Orange Dream Mimosas
• 8 cups chilled Champagne
• 2 cups orange sherbet
• 1 cup whipping cream, whipped to soft peaks
• 8 mint sprigs
• 2 tangerines or Clementines, sliced
In large pitcher combine champagne and orange sherbet. Spoon mixture into 8 glasses. Spoon 2 tablespoons whipping cream over top of champagne mixture. Garnish with a mint spring and tangerine slice. Makes 8 servings.
Blinis with Lavender-Honey Syrup
This lavender-honey syrup has a hint of spring from the lavender extract. After you’ve made the blinis once, you’ll find this is a go-to recipe for a special breakfast treat.
• 1/2 cup maple syrup
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 or 2 drops lavender extract*
• 1 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 cup milk
• 1 tablespoon vegetable oil
• Powdered sugar
• Slivered almonds, toasted
• Lavender sprigs, optional garnish
In small saucepan combine maple syrup, honey, vanilla, and lavender oil or extract. Cook and stir over low heat just until heated through. Cover; keep warm.
Meanwhile, in medium mixing bowl combine flour, sugar, baking powder, and salt. In another bowl use fork to combine egg, milk, and vegetable oil. Add liquid mixture all at once to flour mixture. Stir just until moistened.
For blinis, pour about 1 tablespoon pancake batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry (keep blinis warm in 200°F oven while cooking remaining blinis).
To serve, place blinis on serving plates. Sprinkle with powdered sugar and slivered almonds. Drizzle with Lavender Honey Syrup. Garnish with lavender sprigs. Serve immediately. Makes 8 servings (about 5 to 6 pancakes each).
*Find lavender extract at a specialty grocery store. It is very strong so use sparingly.
Spring Fruits with Sabayon
A light, elegant dessert finishes off this spring-inspired breakfast.
• 1 egg white
• 3 tablespoons butter
• Nonstick cooking spray
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/3 cup sugar
• 2 cups assorted fresh fruit (such as sliced strawberries, blackberries, raspberries, etc.)
• Sabayon Sauce:
• 3 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/3 cup whipping cream
For tuille cookies, place egg white in small mixing bowl. Let egg white and butter stand at room temperature 30 minutes. Preheat oven to 325°F. Line cookie sheet with foil or silicone baking mat (Silpat). Lightly coat foil or mat with nonstick cooking spray; set aside. In another small bowl combine flour and cardamom; set aside.
In small bowl beat butter with electric mixer on high speed for 30 seconds. Gradually add 1/3 cup sugar. Beat 2 minutes or until mixture is light and creamy. Add egg white, beating until just combined. Fold in about half the flour mixture. Fold in remaining flour mixture until thoroughly combined.
For each cookie, drop about 1 tablespoon batter onto prepared cookie sheet, leaving about 6 inches between each mound. Using back of a spoon, spread batter into 4-inch circles.
Bake about 7 to 9 minutes or until cookies are crisp and golden brown around edges. Let cookies stand about 1 minute. Using wide spatula, remove cookies from the baking sheet and place over backs of greased 6-ounce custard or coffee cups. (You’ll have enough batter for about 12 tuilles. Let cool. To serve, turn 8 tuilles over; fill with fresh fruit. Spoon Sabayon Sauce over fruit. Makes 8 servings (reserve remaining tuilles for another use).
For Sabayon Sauce, bring medium saucepan filled halfway with water to boil; reduce heat to simmer. In medium metal bowl, whisk together egg yolks, 1/4 cup sugar, and vanilla until combined. Place bowl over saucepan of simmering water (making sure bottom of bowl does not touch water). With a wire whisk beat yolk mixture until very thick and an instant-read thermometer registers 140° F (about 2 minutes). Whisk and cook 3 minutes more, keeping temperature at 140° F. Scrape mixture into clean bowl. Place bowl in larger bowl filled with ice and water. Let cool completely, stirring occasionally with rubber spatula. In medium bowl beat whipping cream just until it holds stiff peaks. Gently fold whipped cream into yolk mixture. Cover; refrigerate (sabayon can be prepared up to 6 hours ahead).
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