Recipes For Weekend Brunch

TRADE IN the theatrics FOR A LAID BACK brunch AND DELICIOUS HOMEMADE RECIPES

A version of this story was originally published in 2018 under Cottage Hill.

We were inspired by the danish word, hygge, which means a quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being.

Whooping Crane Farm was the perfect setting for this girls getaway and we loved how the neutral wardrobe and interiors contrasted with the bright and vibrant recipes.

FIND RECIPES FOR HOMEMADE GRANOLA, CREPES AND FRITTATA BELOW!

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HOMEMADE GRANOLA

4 cups old-fashioned oats
1 cup pecans (chopped)
1/2 cup light brown sugar (packed)
1/2 t salt
1/2 t cinnamon
1/4 cup vegetable oil
1/2 cup local honey
1/4 cup maple syrup
1 t vanilla

Preheat oven to 300 F. In a bowl mix the oats, pecans, brown sugar, salt and cinnamon. In a saucepan warm the oil, maple syrup and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a spatula; finish mixing by hand. Spread granola on a baking pan lined with parchment paper. Bake 40 minutes, stirring carefully every 10 minutes. Allow the granola to cool completely. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

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CREPES

2 cups flour
4 eggs
1 cup milk
1 cup water
½ teaspoon salt
4 T butter, melted
4 t sugar

In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.

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FRITTATA

12 large eggs
½ cup whole milk
2 tablespoons extra virgin olive oil
4 large ripe tomatoes, peeled and sliced
1 pound fresh or smoked mozzarella, diced
2 tablespoons slivered basil leaves
Salt and freshly ground black pepper

Preheat the broiler. In a large bowl, beat the eggs with the milk. Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste. When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges, and serve.

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STORY CREDITS

LOCATION, WHOOPING CRANE FARM 

PLANNER & PROP STYLIST, SARAH-ELIZABETH CLEVELAND OF REPERTOIRE ASSIST 

PHOTOGRAPHY BY BRITTANY STURDIVANT OF LOVE BE PHOTOGRAPHY 

FLORIST & VENUE CONTACT, THE FARMERS FLORIST 

HMUA BY LYNSEY RICHARDSON OF THE HAIR AND MAKEUP COLLECTIVE 

FOOD STYLIST & MODEL, HANNAH HAAS BURKHALTER

PROP & FOOD STYLIST ASSISTANT, LAUREN BEDFORD

WARDROBE STYLIST, RYANE RICE RENTALS FROM 12TH TABLE 

Want more amazing recipes? Check out the B.E fed blog!