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



Bacon

(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

Crust:
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

Topping:
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.

2 comments:

  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.

    ReplyDelete
  2. Yum....yum....yum...Elsa is so precious!!!!!
    ~~~Felicia

    ReplyDelete

Hey, thank you!

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