Honey Champagne Brunch for Two
Passion-Fruit Mimosa
1 bottle Veuve Clicqout Champagne or Champagne of your choice.
1/2 cup Passionfruit nectar or juice
2 champagne flutes
Fill each glass 1/2 full with Champagne then add 2 Tablespoons PassionFruit Nectar/Juice.
Note: The Passionfruit can be replaced with Peach, Orange, Blackberry, Strawberry or any other juice that your heart desires.
Honey Butter Pecan French Toast
½ loaf French bread sliced diagonally into 1-inch thick pieces (can be day old)
3 eggs
1 tbs honey
1 ½ teaspoon cinnamon
1 teaspoon nutmeg
1-cup milk
1 teaspoon vanilla
Grease 1 9x13 glass pans. In a large bowl whisk together the eggs, honey, cinnamon, and nutmeg. When thoroughly mixed stir in the milk and vanilla. Dip the bread pieces in the mixture. Be sure to coat both sides. Arrange in greased pans, cover, and refrigerate for 1 hour.
Remove from refrigerator and uncover let stand for 15 minutes before baking. Preheat oven to 375 degrees.
2 Tablespoons melted butter
1/4-cup light brown sugar
1/4 cup pecan pieces
Drizzle butter over bread slices followed with a sprinkling of the brown sugar and pecan pieces. Bake for 20 minutes. Serve with warm Honey Butter syrup (recipe follows).
1-cup honey
½ stick butter
Melt honey and butter in medium saucepan. Once melted whisk together and pour over French Toast.
Serve on a warm plate and garnish with fresh strawberry slices.
Chanterelle & Shrimp Frittata
Frittata's are Italian omelets that combine many ingredients: vegetables, herbs, cheeses, seafood, and meats. They differ from American and French omelets, which are stuffed and folded over to form a half-moon shape or tri-folded. Frittata ingredients are incorporated into the eggs before cooking. When served, the frittata is left round; in addition to breakfast, frittata can be cut into wedges like a pie or be sliced as a salad garnish or as a lunch entree.
Ingredients
½ pound peeled and deveined jumbo shrimp
1 Tablespoon unsalted butter
1 small leek, white part only thinly sliced
2 ounces Chanterelle mushrooms, fine diced
6 eggs
2 Tablespoons heavy cream
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh chervil
Sea salt and cracked black pepper to taste
2 Tablespoons olive oil
Heat the butter in a small sauté pan over medium heat. Add the leek and mushrooms; sauté for 4 to 5 minutes, stirring occasionally. Set aside to cool.
Lightly beat the eggs with the cream in a large bowl. Stir in the shrimp, mushroom mixture and herbs. Season with Sea salt and cracked black pepper.
Heat the olive oil in a 10-inch nonstick skillet over medium heat; pour in the egg-shrimp mixture. As the eggs starts to cook, pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top), place the pan under the broiler to finish cooking the top. Slide the frittata onto a cutting board and cut into wedges. Serve hot or at room temperature. Garnish with Parmesan Reggiano Cheese
Serves: 2
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