Upping two of my all-time fave quick and easy brunch recipes that are sure to wow your guests!
For all you mommas out there, Happy Mother’s Day!
ORZO SALAD WITH DRIED APRICOTS, PISTACHIOS AND GINGER
8-10 servings
- 4 oz. fresh ginger, thinly sliced (about 1 cup)
- 1 cup canola oil
- 12 oz. orzo or riso pasta
- 3 T. (tablespoons) fresh lemon juice
- 1-1/4 tsp. ground coriander
- 1-1/2 cups thinly sliced dried apricots
- 1 cup chopped green onions
- 2/3 cup pistachios, coarsely chopped
- 1/2 cup chopped fresh cilantro
1) Bring ginger and oil just to boil in heavy medium saucepan over medium heat; remove from heat. Cool ginger oil to room temperature; transfer to glass container, cover, and refrigerate for 1 hour. (Can be made 2 weeks ahead. Strain and discard ginger after 2 days. Keep covered and refrigerated.)
2) Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain orzo and rinse under cold water until cool. Drain well.
3) Whisk 6 tablespoons strained ginger oil, fresh lemon juice, and coriander in small bowl to blend. Season dressing to taste with salt and pepper. Mix orzo, apricots, green onions, pistachios, and cilantro in large bowl. Add dressing; toss to coat. Season to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate. Serve cold or at room temperature.)
CHERRY LEMON WHITE CHOCOLATE SCONES
Makes about 2 dozen small scones
- 2 cups flour (sifted)
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/4 cup softened butter
- 6 oz. white chocolate chips
- 1 package dried cherries
- 1 egg
- 1/2 cup lemon yogurt
- 1-1/2 tsp. vanilla
- Raw sugar
1) Preheat oven to 375 degrees.
1) Mix first 3 ingredients well, then cut in the butter until it resembles coarse crumbles.
2) Add white chocolate chips and dried cherries.
3) Mix egg, lemon yogurt and vanilla well in a separate bowl, and add to dry mixture.
4) Drop onto pan in desired size (I make them about 2″ round, so about 12 on a sheet).
5) Sprinkle tops with the raw sugar.
6) Bake for 15 minutes, until tops are browned.
Perfect with some bubbly!
Photo and styling by Erika Brechtel
