Start-of-Spring Cider Brunch

recipe-spring-cider-brunch

 

We are just a few short days away from springing forth to one less hour of sleep. Granted, we will be getting more time in the sun, so I guess we can handle it. But, what will make it much more manageable is a fine Start-of-Spring Cider Brunch.

What does that include? You know, just dry hard cider, fluffy eggs, sweet pancakes, fresh fruit, toast, and delicate prosciutto. So, let’s set all our woes aside, fill the table with a warm meal, get a small buzz going, and let that dear sun poke through the blinds with good company all around us.

Make your own adventure below:

recipe-spring-cider-brunch
Start of Spring Cider Brunch
Print Recipe
    recipe-spring-cider-brunch
    Start of Spring Cider Brunch
    Print Recipe
      Ingredients
      Lemon Blueberry Pancakes
      Proscuitto Egg Cups with Toast Sticks
      Raspberry Cider Bellini
      Servings:
      Instructions
      Lemon Blueberry Pancakes
      1. Combine all dry ingredients in a bowl. Mix milk, cider, and egg.
      2. Add wet mix to dry and whisk thoroughly. Let sit for 5 minutes; batter will double in size.
      3. Whisk again before pouring onto skillet. Cook a minute or two per side.
      4. Add blueberries and lemon zest to finished product. Add maple syrup and maple butter.
      Proscuitto Egg Cups with Toast Sticks
      1. Spray muffin tin with oil line and add 1-2 slices of proscuitto.
      2. Crack one egg into each tin with proscuitto. Sprinkle with pepper.
      3. Bake at 350 until eggs set (approx. 15 minutes)
      4. Toast bread and slice into four pieces
      Raspberry Cider Bellini
      1. Take 1 cup fresh raspberries, 1/4 sugar, 1 tbsp lemon zest, 1/4 cup pineapple juice.
      2. Take mixture & put in pan. Cook over medium heat until thick and bubbly, remove from heat and strain into champagne glasses.
      3. Top this mixture with your favorite dry cider. We recommend Seattle Dry Cider.
      4. Top with a few fresh raspberries.
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