Sunday, Funday! 3 Fruity Breakfast Treats
Now that summer is officially (almost) over, take the Sunday as one of your last weekends to indulge. Why not take advantage while there is still time to enjoy the fresh fruits of the season? Here are three easy recipes that we recently tried and tested – which are sure to take your brunch game up a notch.
Strawberry Cheesecake Pancakes
Just the hearty treat the whole family needs – these easy to whip up goodies taste more like dessert than breakfast.
1 cup strawberry jam
8 oz. strawberries (or fruit of choice)
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
2 1/2 cups lowfat buttermilk
2 large eggs
1 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. finely grated lemon zest
6 oz. cream cheese, softened
3 tbsp. confectioners’ sugar (for garnish)
- In a medium bowl, microwave jam on high for 20 seconds or until melted. Stir in strawberries; set aside.
- In a large bowl, whisk the flour, baking powder and salt.
- In another large bowl, using a mixer on low speed, beat together buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed (but still slightly lumpy). Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined
- In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When the pan is hot and the foam from the butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set.
- Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.
Glazed Berry Breakfast Tarts
Opt for handmade tarts, fresh from the oven, for a gourmet take on this childhood toaster favorite.
3 cups all-purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
10 tbsp. butter, cut up and cold
1 cup buttermilk
3/4 cups (raspberry or strawberry) jam
1 cup confectioners’ sugar
1/2 tsp. vanilla extract
2 tbsp. milk
- Preheat your oven to 425 degrees F. In a food processor, pulse flour, granulated sugar, baking powder, baking soda and salt.
- Slowly add in butter; pulse until mixture resembles coarse crumbs. Transfer to large bowl; stir in buttermilk until dough comes together.
- Transfer to lightly floured surface. Roll pieces of dough out and cut into little squares. Spread 1 tbsp. jam on half of each square; moisten squares’ edges with water. Fold pastry over filling; with fork, seal edges.
- Prick pastry all over. Transfer tarts to large baking sheet. Repeat with remaining dough and jam.
- Bake tarts 10 to 12 minutes or until golden.
- In a medium bowl, stir confectioners’ sugar, vanilla and milk (add food coloring, if using). When pastries are no longer hot, drizzle glaze over tops and sprinkle with sugar.
Brie & Apple Tart
This flaky puff pastry, which looks fancy but comes together with minimal effort, easily feeds a hungry crowd.
1 sheet frozen puff pastry, thawed
8 oz. Brie, thinly sliced
1 small apple (thinly sliced)
2 tsp. honey
2 tbsp. chopped & roasted / salted almonds
2 tbsp. pomegranate seeds (for garnish)
- Preheat your oven to 400°F. On a large parchment sheet, roll pastry to 12″ by 10″ rectangle. Fold 1/2 inch of edges to form rim. With fork, poke holes all over pastry sheet.
- Arrange Brie in single layer on pastry. Top with apple. Sprinkle 1/8 teaspoon each salt and pepper all over apple. Slide parchment onto cookie sheet. Bake 30 to 35 minutes or until deep golden brown.
- Drizzle all over with honey. Garnish with almonds and pomegranate seeds.