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View Full Version : Three Brunch Treats to Make Mum's Morning



Mick Pacholli
13th July 2013, 03:11 PM
"All that I am, or hope to be, I owe to my angel mother"*~ Abraham LincolnIt's Mother's Day this Sunday and what better way to spoil your Mum than with a lazy sleep-in followed by brunch and a glass of bubbles. Here's a few of our favourite brunch suggestions to make Mum's morning. Happy Mother's Day!Baked Strawberry and Mascarpone Tart with Red Label Pink Moscato


http://www.tooraktimes.com.au/~/media/Wolf Blass/Images/From Our Winery Blog/StrawberryRicottaTart.ashx

375g lightly sweetened shortcrust pastry
250g mascarpone
250g ricotta
2 eggs
1 egg yolk
1/2 cup caster sugar
1 tablespoon plain flour
seeds scraped from 1/2 vanilla pod
finely grated zest of 1 orange
1/2 teaspoon orange flower water
pinch salt
1 1/2 cups strawberries, sliced
Preheat oven to 180°C
Roll out the pastry and place in a buttered tart tin with a removable base. Press in lightly, cover and refrigerate for 30 minutes. Cover with baking paper and baking beans or rice and blind bake for 15 minutes. Remove the paper and beans and cook a further 10 minutes until light golden. Allow to cool.Reduce oven temperature to 160°C
Combine all ingredients except strawberries in a food processor until smooth. Arrange strawberries in the base of the tart and top with mascarpone filling. Bake for 30 to 40 minutes until golden brown, the centre is just set and a skewer comes out clean. Transfer to a wire rack to cool.Serve with a dollop of fresh mascarpone and a chilled glass of Red Label Pink Moscato (http://www.wolfblasswines.com/en/our-wines/red-label/pink-moscato.aspx).Pecan and Orange Granola, Yoghurt and Baked Nectarines with Yellow Label Pinot Noir Chardonnay*


http://www.tooraktimes.com.au/~/media/Wolf Blass/Images/From Our Winery Blog/GranolaNectarines.ashx

Fill glass jars or bowls with layers of baked nectarines, rich natural yoghurt and crunchy granola (see recipes below). Serve with a chilled glass of Yellow Label Sparkling Pinot Noir Chardonnay Sparkling Brut (http://www.wolfblasswines.com/en/our-wines/yellow-label/pinot-noir-chardonnay-sparkling-brut.aspx).Granola400g rolled oats

150g pecans, coarsely chopped60g shaved coconutgrated zest from 2 oranges1 teaspoon ground cinnamon1/2 teaspoon ground gingergood pinch sea salt85g unsalted butter125ml maple syrupPreheat oven to 150°C
Combine oats, pecans, coconut, orange zest, cinnamon, ginger and salt.
Melt the butter over a low heat and add the maple syrup. Pour over the oat mixture and combine well.
Spread the mixture across two baking trays in thin, even layers. Bake for about 45 minutes, stirring every 10 minutes, until deep golden brown in colour.
Remove from the oven and press down with the back of a wooden spoon to help form clumps. Cool completely before serving.
Baked NectarinesPer person, allow
1 1/2 nectarines
1 tablespoon brown sugar
1 good pinch cinnamon
a splash of Wolf Blass Yellow Label Sparkling Pinot Noir Chardonnay
1 teaspoon butter
Arrange halved nectarines cut side up in a roasting tray. Sprinkle lightly with brown sugar, cinnamon and a splash of Wolf Blass Yellow Label Sparkling Pinot Noir Chardonnay, dot with butter and bake in a hot oven for fifteen minutes. Allow to cool to room temperature before serving.Smoked Salmon Blinis with Pickled Asparagus and Gold Label Pinot Noir Chardonnay


http://www.tooraktimes.com.au/~/media/Wolf Blass/Images/From Our Winery Blog/SalmonBlinis.ashx

Blinis (recipe below)
Crème fraiche or sour cream
Smoked salmon
Pickled asparagus (recipe below)
Top blinis with a spoonful of crème fraiche or sour cream and a slice of smoked salmon and serve with pickled asparagus and a chilled glass of Wolf Blass Gold Label Pinot Noir Chardonnay (http://www.wolfblasswines.com/en/our-wines/gold-label/sparkling-pinot-noir-chardonnay.aspx).Blinis1/2 cup plain flour
1/2* cup wholemeal flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
good pinch salt
1 teaspoon caster sugar
1 cup milk
1 egg
butter for frying
Sift together the dry ingredients into a large bowl. Gradually whisk in combined beaten egg and milk. Refrigerate for 30 minutes.Heat a small amount of butter in a non-stick frying pan over a medium-high heat. Drop tablespoons of mixture into the pan, leaving room between to flip over. When bubbles appear on the surface and the base is golden brown, flip blinis over and cook until golden on both sides. Cool on a wire rack to room temperature.
Pickled Asparagus1 bunch fresh asparagus
1 cup Wolf Blass Yellow Label Sauvignon Blanc
1 cup white wine vinegar
4 tablespoons light brown sugar
zest of one lemon, in strips
¼ cup fresh dill
1 bay leaf
1 teaspoon sea salt
12 whole black peppercorns
Trim any tough ends from the asparagus, slice into thin lengths and pack loosely in a jar.Combine the wine, vinegar, sugar, lemon zest, herbs, salt and pepper in a saucepan. Bring to the boil and boil for one minute.Pour the hot liquid (with herbs and spices) over the asparagus, ensuring it is completely covered. Cool to room temperature then seal and refrigerate for 24 hours to allow flavours to develop. Allow to come back to room temperature before serving.

More... (http://www.wolfblasswines.com/en/From-Our-Winery/Our-Winemakers-Blog/2013/05/09/Three-Brunch-Treats-to-Make-Mums-Morning.aspx)