Who said brunch means only your favorite egg casserole, mounds of bacon, and freshly baked scones? Not me! Breakfast and lunch foods are typically on my brunch menu…and plenty of them! A successful brunch, one with any variation of eggs, flavorful breads, savory vegetable dishes, succulent meats, herbed seafood, tasty desserts, and more, will satisfy any palate, especially mine. If you’re hungry before brunch, you certainly won’t be afterwards – maybe not until the next day!
An amazing group of wine and food pairing bloggers, the #winePW crew of which I’m a part, is ramping up its style this month. We’re suggesting recipes with wines to match that will be exceptional additions to your brunchtime entertaining. Join our conversation on Twitter on Saturday, May 13 at 10am Central Time. We’d love to have you share your favorite brunch recipes and interesting wine pairings.
Frankly, this topic inspired me to find a new brunch recipe and wine pairing since I tend to create and serve (again and again) comfortable dishes that everyone craves…and that goes for the wines, too. But recently, I tried something new: Buckwheat Cheddar Blini with Smoked Salmon served with a classic Peach Bellini. Not only were eyes glistening with tears in appreciation, palates were thankful, too. Who knew that my friends and family were as tired of noshing these time-worn brunch items as I?
Bottom line? The pairing was absolutely mouthwatering.
The Peach Bellini was made in a snap by combining 2 ounces of peach juice to 4 ounces of Cinzano Sparkling Prosecco ($11.99), sent to me as a sample. Perhaps you’ve heard of Cinzano, a brand from the Veneto region in Italy, that is renown worldwide for its Vermouth. In 1850, Cinzano produced their first sparkling wine and today, bubbles that range from sweet to dry are readily available.
Buckwheat-Cheddar Blini with Smoked Salmon
- 1 1/2 tablespoon snipped chives, plus more for garnish
- 2oz sharp cheddar cheese, shredded (about 1/2 cup)
- 3/4 cups buckwheat flour
- 4oz sliced smoked salmon (cut into thin strips)
- 2 Large egg whites
- 2/3 cups skim milk
- salt and freshly ground pepper
- 1 teaspoon baking powder
- 1/4 cup fat free sour cream
- 1 teaspoon dry mustard powder
|In a medium bowl, whisk the buckwheat flour, baking powder, and dry mustard.Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.|
|In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.|
|Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1 tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.|
|Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.|
Cheers to brunch! ~ Cindy
For more delectable brunch recipes and wine pairings, check out these suggestions from the #winePW crew!
- Wendy from A Day in the Life on the Farm will post “My Choice for a Casual, Relaxed Brunch……comes in a box!! #WinePW”
- Cindy from Grape Experiences is posting “Let’s Do Brunch with Blinis and Bellinis”
- Camilla from Culinary Adventures with Camilla is pairing “Blueberries and Bubbles: Mustikkakeitto + Elderflower-Prosecco Cocktail“
- Michelle of Rockin’ Red Blog asks “Bubbles for Breakfast? It Must Be Brunch!“
- Lori from Dracaena Wines is sharing “When You Don’t Want a Typical Quiche for Your #WinePW Brunch””
- Jill from L’occasion has a few “Fresh American Wines for Brunch.”
- David from Cooking Chat has “Kale Pesto Grilled Cheese with a Rosé”
- Jeff of Food Wine Click suggests you “Add a Little Sparkle to Your Brunch.”
- Lauren the Swirling Dervish says that “Spring Brunch: A Trio of Salads with Fresh Wines to Match
- Gwen and Sue of Wine Predator is sharing “May There Be Bubbles for Brunch! Plus Negronis, Strata for #WinePW