This year, Valentine’s Day falls on one of the least romantic days of the week: Sunday. But while Sunday may not shine in the romance department, it positively owns brunch. So let’s make the most of it, shall we?
Invite two or three couples over and celebrate the fact that cupid’s arrow finally hit its target and the pressure is off!Start by setting the table with red and pink accessories like red carnations, candy hearts and vases filled with red and white M&M’S®. Use old-fashioned Valentine cards as place cards.
Now for the most important element – the food. Brunch is all about variety. So take the time to buy or prepare several dishes.
Fruit is a brunch staple. We happen to love incorporating raspberries and strawberries into the menu, not only for their color, but because they’re yummy and healthy, too. In fact, topping traditional pancakes or waffles with Fresh Raspberry Sauce instantly updates an old favorite. For a more savory menu item, try a Raspberry Ham Frittata or Goat Cheese and Strawberry Bruschetta.
We heart pink drinks! Valentine’s Day is the perfect time break out the Maker’s Mark and whip up a refreshing Belmont Breeze. And for those who don’t imbibe, try a simple strawberry smoothie.
What could possibly be sweeter than your sweetheart? That’d be dessert. Strawberry Crème Brulee is a fabulous treat that is as easy on the eyes as it is the taste buds.
Strawberry Crème Brulee
Prep time: 15 minutes
Bake time: 35 minutes
Makes 6 servings
Crème Brulee:
1 package (16 ounces) Driscoll’s Strawberries, hulled, divided
2 cups half and half
7 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 cup light brown sugar, divided
Heat oven to 325°F. Place six 6-ounce ramekins in a roasting pan; set aside.
Coarsely chop 4 strawberries and evenly divided in bottom of each
ramekin. Bring half and half to a boil in a saucepot over medium heat.
Whisk egg yolks, sugar and vanilla in a bowl 2 minutes or until golden
yellow. Slowly whisk hot half & half into egg mixture. Divide among
prepared ramekins. Pour enough hot water into roasting pan to reach
halfway up sides of ramekins.
Bake 35 minutes or until edges of custard are set and center jiggles
when ramekin is tapped. Remove from hot water bath and cool to room
temperature. Cover each one with plastic wrap and refrigerate 2 hours
or overnight.
Heat broiler. Press through a sieve 2 teaspoon light brown sugar evenly
over the top of each custard. Arrange custards on a baking sheet and
place 2 inches from source of heat. Broil until sugar melts and
bubbles.
Top each with a strawberry halved.
Nutrition Per Serving: 285 calories, 13.26g total fat, 7.23 saturated
fat, 6.33g protein, 31.85g carbohydrate, 284.74mg cholesterol, 1.03g
fiber, 51.27mg sodium
Tip: lighten up the recipe by replacing half and half with milk
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