Hi everyone! I’m happy to let you know that I’m sharing a recipe with you today, as it feels like it’s been a while since I’ve talked about food. (And posted something new.)
Lately, I feel like I’ve been up to my elbows in food, which I love. I’ve been trying lots of new recipes for our family – some hits, some misses. I cooked for some parties hosted at our home, leaning on a local French bakery for their amazing and scrumptious baked goods (and learned that it feels good to celebrate and serve local pastries). And, as I write this, I am finishing off a box of artisan dark chocolates from Valentine’s Day from my mother, known more these days as “Gran” to my children, who still makes me feel like the most special girl in the world. As I tell my children:
I love my mommy very much!
And, speaking of mommies, shall we talk about baby shower food?
On Saturday, February 19, after a fun week of hugs, kisses, paper valentines and chocolate, myself and two girlfriends (who are both remarkable ladies) from church honored and celebrated our sweet friend Elizabeth and her expectant son #2, due on April 1. Elizabeth and Baby Charlie had a lovely time at the brunch, relaxing, chatting and eating (as Charlie was wiggling and kicking!).
My favorite part was talking with amazing, wise, beautiful women, all very different, who are inspiring in many ways. It was a perfect way to spend a Saturday morning, celebrating a special friend and new life.
Everyone enjoyed munching on these giant elephant sugar cookies with a cup of coffee.
Along with some traditional breakfast casseroles and some beautiful goat cheese and leek quiche, prepared by fellow hostess Jennifer, I decided to try an Ina Garten recipe that I’ve had in my notebook for years for oven-roasted fruit. It was a hit – and was very tart, sweet, comforting and filling. It’s the perfect way to end a savory brunch menu (along with the cookies, of course).
Oven-Roasted Fruit by Ina Garten
(Below recipe from the Food Network)nocoupons
- 6 peaches, pitted and cut into quarters or eighths
- 6 plums or Italian prune plums, pitted and quartered or halved
- 1/2 cup sugar (although you could reduce this or use a natural sweetener)
- 2 cups fresh raspberries (thawed frozen cherries also work well)
- 2 tablespoons orange juice
Preheat the oven to 450 degrees F.
Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.
I hope you're enjoying the early days of March. Spring and brunch always feel like a good pair.
What is your favorite brunch dish?