This was not just brunch.
It was Easter brunch, and the day was right. The sun was out, and the food was plentiful. Natalie’s new apartment was particularly inviting, inspiring me to get going on setting up my own new apartment. She even had some indoor gardening started including strawberries, a small lemon tree, an artichoke, fresh herbs, eggplant and quite possibly more.
It was definitely the biggest brunch we’ve had which only means more ridiculously good food for all.
There was just too much food to picture all of it this time around, but some highlights to me included Emily’s fresh fruit salad which involved a heavy blackberry influence, Elliot’s savory spinach dip in a huge bread bowl and Natalie’s hot fresh waffles with raspberry and fruit compote.
Emily’s fresh fruit salad.
Natalie's hot fresh waffles.
BreAnna's deep dish cookie.
Eggs (this is really all about my pretty new plate)
Lindzachary's Sausage Quarter Biscuits.
This was a Paula Dean recipe, using canned biscuit dough. I really think this could have been much better with a homemade biscuit dough, but the canned dough sure was convenient. This took about 15 minutes total to make, and these little things can be saved for to-go breakfast throughout the week.
(a Paula Dean recipe)
1 (10-biscuit) can buttermilk biscuit dough (or your favorite biscuit recipe)
1/2 lb ground breakfast sausage (you may like the spicy kind)
Preheat oven to 350 degrees F.
Form the sausage meat into 20 quarter-sized (but about 1/4 inch thick) medallions
In a large pan, cook the sausage medallions until just cooked through.
Cut each biscuit in half, and roll into balls so you have 20 small balls of dough.
Place the biscuit balls into muffin tins
Press one sausage patty into each dough ball in the muffin tin. The edges of the dough should come up around the sausage.
Bake for about 10 minutes or until the biscuits are cooked thoroughly.