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Posts Tagged ‘#BrunchWeek’

BW Logo 2016Since having kids a couple of years ago, brunch has become one of my favorite times to host friends. It’s not just that it doesn’t get in the way of early afternoon nap time. It’s that brunch is (for me and my family) one of the easiest, most stress-free times to entertain. I find it’s easy to put together an impressive menu with very little effort. I’ve got it down to a science. Literally. With this formula, I can’t go wrong:

Egg dish + grain/carby side side + fruit dish

With this formula, I’ve got an easy, filling, balanced meal. Frittatas and quiches are my favorite egg dishes. I’ll frequently pair that with a fresh scone or muffin, or even homemade granola (served with yogurt) and then round off the meal with a serving of fresh fruit.

Today, I created two varieties of fruit salad, both of which are tossed with a light poppy seed vinaigrette. In the first, I jazz up some berries, grapes, and kiwi with a little fresh mint and in the other, I let the brightness of sweet Breeze apples (a new variety that originated in New Zealand, but is currently being grown in Washington State and introduced to US markets by Sage Fruit) and grapes shine through. Both were wonderful, but feel free to use your favorite in season fruit.

Do you have a standard menu or formula for brunch entertaining?

As a reminder, our amazing sponsors have generously donated some wonderful prizes. Visit here to learn more about our sponsors and enter to win one of the the awesome prizes they so generously provided.

Fruit Salad with Poppy Seed Vinaigrette

Make Ahead: Vinaigrette and fruit salad may be made ahead of time, but don’t mix until just before serving, so that the fruit doesn’t get soggy.

Fruit Salad (Two Ways) with Poppy Seed Vinaigrette

By Books n’ Cooks

Serves 5-6

Ingredients for the Salad:

  • 5-6 c. fruit, sliced into roughly 1-inch pieces (I used a mix of strawberries, raspberries, kiwi, and grapes)
  • 3 Tbs. fresh mint, coarsely chopped

or

  • 2 Breeze apples, cored and cut into 1-inch pieces
  • 1-2 c. red seedless grapes
  • 1 c. mixed berries (I used raspberries and blackberries)

or

  • Your favorite mix of fresh fruit

Ingredients for the Vinaigrette:

  • 1/4 c. vegetable oil
  • 1 Tbs. fresh lemon juice (from 1 lemon)
  • zest of 1/2 a lemon
  • 2 Tbs. honey
  • 1 Tbs. poppy seeds

Apple Fruit Salad with Poppy Seed Vinaigrette

Gently toss fruit and mint to mix. Set aside, or refrigerate until just before serving.

To make the vinaigrette, combine all ingredients in a jar and shake well (or, combine in a bowl or measuring cup and whisk well). Refrigerate until just before serving.

Add half of the vinaigrette to the fruit salad and toss to coat. Add more as desired. (I used only half of the vinaigrette for the 5-6 cups of fruit.)

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Fruit Salad with Poppy Seed Vinaigrette for Brunch Week

Don’t forget to check out today’s other #BrunchWeek recipes, listed below.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

BW Logo 2016

Today is the first day of #BrunchWeek, and I’m super excited to be participating. I made lists and lists of recipes that I wanted to make to share with you this week (way more than I could possibly do), and I spent the last couple of weeks drooling over the sneak peeks I got at some of the recipes my fellow bloggers have been preparing for you. I’ve gotten to work with some awesome brands – tasting new items for you and getting to play with some new kitchen gadgets.

On that note, I encourage you to do two things. First, visit this post to learn about the amazing sponsors and enter to win one of eight prize packages they provided, pictured below. Secondly, after you read my recipe, continue to the bottom of this post to check out the complete list of #BrunchWeek recipes we’ve put together for you.

Prize_Collage

Although I’ve been stoked about #BrunchWeek, life prevented me from getting into the kitchen as much as I would have liked. Last month in particular was a rough month, with a lot of houseguests and a lot of daycare cooties floating around my house. Cooties that cost me several days of work and my monthly ladies night out. 🙁

I was all ready to go – the scones were made and packaged up, but when my hubby came home from work sick, I couldn’t leave him alone with my sick daughter and super active baby. I was bummed, but my coworkers were more than happy to polish off the scones that were destined for ladies night, someone even commenting that he was unaware that scones could actually taste good. He was use to the dry, bland store-bought scones, not homemade scones – soft and full of flavor.

After that week, I went on a scone-making kick – from sweet to savory. These bacon, cheddar, and chive were a pleasant surprise to those who were not familiar with savory scones. The smokiness of the bacon and the subtle undertones of the cheddar made for a wonderful breakfast, and a great addition to this week’s #BrunchWeek.

Bacon Cheddar & Chive Scones

Bacon, Cheddar & Chive Savory Scones

By Books n’ Cooks

Makes 8 Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together:

  • 3 c. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt

Then, gently stir in the following, just to coat:

  • 1 c. shredded Cabot Seriously Sharp Cheddar Cheese (3-4 oz.)
  • 1/2 c. coarsely chopped cooked bacon (from 4 slices thick-cut bacon)
  • 2 Tbs. minced chives

Using two forks or a pastry cutter, cut in

  • 12 Tbs. cold unsalted butter

until mixture is crumbly. Finally, fold in:

Mixture will just start to come together, but will remain very crumbly. With clean hands, knead dough until it comes together. Set on a baking sheet lined with parchment paper. Shape into a long rectangle (or circle), about 1 inch thick. Brush tops with

  • 2 Tbs. unsalted butter, melted

Bake for 12-14 minutes, until tops are golden. Remove from oven and allow to cool on baking sheet for a few minutes.

Serve hot, warm, or at room temperature.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Check out these other #BrunchWeek recipes from over 3 dozen bloggers.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclosure

Books n’ Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some links on Books n’ Cooks may be affiliate links – links books and kitchen supplies that I love and would recommend. If you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

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