Fathers Day At-Home-Brunch

Let’s be honest, any reason to celebrate someone you love with a mimosa and food is one of my favorite acts of love. I know I couldn’t be the parent I am today without the step-father and father my son has. So this year we will be showing our gratitude by feeding Jon (stepfather) a delicious brunch after Sunday Mass. Although my son’s father lives to far to have breakfast with us I know he is always thankful for a phone call. Grateful for the parenting relationship we all have today - the three of us have come so far in defining what works for our family and for our son. Happy Fathers day J and T!

Smoked Salmon Bagel Dip

Original Recipe from thebakermama

Ingredients:

• 2 cups (16 ounces) whole milk ricotta

• 8 ounces cream cheese, softened

• 2 tablespoons lemon juice

• 1/2 teaspoon kosher salt

Toppings:

• 4 ounces smoked salmon, chopped

• 1/4 cup thinly sliced red onion

• 1 tablespoon capers

• 1 teaspoon lemon zest (from 1/2 of a large lemon)

• 1/2 teaspoon everything bagel seasoning

• 1 tablespoon chopped fresh dill

  For Serving:

• Lemon wedges

• Bagel crisps

• Cucumber slices

  Directions:

1. Add the ricotta, cream cheese, lemon juice, and salt to a food processor. Blend until smooth and creamy.

2. Spread the whipped cheese onto a serving platter.

3. Top with the chopped smoked salmon, sliced red onion, capers, lemon zest, everything bagel seasoning and chopped fresh dill.

4. Serve with lemon wedges, bagel crisps and cucumber slices.

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Honey Puff Pancake & Bacon

Recipe from the Peacock Hill Country Cookbook, Peacock Pantry by Anita Rodgers Ogilvie

Ingredients:

Honey Butter

• 1/2 C. Honey

• 1/2 C. Confectioners Sugar

• 1/2 C. (1 stick) butter, softened

• Cinnamon to taste

Pancakes

• 3 Tbsp. Butter

• 6 eggs, at room temperature

• 1 C. Milk

• 3 Tbsp. Honey

• 3 oz. Cream cheese, softened

• 1 C. Flour

• 1/2 tsp. Salt

• 1/2 tsp. Baking powder

Directions:

1. For the honey butter, beat 1/2 cup honey, the confectioners’ sugar, 1/2 cup butter, and the cinnamon in a bowl until smooth.

2. Preheat the oven to 400 degrees.

3. For the pancakes, grease a 10-inch skillet with 1 tablespoon of the butter. Place the remaining 2 tablespoons butter in the skillet. Place in the oven. Watch carefully and remove when the butter is melted and sizzles.

4. Process the eggs, milk, 3 tablespoons honey, cream cheese, flour, salt, and baking powder in a blender at high speed for 1 minute or until smooth. Pour into the hot butter in the skillet.

5. Bake for 20 to 25 minutes or until puffed and golden brown. Spread a small amount of the honey butter over the pancake.

6. Serve with a sprinkle of confectioners’ sugar and pass the remaining honey butter.

Serves 6

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Fruit Salad w/ cream cheese Pecan topping

Recipe from Paula Deen

Ingredients:

• 2 cups blueberries

• 1 cup blackberries

• 2 cups cubed cantaloupe

• 2 cups halved green grapes

• 2 cups sliced strawberries

• 1 sliced starfruit

• 1 (8 oz) package softened cream cheese

• 2 tablespoons fresh squeezed lemon juice

• 1/2 cup heavy whipping cream

• 1/4 cup confectioner's sugar

• 1/2 cup chopped pecans

Directions:

1. In a serving bowl, combine the blueberries, blackberries, cantaloupe, grapes, strawberries and starfruit.

2. In a medium bowl, beat the cream cheese and lemon juice at medium-low speed with an electric mixer until smooth.

3. In a separate medium bowl, beat the heavy cream at medium-high speed with an electric mixer until slightly thickened. Gradually add the confectioners' sugar, beating until soft peaks form. Gently fold into the cream cheese mixture; spread over the fruit. Sprinkle with chopped pecans. Serve immediately.