Breakfast and Brunch

Beth’s Valentine’s Day Brunch Menu (Game Plan + Decor Tips!)

A delicious brunch menu for Valentine’s Day from melt-in-your-mouth strawberry scones, to an easy egg souffle, crispy home fries, bruleed grapefruit, and a fantastic Valentine’s Day-themed hot chocolate. Spoil someone you love this year with this lineup!
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IN THIS EPISODE:
00:28 Strawberry Scones
04:59 Blood Orange Juice Blend
6:06 Egg Souffle
10:55 Homefries
16:23 Bruleed Grapefruit
17:44 Valentine’s Day Hot Chocolate
18:59 The Game Plan (for managing the prep)
20:57 Table Decor Ideas

#BrunchRecipes #CookingChannel #ValentinesDay
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Heart Sweater https://amzn.to/3taA4Ve
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Artificial Poppies (I used 2 colors “Apricot” and “Pink Coral” and mixed and matched. Looks more convincing that way!) https://amzn.to/39uHrPy
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Adjustable Oak Trivet https://amzn.to/2MhEBVg
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STRAWBERRY SCONE RECIPE
PRINT RECIPE HERE: http://bit.ly/3jnm1Y0

EGG SOUFFLE CASSEROLE
PRINT RECIPE HERE: http://bit.ly/3agikyZ

HOMEFRIES
Serves 6

INGREDIENTS:
3 lbs (1 kilo 350g) Yukon Gold Potatoes (Or red New Potatoes)
3 Tbsp (45ml) Olive Oil
Salt and pepper to taste
½ tsp (2.5ml) Herbs de Provence (or dried basil, parsley, thyme or rosemary)
2 Tbsp (30ml) fresh Italian parsley, chopped

METHOD:
Peel potatoes.

Cut potatoes in half, lengthwise. Then slice each half in half again lengthwise. Then slice this stack, horizontally to create ½ inch cubes (13mm).

Place cubes in a bowl and toss with salt, pepper, and Herbs de Provence.

Heat a large 10-12” (25-30cm) non-stick skillet with olive oil. Add the potatoes, shake to level them out to a single layer. Cover and cook for 5-7 minutes on medium-high. Shaking periodically.

Then remove the cover and flip potatoes with a metal spatula to assure they are browning on all sides. Repeat this process of covering, shaking, and flipping until the potatoes are cooked through and tender and golden brown and crispy.

Garnish with fresh parsley and serve.

BRULEED GRAPEFRUITS
Serves 6

INGREDIENTS:
3 large Ruby Red Grapefruits
6 tsp (30ml) of brown sugar
1 Tbsp (15ml) fresh rosemary, minced

METHOD:
Slice grapefruits in half. Then slice a small piece of each of the bottoms to stabilize the grapefruit halves so they don’t fall over.

Then with a pairing knife slice all around the outside of the grapefruit, loosening the fruit from the peel. Then slice in-between each membrane to loosen the segments. This prep work will make it much easier to eat the grapefruit once it’s ready!

Place the grapefruit on a baking sheet, and top each with 1 tsp (5ml) of brown sugar.

Place under the broiler for 4-5 minutes (Do not walk away! It can burn quickly!) until sugar it becoming melted and caramelized. Remove from the oven and allow to cool slightly.

Transfer the grapefruit to a platter and garnish with the fresh rosemary.

HOT CHOCOLATE
Serves 6

INGREDIENTS:
8 cups (1900ml) whole milk
½ cup (50g) unsweetened cocoa powder
½ cup (50g) powdered sugar
1-2 ounces (28g-56g) bittersweet chocolate

HOMEMADE WHIPPED CREAM TOPPING:
2 cups (480ml) whipping cream
2 Tbsp (30ml) Powdered Sugar
1 tsp (5ml) vanilla extract

Garnish Ideas:
A dusting of unsweetened cocoa powder, a shaving of bittersweet chocolate or Valentine’s Day sprinkles.

METHOD:
Place the milk, unsweetened cocoa powder, and sugar in a large saucepot. Heat on medium, whisking all the while until combined. Then add 2 squares of the chocolate and whisk to melt, for deeper chocolate flavor add the third square. Whisk to combine.

FOR WHIPPED CREAM:
Add all ingredients to the bowl of an electric mixer and whip until stiff peaks form.

Transfer whipped cream to a pastry bag fitted with a star tip.

Ladle hot chocolate into mugs and pipe whipped cream on top, top with a garnish of choice.

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