Simple enough to make during the week and amp - up your week day breakfast routine, but decadent enough to serve with
freshly sliced fruit and whipped cream for an indulgent Sunday brunch.
*** This glaze also makes for a wonderful cupcake topping or even can be used as a dip for
freshly sliced fruit.
Not exact matches
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and
freshly ground black pepper to taste One large bunch kale, stemmed and thinly
sliced 1 medium kohlrabi, peeled and julienned (I
sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried
fruit
4 cups filtered water 2 bags of organic black tea 4
slices of lemon, 1/2 inch 8 to 10 mint leaves
freshly sliced stone
fruit, I use peaches and nectarines
Add an enticing layer of summer flavor by grilling thick
slices of this polenta cake for a few minutes before topping with juicy
fruit and
freshly - whipped cream.
Use any you enjoy, I used some
freshly sliced bananas and coconut, but any
fruit, nuts, seeds, nut butter or even a grain - free or gluten - free granola would be delicious here.
Use any you enjoy, I used some
freshly sliced bananas and coconut, but any
fruit, nuts, seeds, nut butter or even a grain - free or gluten - free granola would be delicious here.
Afternoon tea including
freshly brewed coffee and tea served with a selection of gourmet biscuits,
sliced seasonal
fruit or brownies