through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information. Now, let’s get to the recipe!
flavored tea bag
and then reduce the heat to medium, stiring frequently until it begins to thicken, about
Strain the mixture into a small bowl, pushing the jam through the strainer with a spoon
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
add to large pot withhoney, wine, lemon juice and zest. In a coffee grinder place 1 tablespoon sugar and lavender, and process to make the lavender into fine bits. Place the figsand remaining sugar, into the processor and pulse 5 to 6 times just to a coarse chop. Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. Process for 10 minutes in a hot water bath. 4 lbs fresh figs, 8 cups washed. 1 cup honey. 1 cup sweet red wine (I used home made with Marechal, Alcante, Seyval, Ravat grapes). 2 lemons, juice and zest of
With the heat and humidity on high, however, I figured that a blended drink was in order. Tropical Storm Colin was approaching that afternoon, boasting predictions of floods and high winds, so we geared up for a traditional “hurricane party,” complete with rum cocktails