(grand)father’s day brunch

Keeping with my handmade gift theme, Lauren and I decided to make our grandfather brunch for Father’s Day. I used a sweet brunch cookbook that my youngest sister gave me for Christmas:

The menu: zucchini fritters with caramelized onions, doughnut muffins, bacon and fresh oj.

We used fresh zucchini from my grandparents’ prolific garden:

Nana cut a rose:

The onions made me cry, but the end result was lovely:

Papa was surprised, amused, appreciative and hungry. He gave me his best brunch face:

Lauren gave me her stop-taking-pictures-of-me face:

And we feasted.


Happy Father’s Day.

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Categories: Family, Food

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1 reply »

  1. I had a request for the fritters recipe. I’ve copied it below. I highly recommend this Brunch book–it has a great combination of savory and sweet! http://tinyurl.com/3j6f2dn

    Zucchini Fritters with Eggs and Caramelized Onions
    Serves 4

    Ingredients
    2 tbsp extra virgin olive oil
    5 red onions, sliced
    1 tbsp brown sugar
    salt and pepper
    scant 1.5 cups self-rising flour
    1 egg, lightly beaten, plus 4 eggs for poaching or frying
    scant 1 cup milk
    2 zucchini, grated
    1 cup corn oil

    Heat the olive oil in a large heavy-bottom pan over medium heat, add
    the onions, and cook for 5 minutes, or until softened. Stir in the
    sugar and reduce the heat, cover, and cook for 30 minutes, or until
    the onions are deep brown, stirring occasionally. Season to taste with
    salt and pepper.

    To make the fritters, place the flour in a large bowl and make a well
    in the center. Whisk the beaten egg and milk together and incorporate
    into the flour, using a wooden spoon to make batter. Season with salt
    and pepper and stir in the grated zucchini.

    Heat the corn oil in a wide deep-sided pan and drop in tablespoons of
    the batter. Cook until golden brown on both sides turning once. Drain
    and keep warm.

    Poach or fry the eggs, as you prefer. To serve, place 2 fritters on
    each plate, place an egg on top, and spoon over some caramelized
    onions.

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