It is the perfect time of year to gather friends and celebrate the change of season with your favorite gal pals. And with spring comes brunch. Check out my simple recipes to build an eye-popping brunch board.
The added bonus is all of these items can be found at your local commissary, minus the Whipzi powdered sugar that is created and manufactured by a military spouse. Visit her website for baking needs at https://whipzi.com.
Before I share the recipes, here are some tips and tricks to add edible and artsy details to your brunch board:
Fresh fruit and chocolate covered fruit: Strawberries, raspberries and orange slices are great on their own or also dipped in fruit. I used some blood oranges since their color is on trend with the brunch board.
Heart shaped elements: I used metal heart shaped cookie cutters, lightly greased to make my eggs heart shaped. There are also silicone versions that are meant for eggs. You can use the heart cookie cutters for toast or other elements as well. Heart shaped sprinkles with red, pink and white coloring can be sprinkled over your waffles or anything else you desire for color and flare. You can even find heart shaped ramekins all over right now. Those would be great for your whipped creams and syrups.
Chocolates and candies: You can add chocolates and candies to your board as well. If you like the color of the wrapper then there is nothing that says you must unwrap it.
Mint as a garnish: Sometimes when there is an abundance of like colors, it is nice to add a pop of something different for color. Mint is always a great option.
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Fun ice cubes: I may be in the minority here, but silicone ice cube molds are a necessity in my house. You can spruce up the appearance of any drink with a fun ice cube. Just add some fruit or a sprig of mint and it instantly elevates the way a drink looks.
Balancing colors and flavors: Just like in a regular charcuterie board, we want the brunch board to look nice. This happens by using different colors and textures and distributing them in different places on your spread. Additionally, you want a balance of flavors. Brunch should have sweet, savory and salty elements. You want to provide people with a balance.
THE RECIPES
Candied bacon
12 oz package of center cut bacon
Roughly ¼ to ½ cup brown sugar
- Preheat the oven to 375 degrees.
- Lay the bacon on a rack on top of a baking sheet.
- Pack brown sugar generously on top of each piece of bacon.
- Bake at 375 degrees for 20-22 minutes. Keep in mind the thickness of the bacon will play a roll in cook time. Thiner bacon equals a shorter amount of time in the oven.
- Allow bacon to cool before serving.
Red velvet waffles
1 box red velvet cake mix
3 eggs
½ cup butter
1 cup milk
- Follow the instructions on the cake box regarding ingredient quantity. I like to switch oil to butter and water to milk for a simple upgrade.
- Lightly grease a waffle iron. You can order an adorable little heart one from Amazon for under $10, but any waffle iron will do.
- Cook until waffles are cooked fully through.
Whipped ganache
8 oz semi sweet chocolate
8 oz heavy whipping cream
- On a low temperature, bring the heavy whipping cream to a low temperature.
- Add the chocolate and stir until mixed entirely.
- Let the ganache sit until it has cooled down and has the consistency of peanut butter.
- Transfer ganache to a stand mixer with the paddle mixer attachment. Beat on a medium speed until the ganache begins to fluff up. This should be about 4-5 minutes.
Strawberry whipped cream
1 cup heavy whip
½ cup Whipzi strawberry powdered sugar
1 tsp vanilla
- Add the Whipzi powdered sugar and the heavy whipping cream to a stand mixer and mix until fluffy like whipped cream. Add your vanilla extract and you’re done.
Strawberry mimosas
40 grams Whipzi strawberry powdered sugar
330 grams frozen strawberries
80 grams of strawberry puree (If you cannot find strawberry puree then you can use a white grape juice or an apple juice or something.)
- Add all the ingredients to a powerful blender that has a tamper. Mix until well blended.
- Transfer to the container that you wish to allow the sorbet to set in the freezer in.
- Scoop when you are ready to serve. Pour some Prosecco over the strawberry sorbet about 5 minutes before serving.
