Monday, May 12, 2014

Spring Brunch Menu

I made this menu for Easter/Elsa's birthday brunch. She got to start the day with some bacon grease on her food so she was a happy camper.

happy puppy

Spring Brunch Menu

Blackberry Lavender Scones from Joy the Baker


(Virgin) Strawberry Rhubarb Sangria

Lime Tart with Fresh Berries and Gingersnap Crust


I liked the scones, but the lavender was too subtle and I could barely taste it. I also thought the scones were a little dry, like scones usually are, and I prefer scones with heavy cream like these and these.

The strawberry rhubarb sangria was fun to sip on while getting everything ready. I couldn't find fresh rhubarb in the store yet so I tried frozen, and it turned out really good. I made this sangria virgin because we were planning to hike after brunch, but you could easily add white wine and booze it up.

I wanted to make a citrus tart for dessert but wanted something a little different than our normal lemon tart. I liked the lime with the ginger crust, and the fruit on top was a nice addition. I made a little glaze with some jam and brushed it over the fruit so it wouldn't dry out.

Virgin Strawberry Rhubarb Sangria 
Adapted from here

1/4 cup sugar
3/4 cup water
8 ounces frozen rhubarb (or fresh if you can get it)
2 oranges
1/2 pint strawberries, hulled and quartered
Sparkling water, orange flavored

In a small pot, combine sugar and water and bring to a rapid boil. Add rhubarb and reduce to a simmer for 5 minutes smashing rhubarb with the back of a wooden spoon. Strain and cool for at least 30 minutes.

Cut each orange in half. Juice three of the halves and thinly slice the fourth half.  In a pitcher combine orange juice, sliced oranges, strawberries, and rhubarb syrup. Add the rhubarb syrup slowly and taste. I didn't use all of mine because I don't like very sweet drinks.

Pour into glasses and top with orange flavored sparkling water.

Serves 2-4.

Lime Tart with Fresh Berries and Gingersnap Crust
Adapted from here and crust from here

8 ounces gingersnap cookies (about 32 cookies), coarsely broken
3/4 stick salted butter, melted

Lime Curd:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

Fresh berries of your choice such as blackberries, blueberries, raspberries or strawberries. (The raspberries are particularly good with the lime curd!)
1 Tablespoon berry jam (I used raspberry because that's what we have.)

For crust: Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan. Bake until crust is set and firm, approximately 15 minutes.

For curd: Whisk eggs, egg yolks, and sugar in bowl of a double boiler. Whisk in lime juice. Set bowl over saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Add butter to warm curd; let stand 1 minute, then whisk until blended and smooth. Refrigerate or chill in an ice bath until cool, about 30 minutes to 1 hour.

Pour curd into prepared crust, smoothing out the top with a spatula. Refrigerate until cold, about 2 hours.

Decorate top of tart with berries. Place jam in glass bowl and microwave until melted, about 15 seconds. Whisk with a fork until thin and syrupy. Add a teaspoon of water if it is too thick. Brush the glaze over the fruit on top of the tart.

Keep refrigerated.


  1. Looks perfect and so tasty, YUM! We are getting into warmer weather and I think this summer will definitely be a sangria summer, love white wine sangrias.

  2. Yum....yum....yum...Elsa is so precious!!!!!


Hey, thank you!

Related Posts Plugin for WordPress, Blogger...