Tag: Brunch

Brunch, Sweet Treats

Recipe—Plum Crisp

Diva di Cucina

I have been getting lots of purple plums in my produce boxes this summer and that has resulted in me having fun creating delicious plum desserts. I think I finally have one worth sharing, a tart plum crisp! The sweet crunchy crisp perfectly complements the tartness of the plum filling. Having an oat based topping makes this the perfect breakfast appropriate dessert. It really is like eating a warm bowl of oatmeal with baked plums. That’s right, I’m encouraging you to eat dessert for breakfast. You only live once after all!

Note: If you don’t have any fresh plums, or they are out of season, you can replace the fresh plums with two 15 oz cans of purple plums. Just be sure to remove the pits and drain them.

INGREDIENTS
10–12 sliced plums
1/2 c juice of choice (cranberry, pomegranate, or apple juice are great)
1 tbsp lemon juice
2 tbsp sugar
1 tbsp cornstarch
1/2 c all purpose flour
1 c oats
1/2 c brown sugar
1/2 tsp cinnamon
2 tbsp butter, softened
2 tbsp light corn syrup

STEPS

  • Preheat oven to 400º.
  • In a large saucepan, combine fruit juice, lemon juice, sugar, and cornstarch and mix until smooth.
  • Bring to a boil over medium-high heat stirring frequently.
  • Add in plums and continue cooking and stirring for 1–2 minutes.
  • Remove from heat and set aside.
  • In a mixing bowl combine flour, oats, brown sugar, and cinnamon.
  • Mix in butter and corn syrup until mixture is crumbly.
  • Place plum mixture into in a small baking dish. (9” pie dish or square pyrex are perfect size.)
  • Top plums with the crumb topping.
  • Bake for 20 minutes or until golden brown.
  • Serve warm or cold, and don’t forget the scoop of ice cream!
Brunch, Sweet Treats

Recipe—Peaches & Cream Cheesecake Bars

Diva di Cucina

The last few trips to the grocery store I have been overwhelmed with the smell of fresh peaches in the produce section. It’s peach season in California! Every summer I like to bake peach crisp and serve it a la mode. I love the combination of the sweet baked peaches with the creamy vanilla ice cream and the crispy strudel topping. I decided to mix it up this year with a new peach dessert that had all those same qualities.

This is a cool and refreshing peach dessert that combines the best of two worlds, a peach crisp and one of my other favorites, cheesecake! This was so quick and easy to put together. While it is rich enough to be a dessert I personally think it is equally perfect as a brunch item. It almost has the qualities of a peach danish, so why not have dessert for breakfast? You only live once!

INGREDIENTS
1 box dry yellow cake mix
1/3 c butter, room temperature
2 eggs
3 ripe peaches, sliced and peeled or one 29 oz can sliced peaches, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp vanilla

STEPS

  • Preheat oven to 350º.
  • Spray a 7” x 11” baking dish with nonstick spray.
  • In a large bowl combine cake mix, butter, and 1 of the eggs.
  • Mix with a fork until nice and crumbly.
  • Set aside 1 1/2 cups of the mix for your topping.
  • Evenly distribute the remaining crumb mixture in the greased pan and press into the bottom to make a crust
  • Bake for 10 minutes.
  • Evenly distribute peach slices onto partially baked crust.
  • In a large bowl combine cream cheese, sugar, vanilla, and the 1 remaining egg.
  • Beat using a mixer until creamy.
  • Pour mixture over the peaches and use a rubber spatula to help spread it evenly.
  • Sprinkle the reserved crumbs over the top.
  • Bake for 30 minutes or until crumb topping is a nice golden color.
  • Allow to cool completely at room temperature.
  • Place in the fridge for at least an hour before serving.
Brunch, Dinners

Recipe—Chard and Mushroom Frittata

Diva di Cucina

By now you probably know, or have read that, I recently signed up for organic produce delivery. It’s always fun trying to come up with recipes that utilize as many of the ingredients as possible. I feel like I’m on an episode of Food Network’s Chopped. One of my latest boxes included red chard, crimini mushrooms, and green onions. As soon as I saw the produce I knew I had to make a frittata.

A frittata is an Italian version of an omelet and it somehow seems much fancier. Rather than having the ingredients as a filling like an omelet, a frittata’s ingredients are mixed into the eggs. Frittatas are typically started on the stovetop, finished in the oven, and served as slices. While it is typical to cook a frittata in a cast iron skillet I use a pie dish. Frittatas are fabulous in that they can be served for any meal and they are great for reheating. A frittata can be made up of any combination of ingredients so have some fun and get creative.

One of the many benefits of a frittata is that it’s a great way to get in some vegetables. Frittatas are low carb and are a healthy alternative to a cheesy omelet. I made this for dinner along with some sourdough toast and it was so quick and easy. Swiss chard is one of my favorite leafy vegetables and it is a fabulous source of vitamins, minerals, antioxidants, and fiber. It goes great when sautéed with garlic and is a wonderful complement to the earthy flavor of crimini mushrooms. I was very pleased with how this recipe turned out and will most certainly be making it again.

 Note: If chard is not available, spinach is a great substitute. 

INGREDIENTS
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
8 eggs
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese

STEPS

  • Preheat oven to 375º.
  • Separate the stems from the leaves of the chard.
  • Roll the leaves of the chard up together and slice into strips about a 1/2” wide.
  • In a large skillet heat the olive oil over medium-high heat.
  • Add the mushrooms and garlic and cook until mushrooms are soft and lightly browned, about 10 minutes.
  • Add the chard to the skillet and cook until limp but still a bright green color, about 4 minutes.
  • Remove skillet from heat and transfer veggies to a greased pie dish making sure that the veggies are distributed evenly.
  • In a medium bowl whisk together eggs, milk, green onions, and salt and pepper.
  • Pour the egg mixture over the veggies making sure that the mixture covers the dish completely.
  • Bake for 20–25 minutes or until eggs appear set.
  • Sprinkle with the cheese and finish under the broiler for an additional 3 minutes.
  • Remove from oven and allow to cool for a minute.
  • Cut into slices and serve.
Brunch

Recipe—Moist Banana Nut Bread

Diva di Cucina

This recipe makes the moistest most delicious banana nut bread ever! I have been making it for years. It is the perfect amount of sweetness for a morning treat. I love it warmed up with a little bit of butter spread. Mmmmmmm… It is dense and filling to help you get your day started. I have even added chocolate chips for something different and it was a real treat. This recipe makes two full size loaves. If you don’t think you can eat both it’s okay, they freeze great! Or you can make your neighbor very very happy and give them one. I’m sure it will earn you a few points. Next time you pick up bananas at the store be sure to grab a few extra and give this recipe a try.

Note: For holidays I have made a bunch of mini loaves as gifts using the foil mini loaf pans and they were perfectly sized. If you do this be sure to adjust baking time accordingly. 

INGREDIENTS
4–5 overripe bananas (almost all black)
1/4 c buttermilk
1 1/3 tsp baking soda
3 eggs
1 tsp vanilla
3/4 c vegetable oil or melted butter
2 1/4 c flour
2 c sugar
1/2 tsp salt
1 c pecans, chopped (optional)

STEPS

  • Preheat oven to 350º
  • Mash the bananas in a large bowl.
  • In a small bowl mix the buttermilk and baking soda using a whisk until nice and frothy and slightly foamed up.
  • Add all remaining ingredients and your baking soda mixture to the large bowl with bananas and mix thoroughly.
  • Pour batter into two greased loaf pans.
  • Bake for 55–65 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
  • Allow loaves to sit for 15 minutes. (If you decide to use chocolate chips only allow to sit for 5 minutes.)
  • Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
Brunch

Recipe—Breakfast Potatoes

Diva di Cucina

These breakfast potatoes are a Sunday brunch must have item. I have been making these potatoes for years now and they are always a big hit. The best way to describe them would be a breakfast version of the garlic fries that you get at the ballpark. But better of course. How can they not be when you add salty bacon and savory mushrooms? When cooking up a big breakfast it’s really nice to be able to put your potatoes in the oven and forget about them while you focus on your other dishes. There always seems to be enough going on up on the stove top. And I must add that these are superb when wrapped in a fresh tortilla with some scrambled eggs and salsa. Gotta love breakfast burritos!

INGREDIENTS
2 lbs baby red potatoes, halved
2 c mushrooms, sliced
1/4 c olive oil
salt and pepper
8 slices of bacon, cooked and chopped
2 tbsp garlic, minced
1/4 c parsley

STEPS

  • Preheat oven to 425º.
  • In a large baking dish toss the potatoes and mushrooms in olive oil.
  • Season with salt and pepper to taste.
  • Bake for 40 minutes stirring occasionally.
  • Mix in the bacon and garlic and cook for an additional 5 minutes or until potatoes are fork tender.
  • Remove from oven and mix in parsley right before serving.
Appetizers, Brunch

Recipe—Puff Pastry Spirals

Diva di Cucina

Puff pastry has got to be one of my favorite ingredients to work with. It is so incredibly versatile and is a must have item in my freezer at all times. This recipe is a great one to keep in mind when you need an appetizer that can be made ahead of time. Serve them warm or at room temperature. You really can make these with almost any combination of ingredients but these are my favorite. Both combinations are classic flavors, spinach with feta and ham with swiss. These can be prepared a day ahead of time and kept wrapped up in the fridge until you are ready to bake them. I have made these not only as an appetizer but also as a side dish for brunch. I personally love to serve them with champagne. Yummy!

Note: Be sure to remove as much liquid as you can from the spinach before adding it to the pastry otherwise it may make the pastry soggy.

SPINACH AND FETA SPIRAL INGREDIENTS
10 oz frozen chopped spinach, thawed and drained
1 c feta
1/4 c yellow onion, finely chopped
2 tbsp olive oil
salt and pepper
1 sheet Pepperidge Farm puff pastry (1/2 package)
flour for work surface
1 egg
1 tbsp water

STEPS

  • Stir together the spinach, feta, yellow onion, olive oil, salt and pepper in a medium bowl.
  • Sprinkle flour on the work surface and unfold puff pastry.
  • Top puff pastry with the spinach mixture and evenly spread it out leaving one edge exposed about an inch back.
  • Starting at the edge opposite from the exposed edge roll up like a jelly roll.
  • Wrap your roll in saran wrap and chill in freezer for an hour or fridge for a couple of hours. (This will make it easier to slice through.)
  • Preheat oven to 400º.
  • Beat the egg and water together in a small bowl.
  • Remove the saran wrap and cut roll into 1/4″–1/2” slices.
  • Place the slices cut side down on a parchment paper lined baking sheet.
  • Brush the top of each spiral with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the spirals from the baking sheet and allow to cool.

HAM AND SWISS SPIRAL INGREDIENTS
1 lb of thin sliced ham
1 c shredded swiss
1 sheet Pepperidge Farm puff pastry (1/2 package)
flour for work surface
1 egg
1 tbsp water

STEPS

  • Sprinkle flour on the work surface and unfold puff pastry.
  • Top puff pastry with an even layer of the ham and then sprinkle with cheese leaving one edge exposed about an inch back.
  • Starting at the edge opposite from the exposed edge roll up like a jelly roll.
  • Wrap your roll in saran wrap and chill in freezer for an hour or fridge for a couple of hours. (This will make it easier to slice through.)
  • Preheat oven to 400º.
  • Beat the egg and water together in a small bowl.
  • Remove the saran wrap and cut roll into 1/4″–1/2” slices.
  • Place the slices cut side down on a parchment paper lined baking sheet.
  • Brush the top of each spiral with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the spirals from the baking sheet and allow to cool.
Appetizers, Brunch

Recipe—Asparagus Gruyére Tart

Diva di Cucina

Since asparagus is plentiful at the market right now I thought I would post a simple, yet elegant asparagus recipe that will excite your palate. The final product looks impressive and tastes just as good. This asparagus tart is perfect as an appetizer or a side dish with brunch. You really can’t go wrong serving it warm or cold. It is very easy to make and requires hardly any prep time at all. Enjoy!

INGREDIENTS
1/4 c flour, for work surface
1 sheet frozen puff pastry, thawed (I love Pepperidge Farms)
2 c Gruyére cheese, shredded
1 bundle thin asparagus spears
olive oil
lemon pepper
sea salt

STEPS

  • Preheat oven to 400º.
  • On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and trim uneven edges.
  • Carefully move the pastry to a baking sheet.
  • Using a knife, lightly score pastry dough 1 inch in from the edges to give it a border. This is identifies the boundary you will put your cheese and asparagus in.
  • Using a fork, poke the dough inside the rectangle at 1/2-inch intervals.
  • Bake pastry until golden, about 15 minutes.
  • While the pastry is baking, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.
  • In a large bowl toss the asparagus with olive oil, lemon pepper, and salt.
  • Remove pastry shell from oven. (If your pastry swells up lay a clean kitchen towel over the top and gently press down until it is about a 1/2” tall.)
  • Evenly sprinkle with the shredded Gruyére.
  • Arrange the asparagus in a single layer over Gruyére, alternating ends and tips.
  • Bake until spears are tender, approximately 15–20 minutes.
  • Allow to cool and then cut into squares using a pizza cutter.

For some great information about asparagus check out a previous post of mine here: https://divadicucina.wordpress.com/2012/03/13/kitchen-tip-asparagus/