Community Blog — Brunch

Bourbon Peaches & Cream French Toast

Bourbon Peaches & Cream French Toast
A mouth watering, peachy and creamy twist on an average french toast recipe!

Hogs in a Blanket

Hogs in a Blanket
Even though you couldn't make it to the Royal wedding, you can still try this Royal wedding inspired snack to feel like you're involved with the fun.

Royal Wedding Brunch: Blueberry Lemon Scones

Royal Wedding Brunch: Blueberry Lemon Scones
A tasty breakfast or afternoon treat that always delights.

Goat Cheese & Leek Tart

Goat Cheese & Leek Tart
We love these mouth watering savoury tarts! A festival and event favourite recipe from our kitchen.

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

Ingredients:

- 2 1/2 cups all-purpose flour 

- 1/2 tsp of salt

- 1/4 cup of sugar 

- 2 1/4 tsp baking powder 

- 6 tbsp cold unsalted butter, cubed

- 2 large eggs

- 3/4 cup heavy cream, plus more for topping

- 2 tsps vanilla extract

- 1 cup raspberries

- 3/4 cup of white chocolate chips

- Sanding sugar (optional)

Directions:

Preheat the oven to 400F. Line a baking sheet with parchment paper or a Silpat. In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand. 

In a seperate bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms into moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Chefs not below)

Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that's about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet.

Brush cup the tops of the scones with heavy cream then sprinkle them with the sanding sugar. Bake the scones for about 20 minutes until pale golden and they're baked through. Remove from the oven and serve immediately.

CHEFS NOTE: 

The more smashed the raspberries are, the wetter the dough will be. If needed, sprinkle the top of the dough with flour while gathering it onto your work surface. Do not knead the dough, but rather loosely gather it. The less touching, the better! 

Recipe adapted from Justataste.com

NOTE: This recipe is also in print on our Winter Events Calender on page 21.

FRENCH TOAST BAKE

FRENCH TOAST BAKE
Yummy sourdough bread, topped with brown sugar and cinnamon and baked to perfection taking French Toast to a whole new level!

Brunch Inspiration

Brunch Inspiration

Basic Crepe Recipe

Ingredients:

- 2 cups of all purpose flour 

- 1/2 tsp of salt

- 2 cups of 2% reduced-fat milk

- 1 cup water

- 1 tsp butter, melted

- 1 tsp vanilla

-  large eggs

- Cooking spray

Directions: 

Lightly sppon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender;process until combines. Add flour mixture to blender; process until smooth. Cover and refrigerate for 1 hour.

Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers the pan with a thin film. Cook about 1 minute.

Carefully lift edge of crpee with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightl browned. Turn crepe over; cook 30 seconds.

**We recommend making a double batch as you play with the proper tempurature of the pan to get the crepe the perfect colour and consistency.

NOTE: This recipe is also in print on our Winter Events Calender on page 20.

Mixed Berry Crepes

Mixed Berry Crepes
Delicious Brunch Idea