Fancy Brunch…Fast!

Happy Wednesday, Friends!

It’s no secret that I love brunch in my soul. But sometimes as a busy Mom I have to enjoy it a little faster than I may have in the past. This easy recipe is a brunch star. Pleasing to the eye that comes together quick. Let’s start with a little bacon jam…

what you do:

Cube your bacon, dice your onion and throw the bacon in a pan. Let the bacon cook for a few minutes and add in onion until translucent. Add in all of the ingredients and continuously stir until it’s a jam like consistency.

After that step, you’ve only got a couple minutes until you’re enjoying brunch hopefully with some great company and bubbly.

In an oiled and heated pan toast your pita for a 1-2 minutes.

Add pesto (you can make it or use store bought).

Time for the bacon jam!

You can do the eggs any way you want, but I’m a slut for a dippy egg.

Throw on a little extra bacon. It is brunch after all.

Top with sprouts for some pizzaz.

Tada!

You’re all done! Since it’s brunch, you can add sausage links or patties to the side, I love tomatoes so that’s what I went with for a little side and garnish.

If you’re looking to speed this recipe up even more try a store-bought fig jam or something similar. Another option is buying small pitas and making one for each of your guests.

Thank you for stopping by today! Sending all the good vibes your way for this Wednesday!

I Dream of Brunch…and Crepes.

There are a very things that have always been in the back of my head that I’ve always wanted to make. One of those things? A Crepe Cake! I mean I’m a massive fan of all things French and Brunch so combine the two and it’s a dream for me. Also I love to flip a crepe! Not to mention one of my favorite combinations is lemon and strawberries.

The filling for this recipe calls for Lemon Curd which I didn’t have on hand so I made it. Here is the simple recipe for it.

what you do:

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Then, add butter and lemon zest, cook, whisking constantly until the mixture is thick. Transfer to a small bowl and let cool 10 minutes. Cover and put in thee fridge until it’s cold.

Lemon Strawberry Crepe Cake

For the crepes:

• 4 cups flour

• 8 eggs

• 1/2 tsp salt

• 2 tsp vanilla extract

• 4 1/2 cup milk

• 4 tbsp melted butter

• 3 tsp sugar

  what you do:

  Simply add everything but the milk and butter to a very large bowl and stir. Then add milk slowly as you stir. Usually when I make crepes I use a blender so I broke this recipe in half and mixed it in the blender. I find nothing mixes crepes better than that. Take a pastery brush and before each crepe brush the pan. Use a 1/4 cup for the batter for each crepe. Pour into pan and swirl. Let cook for 1-2 minutes on each side. If you don’t want to flip the crepe then use a spatula and gently turn it over. Make at least 20 crepes but let me tell you this recipe makes about 400 crepes. Ok not quite but a lot.

for the filling:

• 2 cups heavy whipping cream

• 3 tsp vanilla extract

• the entire lemon curd you made

• 1 tsp lemon zest

Beat the whipping cream and vanilla (I used a Kitchen Aid) until there are peaks and then fold in the lemon curd and zest. Cover and store in the fridge until you are ready to use it.

Now, cut some strawberries for the topping.

Thanks for stopping by and I hope that February has been extra sweet for you!

Sweet & Seasonal

Fast Fash is going to be pretty sporadic until June because I’m so extremely busy. Having said that I’m hopping on when I can. 

When I cook or bake I have so much fun making things that are seasonal. In this case it’s all about the Strawberru Rhubarb! I’ve actually never made anything with it before so I was really excited to give it a try. Plus I love me a tart. I made this for Mother’s Day this past Sunday.  

Very Strawberry Tart

 (to make this recipe a little more fast I used pie crust that was already made. But feel free to make your own.)

What You Need: 

3/4 cup sugar

2 tbsp flour

2 cups strawberry

2 cups rhubarb

1 tbsp lemon juice  

What You Do: 

Preheat oven to 350. Press your dough into your tart pan, make a few pricks at the bottom, and then put it in the freezer for 10-15 minutes. While that’s in there, mix everything else together in a bowl. Once the tart is ready to come out of the freezer fill it wit your strawberry mixture. In a small bowl mix 1/3 cup of oats, 1 tbsp flour, and five tbsp butter and sprinkle on top of tart. Then just pop it in the oven for about 50 minutes.

Enjoy your delicious spring time tart!