Cooking for Others: Non-Picnic Brunch

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Frisbee in the Park Brunch
• Cara’s Apartment, Park Slope
• 10
• Biscuit Club Sandwiches; Greens with Apricot-Cashew Relish and Basil Vinaigrette; Baby Carrots; Pound Cake with Strawberries and Creme Anglaise; Mimosas
• 15 Whole Wheat Biscuits (recipe follows)
• 1 ball fresh mozzarella cheese
• 8 slices ham (optional)
• 2 avocados
• 3-4 tomatoes, thinly sliced
• 2-3 tablespoons pesto*
• 1/2 cup creme fraiche**
• 3 cups flour
• 3 cups whole wheat flour
• 2 tablespoons kosher salt
• 2 tablespoons + 2 teaspoons baking powder
• 1 tablespoon sugar
• 6 tablespoons butter, cold but not frozen
• 1 1/2 cups milk
• 1/2 cup half and half
• 1 – 1/2 cups water
• 2 tablespoons butter, melted
• 5-6 cups mixed greens and arugula
• Apricot Cashew Relish (warm or room temperature)
• Basil Vinaigrette
• For the relish
• 1 teaspoon olive oil
• 1/2 cup diced sweet potato
• 6-7 dried apricots, cut into slivers
• 1/4 cup cashews, chopped
• 1 small carrot, grated
• juice from half a lemon
• 1/2 teaspoon salt
• freshly ground pepper
• For the dressing
• 3 tablespoons rice wine vinegar
• 1/2 tablespoon mustard
• 1/4 cup olive oil
• 1 teaspoon honey
• 1 teaspoon minced basil
• salt
• pepper
• 2 sticks unsalted butter
• 2 cups sugar
• 2 cups flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 5 eggs
• 1 cup low-fat milk
• 1 cup half and half
• 1 egg
• 1 egg yolk
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 tablespoons creme fraiche

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →