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Spring Brunch Menu

Making brunch this weekend?

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This “spring” themed brunch is filled with all the fresh flavors of spring! My favorite is the cocktail, a strawberry-ruhbarb sangria! I will definitely be trying it this weekend!

To Start

Cinnamon Rolls

Ingredients

Dough:

Filling:

Glaze:

Directions

  1. Heat oven to 350 degrees F.
  2. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  3. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  4. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
  5. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

| Recipe and image borrowed from here.

Main

Spring Quiche

Serve with a side of a fresh green salad!

Ingredients

  • sea salt
  • freshly ground black pepper
  • 150 g asparagus
  • 100 g fresh peas and broad beans , podded
  • 75 g baby spinach
  • 2 spring onions
  • 4 rashers higher-welfare smoked streaky bacon , optional
  • 4 large free-range eggs
  • 150 ml double cream
  • 150 ml semi-skimmed milk
  • ½ a bunch of fresh chives
  • 75 g goat\\\\\\\’s cheese
  • FOR THE PASTRY:
  • 300 g plain flour , plus extra for dusting
  • 150 g unsalted butter , at room temperature, cubed

Directions

  1. To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes.
  2. Preheat the oven to 180ºC/350ºF/gas 4. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
  3. Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
  4. On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
  5. Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
  6. Spoon the greens into the pastry case, put the bacon pieces on top, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.

| Recipe and image borrowed from here.

Cocktail

Strawberry-Rhubarb Sangria

Ingredients

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 rhubarb stalks, cut into 1/2-inch pieces
  • 1/2 cup fresh orange juice (from 1 orange)
  • 1 orange, halved and cut into 1/4-inch slices
  • 1 pint strawberries, hulled and quartered
  • 4 cups (32 ounces) chilled seltzer
  • 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco
  • Ice

Directions

  1. In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes.

  2. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice.

| Recipe and image borrowed from here.

SHOP SPRING ENTERTAINING ESSENTIALS 

| Featured image borrowed from here.

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