Summertime and brunch don’t always go together. Summer picnic. Summer cocktails. Summer barbecue. Yes, we hear those a lot. But a summer brunch can be truly delightful, especially when Shabbat ends so late on Saturday making it difficult to see friends over the weekend.
So skip expensive dinner Saturday night, and stay in for a light, and delicious summer brunch instead. With minimal cooking you can throw together a colorful and completely delightful meal for friends or family.
Now that peaches are in season it’s time to make your own bellinis. Last summer I used Ina Garten’s recipe and it was delightful and easy. And check out that gorgeous color. Pop open some prosecco and get sippin’.
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Fluffy Lemon Blueberry Ricotta Scones from Food52 are also a perfect summer treat. Swing by your local farmer’s market for fresh blueberries to make this brunch sweet extra special. I like serving them with a homemade compound butter like Vanilla Bean Whipped Honey Butter, though any high quality, salted butter will do just fine.
One of my summer favorites is a sweet and salty watermelon feta salad like this one from The Kitchn. And I don’t know anyone who ever complained about being served up a rich and creamy blintz souffle like this one from Nosher contributor Tamar Fox.
And last but not least, try my Tomato Caprese Salad with Roasted Corn as a fresh update on the Italian classic.
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Ingredients
2 ripe tomatoes on the vine
6 ounces fresh mozzarella
2 ears fresh corn
olive oil
salt and pepper
fresh basil
arugula or fresh spinach (optional)
Directions
Preheat oven to 400 degrees. Remove corn kernals from cob by using a knife or a corn stripper.
Spread corn kernels in an even layer on a lightly greased baking sheet. Drizzle with 2 tsp olive oil and salt and pepper. Roast for 10-12 minutes. Remove from oven and allow to cool.
Slice tomatoes 1/4-1/2 inch thick. Slice mozzarella to same thickness.
Alternate layers of tomato and mozzarella. If desired place on top of a bed of arugula or fresh spinach leaves.
Spoon corn kernels on top of tomato and mozzarella. Drizzle with good quality olive oil, salt, pepper and fresh basil leaves.
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
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