and so little time… buckle up buttercup because spring is here and that means folks are buzzing about soaking up the fantastic weather! I’m beyond excited to share with you the perfect brunch that I indulged in courtesy of Two Hot Potatoes a couple of Sundays ago. TDF, I’m just sayin’. And, so I hear, super easy to make but let me tell you this, it was super easy to devour!! Put this one in your cookbooks friends and check out their foodie blog. These two lovely ladies have a big love for mouthwatering cuisine and life.

I know we all can’t wait to get to Sunday morning and whip up this yummy breakfast feast, but in the meantime you should definitely be aware of and check out all of this, all on Saturday: the White Rock Farmers Market; The Dallas Flea; Dash Down Greenville Avenue St. Patrick’s Day run and parad; my crazy funny friend, comedian and singer/songwriter, Dave Little at Opening Bell and Tim is the DJ (aka Tim Flannery, talented creative director at NM and part time fab DJ) at Lee Harvey’s! Like I said busy busy busy…all good stuff so choose wisely or if you’re like me, attempt it all.

Happy sunny-days! Be sure to read below to get the details, photos and recipes from this savory spread.

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I love a good Sunday brunch. Often not great for attempting a productive Sunday but great for the soul. We had so much fun brunching with Angela of Two Hot Potatoes. I’m told this is not difficult so I’m thinking about attempting next weekend when our family visits. All of it was delicious and this fruit salad was so beautiful! A few pics of the process to get your tastebuds watering and then the important part: recipes!

Delicious Challah bread. Y.U.M.

(Quick note: first of all, everyone needs one of these mini blow torches! I’m kind of a pyro and thus this part was super fun. So Angela tells me the key to carmelizing bananas to warm them evenly…you can’t rush this one and honestly it doesn’t take long but don’t go from one end to the other…keep the heat even.)

That delicious homemade jam was the key. Straight from the mother of Angela’s other half (Matt George, who also happens to be an extremely talented graphic designer)

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Challah French Toast with Bruléd Bananas

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ingredients

1 loaf Challah Bread
1 tsp Vanilla extract
3/4 cup milk
6 large eggs
1 tbs butter
2 Bananas
3/4 cup granulated sugar
Raspberry preserves
Powder sugar

directions

In a large shallow mixing bowl combine the eggs, vanilla and milk. Slice the Challah in 3/4-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once. Heat 1 tablespoon butter in a large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven while you prepare the bananas.

Slice the bananas in half and lengthwise creating 8 equal long slices. Place the bananas sliced side up in a cold skillet off the heat. Sprinkle a thin layer of granulated sugar on top of each slice. Using a chef’s torch in long sweeping motions, melt the sugar and form a crispy top.
Arrange each plate with one or two sliced of french toast, top with raspberry preserves bruleed bananas and a sprinkle of powdered sugar.

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Citrus Salad with Honey-Lemon Vinaigrette
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ingredients

Grab a handful of which ever fresh citrus looks best in your market. We used Blood Orange, Navel oranges, Grapefruit, and mini Honey Tangerines.

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Honey Vinaigrette

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ingredients

Juice of one Meyer Lemon
3 tbs Honey

directions

To prepare the fruit slice off the top and bottom revealing the flesh of the fruit and giving you a steady fruit to work with. Work your way around cutting off the peel and bitter white pith. Turn the fruit back on it’s side and slice in 1/4 inch wheels. Arrange on a platter and drizzle with the honey- meyer lemon vinaigrette.

OH! and Mimosas…but you probably know how to make those!

We had a couple of sweet little helpers and this is a quick pic of Angela’s freshly planted herb garden!