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| monochromatic fruit salad photo credit: www.cupofjo.com |
As I was preparing the first course, a fruit salad of vivid hues of reds and purples garnished with pomegranate jewels, I was in awe and gratitude of all the beautiful things God created for me to enjoy. Simple things like fruit in a bowl, joyous smiles and laughter of family togetherness, sights of vegetables of many shapes and colors, and the smell of them roasting.
You could could be the thinking I joined them for one to many proseccos with fresh mango puree but I didn't. The habit of Eucharist (thanksgiving) was intentional. When pregnant for babe 3 I was in pre term labor and put on bed rest. A dear friend gave me the book, One Thousand Gifts by Anne Voskamp. Game changer for me. In her book she talks about a dare she accepted to count 1000 things she loved. Through her journey of gratitude she learned more about God and giving thanks for all things regardless of circumstances. This practice has been life changing for me and 3.5 years later I can see joy that I couldn't before.
Here is my dare to you, start your list!
I am also giving you some recipes for Valentine's Day. Make a beautiful brunch for someone you love this Sunday. Remember together Eucharist!
Crepes
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. Yield 17-22 crepes
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Recipe courtesy of Alton Brown
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. Yield 17-22 crepes
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Recipe courtesy of Alton Brown
Roasted Vegetables
(I
chose purple potatoes, Brussel sprouts, red pepper, cremini mushrooms, bella
mushrooms, onion, garlic (added it 10 minutes before the rest of veg was done
to prevent burning.
Ingredients
3 to 4 pounds fresh vegetables, prepared
1/4 cup olive oil
Fresh herbs, if desired
Salt and freshly ground black pepper
Roasted Vegetable Variations, recipes follow
Directions
Preheat the oven to 425 degrees F.
Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
Place on a prepared baking sheet, cast iron pan, or a roasting pan.
Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
Test for doneness by piercing the vegetable with a knife.
Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
3 to 4 pounds fresh vegetables, prepared
1/4 cup olive oil
Fresh herbs, if desired
Salt and freshly ground black pepper
Roasted Vegetable Variations, recipes follow
Directions
Preheat the oven to 425 degrees F.
Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
Place on a prepared baking sheet, cast iron pan, or a roasting pan.
Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
Test for doneness by piercing the vegetable with a knife.
Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
Mornay Sauce
Ingredients
2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment
Directions
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days. Recipe courtesy of Emeril Lagasse
2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment
Directions
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days. Recipe courtesy of Emeril Lagasse
Chocolate-strawberry crepes
Crepes:
4 large eggs
1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
Filling:
1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella
Directions
For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
For the filling: Mix the jam and mascarpone in a small bowl until smooth.
Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve. Yields 9-10 crepes
Recipe courtesy of Giada De Laurentiis
