13 Sunday Nov 2016
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These delicious pomegranate cider mimosas have become my favorite brunch mimosa for autumn. This year, we’ve been blessed with temperatures nice enough for a Sunday brunch al fresco.
Ingredients:
hard cider, pomegranate liqueur, pomegranate juice, pomegranate seeds
Directions:
Pour cider, liqueur, and juice into a glass.Use amounts according to preference. Garnish with fresh pomegranate seeds.
Just add a tasty brunch menu and some great friends…
XOXO,
Young Wifey
02 Sunday Jan 2011
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autumn breakfast, autumn brunch, beverage, beverage recipe, breakfast, brunch, brunch recipe, chinese apple, comfort food, crème fraîche, crème fraîche substitute, dessert, easy meal, fall breakfast, fall brunch, favorite foods, food, foodie, gourmet brunch, grilles, grilling, holiday breakfast, holiday brunch, meal, mimosa, pomegranate, pomegranate seeds, postaday2011, pound cake, recipe, seasonal food, tangerine, tangerine pomegranate, vegetarian recipe, winter breakfast, winter brunch
Grilled Pound Cake with Crème Fraîche, Tangerines & Pomegranate
Yesterday morning we started off our New Year with something sweet… grilled pound cake. We only consumed one loaf, so today I wanted to play around with a new idea and use part of the other loaf. Use butter rum pound cake recipe or almond pound cake recipe. Crème fraîche is impossible to get here and when it is available, it cost a fortune. I however didn’t have time to make crème fraîche, so I made a quick and easy substitute.
Ingredients:
butter rum pound cake, crème fraîche, 3 tangerines, 1 pomegranate
Directions:
Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Peal tangerines and break into segments, remove any seeds. Add 1/2 a tangerine to each plate and sprinkle on the pomegranate seeds.
Crème Fraîche Substitute:
Whip together 1/2 c. sour cream and 1/2 a c. of sweet whipped cream (homemade, not out of a tub or can). You’re supposed to let it stand just like you would making true crème fraîche, but then it’s not any faster. Make and let it sit awhile with you mix the pound cake batter.
*Garnish with a sprinkle of confectioner’s sugar if desired.
Yesterday Hubster walked to the store to get orange juice and instead returned with an orange, pineapple, apple… I thought this would be a tasty variation for a mimosa…
What was on your breakfast plate?
