Tag Archives: Brunch

Shallot Gruyère Quiche

Posted on by February 11, 2015

This extra-special Shallot Gruyère Quiche is perfect for a special occasion, like my Valentine’s Day Brunch. It’s made with lots of butter, cream and eggs, so it’s not an everyday sort of thing. In general, I tend to make frittatas and crustless quiche as they’re easy and healthy menu items to make ahead for guests and even quick weekday breakfast, but this quiche is neither of those things. There’s a lot of slow cooking, to the point where I often make the crust and prep the shallots a day ahead. And healthy, not so much; but it’s well spent decadence. It is memorable; perhaps the best quiche you’ve every had? The crust is feather light, the filling is flavorful and melts in your mouth- pillowy eggs and melted gruyère. Did I mention it’s worth the trouble and the calories? I did? Well good, because it really is. A version of this Shallot Gruyère Quiche came from my friend Melanie (of Mel’s granola fame). It’s from an old cookbook her mother had that was a collection of home recipes. Unfortunately that’s all she knew about it and I can’t really give credit where credit is due. I have modified it extensively … Continue reading →

Leftover Crab Dip Crêpes

Posted on by January 24, 2015

Here’s one more nice and easy leftover crab dip idea: make savory Leftover Crab Dip Crêpes and serve with the leftover Snappy Green Salad. They work really well with any salad. But I definitely recommend something simple with a citrus dressing. Lemon or lime complements the citrus in the crab dip perfectly. Added bonus, these Leftover Crab Dip Crêpes are perfect for brunch, a ladies luncheon, or even a weeknight meal for guests. The presentation is very elegant despite its simplicity. And you know I’m a total sucker for that combination. I would have company for dinner almost every night, if given the opportunity, and that requires lots of dinner dishes that “wow” without being too time intensive. Recreating and reinventing leftovers is a huge part of how I do this. It also makes eating up leftovers a lot more fun, whether you have company over or not. You don’t even have to admit to your guests that they’re eating leftovers with you. Of course these Leftover Crab Dip Crêpes would be delicious even if you filled traditional Swedish Pancakes or crêpes with the crab dip, just nix the sugar. But I must say, the almond flour, coconut milk and turmeric … Continue reading →

Basil Brûléed Grapefruit

Posted on by January 27, 2015

Basil Brûléed Grapefruit is as stunningly beautiful as it is quick and easy. It’s perfect in the instance that you’re looking for a healthy, but exciting dessert for Brunch, breakfast, dessert, even an after school snack. Of course you can switch up the herbs depending on the meal; it’s great with cilantro, tarragon, sage, even rosemary, just make sure you mince the rosemary really really finely, or it’s too tough to eat. What’s more simple or satisfying than half of a gorgeous ruby red grapefruit with just a touch of basil sugar brûléed? The thin layer of melted sugar will form a sheet of glass over the surface of the fruit that looks like stained glass and of course when you did your spoon if you’ll get that satisfyingly hard crunch and you break it. I’m convinced it’s this crunch, reminiscent of breaking the top of a crème brûlée that is they key to feeling spoiled without devastating your diet. Did I mention it’s really easy? You can have this on the table in under five minutes, which means Basil Brûléed Grapefruit is a trick everyone should have in their back pocket to wow their Easter Brunch guests with ease … Continue reading →