{what's for brunch this weekend}

i rarely make brunch, but this weekend i'm inspired. so what's for brunch? brunch such a strange name for a meal, reminds me of something in a dr. suess book. it's not breakfast lunch dinner or even a snack, what the heck? but americans love it, and it really is a great way to mingle and linger with guests on a lazy sunday.

so what's for brunch?

                                                            ~menu~  

                               "do it yourself" home made granola bar

                                        spinach goat cheese frittata 

                                       peach~basil white wine sangria

 {to start with} a do it your self granola buffet. create a spread of home made granola, plain greek yogurt, fresh fruit and dried fruit, honey and nuts, skim milk and toasted coconut.

{home made granola}

                                                         

• 5 dl / 2 cups Rolled oats
• 5 dl / 2 cups Rye flakes (look like rolled oats but from rye)
• 2 dl / 1 cup Almonds or walnuts
• 1 dl / 1/2 cup Linseed
• 2 dl / 1 cup Sunflower seeds
• 1 dl / 1/2 cup Shredded coconut
• 1 1/2 dl / 2/3 cup Brown sugar
• 2 dl / 1 cup Water
• 5 tablespoons Canola oil
• 2 dl / 1 cup Raisins / Dried apricots/ Goji berries

Chop the almonds or walnuts and place in a large bowl.
Add the dry ingredients except for the raisins/apricots/goji berries. Mix together.
Heat oven to 400 degrees
Mix water with oil and sprinkle it over the dry ingredients.
Make sure all the ingredients are damp by mixing with your hands.
Spread the damp granola onto a large greased baking sheet.
Put it in the oven for 20-30 minutes checking and mixing in the granola in the oven at least three times so the granola gets evenly roasted. Be sure to check more often towards the end so it doesn't burn!
Once it's done, take it out, let cool, add the raisins or whatever you prefer and then store in an air tight jar.

via chez larsson

{while guests are mingling and munching on granola and fruit~ place your frittata into the oven. All the ingredients can be prepared before guests arrive and then assembled while guests are eating granola.}

  

{spinach goat cheese frittata}

• 1 lb spinach leaves (about 2 bunches), cleaned, chopped
• 1 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• 9 large eggs
• 2 Tbsp milk
• 1/3 cup grated Parmesan cheese
• Sun-dried tomatoes, about 2 Tbsp chopped
• Salt and freshly ground pepper to taste
• 3 oz goat cheese

1. Preheat oven to 400°F. 

2. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. 

3. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.
Cut into quarters to serve. Serves four.

via simple recipes

{peach basil white wine sangria}

• 1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 2 cans peach nectar (23 fluid ounces total)
• 1 (750-ml) bottle chilled dry white wine
• 1 large peach (peeled if desired), diced

Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.

via epicurious

{{i may reconsider how i feel about brunch serving this to friends}                                                have a great weekend