Brunch Week Wrap Up

5photoscollection2

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Brunch ahhh, who doesn’t love brunch.  Our second week post is filled with drink recipes that work well these dishes.  If you need cocktail recommendations please look back at last week‘s post.  Thirst quenching and mouth watering sips with a twist.

We live for making food and sharing it with those we love.  It is what we do.  We also live for lazy summer days and sleepy Sunday mornings.  Here at MDF, we have been sharing our fondest childhood memories of weekend soirees and brunch.  Our breakfast backstory….how did these gatherings shape us….can you feel the nostalgia coming on?

For Heather her memory takes her back to french toast piled high to the ceiling.  French toast and milk go hand-and hand for Heather, it is the perfect breakfast duo.  Heather’s grandparents had mountains of blackberries in their yard and her grandma would collect the backyard bounty and produce batch after batch of this thick rich syrup to pour over the top of this yummy  goodness and if that wasn’t enough, then she added a light dusting of powdered sugar over the stacks of golden bread to make it even more special.

Weekends meant sleeping in for Rj and brunch meant spending that last day of his week at his favorite place, his grandmother’s house.  A sensory overload of sorts, the sights and smells of his grandma’s waffles is still a family affair that he carries on and continues with his children today.

And as for me, it takes me back to comfort food and family; our house had an open door policy, a haven for good food and breaking bread.  Food was the draw, always plentiful and the weekend just included even more family and even bigger sense of community.

Our coddled egg recipe is reminiscent and reflective of days gone by.  It is a recipe that gently immerses the egg just below the boiling point and slightly cooks and coddles the egg.  We encourage you to try this old time favorite and this is a great addition to any recipe collection.

The blueberry jam is our go to pantry staple and extremely versatile, so keep the recipe handy for when all that fresh little fruit is at your farm stand.

The french toast is big and bold, sophisticated, with the unique splash of citrus bitters, rich flavorful filling, a perfect balance of sweet and savory, and the quintessential brunch favorite.

We think that the grapefruit is just a fresh take for a tried and true breakfast classic.

Don’t keep these recipes all to yourself, share with your closest friends and family.  Really that is what food is for, sharing.

Last, but surly not least, the cold brew.  Ahhh, coffee, our morning ritual, our daily rocket fuel, we all have a jars , with this robust, smooth and deeply intense flavor, chilling in our iceboxes.  We are prepared for the hot desert days ahead in sunny Arizona.  You can find these way cool mason jars (shown below) at JAM for ten dollars.  JAM is located at 6938 E First Street, Scottsdale, AZ 85251, 480 522-5410.

Thank you for joining us again this week.  We would love to connect and hear your fondest childhood morning memories of breakfast and brunch in the comments or on our Facebook pages.

coffeecollection

Cold Brew Coffee

grapefruitgoodness

Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

frenchtoast

Stuffed French Toast

blueberryjam

Elegant, yet Simple Blueberry Jam

eggs

Coddled Eggs with Bacon & Chevre

Modern Day Forager

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