Simple Pairings: Brunch

Just in time for Mothers' Day on May 12, Fireside Winery is offering a few brunch ideas for fairly effort-free fun paired with several of our wines. See suggestions and recipes below.

BEVERAGE SUGGESTIONS

photo: tasty-trials.com

Offer chilled Serenade, BLU, or Firefly as an alternative to grape juice or mimosas and cut calories simultaneously. Add a decorative and tasty flair to a glass of BLU or Firefly by slicing a fresh strawberry from the tip almost to the stem, placing it on the rim of the glass.

BLU, a semi-sweet blend of Geisenheim and Seyval Blanc grapes, is refreshing white wine on its own, but it also adds a complementary touch when paired with egg dishes, French toast, fruit, cheeses or rolls.

Firefly, a slightly sweeter blush, also pairs well with breakfast dishes including plain Greek yogurt parfaits. Firefly adds a fruity note to croissants or other breads such as a bacon muffin. 

Serenade, with its Concord sweetness, can serve as a grape juice alternative or a dessert, and provides a sweet finish to homemade muffins.

BRUNCH RECIPE IDEAS (and Wine Pairing Recommendations)
Stuffed French Toast (BLU, Firefly)

1 loaf French, Italian or Texas Toast bread:  cut full loaves into slices 1.5" thick; if it is too fresh, allow it to set uncovered until easier to slice. Using a serrated knife, cut halfway down through the center of each slice, making a pocket with the tip of the knife. Spoon 1 1/2-2 teaspoons filling into pocket.

Filling: 

1 8-oz. pkg cream cheese                              1/2 cup chopped walnuts or pecans

1/2 cup chopped dates                                   1 1/2 tsp vanilla

a little milk

Mix all together. If done ahead, the flavors blend and the dates soften; be sure to stir again before filling bread slices.

Dipping Mixture:

4 eggs                                                             1 tsp vanilla

1/2 cup of whatever milk you prefer, including cream or evaporated or a mixture

1 tsp cinnamon                                                           1/4 tsp nutmeg

Whisk together. Dip stuffed bread into mixture. Brown both sides in a small amount of melted butter.

Apricot Glaze (optional):

1 lb jar apricot preserves                                1/2 cup orange juice

Heat together, stirring. Use as toast topping. Maple syrup or powdered sugar are tasty alternatives.

(HINT: to save time in the morning, prepare the slices the evening before, making sure to lightly brown so as not to dry them out. Arrange in single layer in cake pan or cookie sheet, covering well.  Allow to come to room temperature then reheat in oven at 300 degrees or less in the morning. Leave covered at first, then uncovered if necessary.)

Yogurt Parfait (Firefly)

Layer plain Greek yogurt and fresh or previously frozen fruit of your choice topped with granola in a clear glass.  If you need sweetness added, consider agave syrup. 

 
Click on any of the links below for more breakfast recipes ideas.

Iowa Girl Eats Crock Pot Breakfast (BLU)

photo: IowaGirlEats.com

Bacon Muffin (BLU, Firefly, Serenade) 

photo: brooklynfarmhouse.com

Irishsoda bread with Rosemary (BLU)