Autumn Brunch Recipes
Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes or waffles.
Chorizo Scramble
Try serving this spicy scramble with a dollop of cool crème fraîche on top.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!
Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.
Ingredients:
Overnight sponge (see below)
2 large eggs
¼ cup vegetable oil or melted butter
¾ teaspoon salt
1 teaspoon baking soda
Overnight sponge:
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
Method:
1. To make the overnight sponge, stir down your refrigerated sourdough starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.
2. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.
3. Heat a skillet or griddle or medium-high heat. Spoon or pour about ¼ cup of the batter into the skillet and cook 1-2 minutes, then flip. Once both sides are golden brown and the batter is cooked through, remove hotcake and repeat with the remaining batter. Serve warm with butter and maple syrup.
Maple Blueberry Butter
Transform traditional waffles or pancakes with a pat of this seasonal butter.
Ingredients:
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature
Method:
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.
Springtime Brunch Recipes
The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain hotcakes.
Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.
Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Rosemary Roasted Potatoes
Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.
