Peach Schnapps Compote

This is a fabulously easy and versatile dessert or even brunch accompaniment.  I personally love to use it as the grand finale to my Boyfriend BBQ Dish during the summer over vanilla ice cream but I also love this belly warming syrup over waffles or oatmeal before hitting the ski slopes or taking a winter hike.

Ingredients:

3/4 frozen sliced peaches, unsweetened

1/4 cup brown sugar

1/2 cup peach flavored schnapps liqueur, divided

1/4 cup raisins

1 tsp cinnamon

1/4 tsp nutmeg

1. Soak brown sugar in 1/4 cup of peach schnapps until softened (if hard packed).
   
2. In a sauce pan over medium-high heat, combine peaches, brown sugar and schnapps mixture, raisins, cinnamon and nutmeg.
3. Cook until liquid is reduced to a medium thick syrup, stirring occasionally (approximately 18 minutes).
4. Serve over ice cream, waffles, French toast plain Greek yogurt or oatmeal.

Perfectly Hard Boiled Eggs

I know there isn't anything overly special about hard boiled eggs, but I use Deviled Eggs so often for various parties and as appetizers or hard boiled eggs for a quick breakfast or snack, it begs the need to include a post.  Because I find that while many folks love to include Deviled Eggs or hard boiled eggs on their menus, it can sometimes be tricky to hard boil them correctly so that they easily peel, each and every time.  Here you ca discover the trick to perfectly hard boiled eggs so that your Deviled Eggs are easy to put together and are aesthetically perfect.

Ingredients:

6 eggs

4-6 cups of water

1. Pull out the 6 eggs you plan to hard boil from the fridge.  This is an important step to ensuring your eggs don't crack from the sudden change in temperature. 
2. Bring the water to a rapid boil in a sauce pan deep/ big enough to full submerge all 6 eggs.
3. Take a spoon or tongs and place eggs into boiling water.
4. Boil for approximately 10 minutes or until eggs are done (you can tell they are done, by *removing one of the eggs, placing it on your counter or table, and spinning the egg.  If its spins fast like a top, it's done.  If it spins slower and wobbles, it's not done.)
5. When eggs are done transfer eggs to a bowl, and run cold water over them.  Let them sit in cold water for a few minutes and repeat adding cold water into the bowl 2-3 times.
6. Drain eggs of water and place bowl into refrigerator and refrigerate for at least 30 minutes prior to peeling.

*Caution: eggs will be extremely hot to the touch.  Use both tongs or spoon to remove egg from boiling water and use an oven mitt or dish towel over your hand/ fingers to spin the egg to test its done-ness.

Mother's Day Brunch Spread

Even though my own mother has passed, we still honor her memory each year with a traditional Mother's Day Brunch. 
When it comes to Mother's Day brunches, I try to keep the spread beautiful, feminine and delicate, while still providing all the savory items of a well-rounded brunch. This brunch spread accomplishes that and simply omit the breakfast sausage from the Frittata ingredients to make this a vegetarian spread, if that is Mom's lifestyle.  Although we now celebrate Mother's Day with just two people, this spread can easily feed 4-6 people.  I hope this brings your families close and honor all the wonderful moms out there including all past, present and future moms!

On The Menu

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Frittata

Cheese Hash Casserole

Apple Rose Breakfast Rolls

Pearl & Crystal Strawberries

Recommended Beverage: Raspberry Bellini

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Ingredients - makes about 21 pancakes:
1 cup whole wheat flour
1/2 cup milk
1/4 tsp. salt
2 eggs
1/2 cup water
3 tbsp. melted butter
1 cup Lemon Mousse Filling (click for recipe, better if made night before) for every 2 servings
4 fresh strawberries, stems removed and sliced, for every 2 servings
Optional - pancake syrup

1. In a mixing bowl, combine flour, milk, salt, eggs, water and 2 tbsp. of melted butter and mix well until batter is smooth without any lumps.
2. In a skillet, or on a griddle, melt one tbsp. of butter over medium heat.
3. Pour batter into the skillet (or onto the griddle) to make 4" diameter circles. (Ex. 3 silver dollar pancakes should easily fit in a regular sized skillet)
4. When bubbles on the top form, flip the pancake over to cook the other side for approximately the same amount of time as the first side, or until golden brown.
5. Repeat until all batter is used.
6. Place 4 silver dollar pancakes (or more if desired, but  is the common number served) on each individual's plate.
7. Sculpt a strip of Lemon Mousse across the pancakes (see picture)
8. Place sliced strawberries as desired (on the mousse, sprinkled across plate, etc.)

The Lemon Mousse and strawberries provide good sweetness to the pancakes, but I provide syrup on the side as an option for guests with a very evolved sweet tooth!

Frittata
Ingredients:
1 tbsp. extra virgin olive oil
1/4 cup minced onion
2 cloves of garlic, minced
1 medium-large zucchini, end removed and cubed
4 handfuls of fresh spinach
3/4 cup sliced Bella mushrooms
1 tsp. garlic powder
1 tsp. onion powder
Salt & pepper to taste
6 whole eggs or egg substitute
1 cup shredded cheddar cheese
Optional - 1 pk. of frozen cooked breakfast sausage patties, thawed and cubed (approximately 1 and 1/2 cups)

1. Pre-heat oven to 350 degrees F.
2. Heat oil in a skillet over medium heat
3. Saute onion and garlic for approximately 5 minutes.
4. Add about an inch of water the skillet and add cubed zucchini and the spinach.  Cover and let vegetables steam for about 10 minutes or until spinach begins to wilt.
5. Drain any excess liquid and return to heat.
6. Add in Bella mushrooms, garlic powder, onion powder (and sausage as desired).  
7. Stir well to blend to blend flavors.
8. As mushrooms begin to cook, change heat to low and cover to finish cooking through for a few more minutes or until mushrooms are soften.
9. Drain all excess liquid, pour veggies (and sausage) into a baking dish.
   
10. Add the eggs and 1/2 cup of the shredded cheese. 
11. Mix well until egg yolks are completely broken and cheese is well distributed throughout the mixture.
12. Cover the top with the remaining cheese and bake in oven for approximately 15 minutes or until cheese is completely melted or a little longer if you prefer a crusted cheese top. 

Cheese Hash Casserole
Ingredients:
1 pk of frozen shredded potatoes, hash browns (approximately 4 cups) somewhat defrosted (i.e out of freezer for about 15 minutes).
2 cans of cheddar cheese soup
1/4 cup chopped onion
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. red pepper flakes
2-3 cups shredded cheddar cheese

1. Pre-heat oven to 350 degrees F.
2. In a baking dish, combine hash browns, soup, onion, garlic powder, onion powder, red pepper flakes and 1/2 of the shredded cheese.
3. Mix well until soup and cheese are evenly distributed and mixed into potatoes and onions.
4. Cover the top with the remaining cheese.
5. Bake for approximately 20 minutes or until cheese is completely melted, or a little longer if you prefer a crusted cheese top.

Don't Forget the Apple Rose Breakfast Rolls & Pearl & Crystal Strawberries

Lemon Mousse Filling - Pancakes, Crepes, Croissants

My Lemon Mousse Filling is the basic recipe to my Limoncello Dolcini dessert.  Because I has to test a few different ways to make the dessert, I found uses for my other attempts, hence this lemon mousse filling.  This is especially good to sweeten pancakes (Such as found in my Mother's Day Brunch spread), crepes, and croissants with some fresh fruit in a more sophisticated taste and aesthetic than just syrup or jam.  I've also simply served it in as a small serving with a Fiber One brownie and some chocolate drizzled on the top to make a marbled dessert.  It is a very versatile treat. 

Ingredients- makes 4 servings:

1/2 cup of truvia sugar (or preferred sugar)
3 whole eggs
3 egg yolks
zest of 1 lemon
1/2 cup lemon juice
2 sticks of butter, pre-cut into 1/2 tbsp cubes, keep refrigerated
2 cups of whipped cream 

1. Fill a pot with a few inches of water and bring to a rolling boil.
2. In a metal bowl, or metal-bottom skillet, whisk the eggs, egg yolks, sugar, and lemon juice.
3. Once the contents are completely whisked, place the bowl or skillet over the pot with the boiling water (double boiler alternative.)
   
4. Continue whisking contents over the heat quickly and continuously, ensuring the eggs do not cook into scrambled pieces.  The mixture should change from liquid, to frothy to a cream over approximately 5-10 minutes of constant whisking.  
5. Once you have a semi-thick cream, remove from heat.
6. Add in 4-5 butter chunks and mix until butter is completely melted.  Repeat this until all butter is melted into the mixture.
7. Add half of the lemon zest to the
   mixture.
8. Pass this mixture through a fine mesh strainer to remove any pieces of egg that may have cooked.
   
9. Cover mixture with plastic wrap and refrigerate overnight.
10. When ready to serve, mix one part lemon mixture with 1 part whipped cream.
11. Mix until combination whips up and has air in it to 'fluff' it up (as opposed to a pudding texture.)
12. Pour over desired breakfast bread and top with fruit.

Easter Sunday Brunch

A few of our family's Easter traditions include a Puppy Easter Egg Hunt, watching 'The Ten Commandments' and having a big Easter Day Brunch.  Although I may alternate a few of these items here and there, these are all the dishes I serve in my Easter Brunch spreads.  I hope you and your family enjoy these delicious recipes and also gives you great ideas of your own!
                                              On the Menu

Eggs in a Basket with Bacon Handles

Cinna-Bunnies

Roasted Sweet Potato 'carrots'

Apple Rose Breakfast Rolls

Easter Basket Cupcakes

Beverages:

Mimosas

Peep-tinis

"HOP"py Easter IPA

Eggs in a Basket

Ingredients - Makes 6-8 Baskets:

2-3 red potatoes - shredded/ raw hash browns

Spray Olive oil

3 tbsp extra virgin olive oil

6-8 eggs

3-4 strips of bacon

tin foil

1. Heat oven to 350 degrees F
   
2. In a well greased muffin pan, arrange shredded potatoes/ hash browns in six cup to cover, bottom, walls of cup and have a slight over hang outside of the cup.
3. Put in oven and cook approximately 15 minutes, or until the 'overhang' potatoes start to brown.  
4. Meanwhile, cook bacon over medium heat in a skillet.  Cook to slightly under-done, and not to a crisp (bacon should still be pliable)
5. Remove hash brown cups from oven and brush with more olive oil on the inside and edges of hash brown cups.  Return to oven for about 10 minutes (if the outer, overhang edges get too crispy, place a piece of tin foil loosely over the top of the muffin pan.
6. Remove muffin pan from oven and add one egg to each hash brown cup.  Return to oven and increase heat to 375 degrees F.
7. As egg whites begin to turn white, remove from oven.
8. Bend a piece of bacon over the sides of each hash brown cup and insert tips into the egg white so that an arch forms (the basket handle, refer to picture.)
   
9. Return to oven and bake an additional 5 minutes, or until bacon is fully cooked and eggs are firm. (Note: If your bacon and eggs are cooked fully, cover with tin foil and allow to cook or return to oven but turn off heat, so that bacon, egg and hash browns adhere to each other).
10. Use a knife to loosen basket edges, and use knife and spoon to lift basket out of muffin tin to your serving dish...Enjoy!

Cinna-Bunnies

Ingredients-Makes 5 Bunnies:

Pillsbury Cinnamon Rolls (refrigerated tube)

1. Preheat oven as per instruction on tube.
2. Remove icing container and cinnamon dough from tube.
3. Separate the pre-cut cinnamon rolls.
4. Take a roll, and carefully unfurl it so it is a long strip of cinnamon dough.
5. Twist to make a loop (body of bunny), and twist twice more, smaller and tighter, so that dough comes together with the ends out (head of bunny and ears, refer to picture).
6. Take a few pieces of dough from each 'bunny ear,' and roll into a ball.
7. Place the ball at the bottom of the loop, to make the tail of the bunny body.
8. Repeat with other rolls, and cook in oven per tube instructions.
9. Apply the icing and serve...Enjoy!                           

Roasted Sweet Potato 'Carrots'

Ingredients- Makes 6 'Carrots':

6 sweet potatoes - long and tapered on an end, if available 

4 tbsp. butter

Preferred syrup (I recommend either pure maple syrup or I personally use sugar-free syrup)

1. Heat oven to 375 degrees F.
2. Wash and peel sweet potatoes to remove all of the skins.
3. As needed, cut one end to blunt it, and peel to taper the other end (shape to get a fat carrot shape)
4. Microwave potatoes for about 6-7 minutes, until potatoes are slightly cooked.
5. Remove potatoes from microwave, these may be very hot, allow to cool enough so that you can safely handle.  
6. Cut 1/4" slices into each potato without cutting all the way through and the potato remains connected on the bottom.
7. Brush or rub the butter onto each potato, allowing it to drip down into each slice.
8. Generously drizzle with syrup.
9. Roast in oven for approximately 20-30 minutes.  Transfer to serving dish...Enjoy!

Basic Mimosas

Mix orange juice and cold champagne.

Apple Rose Breakfast Rolls

These are probably the most lovely food item I've made to date to include in breakfast or brunch spread, especially for a Mother's Day Brunch. These add an air of delicateness and springtime anticipation to the breakfast table, and are a thoughtful alternative for moms that might be allergic or sensitive to flowers.  These always make me feel very Bree Van de Kamp whenever I serve them, and they are always a crowd-pleaser.

Ingredients- makes 12 roses:

1 2-pk of pastry puff sheets, thawed but still cold to touch

3 apples

1 cup water

1/2 cup lemon juice

3 tbsp. peach jelly

Cinnamon (Optional)

1 tbsp powdered sugar

1. Preheat oven to 350 degrees F

2. Halve apples and remove cores and seeds.

3. Very thinly slice (these are the "petals" of the roses) the apples.

4. Place apples in a microwaveable bowl with water and lemon juice; slices should be emerged.

5. Lay out both pastry puff and evenly roll to stretch out with a rolling pin.

6. Cut into even 3" strips, 6 strips per pastry sheet.

7. Laying strips horizontally, spread peach preserves along the bottom half each strip.

8. Microwave apples until soft and pliable, about 3-4 minutes.

9. Lay apple slices along the top of each strip: a) use smaller apple cuts (the ends) on the left side of the strip graduating in size as you go towards the right side of the strips, slightly overlapping b) apple slices should be placed with the 'arch' part of the apple at the top, placed half on the top part of the strip and half off the strip.

10. Sprinkle with cinnamon if you like.

11. Roll the pastry puff from left to right (smallest apple cuts to larger cuts) keeping apple slices in place as you roll, to form the 'rose bud.' Repeat with other strips.

12. Place rose buds in greased muffin pan.  

13. Bake until pastry puff is fully cooked, approximately 30 minutes.  Remove, let stand about 5 minutes and move to serving dish.

14. Place powdered sugar in a sifter, and tap powdered sugar over the top of the rose buds...Enjoy!

Tips:
1) Be sure to tap powdered sugar to get a light dusting effect, if you sprinkle or shake, it will clump in one drop.
2) If you notice the skin of the apple petals starting to burn, but the pastry puff is still not fully cooked, place a piece of tin foil over the top of the muffin pan loose and continue to cook.