Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts

A Lovely Gluten-free Brunch : Coconut Pancakes & Crustless Mini Quiche!

25 April 2013

My friend Krissy (of Ponyboy Press & Plain Language Marketing) came over last week for a lovely spring brunch date.  She has recently went gluten-free, so I wanted to challenge myself to create something special for her.

I picked up some gf coconut flour from the bulk section of Winco and I was really excited to work with it for the first time!  It is very different than traditional flour, it absorbs liquid much quicker and needs a bit of help to get to the right consistency, but it ended up making some absolutely delicious pancakes!  I also made some mini quiches (because everything is better in miniature!)  that took advantage of asparagus season and also allowed me to make them up ahead of time.

Krissy brought these beautiful strawberries filled with lavender & black pepper cream cheese!  They were amazing and elegant and you should definitely go to her site and get the recipe!

Gluten-Free Coconut Pancakes! Yum!

Gluten-Free Coconut Pancakes

1/2 cup coconut flour
1/4 cup finely shredded coconut
1/2 teaspoon baking powder1/2 teaspoon baking soda
6 eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 teaspoon apple cider vinegar
1 cup milk (any kind you like)

Beat eggs with milk & cream.  Add remaining wet ingredients & then slowly incorporate dry ingredients.  Blend until you have a nice batter that can spread on it's own.  It will be a little thicker than a traditional pancake batter, but that is just fine.  You can add a bit more milk until you have the consistency you like.
Using an icecream scoop, portion batter onto a hot oiled skillet.  Give the skillet a bit of a turn (as you would with crepe batter) to help the thick batter spread more evenly.  Cook for a few minutes per side until both sides are browned.

Top with your favorite toppings!  I was lucky enough to have some amazing mango topping from the Portland Preservation Soceity canning swap and it was heavenly!  I also added some roasted coconut chips from Trader Joe's, but they would also be lovely with agave, jams or plain old maple syrup.

Gluten-Free Crustless Mini Quiche - asparagus, mushroom, & goat cheese!

Asparagus, Mushroom, & Goat Cheese Mini Quiche

6 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1/2 cup goat cheese
3/4 cup chopped asparagus (about 7-10 stalks)
3/4 cup chopped mushrooms (about 3-4 large mushrooms)

Preheat the oven to 350 degrees & grease a muffin tin with butter or oil.
Saute asparagus & mushrooms in a pan with a bit of oil until they soften up (don't cook them completely since they will still be going in the oven) - about 5 minutes. Beat eggs, cream, & salt in a bowl or an electric mixer. Cut the goat cheese into small pieces.
Assmeble quiche by dividing your vegetable mixture evenly into each cup of the muffin tin (about 1/2-3/4 tablespoon per tin), cover with egg mixture so that the tins are about 2/3 full, drop a few peices of goat cheese into each one.
Bake for about 20-30 until the middle of each quiche no longer has any jiggle to it.

This is a really great simple recipe because it can be altered to fit your tastes & it is also great to make ahead of time. I cooked the quiche up the night before and then put them in the fridge so I just had to get them reheated in the oven before my guest arrived. These would also freeze really well to have a special pre-portioned breakfast waiting for you any time you need it!

I really love being able to spend these lovely spring afternoons with the amazing people in my life and putting together a perfect table and meal for them just makes my heart soar.

Brunch Date: Overnight Stuffed French Toast & Roasted Sweet Potato Hashbrowns!

27 February 2013

This morning, I was lucky enough to have the most adorable friend date a girl could ask for.  I went to my friend Annie's house for brunch and a good heart to heart.  It was a perfect way to spend the morning.  Annie made a really yummy egg scramble with zucchini and mushrooms and  I made a pair of cute little stuffed french toast casseroles & roasted sweet potato hashbrowns!

The great thing about both of the dishes that I made are that they can be made the night before and put in the fridge so that you just need do do a quick warm up in the morning, so it doesn't take away from your sleeping in time.  The french toast was really amazing - warm and rich with a little bit of sweet...just the kind of thing I crave on a cold morning like this one.  And the hasbrowns were a really nice savory taste of winter to me.

3-4 slices of bread (I used a bagel because it is what I had on hand and it was perfect!)
3 tablespoons cream cheese
2 tablespoons jam (any kind that you'd like - I used strawberry)
1 teaspoon sugar
2 eggs
1 tablespoon milk or cream 
1 teaspoon vanilla
1 teaspoon cinnamon (optional)

Butter baking dish.  Tear bread into bite size pieces and fill the dish about 1/3 of the way with bread.  Pour about a tablespoon or so of the filling on top and then top with a dollop of jam.
Fill the rest of the dish with bread.
Whisk the egg with milk, vanilla, and cinnamon.  Pour the egg mixture over top and try to get all the bread moist.
At this point, you can stick it in the fridge to soak up the egg and give you a head start on tomorrow's breakfast or you could just bake it right away.
Bake in a 375 degree oven for about 25 minutes until the casseroles puff up a bit and seem firm.  Sprinkle with a little powdered sugar or maple syrup and serve

Recipe makes 3 ramekins, so feel free to double or triple up if you are making it for a crowd or in a baking dish!  It would easily work in a large baking dish, but I sort of love the little ramekins because I always love the presentation of getting your own special serving and it allowed me to make exactly what I needed for two!  This is also a pretty flexible recipe, you could use fresh fruit of any kind or a ricotta inste

2 sweet potatoes - peeled and chopped
1 red onion - chopped
2 tablespoons olive oil
2 teaspoons fresh chopped rosemary
1 teaspoon cayenne pepper (more or less depending on how much spice you like)
salt & pepper to taste

On a baking sheet lined with foil, combine all ingredients and mix well.   Arrange in a single layer.
Roast in a 425 degree oven for about 30-40 minutes or until the potatoes are tender.
At this point, I put the potatoes in the fridge overnight.  That part is optional.
In the morning, I just added a tablespoon of oil to hot pan and fried them up until they were warm and got a nice crust and color to them.

I served the potatoes with one of my favorite condiments that I don't often get to use - banana ketchup.  It is available at most asian markets and even some grocery stores and it is sort of like a simple sweet version of ketchup.  Of course, this is totally optional, but if you are feeling adventurous, give it a try because it is delicious!

I had an amazing morning & it made me feel so fortunate to have such wonderful friends in my life!

sunday brunch

06 April 2009

i had a few of my favorite people over for a sunday brunch. breakfast food is some of my favorite foods to make because they are so simple, but i don't often have time to cook any real breakfast during the week (i live on frozen waffles and veggie sausage at work).

here is what i made:


apple cinnamon waffles

start by dicing up 3 apples (i like ambrosia, honey crisp, or gala...but any variety you like is fine!) and adding them to a small saucepan with 1 tablespoon of butter, 2 tablespoons sugar, and 1/2 teaspoon or so of cinnamon. cook on medium for about 5-10 minutes, stirring occasionally until softened. set aside.

make the waffle batter:
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup milk
1 egg
1 tablespoon melted butter
1/2 teaspoon vanilla
1/2 cup of your apple mixture

heat waffle iron. combine flour, baking powder, sugar, salt and spices. set aside. combine milk, egg, butter, apple and vanilla. add dry ingredients. stir until well moistened, but still lumpy. pour about 1/2 cup onto greased, hot waffle iron. bake until brown and crisp. serve with syrup and apple mixture as topping.


veggie & gouda mini quiches

you can make these with or without a crust. i used a bit of homemade pie crust that i froze after mini pie making, but you can also use frozen store bought crust. i rolled the crust to about 1/4" and laid into greased muffin tins. i pre-baked the crusts for about 10 minutes @ 400 degrees. then, follow the instructions below...

4 large eggs
3/4 cup milk
vegetables! you can really use anything you have on hand (i used 3 stalks of asparagus, 2 mushrooms, a bit of chopped spinach, broccoli, and some diced onion)
1 clove pressed or chopped garlic
large handful of grated cheese (i used smoked gouda, but you can use just about any cheese)
about a tablespoon of flour
salt & pepper
preheat oven to 350ºf. saute your veggies together just a bit until they soften, then set aside. in a large bowl, whisk together eggs, milk, salt, pepper, herbs of your choice, grated cheddar, and flour. grease a muffin tin with really, grease it really well or they will be a mess to get out. add a small layer of sauteed vegetables to the bottom of each cup and then drizzle egg mixture over each muffin cup, fill almost to the edge. bake for about 20-30 minutes. this will make about 5-6 mini quiche.

simple biscuits with vegan mushroom gravy

basic biscuits
2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2/3 cup milk
mix dry ingredients. put oil in measuring cup and add milk. do not stir. add to dry ingredients.mix lightly to moisten ingredients and knead one or two times to form ball. roll out to about 1/2" thick. cut into 2" biscuits. bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned. note: these were pretty dry, i wouldn't make this for a stand alone biscuit, but they were just fine as an quick and easy mate to gravy!
& top with...

vegan mushroom gravy
8 oz mushrooms, sliced (any kind of mushroom will do)
1/4 C sliced onions
1-1/2 tablespoons oil
1/2 C white flour
2 tablespoons oil
4 cups stock or soy milk
1 tablespoon soy sauce
1/4 tsp black pepper
lightly sauté the sliced mushrooms and onions in the 1 1/2 tablespoons oil. in another pan, combine and bubble the flour and 2 tablespoons oil over low heat for one minute. whisk in the stock or soy milk, along with the soy sauce and black pepper. cook until thickened, whisk out any lumps. stir in the mushrooms and onions. you can serve it up just like that, but i like to get the emulsion blender out and blend the mushrooms down a bit for a better flavor and consistency.
Blogging tips