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Kicked-Up Brunch Recipes
Updates on 5 weekend classics
0 Comments + Add June 15, 2011 By kate statton


Tags: Honest Cooking, Hana Choi, brunch, Kate Statton


View Full Size Lazy summer Sundays are good for just about one thing - brunch! Whether it's to provide some well-deserved sustenance after a long night out, or to celebrate one of the many holidays of the summer season, brunch is the perfect way to bring people together and gorge on delicious eats.

If you've been looking for some new and improved upgrades to the usual brunch staples, check out these revamped recipes from our friends at Honest Cooking. From hearty pork carnitas breakfast tacos to delicate strawberry scones and even an unexpected broccoli rabe breakfast pastry, these dishes will make even the heaviest sleeper happy to get out of bed.



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Fresh Organic Strawberry Scones

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Pork Carnitas Breakfast Tacos

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Broccoli Rabe Pastry Buns

View External Link Triple Cheese and Spinach Strata (pictured)
Yield: Serves 4, but easily doubled in a larger casserole.

1/4 cup (0,6dl) chopped dry-packed sundried tomatoes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
6 ounces (170 g) frozen spinach, thawed
1/2 cup (1,25dl) chopped roasted red peppers
1/2 teaspoon salt, divided
5 cups (1,25l) cubed French or Italian bread, crusts removed (about 1/2 pound or 225 g)
4 large eggs
1 cup (2,5dl) milk
1/4 cup (0,6dl) heavy cream
1 tablespoon Dijon mustard
Pinch freshly ground pepper
1/3 cup (0,8dl) ricotta
1 cup (2,5dl) gruyère, grated
1/2 cup (1,25dl) parmesan, finely grated

Visit Honest Cooking for the full recipe


Fresh Organic Strawberry Scones
Makes 12 medium sized scones or 8 large

For the scones:
1 cup (152 g) of strawberries, chopped small in food processor or by hand
1 teaspoon sugar
1 teaspoon of lemon juice (about a quarter of a lemon)
1 cup (100 g) all purpose flour
1 cup (100 g) white whole wheat flour (can substitute all purpose flour)
1/3 cup (64 g) white granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) of cold unsalted butter, cut into small pieces
1/2 cup (118 ml)of heavy cream
1 egg
1 teaspoon vanilla
turbinado or raw sugar
1 to 2 tablespoons (14 to 28 g) of melted butter or heavy cream

For the icing:
1 cup (130 g) of confectioners sugar
1 to 2 tablespoons of milk or cream (alternatively 2-3 tablespoons of crushed strawberries strained to get strawberry juice make a nice pink, strawberry flavored icing)
A drop or two of vanilla (for strawberry version use a drop or two of fresh lemon juice)

Visit Honest Cooking for the full recipe.


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Tags: Honest Cooking, Hana Choi, brunch, Kate Statton

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