Brown Sugar Baked Grapefruits

This is easier than toast. Grapefruit. Brown Sugar. Vanilla and optional candied ginger. Place in oven under broil and look what comes out? Pretty little cups of citrus sunshine.

3 grapefruits, cut in half with the a thin slice off the bottom so not to fall over
6 tablespoons of brown sugar
1 tablespoon of vanilla extract
6 pieces of candied ginger (or more if you love the ginge)

Serves 6

Preheat over to Broil.
Cut grapefruits in half. Using a serrated knife cut inside and around the grapefruit half as to loosen the fruit.
In a small bowl mix vanilla and brown sugar. Place approximately a tablespoon over each grapefruit half. Place on a baking sheet and broil for 5-10 minutes keeping a close eye as not to burn but to lightly brown.
Remove from oven and place a piece of candied ginger in the middle. Let sit at room temperature for 15-30 minutes (this isn't essential but lets the flavours saturate).

Spelt Strawberry Scones

Wheat free, low sugar, low fat and so good. Make them with fresh strawberries and serve with butter or strawberry preserves for a double strawberry explosion!

2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup quartered and sliced local, fresh strawberries
2 tablespoons of brown sugar
1/4 cup sliced almonds

Servings: 12 scones

Preheat the oven to 375°. Grease a baking sheet. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, maple syrup and vanilla. Stir in the hot water.
Scoop 12 mounds of batter 2 tablespoons each onto the prepared baking sheet. Place 3-4 strawberries on top and top with another 2-3 tablespoons so strawberries are covered with batter. Sprinkle a pinch of brown sugar and 6 or 8 sliced almonds on top. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

Warm Lentil Salad with Mushrooms and Leeks

I made this for Fathers Day Brunch. It makes a great filling mid-day meal and tastes delicious with homemade bread and a cheese plate. Mmmmm….

2 16 oz cans of lentils or --- cups of cooked
1/2 cup of feta
2 small leeks, green part removed and thinly sliced
2 tablespoons of butter
1-2 tablespoons olive oil
2 cups mixed mushrooms (porcini, chanterelle, morels) sliced
Mixed greens (optional)
Poached eggs (optional)
2 heads roasted garlic

Dressing:
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
1 garlic cloves minced
2 shallots diced
2 tablespoons chopped tarragon
1/4 teaspoon salt
Pepper to taste

6 teaspoons fresh chives, chopped

Servings: 6

Preheat oven to 350 degrees
Wrap 2 heads of garlic in aluminum foil and bake for 30 minutes

Make dressing and set aside.

Cook lentils or rinse cans. Combine dressing and lentils in a medium bowl.

Over medium heat add olive oil to a medium frying pan and sauté leeks for approximately 10 minutes or until cooked throughout and soft. Season with salt and pepper. Keep on warm.

On medium heat in a large frying pan heat butter until melted. Add chopped mushrooms. Cook 5-10 minutes or until soft. Try to refrain from stirring too much as they tend to get watery if you do. Season with salt and pepper.

In a large frying pan on medium heat add lentil salad and heat throughout (2 minutes) until lentils are just warm.

Place lentils on a bed of mixed greens (optional) and divide evenly on 6 plates. Place leeks and 4-6 cloves roasted garlic around each plate. Top lentil salad with mushrooms, feta and chives. If you like poached eggs I highly recommend cooking them and placing on top.

Recipe: Asparagus, Potato & Feta Frittata

2 pounds asparagus
2 large baking potatoes, cooked, peeled and cut into 1/4 inch slices
3 shallots

1 clove garlic, minced

1 tablespoon minced fresh rosemary
2 green onions
1 tablespoon unsalted butter
10 large eggs
1/2 cup cream

1 1/2 cup of crumbled feta
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Servings: 10-12 as a brunch menu

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish.

Bring a medium pot of salted water to boil. Have a bowl of ice and cold water set aside.
Trim asparagus and place in boiling water for 1 minute to blanch. Drain. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook shallots in butter over moderately low heat, stirring occasionally, In a large bowl whisk together eggs, cream, parsley, rosemary, salt, and pepper.
Place potatoes evenly on bottom of baking dish.
Pour custard into baking dish. Place asparagus on top along with feta and green onions. Bake until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. Cut into 12 squares.

Recipe: Eggs Benny on Cornmeal Cakes

English muffins are the traditional way to do the eggs benny but let's get creative here. I hope you like my cornmeal cakes or polenta muffins (you choose which name sounds more appetizing). I know bennys are usually go-out-to-your-favorite-breakfast-joint type food. Not many people want to make them but I think these will get you in the mood to brunch at home .
The hardest part is the poached eggs themselves. But follow my poached egg recipe. If you are too afraid to do them I understand your fear as I also have felt the same "What? I just put the egg in boiling water and it magically forms into a composed egg delight? No way!" It is a little tricky but not that hard. I made these with little polenta muffins and topped them with my "Fauxlandaise". My easy, less fatty hollandaise. And it is a FLAVOUR BURST.

3 cups milk
1/2 teaspoon salt
3/4 cup cornmeal
1 tablespoon butter
1/2 cup sliced sundried tomatoes
2 tablespoons pesto
1/2 cup goat cheese cut into small 1/4 inch chunks
Pepper to taste

Yield: This recipe is for 4-8 muffins or portions. The polenta yields approx. 12 muffins so it is up to you how many eggs you would like to consume.

Bring the milk to a boil in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cover and cook, stirring the polenta with a wooden spoon about once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 25 minutes. Stir in the butter, pesto, tomatoes and pepper to taste. Remove from heat and one at a time drop 2 tablespoons of polenta into an oiled 12 serving muffin tin.

Place 3-4 pieces of goat cheese on top and top with 1-2 more tablespoons so goat cheese is just covered. Let sit approx. 20 minutes until polenta has solidified.
Once polenta has formed into the muffin mold place in a 300 degree oven. Just before poaching your eggs remove from oven and flip onto a large baking sheet and the muffins should easily come out.

Top the muffin/cake with a poached egg and a tablespoon of my fauxlandaise (see recipe).
Serve with a rustic baguette and arugula salad or accompaniment of your choice.