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Divine Creations

Luxurious Lovers' Brunch

What a way to start the day! Enjoy this lavish feast as you cuddle under the covers!

Valentini

Prep 5 minutes - Makes 2 Valentinis

1/2 cup (125 mL) orange liqueur
1/2 cup (125 mL) pomegranate juice
1/4 cup (50 mL) vodka
Pomegranate seeds for garnish (optional)

  1. Fill a shaker with ice.
  2. Pour 1/4 cup (50 mL) each liqueur and juice into shaker. Add 2 tbsp (30 mL) vodka. Cover and shake for 20 seconds.
  3. Pour through a strainer into a chilled martini glass.
  4. Repeat with remaining liqueur, juice and vodka.
  5. Add 1 tsp (5 mL) pomegranate seeds for garnish.

 

Spicy and Warm Camembert

Prep 5 minutes - Bake 6 minutes- Makes 4 appetizer servings

4 oz round Camembert
3 tbsp (45 mL) ginger marmalade
Pinch of nutmeg
1 tbsp (15 mL) finely chopped basil
1 tbsp (15 mL) chopped pistachios (optional)

  1. Preheat oven to 400°F (200°C).
  2. Slice rind horizontally from top of cheese and discard. Place cheese in centre of a small foil-lined baking sheet.
  3. In a small bowl, stir marmalade with nutmeg. Spread mixture over cheese.
  4. Just before serving, bake cheese in centre of 400F (200C) oven until sides feel warm to the touch, about 6 minutes.
  5. Remove to a serving plate.
  6. Sprinkle with basil and pistachios. Serve with small baguette rounds or pear wedges.

 

Seafood Eggs Benedict

Prep 10 minutes - Toast 2 minutes - Cook 6 minutes - Makes 2 servings

1 tbsp (15 mL) white vinegar
2 large slices French bread
2 tbsp (30 mL) butter
6 sea scallops (optional)
4 eggs
1 tbsp (15 mL) store-bought pesto sauce
1/2 cup (125 mL) frisee or arugula
2 tbsp (30 mL) store-bought Bearnaise sauce, preferably Maille

  1. Preheat oven to 250°F (120°C).
  2. Fill a saucepan with 2 inches (5 cm) water. Add vinegar. Bring to a simmer over medium.
  3. Meanwhile, toast bread, then place on a baking sheet in the oven to keep warm.
  4. Melt butter in a frying pan set over medium. Pat scallops dry with paper towel. Sprinkle with salt and pepper. Add to pan. Cook until golden-tinged, about 3 minutes per side. Set aside.
  5. Crack eggs into a small bowl, then slip one by one into simmering water. Keep at a simmer. Cook eggs until whites are set and yolks are done as you like, 2 to 4 minutes.
  6. Meanwhile, spread toasts with pesto. Place on separate plates.
  7. Arrange 3 scallops on each toast. Add frisee. Use a slotted spoon to remove eggs. Place on frisee. Repeat, placing 2 eggs on each toast.
  8. Sprinkle with salt and pepper. Dollop with a little Barnaise over each. Serve warm.

 

Baked French Crepe with Berries

Prep 5 minutes - Bake 12 minutes - Makes 2 servings

1 egg
1 tsp (5 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) melted butter
1/3 cup (75 mL) milk
1 tsp (5 mL) cognac (optional)
1/2 tsp (2 mL) vanilla
1/2 cup (125 mL) raspberries
2 FERRERO GARDEN Coconut Confections (Crispy creamy coconut-almond filled confection, available in FERRERO COLLECTION Boxed Chocolate Assortments).

  1. Place a rack on lowest level of oven. Preheat oven to 375°F (190°C).
  2. Line a 9-inch pie plate with parchment paper.
  3. In a large bowl, using a whisk, beat eggs with sugar. Whisk in flour until smooth. Stir in butter, milk, cognac and vanilla. When smooth, pour into pie plate.
  4. Bake on bottom rack of oven until golden, 12 to 15 minutes. Remove from oven.
  5. Tumble berries down the centre of crepe. Fold both sides of crepe over berries. Crush 2 FERRERO GARDENS overtop. Serve warm.
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