Fresh fruit recipe to lighten a heavy brunch menu?
I'm going to a brunch this Saturday and have been asked to bring something light, fresh, and fruity. Right now the current menu is:
I'm looking for something to offset the heaviness of this menu that isn't fruit salad yet uses mostly fresh fruit. Because the menu is already so carb heavy, I'd like to avoid anything baked. Anyone have ideas? All I can think of right now is a fresh fruit tart of some sort with a light puff pastry crust, or a fruit and yogurt parfait.
We do brunch at the bakery I work at and often offset the heavy items like pancakes and hash browns with a kale salad with dried cranberries etc or we also make a raw hash in the food processor using yellow squash, zuchini, red & green peppers and onions served with a maple lime dressing. It was really good!
http://www.nytimes.com/2010/11/17/din... I've also wanted to try this too.
i want to recommend roasted or grilled peaches with tarragon or basil and a drizzle of reduced balsamic, but sadly i fear the season has passed.
i'd consider baked apples, cored and stuffed with brown sugar, vanilla, granola/oats, wheat germ, cinnamon, and baked in a dish with apple juice or soda.
also, roasted persimmons are lovely...
or, roasted figs with a reduced balsamic drizzle (you can stuff em but that'll negate as much lightness ;) )
1) If you have access to a Mexican market get a huge big papaya a week ahead of time and put it in a paper bag to ripen perfectly. Serve a bowl of chunks of papaya with green lime wedges around the edge. 2) Why no fruit salad? People love it. A fresh fruit combo of whatever you can get. If you have a Trader Joe's start with a bag of their frozen pineapple bits. Cut a couple of pink grapefruit in half and dig out the bites as if you were going to eat them only put them in with the pineapple. Add some seedless grapes cut in half, chunks of watermelon, some fresh berries. 3) Although you did say nothing baked, your essentially Southern menu would go nicely with scalloped apples (sliced apples, sugar, cinnamon, put buttered breadcrumbs on top, baked). 4) Cut up green leaf lettuce with a lot of fruit---pineapple bits and/or blueberries or strawberries---and a fruit-based dressing.
I see that you want to avoid a fruit salad, but how about a green salad with fruit in it? Lettuce/endive/fennel, etc. with some citrus segments or some roasted pears, adding something crunchy and maybe cheese if that works for you. It appears to be a Southern-inspired menu, so something inspired by the classic Ambosia could be fun.
obviously you would multiply servings by how many attending.
1/4 cup dry red wine or grape juice
3 tablespoons water
2 tablespoons honey
1 lemon slice
1 small cinnamon stick (1 inch)
1 whole clove
2 medium oranges, peeled and sectioned
Fresh mint, optional
In a large saucepan, combine the first six ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl; refrigerate. Discard lemon, cinnamon and clove before serving. Garnish with mint if desired. Yield: 2 servings.