Mix it up with Mani

A few Brunch ideas and One Big Show Stopper

This time of year I always need great ideas for brunch, simple and quick breakfasts and baked goods to feed a crowd and side dishes to round out a menu. Everywhere I turn seems to offer an avalanche of sweets, goodies, cookies and fudge, so I try to incorporate a few lighter, healthier, dare I say healthful ideas. Is it heresy? Believe me, I WILL eat 15 more cookies later in the day, so I try to sneak in a few whole grains and low sugar treats when I can. Maybe even some salad. You will thank me later.

The Almond Cherry Scones are made with agave syrup but feel free to substitute honey if you like—it will be moister than a typical scone, especially if they keep for a few days. The fig and orange blend in the Figgy Orange muffins is classic and accentuates the full, nutty taste of the whole wheat flour. And the Warm Scallop Salad is a nice addition to any buffet table.

Now that takes care of casual gatherings, but what about the big events? You know, the fancy soirees, the New Years parties, the dress to impress nights? For those, you always need one big show stopper of a dessert. And I don’t mean just adding whipped cream and canned cherries. Something simple yet elegant, that shows you are no stranger to the kitchen but don’t need a lot of fancy equipment to make.

Caramel has become such a hot flavor in the dessert world there are entire books devoted to it. This recipe allows you to make a quick caramel to infuse both the cake and the icing, with a little left over to drizzle over the top, with caramelized almonds to decorate the sides of the cake. I guess that’s my definition of fancy.

Almond and Cherry Scones
Use the thin sliced “slivered” almonds for the crunch and dried cherries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side.

Figgy Orange Muffins (an essential whole grain recipe)
Better than figgy pudding. Figs and whole grains are a match made in heaven. Whole grain muffins may dry out quicker, but then you can split them and toast em up with plenty of butter and honey or maple syrup on the side. Yum.

“Burnt Sugar” Caramel Almond Cake
The simple caramel syrup, made with no need for candy thermometers, infuses both the cake and the icing. The crunch of the almonds, ever so slightly tannic, cuts the richnes of the icing nicely. Refrigerate any extra caramel syrup and drizzle it, warmed, over ice cream.

Warm Scallop Salad w/ Bacon, Oranges and Mixed Greens
Okay, this is one of those recipes-you actually have to grate and peel an orange! It will take all of two minutes, and well worth the results. Served warm, along with a pot of rice, makes this a meal.