IN THIS EPISODE:
00:28 Strawberry Scones
04:59 Blood Orange Juice Blend
6:06 Egg Souffle
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
PRODUCTS SEEN IN THIS VIDEO VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n or click the links below! (These links go to Amazon where I am compensated on products sold at no cost to the consumer)
Heart Sweater https://amzn.to/3taA4Ve
Striped Bowl Covers https://amzn.to/2MIvDQU
Ragwork Runner https://amzn.to/3ad33z0
Bud Vase Set https://amzn.to/2MhDjJU
Artificial Poppies (I used 2 colors “Apricot” and “Pink Coral” and mixed and matched. Looks more convincing that way!) https://amzn.to/39uHrPy
Small Plates https://amzn.to/3t4NOAV
French Linen Pink Napkins https://amzn.to/3r7ZQb0
Juice Glasses https://amzn.to/3t9LWGS
LOVE Mugs https://amzn.to/3j3lvhK
Heart Sprinkles https://amzn.to/3cqjfiY
Adjustable Oak Trivet https://amzn.to/2MhEBVg
Le Creuset Covered White Casserole Dish https://amzn.to/3t9YSN5
Small white serving bowl https://amzn.to/39uR3JY
Glass Tea Pot https://amzn.to/3cmuGbC
Woven Trivets https://amzn.to/39wBhhE
Juice Carafe https://bit.ly/3jf2jNS
Glass Mixing Bowl with Spout http://bit.ly/3a0DxhG
STRAWBERRY SCONE RECIPE
PRINT RECIPE HERE: http://bit.ly/3jnm1Y0
EGG SOUFFLE CASSEROLE
PRINT RECIPE HERE: http://bit.ly/3agikyZ
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
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.
3 large Ruby Red Grapefruits
6 tsp (30ml) of brown sugar
1 Tbsp (15ml) fresh rosemary, minced
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.
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
A dusting of unsweetened cocoa powder, a shaving of bittersweet chocolate or Valentine’s Day sprinkles.
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.