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Atlantic Ave Magazine May 2022

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Lazy Sunday Mimosa<br />

Dress up the classic Champagne brunch drink! Add a pretty-inpink<br />

spin with a mix of blood orange and pineapple juices — and<br />

decorating the glasses with sanding sugar.<br />

ingredients<br />

1/2 cup pink sanding sugar<br />

1 (750-ml) bottle brut Champagne<br />

4 tablespoons pineapple juice<br />

4 tablespoons blood orange juice<br />

2 tablespoons orange liqueur<br />

(recommended: Grand Marnier)<br />

directions<br />

Dip the rims of the champagne flutes in<br />

water. Dip again in the sanding sugar.<br />

Divide Champagne between two<br />

glasses. Add half of both juices to each<br />

glass and top with orange liqueur.<br />

Strawberry<br />

Ricotta Bruschetta<br />

Diced strawberries, a drizzle of balsamic glaze and a sprinkle of<br />

sea salt will add beautiful flavor to this bruschetta-inspired dish.<br />

ingredients<br />

1 cup finely diced strawberries<br />

1 tablespoon chopped fresh mint<br />

2 teaspoons extra-virgin olive oil<br />

Flakey sea salt<br />

12 toasted baguette slices<br />

1 cup ricotta cheese<br />

Balsamic glaze for garnish<br />

directions<br />

In a small bowl, toss the strawberries<br />

with the mint, olive oil and a<br />

pinch of flakey sea salt. Spread each<br />

slice of baguette with ricotta cheese.<br />

Top with a spoonful of strawberries,<br />

drizzle with balsamic and sprinkle<br />

with more flakey sea salt.<br />

Crispy<br />

Breakfast<br />

Pita<br />

A pizza-style breakfast using<br />

pita bread topped with<br />

cheese, prosciutto, spinach,<br />

and a fried egg.<br />

ingredients<br />

6 6-inch pita breads<br />

Extra-virgin olive oil<br />

6 large eggs<br />

3/4 cup (6 oz) mascarpone cheese<br />

Grated zest of 1/2 large lemon<br />

Kosher salt and freshly ground black pepper<br />

Kosher salt and freshly ground black pepper<br />

3 tablespoons fresh lemon juice<br />

3 packed cups (3 oz) arugula or baby spinach<br />

8 ounces thinly sliced prosciutto<br />

directions<br />

Heat a grill pan over medium-high heat<br />

or preheat a gas or charcoal grill. Brush<br />

each side of the pita breads with 1/2 teaspoon<br />

olive oil and grill 2 to 3 minutes on<br />

each side, until crisp. Remove from the<br />

grill and cool slightly. In a large skillet,<br />

heat 1 tablespoon olive oil over mediumhigh<br />

heat. Crack the eggs directly into the<br />

pan and cook until the egg whites are set,<br />

2 to 3 minutes. Combine the mascarpone<br />

cheese, lemon zest, 1/2 teaspoon<br />

salt and 1/2 teaspoon pepper in a small<br />

bowl. In a medium bowl, whisk together<br />

3 tablespoons olive oil, the lemon juice, 1<br />

teaspoon salt and 1/2 teaspoon pepper<br />

until smooth. Add the arugula and toss<br />

until coated. Spread each pita with 2<br />

tablespoons of the mascarpone mixture.<br />

Divide the prosciutto on top. Divide the<br />

arugula and mound on top of the prosciutto.<br />

Carefully place a fried egg on top<br />

of each pita. Season the eggs with a pinch<br />

of salt and pepper and serve.<br />

COPYRIGHTED<br />

www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />

www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />

| may<br />

may<br />

<strong>2022</strong><br />

<strong>2022</strong><br />

| 85

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