Happy Saturday!
We are honoring the Moms with a very special Mother’s Day Brunch episode this week!! We are enjoying Raspberry sorbet mimosas along with Rumchata French toast mini casseroles topped with drunken berries, blistered cherry tomato and scallion salad with avocado, and poached eggs with prosciutto roses.
A perfect, decadent brunch for all the Mothers. ❤️
Thanks for tuning in. Happy Mother’s Day!
~Ang
A Dancing Lady Creation
By
#QuarantineProductions
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Raspberry Sorbet Mimosas
Put a couple scoops of raspberry sorbet in your champagne flute and then fill with your favorite Rose bubbly! Be sure to use caution when opening the sparkling wine.
Garnish with mint sprigs and fresh raspberries! Cheers!
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Drunken Berries
Select your favorite berries and place in dish. Pour Gran Marnier or your favorite liquor over top and let soak for 30 minutes to 1 hour.
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Rumchata French Toast Casserole
Spray 4 small Ramekins or a casserole dish with Pam. Break apart 4 large brioche rolls and place 1 roll broke apart in each ramekin or place all in casserole dish. Whisk together in a mixing bowl, 5 eggs, 1 cup milk, 1/2 cup Rumchata and 1 tsp cinnamon. Pour mixture over top of bread and bake in a 375 degree oven for 30 minutes. Top with drunken berries and whipped cream before serving!
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Blistered Tomato & Scallion Salad with Poached Eggs and Avocado
Heat a sauté pan on the stove top at medium heat and place a drizzle of olive oil in along with the bottoms of the green onions. Sauté for a couple minutes before you add your cherry tomatoes. Once cherry tomatoes are added sauté until they blister and add your scallions for the last couple minutes. Salt and pepper while your sautéing. Remove and plate with large basil leaves or lettuce for garnish. Meanwhile, heat a sauce pot with simmering water and add a pinch of salt and 1 tsp of white vinegar. Crack your egg and prepare to submerge in the water once you create your “vortex” with your whisk. Poach for 90 seconds to 3 minutes depending on the size of your egg. Remove and place on top of your blistered tomatoes and sliced avocado.
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Prosciutto Roses
Roll one piece of prosciutto and fold down tops to form a rose petal. Plate 3 and dollop some balsamic glaze on the plate for garnish.