Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
Bacon, Egg & Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Ingredients:
1 sheet puff pastry (thawed if frozen)
6 strips of bacon or bacon rashers
4 large eggs
½ cup fromage blanc
¼ cup crème fraîche (optional)
¼ cup grated Parmesan (optional)
Sea salt and fresh ground pepper, to taste
Chives or thyme (for garnish)
Method:
1. Set the oven to 400°. Line a baking sheet with parchment paper. Place the puff pastry on the prepared baking sheet. Use a knife to score a 1-inch border around the edge, being careful not to cut all the way through. This will help create a raised crust.
2. Prepare the toppings: Fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-sized pieces. In a small bowl, mix the fromage blanc with crème fraîche (if using) and Parmesan. Season with a pinch of salt and pepper.
3. Spread the cheese mixture evenly inside the scored border. Scatter the bacon pieces over the top. Carefully crack the eggs onto the tart, spacing them evenly so they stay mostly intact. Bake the tart for 12–15 minutes, or until the puff pastry is golden and the egg whites are set but the yolks are still slightly runny. Sprinkle chopped chives or thyme over the tart. Slice and serve warm.
