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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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