
I can’t think of a better way to enjoy the company of good friends than over a relaxing weekend brunch. Everyone can all roll out of bed at a decent hour and ease into the day over a latte or cocktail and a hearty meal. With brunch the food and beverage possibilities are endless, so there’s something for everyone and lots of room for creativity. The key to enjoying yourself as the host is to prepare simple but satisfying items and make as much of the meal as possible ahead of time, leaving plenty of time to join your guests around the table. When planning the menu you may be tempted to offer a custom omelet station to show off your egg flipping skills, but fight the urge – preparing an omelet for each guest would keep you in the kitchen well into the afternoon. If you’re set on serving eggs, try a simple spinach and bacon frittata instead and let the oven do the work for you. Oven roasting a batch of home fries also allows you to serve up a satisfying side item without spending all morning at the stove. A build-your-own mimosa bar is a must and will allow you to mingle instead of manning the bar. Just set out an assortment of juice carafes and a bucket of chilled champagne and allow your friends to concoct whatever bubbly treat they desire.
The Tulsa Project supports local farmers and encourages you to buy fresh and local whenever possible. This month we took advantage of the recently expanded Cherry St. Farmer’s Market. Our spring brunch menu was inspired by fresh spinach and smoked bacon from the pork masters at Pork & Greens and a hearty loaf of raisin cinnamon bread from Farrell Family Organic Bread. We encourage you to check out an area farmer’s market this week and make the most of fresh, seasonal produce grown by local farmers.
Spring Brunch
- Spinach and Bacon Frittata
- Raisin Cinnamon Toast with Orange Honey Butter
- Fresh Fruit Parfait with Sweet Balsamic Reduction
- Oven Roasted Home Fries
Spinach and Bacon Frittata
Serves 4
- 6 large eggs
- 1 cup ricotta cheese
- ¼ cup grated Parmesan
- Coarse salt and ground pepper
- 5 strips bacon, cut into ½ inch pieces
- 2 heads spinach
- 2 tablespoons extra virgin olive oil
- Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Trim, wash, and dry 2 bunches spinach; roughly chop.
- In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add spinach and toss until barely wilted, about 30 seconds.
- Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
- Run a rubber spatula around edge of frittata and slide it onto a serving plate.
Orange Honey Butter
This can be made a day ahead, just be sure to pull it out of the fridge at least an hour before your guests arrive so that it will be at appropriate spreading consistency.
- ½ pound (2 sticks) unsalted butter, room temperature
- Zest of one orange
- 1 tablespoon honey
- 1 tablespoon fresh squeezed orange juice
- ½ teaspoon cinnamon
- Pinch of salt
- Combine all ingredients in the bowl of a mixer. Mix on medium speed until all ingredients are combined and the butter is a light, fluffy consistency.
- Serve softened with toasted raisin cinnamon bread or on top of French toast or pancakes.
Sweet Balsamic Reduction
This can be made a day ahead of time and refrigerated. To serve, warm slightly until the reduction is at a drizzling consistency.
- 1 cup balsamic vinegar
- Juice of half an orange
- 2 tablespoons honey
- Combine all ingredients in a small saucepan and bring to a boil.
- Reduce to a simmer and cook until reduced by half, about 30 minutes.
- Drizzle over fresh fruit and serve with yogurt and granola to make a tasty parfait.
Oven Roasted Home Fries
Serves 6
- 2 pounds red potatoes, diced into 3/4 inch chunks
- 1 red bell pepper, diced
- 1 medium onion, diced
- 1 teaspoon crushed, dried rosemary
- 2 tablespoons extra virgin olive oil
- Coarse salt and ground pepper
- Preheat oven to 350 degrees. On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
- Toss until vegetables are coated with oil; bake until tender, about 1 hour. Transfer to a serving dish.
















