Make-Ahead Brunch! Recipes | Flowers | Setting the Table
Hello everyone! In this episode I'm sharing with you my tips and recipes for an elegant late-winter brunch party. All of the recipes can be made ahead of time! xKevin
*Stainless Steel Coil Whisk:
Ina Garten's Blood Mary recipe:
Baked Oatmeal recipe:
Egg and Sausage Gratin
12 large eggs
1/2 cup (118ml) cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (240g) shredded sharp Cheddar cheese (plus extra for sprinkling)
20 ounces (566g) frozen spinach, thawed and squeezed of excess moisture
1 1/4Lbs (544g) cooked, crumbled sausage
6 slices bacon, cooked and cut into 1-inch pieces
Preheat oven to 375°F (190°C). Grease a 2 1/2 quart (or 9x9-inch) baking dish.
In a large mixing bowl, whisk together the eggs, cream, salt, and pepper. Then stir in the cheese, spinach, and crumbled sausage. Pour into the prepared baking dish, and top with the bacon and a light dusting of cheese. Bake until set -- usually 35 to 45 minutes.
Strawberry Butter
1 cup butter softened to room-temperature
1 cup (or up to 2 cups!) confectioners' sugar
6-7 large ripe strawberries, roughly minced
Items marked * are affiliate links. I only recommend products that I use and love. Purchases help to support this channel at no additional expense to you.
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
Nest Macarons ???? ????
Hello friends! Today we will make Nest Macarons, they are the perfect Easter Macarons! These Nest Macarons are filled with Cadbury Egg Buttercream and topped with a buttercream nest and mini Cadbury Eggs.
Full recipe:
Today I am using 50% carton egg whites, 50% fresh egg whites, and also egg white powder for the recipe. Feel free to use 100% fresh whites, or 100% carton whites, and also feel free to leave the egg white powder out. Read the post on the blog and the notes below, and also listen to my instructions during the meringue portion to learn more.
Links mentioned in the video:
Chocolate Buttercream:
Spring Macarons with 100% Carton Egg Whites:
Macaron Shells
100 grams granulated sugar
1 gram egg white powder *read note
50 grams carton egg whites *read note
50 grams fresh egg whites *read note
105 grams almond flour
105 grams powdered sugar
Food coloring I used Wedgewood, Yellow, and Pink.
Cadbury Egg Buttercream
4 tbsp unsalted butter room temperature 56 grams
1 1/2 cups powdered sugar 191 grams
1/3 cup powdered Cadbury mini eggs from about 2/3 cup whole candies
1/2 tsp vanilla extract
2-4 tbsp milk
Chocolate Frosting (for the nest)
4 tbsp unsalted butter 56 grams
1/4 cup cocoa powder 30 grams
1 1/2 cup powdered sugar 191 grams
2-4 tbsp milk
1/2 tsp vanilla extract
To decorate
Mini Cadbury Eggs
Notes
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only dehydrated egg whites. I am using it along with the carton and fresh egg whites to add more protein to the meringue, which will help whip a stronger meringue. It is totally optional, you don’t have to use it.
Egg Whites: I am using 50% carton egg whites and 50% fresh egg whites, this was made as an experiment to try and incorporate more carton egg whites to my macaron recipes in order to reduce yolk waste. I’ve made macarons with 100% carton egg whites and no addition of egg white powder here, you can read all about it. Adding fresh whites and also egg white powder to the meringue helped create a more stable stronger meringue, that produced full, sturdy shells.
To substitute: Use only 100% of fresh egg whites if desired, which would be 100 grams. Also feel free to skip the egg white powder, or use it if you want to. Whether you use egg white powder or not, you don’t have to alter the amount of whites.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
The best potato meat pie you've ever seen!
INGREDIENTS:
• 600 g of ground beef
• Salt and black pepper to taste
• 1 onion
• Scallion
• 1/2 carrot
• 1 tablespoon of tomato sauce
• 1 clove of garlic
• Rosemary and bay leaves
• 100 ml of red wine
• 2 tablespoons of soy sauce
• 100 ml of chicken broth
• 1/2 cup peas
• 1 kg of potatoes
• 2 eggs
• Butter
• 70 ml of milk
• 1 tablespoon of wheat flour
• Grated mozzarella cheese
Click on the link below and access other delicious recipes!
IS YOUR IRONSTONE REAL? HOW TO IDENTIFY IRONSTONE - ALL ABOUT ANTIQUE AND VINTAGE IRONSTONE GUIDE
Is your antique ironstone actually old? How do you identify a piece of ironstone? I've seen so many reproductions and fakes online and in antique malls that pose as antiques! In this overview of antique and vintage ironstone I'll answer common questions like:
WHAT IS IRONSTONE?
HOW CAN I TELL IF IRONSTONE IS OLD?
WHAT ARE COMMON FAKES AND REPRODUCTIONS?
WHAT IS CRAZING? DOES IT MATTER?
HOW CAN I DETERMINE THE DATE OF A BACKSTAMP?
AND MORE!
Whether you're just starting to have interest in ironstone or you've been collecting for awhile, I hope this video is both informative and enjoyable for you!
If you'd like my QUICK GUIDE TO VINTAGE IRONSTONE you can check out my blog post here:
CHAPTERS
INTRO & HOW I STARTED COLLECTING: 0:00 - 2:16
WHAT IS IRONSTONE: 2:17 - 6:08
HOW TO IDENTIFY OLD IRONSTONE: 6:09 - 15:14
A PEEK AT MELISSA'S COLLECTION: 15:15 - 18:17
ABOUT CRACKS AND CRAZING: 18:18 - 19:55
COMMON REPRODUCTIONS & FAKES: 19:56 - 26:33
HOW MUCH IS IRONSTONE WORTH?: 26:34 - 28:28
RESOURCES FOR DETERMINING BACKSTAMP DATES: 28:29 - 31:38
AMERICAN & OTHER IRONSTONE (BRIEFLY): 31:39 - 34:10
CONCLUSION: 34:11 - 35:01
RESOURCES MENTIONED IN THE VIDEO:
(As an affiliate, I may make a small commission from purchases made through these links - thank you for supporting my small business!)
ENCYCLOPEDIA OF POTTERY MARKS:
MY VINTAGE ETSY SHOP (Restock coming soon!):
ADDITIONAL INFORMATION
I did not include this portion in the video to avoid an overwhelming length, but in addition to dating by backstamps, ironstone can also be dated by style. Ironstone started out quite basic and various patterns and designs came into style over the years (as is true of anything in culture right?). This topic could be a video all its own, but if you're interested in learning more about dating white ironstone by style you might want to check out this resource (I don't own it but it gets good reviews and is on my wishlist!):
WHITE IRONSTONE CHINA PLATE IDENTIFICATION GUIDE:
As always, thank you so much for watching - I appreciate you being here!
I'd love to hear about your favorite ironstone finds - or if you have any questions drop them below and I'll do my best to answer them!
Be sure to SUBSCRIBE for more cottage living, vintage and thrifting, and scratch recipes!
Blessings,
Melissa
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