Let’s Do Brunch: Two Recipes

Karabreakfast (1 of 5)

If there is one thing the holiday season is known for, it’s food. This time of year floods us with an abundance of dinner parties, baked goods, and foodie-heaven events. In the overflow of the seasonal activities, having people over for brunch is a more casual and intentional opportunity to cherish time with the people you love. There’s something magical about it. Maybe its the fact that everyone has taken off work, has a break from school, or is just in the habit of slowing down and is practicing the art of being present with one another.

When I was a little girl, brunch was something treasured in my family. I remember waking up to the smell of Dutch-apple pancakes baking in the oven and warm coffee brewing in the pot. Brunch over the holidays was a feast of lingering; one of lounging around together, taking  time to eat and simply … being.

Brunch is meal of gathering together for the sake of presence, while also enjoying delicious food and one another’s company. So take your time lingering over mimosas and tea these next few weeks, really cherishing the ones you are with. With relaxed schedules and ample time, try out these recipes to keep your palate satisfied and heart full.

Blueberry Granola Crunch Cakes & Homemade Caramel (serves 6)

 For the pancakes:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon brown sugar
1 egg
1 cup almond milk
1 coconut oil
1/2 cup fresh or frozen blueberrys
1 cup granola, divided

Directions:

In a medium size bowl, mix your flour, salt, baking powder, and brown sugar. In another bowl, whisk your egg, almond milk, and coconut oil. Add the dry mixture to your wet mixture, and stir until combined. Fold in your blueberries and 1/2 cup of granola.

On a greased skillet on medium-high heat, pour a scoop of batter and brown on both sides. Serve the pancakes with a sprinkle of granola and fresh caramel sauce (see below)

For the caramel sauce:

1 packed cup brown sugar
1/2 cup half-and-half
1/4 cup butter
1 tablespoon vanilla extract

Directions:

In a saucepan, mix the butter, brown sugar, and half-and-half over medium heat. Continue to whisk while the mixture heats for about 5 minutes, or until it thickens. Add the vanilla and cook for another minute. Turn off the heat and let the mixture cool for about 5 minutes before drizzling over your pancakes.

Karabreakfast (5 of 5)

Scrambled Egg & Basil Morning Sandwich on Toasted Ciabatta (serves 4)

4 chunks of Ciabatta bread, (baguettes or another variety of bread also works)
4 slices of havarti, or another cheese of your preference
8 eggs
1/4 milk
1 teaspoon salt
1/2 packed basil, chopped
1 tablespoon butter

Directions:

Slice your Ciabatta in half, place a piece of cheese on the bread, and toast in the oven for a few minutes while you cook the eggs. In a bowl, whisk the eggs, milk, salt, and basil. Heat a skillet to medium-high and melt the butter. Pour in the egg mixture and scramble. Assemble the sandwiches with 1/4 of the egg mixture on each sandwich. Serve warm.

Image via Grant Legan

Kara is a foodie, dreamer, and bubble gum enthusiast based in downtown LA. She loves creating -- whether its with food, space, or design. Hosting is part of her DNA and she loves helping others discover their own style of cooking and operating within the kitchen.

1 COMMENT
  • Sarah August 14, 2014

    Hi, I was planning on making the pancakes, I just wasn’t sure how much coconut oil to use. The measurement wasn’t added. Thanks xx

POST A COMMENT