, stirring to distribute. Bake for another 30 minutes, stirring about halfway through. Once golden brown, remove from the oven and cool completely. Granola will keep in airtight container at room temperature for up to 2 weeks.
- 1 cup cooked quinoa
- 1 cup quick oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 cup chopped apples (~1 apple)
- 2 eggs, lightly beaten (I used egg whites)
Preheat oven to 350F. In a large mixing bowl, combine quinoa and quick oats. Add remaining ingredients and mix until just combined.
Spray your mini muffin pan (24 count) or line with cupcake liners. Fill each muffin slot with ~1 tablespoon of mixture and bake for 15-20 minutes, or until slightly brown on top.
- 8 ounces cream cheese, softened (I used 1/3 less fat)
- 2 tablespoons sugar or stevia
- 1 tablespoon all purpose flour, plus more for work surface
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 2 (7-ounce) packages almond paste
- 2 Bartlett pears
- 1 tablespoon water, for egg wash
Preheat oven to 375F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, add cream cheese, sugar, flour, 1 egg, and vanilla. Beat (with whisk, hand mixer, stand mixer) until well blended and smooth. Set aside.
Divide each package of almond paste into four equal portions. On a floured work surface, roll each portion into a 6-inch round, about 1/8-inch thick. (Mine weren’t perfect – I just eyeballed it!). Transfer to baking sheets. Put ~2 tablespoons of cream cheese filling into the center of each round and spread into an even layer, about 1/2 inch from the edge of the dough.
Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling of each round. Gently fold the edges of the almond paste over the edge of the pears and filling.
Whisk together the remaining egg and 1 tablespoon of water in a small bowl. Using a pastry brush, lightly brush each tart with the egg wash. Put the baking sheets in the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool.