Culinary Delight: Brunch Fit for a Queen

I prepared a surprise brunch for my mother last weekend for her birthday. Brunch is such a lovely meal because I can prepare fancier plates and put more time into making good food. With breakfast it seems I am always on my way out, but with brunch, I can take my time and enjoy the meal. Brunch is the perfect time to bring out the fine china and silverware that sits in the curio, gathering dust and awaiting the next holiday season. What are you waiting for? Use it and make everyday special!

I made these sour cream-blueberry waffles from a recipe I stumbled upon through the Williams-Sonoma website. I decided to use some of the extra vanilla bean whipped cream I made for the chocolate mousse and came up with a blueberry sauce. I also concocted a nonalcoholic mimosa-like recipe and it was absolutely divine!

“All happiness depends on a leisurely breakfast.”

~John Gunther 

Sour Cream-Blueberry Waffles

  • 3 eggs, separated
  • 3/4 Cup of milk
  • 1 stick of butter
  • 3/4 Cup of sour cream
  • 1 & 1/2 Cups of flour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 Tablespoon of sugar
  • 1/2 Cup of blueberries (fresh or frozen)
  • 1 Tablespoon of vanilla bean paste (optional)

Instructions:

1. In a large mixing bowl, whisk egg yolks. Beat in the milk, butter, sour cream, and vanilla.

2. Sift in flour, baking powder, baking soda, and sugar. Stir until smooth and then stir in the blueberries.

3. Beat egg whites using a mixer until stiff peaks form (about 10 minutes). Using a rubber spatula, add 1/2 of a cup of the egg whites into the batter and then carefully fold in the rest.

4. Using your waffle iron, cook according to its instructions. Enjoy!

Vanilla Whipped Cream

  • 1 Tablespoon of vanilla bean paste or 1 vanilla bean
  • 3 teaspoons of pure vanilla extract
  • 1/4 Cup of sugar
  • 4 ounces of heavy whipping cream

Instructions:

1. Add all ingredients to a mixing bowl. If using a vanilla bean, slice it open lengthwise and scrape a knife along the inside to get out the seeds. Using wire whisk attachment or wire whisk, stir ingredients until you have whipped cream. I strongly suggest using an electric mixer because it will take you a lot longer to do it by hand (and your arm will be sore).

Blueberry Sauce

  • 1 Cup of blueberries, fresh or frozen
  • 1/2 Cup of sugar
  • 1 Tablespoon of vanilla bean paste or pure vanilla extract

Instructions:

1. Heat all ingredients in a pan on the stove top until syrup consistency. If you like it more chunky, heat for 2-5 minutes on medium heat. I had them on very low heat for about 15 minutes and it came out like a syrup.

Pink Grapefruit Apple Cider “Mimosa”

  • 2 parts ruby-red grapefruit juice
  • 1 part sparkling apple cider

Instructions:

1. Pour juice into champagne flute. Tip the glass to the side and pour the cider into the flute. By pouring through the side, you will get a pretty sunset coloring to your mimosa!

Prepare the waffles with the blueberry sauce and whipped cream on top and then dust with powdered sugar. This makes a perfectly elegant brunch course and will be sure to leave everyone with full stomachs and happy faces.

Waffle recipe adapted from Williams-Sonoma
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