Easter Brunch

INGREDIENTS

Lime-2-3 ounce

Blood orange juice 6-10 oranges

blood orange zest-one orange

Basil- Chiffinade 6 leaves

Coconut cream-16 oz can

Agave

Soda water

Add, Lime orange, coconut cream, zest, and agave to a blender and blend until frothy. Pour into a pitcher, add chopped basil, and soda water to taste. Garnish with orange or lime slice and the zest!

INGREDIENTS

1/2 cupBrown sugar

1/4 cup Maple syrup

6 Table spoon Melted Butter

12 -14 large Crossants-torn into pieces

8 eggs

vanilla Bean-1 whole bean

heavy whipping cream 32 ounce

Lemon curd or preserves of choice

Butter a 9×13 inch-baking dish.2. In a bowl, mix the brown sugar, maple syrup, and butter. Spread the mixture in the bottom of the prepared baking dish.

In a large bowl, whisk together the eggs, heavy cream, Grand vanilla bean, cinnamon, and salt. Submerge each croissant into the egg mixture, allowing the croissant to sit for a minute and soak up the eggs. Arrange in the prepared baking dish. Pour the remaining egg mixture over the croissants.

Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375° F. Sprinkle the sugar evenly over the French toast. Bake for 40 minutes or until the French toast is golden and crisp. If the top begins to brown too quickly, loosely cover with foil5. Serve the French toast warm, topped with whipped cream (if desired), and lemon curd or fruit preserves. Enjoy!

SPRING MIMOSA

1 bottle champange

Fresh squeezed grapefruit & orange- To taste

add any herbs like, thyme or rosemary to the pitcher and garnish with edible flowers.