KitchenAid® Spring Brunch Bites Recipes

After a long winter of hibernating, let’s wake up and welcome the arrival of spring. We have four delicious brunch recipes that will get you jumping out of bed to celebrate the spring awakening. Each one has a fresh twist on favourite brunch classics, so you can fully appreciate the start of a new spring day.

Watch the recipes below and stay in touch as new ones are posted weekly.

EGGS BENEDICTO

Makes: 4 servings

INGREDIENTS

Chipotle Hollandaise Sauce

  • 2 tbsp (30 mL) cold water
  • 2 egg yolks
  • 1/4 cup (50 mL) cold butter, cubed
  • 1 tbsp (15 mL) adobo sauce (from a can of chipotles in adobo sauce)
  • 2 tsp (30 mL) fresh lemon juice
  • dash of salt

Poached Eggs

  • 4 large eggs
  • 1 tsp (5 mL) white vinegar

Final Assembly

  • 3/4 cup (175 mL) guacamole
  • Chopped tomatoes
  • Arugula
  • Fresh cilantro

DIRECTIONS

Chipotle Hollandaise Sauce

On the KitchenAid® Induction Front Control Range Cooktop, whisk water and egg yolks in small sauce pan on simmer, whisking until slightly thickened. Add butter, whisking in a cube at a time, until thickened; about 7 to 10 minutes. Whisk in adobo sauce, lemon juice and salt. Remove from heat.

Poached Eggs

On the KitchenAid® Induction Front Control Range Cooktop, heat water and vinegar to a strong simmer in a large, deep KitchenAid® pan. Crack eggs individually in small bowls. Create a gentle whirl in the water and slowly tip the egg into the water. Cook 3 minutes, remove with slotted spoon, and drain well on paper towel.

Corn Tortillas

Heat KitchenAid® Induction Front Control Range Baking Drawer or Even Heat™ True Convection Oven to 350 ºF. Spray heat resistant bowls with cooking spray. Mold tortillas into bowls and bake for 10 to 14 minutes. Remove from oven and let stand 5 minutes.

Final assembly

Divide guacamole, tomatoes and arugula evenly into the four tortillas bowls. Top with a poached egg, chipotle hollandaise and cilantro.

PROBIOTIC SMOOTHIE BOWL

Makes: 2 servings

INGREDIENTS

Smoothie Blend

  • 1 pack frozen acai berry puree (3.5 oz / 100 g), broken into 4 pieces
  • 2 cups (500 mL) mixed berries (cherries, blueberries, raspberries, blackberries or strawberries)
  • 1 cup (250 mL) ice cubes
  • 1/2 cup (125 mL) plain kefir or plain Greek yogurt
  • 1 banana
  • 2 tbsp (30 mL) white chia seeds

Grain Free Granola

  • 1/2 cup (125 mL) homemade coconut curls
  • 1/2 cup (125 mL) pepitas
  • 1/2 cup (125 mL) pecan halves
  • 1/2 cup (125 mL) slivered almonds
  • 1/4 tsp (1 mL) ground cinnamon
  • 2 tbsp (30 mL) liquid honey
  • 1 tbsp (15 mL) coconut oil, melted
  • 1/2 cup (125 mL) goji berries

Fruit Topping

Assorted fresh berries, bananas, mangos and other fruit for colour and texture

Notes: Acai berries come in unsweetened 100 g pouches. They are found in the freezer section of many health food stores.

DIRECTIONS

Smoothie blend
Remove ice cubes from KitchenAid® Counter-Depth Refrigerator In-Door-Ice® System. Combine all smoothie ingredients in KitchenAid® Professional Series Blender until smooth. Do not over blend. If mixture needs to be thicker, add more ice cubes.

Grain free granola
Heat KitchenAid® Induction Front Control Range Baking Drawer or Even Heat™ True Convection Oven to 300º F. Combine all granola ingredients except goji berries in small bowl. Spread onto baking sheet and bake for 15–20 minutes, until coconut is golden brown stirring at half time. Remove from oven and stir in goji berries. Cool before serving. Keep in an airtight container in a cool dry place for up to 2 weeks. Makes: 2½ cups (625 mL)

Final assembly
Transfer smoothie mixture to bowl, let stand 2 minutes and top with fruit. Sprinkle with grain free granola and fruit topping.

QUICK PICKLED NORDIC PLATTER

INGREDIENTS

Cold Method Pickled Cucumbers
1 English cucumber, spiralized
1/4 cup (50 L) thinly sliced red onion
1 tbsp (15 mL) chopped parsley
1 tsp (5 mL) mustard seeds
Pickling Liquid:
1 cup (250 mL) vinegar
1 cup (250 mL) water
1/4 cup (50 mL) sugar
1 tsp (5 mL) kosher salt

Boiling Method Pickled Carrots
2 large carrots, spiralized (enough to fill two 500 mL jars)
8 sprigs of fresh dill
Pickling Liquid:
2 cups (500 mL) vinegar
2 cups (500 mL) water
1/2 cup (125 mL) sugar
2 tsp (10 mL) kosher salt
1 tsp (5 mL) dill seed
1 tsp (5 mL) mustard seed
1 tsp (5 mL) celery seed
1 tsp (5 mL) white peppercorns

Boiling Method Pickled Golden Beets
3 large golden yellow beets, spiralized (enough to fill three 500 mL jars)
3 bay leaves
3 small cinnamon sticks
Pickling Liquid:
4 cups (1 L) water
2 cups (500 mL) apple cider vinegar
1/2 cup (125 mL) sugar
3 tsp (15 mL) fennel seed
1 1/2 tsp (7 mL) cloves
1 1/2 tsp (7 mL) pink peppercorns
1 1/2 tsp (7 mL) mustard seed

Nordic Platter
Dry smoked salmon
Dry smoked trout
Dry smoked cod
Rollmop herring
Baby shrimp
Whole shrimp with heads
Assorted cheeses: Danish blue, Havarti, Jarlsberg, Havarti with dill
Pickled red onions
Pickled cocktail onions
Cornichons pickles
Capers
Caper berries
Grainy mustard

DIRECTIONS

Cold Pickled Cucumbers
Spiralize cucumber with the KitchenAid® Stand Mixer Spiralizer Attachment. Place in medium size glass bowl with red onion, parsley and mustard seeds. Combine pickling liquid. Pour over cucumbers. Let stand at room temperature for 30 minutes, refrigerated 1 hour before eating. Makes: 2 ½ cups

Boiling Method, Quick Pickled Carrots
Spiralize carrots with the KitchenAid® Stand Mixer Spiralizer Attachment. Place in two 500 mL mason jars. Place dill sprigs in jars. Combine all pickling liquid ingredients in medium size pan and place on the KitchenAid® Induction Front Control Range Cooktop at a medium high heat. Once boiling, pour over spiralized vegetables. Place tops on jars and let stand at room temperature until liquid has cooled. Refrigerate up to two weeks. Makes: Two 500 mL jars

Boiling Method, Quick Pickled Golden Beets
Spiralize beets with the KitchenAid® Stand Mixer Spiralizer Attachment. Place in three 500 mL mason jars. Place 1 bay leaf and 1 cinnamon stick in each jar. Combine all the pickling ingredients in a medium size pan and place on the KitchenAid® Induction Front Control Range Cooktop at a medium high heat. Once boiling, pour over spiralized vegetables. Place tops on jars and let stand at room temperature until liquid has cooled. Refrigerate for up to two weeks. Makes: Three 500 mL jars

Final Assembly
Assemble all Nordic platter items on a platter or board. Keep refrigerated in the KitchenAid® Counter-Depth Refrigerator Full-Extension Pull Out Tray until ready to serve. Once ready to serve, pull out the tray and add pickled ingredients.

LEMON LAVENDER CRÊPE CAKE

Makes: 1 6-inch cake, 8–10 servings

INGREDIENTS

Crêpe
2 1/4 cups (550 mL) flour
5 tbsp (75 mL) sugar
3/4 tsp (3 mL) salt
2 1/4 cups (550 mL) milk
3/4 cup (175 mL) cold water
6 eggs
1/2 cup (125 mL) butter, melted, cooled
3 tbsp (45 mL) lemon juice
2 tsp (10 mL) lemon zest
vegetable oil

Berry Coulis
2 cups (500 mL) blackberries
1 1/2 cups (375 mL) raspberries
1 1/2 cups (375 mL) blueberries
2 tsp (10 mL) sugar (optional)
1/2 tsp (2 mL) lemon juice
1/4 tsp (1 mL) lemon zest

Filling
2 1/2 cups (625 mL) whipping cream (35% cream)
2 1/4–2 1/2 tsp (11–12 mL) culinary lavender
1 cup (250 mL) of crème fraiche
4 tbsp (60 mL) honey
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) lemon zest
1 cup (250 mL) berry coulis (not strained)

Garnish
Fresh fruit
Icing sugar
Berry coulis

DIRECTIONS

Crêpe
Combine all crêpe ingredients except lemon zest into a deep bowl. Blend with the KitchenAid® Hand Blender. Strain. Add lemon zest. Chill in KitchenAid® Counter-Depth Refrigerator for 1 hour.

Heat a 6-inch non-stick KitchenAid® skillet on the KitchenAid® Induction Front Control Range Cooktop over medium heat until it is hot enough for a drop of water to sizzle. Brush lightly with oil. Pour a ¼ cup (50 mL) of batter into centre of pan. Lift and tilt the pan so batter spreads evenly across the bottom. Pour excess back into bowl.

Cook until edges begin to dry and lift from the side of the pan, about a minute. Using a spatula, flip the crêpe over and cook until the second side is browned, about 20 seconds. Slide the crêpe onto a piece of wax paper. Repeat. Makes about 24 crêpes. Crêpes can be prepared ahead and refrigerated for up to 3 days or kept in the freezer for 2 months.

Coulis
With a KitchenAid® Hand Blender, blend berries. Set aside 1 cup (250 mL) of the coulis and strain the remainder.

Filling
Heat whipping cream with lavender over low heat until it starts to simmer. Remove from heat. Let stand, covered for 30 minutes, strain and refrigerate until well chilled. Using the KitchenAid Artisan® Stand Mixer, whip cream and slowly add crème fraiche until thickened. Add honey, lemon juice, lemon zest and gently add in 1 cup (250 mL) unstrained coulis. Fold over whipped cream mixture and coulis; do not over mix.

Final assembly
Place 1 crêpe on serving plate. Spread crêpe with about ¼ cup (50 mL) lavender cream filling. Repeat layering with remaining crêpes and filling. Do not spread filling on top crêpe. Refrigerate 1 hour before serving. Garnish with fruit just before serving. Dust with icing sugar. Serve each slice of cake with a drizzle of the remaining coulis.

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