sunday brunch (2/52)

Nic and I have a goal of hosting 52 meals for people in 2013. The first was a pizza night with Ben, Debbie, Sam and Ray on Friday, January 4th where we devoured two lovely pizzas (potato leek and mushroom kale) and watched Ratatoullie.

Sunday morning started early.

Being on Florida time still, I was up at 6:00AM (when the noisy neighbors in Florida typically woke us up) deciding what to make Mom and Roger for brunch.

Because Mom and Roger have been glorious hosts for the last three weeks during my escapades through Iowa, Florida and Minnesota, I thought I should leave them with full bellies and a fridge full of baked goods.

That's a lie. Really, anytime I am in Minnesota, I take advantage of their beautiful kitchen and bake up a storm.


Eggs poached in red pepper and onion rings were the main course, but not to be out shined by the other sides.


A fruit fruit cup with a creamy grapefruit drizzle (equal parts coconut milk and grapefruit juice with a touch of vanilla.


Toasted rosemary olive oil bread (Costco) and delightful toasted hazelnut chocolate chip scones, recipe below.


And copious amounts of coffee. Whenever two or more people are having breakfast at Mom and Roger's house, we seem to establish an order when it comes to making coffee. The first person up must provide the first pot, and then everyone takes turns from there on out. An empty coffee pot is never allowed.









Everything was pretty much good to the last crumb. Thankfully the recipe for the scones made 8 LARGE scones, so everyone had leftovers.

Like I said, Nic and I are planning to host 52 meals this year with a variety of people. Hopefully we will establish a good way to share these meals and the people we share them with.

Toasted Hazelnut Chocolate Chip Scones
An early morning creation that worked the first time (even before a cup of coffee passed my lips!)

Ingredients::

1.5 cups all purpose flour

1.5 cups whole wheat pastry flour

1/2 cup organic sugar

1/2 teaspoon salt

1 tablespoon baking powder

1/3 cup + 2 tablespoons Earth Balance buttery spread

1.5 cups hazelnut milk

1 teaspoon vanilla

3/4 cup toasted hazelnuts, roughly chopped

1/3 cup mini chocolate chips

2 tablespoons Earth Balance melted

1 tablespoon sugar in the raw

Method::

In a large bowl, stir together flours, sugar, salt and baking powder. Using a pastry knife, cut in Earth Balance. In a measuring cup, mix milk and vanilla. Fold wet ingredients into dry 3-4 times. Add in nuts and chocolate chips and fold until no large clumps of flour remain, about 4-6 more times. Spoon dough onto a light floured surface and knead 2-3 times and then gently pat into a circle about 1 inch thick. Cut into 8 wedges and transfer onto a parchment lined baking sheet, leaving space between each scone. Brush the tops with melted butter and sprinkle with raw sugar. Bake at 400* for 20-25 minutes, or until golden brown.