Monday, July 21, 2014

Summer Brunch July, 2014

The theme was Summer Brunch. Foods associated with Summer. I (Lauren) made
Lemon-Ricotta Pancakes with Blueberries and a Homemade Chunky Blueberry Syrup. I also made bacon, and offered Orange Juice or Mimosas.

Kim made a fruit salad.

Stone Fruit Salad with Ginger-Lime Syrup and Mint
Yield: 4 servings
Active Time: 25 minutes
Total Time: 1 hour 25 minutes


1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint

1. Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator.

2. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes - 1 hour.

Rebecca made a sausage sweet potato hash.

Tina (Guest from China) made a spicy cucumber salad and caramel Milk Tea. Both dishes are traditional in China.

Katharina made Zucchini Bread.
This is a great way to dispatch some zucchinis that grow like crazy in your own garden during the summer months or that your neighbours are only to happy to give to you :-)

1 cup pecan nuts
2-3 zucchini
3 cups all-purpose flour (I've tried substituting 1/2 cup for whole wheat or buckwheat flour which works very nicely)
1 tsp salt
1 tsp baking power
1 tsp baking soda
3 tsp ground cinnamon
2 cups sugar
1 cup vegetable oil (I've tried substituting 1/3 cup for apple sauce which works nicely, but the cake comes out a bit drier)
3 eggs
3 tsp vanilla extract

Spread the pecan nuts on a cookie sheet and place in cold oven. Turn oven to 350 F. Toast nuts for about 10 minutes or until fragrant. Remove from oven, allow to cool and then chop.
Finely grate the zucchini. You should have about 2 cups grated.
Whisk together flour, salt, baking power, baking soda, and cinnamon.
Beat sugar, oil, eggs, and vanilla extract together in a large bowl. Add the dry ingredients and beat well. Stir in the zucchini, then the nuts.
Butter and flour two loaf pans (8x4 inches). Divide the batter between the pans and bake for about 65 minutes, or until a toothpick comes out clean.