Happy Monday! Brunching is one of my favorite activities, but you don’t always have to go out in order to have an amazing brunch. Sometimes an at home, leisurely brunch is even better. Today’s post is a brunch menu you can easily put together that’s ridiculously delicious, but also pretty easy to make. My cousin hosted a brunch at her place and found these amazing recipes, and when I tried them I knew I had to share them on the blog!
Omied and I had just gotten back from a trip to Vancouver where we basically taste-tested Bloody Caesars (their version of Bloody Marys) all over town. They’re delicious and even better than our Bloody Marys because they use Clamato juice and they get really creative with their garnishes and other added sauces and spices. Feeling inspired, we whipped up our own Bloody Caesars for the brunch. This recipe is a good starting off point, but you can taste it along the way to see if you want to add more of this or that.
6 ounces bourbon or vodka (we tried our first Bloody Caesar with Bourbon and it was delicious! I preferred it over vodka)
16 ounces clamato juice
6 tablespoons Worcestershire Sauce
A few dashes of Tabasco Sauce
Pepper to taste
Garnishes (salami, celery sticks, cheese, pickles and pickled anything like asparagus or onions, olives, bacon)
Skewers (for the garnishes)
In a pitcher, combine the bourbon or vodka and Clamato juice. Mix in pepper, Worcestershire and Tabasco sauces to taste. Stir well. Rim a glass with the juice from the lime wedge and a combination of celery salt and salt. Add your garnishes to a skewer and drop into your glass. Makes 4 Bloody Caesars.
Peaches, Burrata & Prosciutto Salad
This salad was sooo delicious (you had me at burrata), and aside from toasting the pine nuts, basically just requires assembly. Easy, peasy!
2 tablespoons pine nuts
3 yellow peaches, pitted and sliced into wedges
8 ounces burrata cheese, torn into chunks (optional)
2 ounces prosciutto, torn into long strips
3/4 cup loosely packed fresh basil leaves
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve. Makes enough to serve at least 6 people.
Because what is brunch without avocado toast? It’s easy to make this classic brunch staple at home and make it feel gourmet.
2 ripe avocados
About an ounce (or more!) of goat cheese
1 juicy lime
About a tablespoon of finely chopped chives, plus more for topping
Chile flakes to finish
Mash the avocados, goat cheese, lime juice, chives, and salt together. Spread on toasted bread (the type of bread is up to you, but a really good sourdough is delicious) and top with sprinkles of chives, salt, and chile flakes (if desired). Top with a fried or poached egg. Makes 4 servings.