Friday, March 4, 2011

Cook: Ginger Scones, Roasted Red Pepper Frittata & Mimosa Brunch!

Here are some brunch recipes to try this weekend!
Last weekend, F&J teamed up with S&A for a sunday funday of cooking! We started out with a delicious brunch. On the menu was:
  • Lemon Ginger Scones by S
  • Roasted Red Pepper Frittata by J
  • Papaya and Blueberry (F's favorite combo)
  • Mimosas
The recipe for Lemony (S added the zest of an entire lemon!) Ginger Scones is from simplyrecipes.
Makes 12 scones.
  • 3 cups all purpose flour (400 g)
  • 3/4 cup sugar (160 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
  • 1 Tbsp lemon zest
  • 1 Tbsp grated fresh ginger
  • 3/4 cup buttermilk* (200 ml)
  • 10 Tbsp (5 ounces, 140 g) unsalted butter, melted
  • 1 Tbsp coarse sugar for sprinkling on top (optional)
  1. Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper. (I think we sprayed the pan instead)
  2. In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
  3. Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
  4. Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
  5. Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.
  6. To store, allow first to cool to room temperature, then seal in a freezer bag   
J's Sunday Mushroom and Red Pepper Frittata (he modified it from Alton Brown's version)

  • 8 eggs, beaten  
  • Bit of Cream/Milk 
  • 1-ounce Parmesan, grated 
  • 1/2 teaspoon black pepper 
  • Pinch salt 
  • 1 teaspoon butter 
  • 1 chopped onion 
  • Sliced mushrooms  (J used 1/2 lb)
  • Roasted red peppers (J used 2 whole peppers)
  • Bacon or Ham (optional)  - J's version was vegetarian)
  • 1 tablespoon chopped basil or parsley leaves 
  1. Preheat oven to broil setting. 
  2. If using bacon, pre-cook and set aside. Roast red peppers on bbq (or in oven) slice and set aside. 
  3. In medium size bowl, using a fork, blend together eggs, Cream/Milk, Parmesan, pepper, and salt.
  4. Heat 8-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Saute mushrooms and onions. Add peppers and bacon, then pour egg mixture into pan and stir with rubber spatula. Keep egg moving so it doesn’t set; Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. 
  5. Sprinkle with parsley or basil, grate some parmesan on top. 
  6. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. 
  7. Remove from pan and cut into 6 servings. Serve immediately (with crusty bread, optional).  

Mimosas - super easy, 1/4 part orange juice, 3/4 part Asti!

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