Three cheers for a beautiful brunch!
Lifestyle expert Mandy Landefeld from Sumptuous Living shared weekend brunch ideas that'll up your game.
Lemon and Dill Cream Cheese Spread
Lemon and dill combine with cream cheese to make the perfect spread for your breakfast bagel or dinner crostini!
- 8oz Cream cheese (softened)
- Juice and zest of 1 lemon
- 1 1/2 tablespoon Fresh dill
- 1 1/2 tablespoon Fresh chives
- 1 pinch Kosher salt
- 1 pinch Fresh ground pepper
- Place all ingredients in a food processor and pulse until well blended.
Strawberry Walnut Salad
Our Strawberry Walnut Salad has creamy goat cheese and a bright balsamic vinaigrette that's ideal for any occasion.
- 2 tablespoons unsalted butter
- 1/2 cup walnut halves
- ½ tsp. cayenne
- pinch of salt
- ½ tsp cinnamon
- 2 tablespoons packed light brown sugar
- 3 cups spring greens
- ¾ cup candied walnuts (recipe follows)
- 1 ½ cups sliced strawberries
- 8 oz. crumbled goat cheese
- ¼ cup finely sliced green onions
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1 shallot, chopped
- 1 tsp. kosher salt
- ½ tsp fresh ground pepper
- 1 tbs. Dijon mustard
- juice of ½ lemon
- 1 tbs. honey
- Make the candied walnuts first so they cool (triple the recipe and use for future).
- Melt the butter in a large skillet over medium-high heat.
- Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes.
- Add the sugar and spices and cook, stirring, for 1 minute.
- Transfer to a piece of waxed paper to cool.
- Place all the ingredients for the dressing into a blender or a mason jar with a tight fitting lid and blend well. Set aside.
- Layer the salad fixings and drizzle the dressing on and toss gently.
Dry Champagne, Cava or Prosecco
Pear Rosemary Carafe:
- 3 cups Good Pear Nectar
- 1 cup Rosemary Simple Syrup
Blood Orange & Thyme Carafe:
- 3 cups Fresh Squeezed Blood Orange Juice
- 1 cup Thyme Simple Syrup
Lavender & Lemon Carafe:
- 2 cups Fresh Lemon Juice
- 2 cups Lavender Simple Syrup
To make flavored simple syrups:
- 2 cups sugar
- 2 cups water
- 8 sprigs Rosemary, Thyme or Lavender
Bring sugar and water to a boil. Stir to dissolve sugar. Add in herbs and allow to cool for 3 hours or overnight. Strain herbs and store in a mason jar and refrigerate for up to 2 weeks.