Like-a-Virgin Brunch

M'Daya had us over for to enjoy coffee, bloody marys and some of our most chaste brunch dishes.

Brown Rice Salad with Virginal Tendencies

Contributed by Anna

2 1/2 cups cooked brown rice

1 can baby corn, drained and cut

1/2 can Kalamata olives, halved

1/2 lb. cherry tomatoes, halved

1 carrots, shredded

2 scallions, diced

sesame oil

lemon juice, freshly squeezed

salt and pepper

2 cups edamame, cooked and salted

Toss all ingredients together and drizzle sesame oil and freshly squeezed lemon juice on top, as dressing. Add salt and pepper to taste and garnish with edamame.

Put it in your "donut" holes....
Contributed by Laina

Dough:

Mix 1 cup warm water with 1 packet yeast (let sit for 5 minutes until yeast starts to bubble)

Combine active yeast with:

1/3 cup sugar

2 cups flour

1 egg

4 tbsp softened butter

1/2 tsp salt

Whisk together until dough starts to get sticky, add 1 and 1/4 cup flour a little bit at a time while whisking. (at some point you might need to knead with your hands)

Dough will get less sticky and pull away from the sides of the bowl.Cover with plastic wrap or a clean kitchen towel

Let sit for 2 hours in warm spot or it can sit in the fridge overnight.

Punch down risen dough then roll out on a floured surface until 1/4 inch thick. Cut into circles using a sharp edged cup.

Cut out smaller circles in the middle. Heat canola oil until 360 degrees (make sure it is not over 375-can use a donut hole as a test to make sure oil is not too hot). Fry donuts on both sides until golden brown -should take about 1 min per side. When donuts are still warm coat with powdered sugar

For Apple stuffed donuts:

Melt 1 1/2 tbsp butter in sauce pan

saute chopped green apple with

2 tbsp brown sugar

1 tsp Cinnamon

Cook until apple starts to soften

Roll dough out on a floured surfaced until 1/8th inch thick. Should be thinner than for the regular donuts.

Place 1 spoonful of apple mixture in a circle cutout of dough.

Place another circle on top.

Press down edges and seal with fork

Poke a few holes in the top with edge of fork to let breathe

Fry the same way as above and coat with glaze.

Glaze:

you can put this on all of the donuts but it went well with the apple stuffed ones

We kind of just made to taste but basic ingredients are:

1 tsp vanilla

2 tsp milk

1/4th cup sugar

whisk together in bowl and heat in sauce pan

once hot add 1/2 shot of spiced rum

cook until it forms a glaze

Dip donuts in glaze or coat with a pastry brush

Blue(balls)berry Muffins

Contributed by Alex

1 3/4 cup flour

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

3/4 cup milk

1/4 cup oil

1+ cup blueberries

Mix flour, sugar, baking powder and salt in large bowl; form a well in the center of mixture. Combine egg, milk, and oil. Pour mixture in well and mix. Add blueberries. Bake at 400 degrees for approximately 20 minutes. Makes 1 dozen muffins.

Angelic Food Cake with Strawberries & Whipped Cream

Recipe provided by Sarah

Betty Crocker angel food cake mix

1 1/4 cup water

fresh strawberries

sugar to taste

whipped cream of your choice

Make cake batter per directions on box. Cut strawberries and mix with sugar to taste. Can refrigerate overnight to allow strawberries to soften in sugar. Serve cake with strawberries and whipped cream. 

Eat Your Heart Out Pink Tacos

Contributed by Alina

Heart Tortillas:

Heat 1 cup Virgin Olive Oil in a frying pan.

Fold flour tortillas in half and cut out half a heart. When you open it up you have a full heart.

Fry the tortillas, turning once, to your desired crispiness.

Pink Taco Dip:

1 jar preferred salsa

1 container whipped cream cheese

Juice from half a lemon

Teaspoon Tabasco

Combine ingredients and serve chilled

Sunday Scramble (for 2)

(Ingredients and measurements are totally subject to your whim!! improvisation is encouraged)

4 eggs

1/4 package of frozen spinach

dash of heavy cream (or milk)

4 tbsps of parmesan (or more if you want it cheesier)

salt/pepper

1/4 onion

Dice onion and heat in skillet with butter or oil until translucent.

Add the frozen spinach and mix until not frozen.

While the spinach is warming up, whip up the eggs in a bowl- add a dash of the heavy cream and you can add the parmesan now or while in the skillet. Pour eggs with everything into the skillet and scramble. Add salt and pepper to your liking. Et voilå! Bon appétit.