Happy Fall! The temps yesterday and even the blue sky and fluffy clouds made clear the realization that Fall is here. It’s time for some pumpkin recipes and comfort foods, don’t you think? We don’t often think of brunch as a time for comfort foods, but an egg dish full of roasted vegetables is truly comforting and is a perfect start to a cool day!
I recently had a couple friends over for a mid-morning meal- brunch. It’s the perfect time of day for a filling dish. I found an Ina Garten recipe – Roasted Vegetable Frittata that I wanted to try; this was my opportunity to make it! Yep, I experimented on guests again! I don’t do it intentionally, really!
Roasted Vegetable Frittata
Pumpkin Scones with Berry Butter
These scones were soooo yummy!
The Berry Butter that accompanies them is what puts them over the top!
These were a winning recipe on Taste of Home’s site.
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners’ sugar
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 Eggland’s Best Egg
1/2 cup canned pumpkin
1/3 cup 2% milk
2 tablespoons chopped pecans, optional
Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones (about 1/2 cup butter).
Roasted Vegetable Fritatta
1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
Do you enjoy fixing brunch? What do you serve?
Pastor Encouragement: Praise God for your pastor’s leadership and pray that he will make godly decisions. Pray that he will lead with a shepherd’s heart, and that he will always speak the truth in love.
Husband Encouragement: Seek your husband as your life companion. Share the little things and the big news with him first. Make a point to plan time together, whether that’s an outing or time alone together at home. Affirm the ways that he is your best friend and how you are happy God has given him as your life companion.
With love from my country kitchen,