Category Archives: Breakfast

Booze n’ Berry Stuffed French Toast

This mother’s day treat your mom to the best breakfast ever… one she didn’t have to make her self! Try this decadent stuffed french toast made easy with our delicious Booze n’ Berry Sauce and your mom will think she woke up in a 5-star B&B.

Booze n' Berry Stuffed French Toast

Booze n' Berry Stuffed French Toast
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 eggs
  2. 1/2 cup milk
  3. 1/2 teaspoon vanilla
  4. 1/4 teaspoon cinnamon
  5. 8 ounces cream cheese, softened
  6. TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  7. 12 slices white bread
  8. Butter, for cooking
  9. Maple syrup & Confectioners' sugar, for serving
Instructions
  1. In a small bowl, whisk together the eggs, milk, vanilla and cinnamon. Spread the cream cheese on half of the bread slices and top with TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE. Top with the remaining 6 bread slices and press around the edges to seal.
  2. Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side.
  3. Sprinkle with confectioners' sugar and serve with maple syrup, and TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Poached Eggs with Smoked Salmon & Lemon, Dill Mock Hollandaise

Just because the holidays are over, doesn’t mean you can’t still enjoy a delicious brunch this weekend. Try this variation on traditional eggs benedict, with smoked salmon and our easy ‘mock’ hollandaise, made with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE.

Poached Eggs with Smoked Salmon and Lemon Dill Mock Hollandaise

Poached Eggs with Smoked Salmon & Lemon, Dill Mock Hollandaise
Serves 4
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
For the base
  1. 8 slices Smoked Salmon
  2. 4 slices of Sourdough Bread
  3. 2 tablespoons butter, softened (optional)
  4. 2 teaspoons white vinegar
  5. 4 large eggs
  6. Chopped Chives
For the mock hollandaise
  1. 1/2 cup light mayonnaise
  2. 1/2 teaspoon Dijon mustard
  3. 4 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  4. 1 tablespoons unsalted butter
  5. Kosher salt and cayenne pepper, to taste
Instructions
  1. Fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles.
  2. While water is boiling make the mock hollandaise. Whisk the mayonnaise, Dijon, and TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper.
  3. To poach the eggs, crack each egg into a small dish, partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2-3 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate.
  4. To assmble, top each piece of toast with 2 slices of smoked salmon and a poached egg. Drizzle with mock hollandaise sauce. Sprinkle with chives, salt, pepper, and paprika. Serve immediately.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fruit Filled Crepes

These fruit filled crepes are a great ending to any meal, or even a special treat for brunch. Use fresh fruit of the season and top with either our Booze N Berry Sauce or our Cranberry Cabernet Chocolate Sauce.

Fruit Filled Crepes

Fruit Filled Crepes
Yields 12
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Prep Time
40 min
Total Time
1 hr 25 min
Prep Time
40 min
Total Time
1 hr 25 min
Crepes
  1. 3 Large Eggs
  2. 1 Cup Milk
  3. 1/2 Cup Water
  4. 2 Tblsp. Melted Butter
  5. 1 Cup Flour
  6. 1 Tblsp. Sugar
  7. 1/4 Tsp. Salt
Filling
  1. Sliced strawberries, peaches, raspberries, blueberries or any combination of fresh fruit in season.
Topping
  1. Vanilla Ice Cream (optional)
  2. TASTE OF THE OKANAGAN BOOZE N BERRY SAUCE or CRANBERRY CABERNET CHOCOLATE SAUCE.
Instructions
  1. In a large bowl, food processor or blender, combine all the crepe ingredients and blend one minute until smooth.
  2. Cover and refrigerate at least 1 hour. (Stir before cooking.)
  3. Heat a 7"-8" skillet over medium-high heat.
  4. Brush pan with butter before cooking each crepe.
  5. Pour ΒΌ cup of the batter into the pan, tilting the pan so the batter completely covers the bottom of the pan.
  6. Cook about 1 minute or until lightly browned and turn to cook the other side.
  7. Stack crepes as they are cooked. Use immediately or place wax or parchment paper between crepes, wrap airtight and freeze for up to 2 months.
To Assemble
  1. Place one crepe on a plate.
  2. Spoon about 1/2 cup fruit in center of each crepe.
  3. Fold bottom edge of crepe (closest to you) over fruit; fold in both sides of crepe over fruit. Arrange, seam sides down, on plates, and top with your choice of either TASTE OF THE OKANAGAN BOOZE N BERRY SAUCE or CRANBERRY CABERNET CHOCOLATE SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/