This month, we decided that we would do a "brunch" at my house and kick off a year or 7 of monthly brunches. I think today was a success! I'm excited to change houses each month and experience what everyone will bring to the table. Cereal or not Allison, I'm excited to be a guest at your home!!! ;)
My friend Valerie also had a great idea....to keep track of the recipes and things we eat so later someday we can all get real famous on a BRUNCH book we'll all contribute too. hee hee...I'm laughing cause Its just an awesome idea. Thanks Valerie!
So the real reason for this post is to keep track of the recipes we use...sit tight, cause today was yummy!
On the menu:
Citrus Spritzers
Roasted chicken sandwiches with Pesto
Watermelon
Poppy seed lemon scones
peach cobbler
told ya!!! ;)
Citrus Spritzers: thanks to Betty Crocker on this one
2 cups Cold Water
1 can (6 oz) frozen orange juice concentrate, thawed
3/4 cup thawed grapefruit juice concentrate
1 liter sparkling water, chilled
Ice
Orange slices, if desired
fresh mint leaves, if desired
1/Mix the cold water, orange juice concentrate, grapefruit juice concentrate and sparkling water in the pitcher.
2/serve the spritzers over ice. Garnish each serving with an orange slice and mint leaf.
(I froze a mint leaf into ice cube trays...it was a fun touch)
Roasted chicken sandwiches with homemade pesto (thanks em!)
Valerie brought two types of crusted bread, a rosemary type, and a garlic type
I roasted two chickens that morning in my oven
1/assemble like a sandwich! its that easy!
Watermelon
Can any more be said about this?? A favorite and it was SO refreshing!!!!! Thanks Allison!
Poppy seed lemon Scones:
I had a recipe (again thanks to Betty Crocker) and Emily offered to make them.
1 3/4 cups all purpose flour
1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup margarine or butter
grated peel of 1 medium lemon (about 1 1/2 to 3 teaspoons
1 Tablespoon poppy seed
1 egg
1/4 cup half and half
1/ Heat the oven to 400*
2/ Mix the flour, sugar, baking powder and salt in a medium bowl. Cut the margarine into the flour mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs.
3/ Stir in the lemon peel, poppy seed, egg and half and half just until mixed and a dough forms. If the dough mixture is not completely moistened, stir in an additional 1 to 2 tablespoons of half and half.
4/ Sprinkle a clean surface, such as a kitchen counter or breadboard, with a small amount of flour. Place the dough on the lightly floured surface. Gently roll dough in flour to coat all sides. Shape the dough into a ball. Knead the dough by curving your fingers around and folding dough toward you, then pushing it away with the heels of your hands, using a quick rocking motion. Repeat 10 times, turning dough each time.
5/ Place the dough on the un-greased cookie sheet. Pat the dough into an 8-inch circle. cut dough into 8 wedges, but do not separate.
6/ Bake 16-18 minutes or until golden brown. Carefully separate the wedges. Transfer the scones from the cookie sheet to a wire cooling rack. Serve warm.
Peach Cobbler (thanks to Pat Thompson for this recipe!!!)
1/2 c. sugar
1 tb. cornstarch
4 c. sliced peaches (about 6 medium)
1 tsp. lemon juice
3 tb. shortening
1 c. flour
1 tb. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 tsp. ground cinnamon
Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch, and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir oneminute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot peach mixture.
Bake 25-30 minutes or until topping is golden brown. Serve warm and, if desired, with whipped cream.
6 servings.
So excited for next month. I'll try to have fun pics for next month, but didn't plan for this today!!
HAPPY COOKING!
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