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Unicorn Glitter & Mother’s Day Brunch Ideas

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Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory. 

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

unicorn glittery Hallmark magical perfection | The Good Hearted Woman

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations.  After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch.  Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

The Best Mother's Day Brunch Recipes | The Good Hearted Woman

  1. Strawberry Crème Crêpes
  2. Eggs Provençal a la Renée
  3. Strawberry Soufflé Omelet with Caramelized Almonds
  4. Smoked Salmon Benedict
  5. Dutch Apple Cranberry Crepes
  6. Huevos Rancheros

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Mother's Day 1997

Best Mother's Day Brunch Recipes | The Good Hearted Woman
Simply Delicious! Best Mother's Day Brunch Recipes | The Good Hearted Woman

Smoked Salmon Crustless Quiche

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If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.) Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
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Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Preheat oven to 400° F.
  2. Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  3. Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  4. Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  5. Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  6. Pour egg mixture into pie plate over smoked salmon mixture.
  7. Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted WomanNOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

2015: Top Posts, What I Learned & Hopes for the Future

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2015 has been a year for carefully counting my blessings.

I don’t know about you, but 2015 was a challenging year in our household. Of course, we celebrated many jubilant moments – the completion of junior high by our youngest daughter, the high school graduation and college entrance of another (Go Ducks!), and yet another daughter’s marriage to a wonderful young man we are now proud to call our son. Mr B took me on my first visit to Hawaii (there will be more!), we spent a week hiking in the beautiful Columbia Gorge, and we celebrated the typical joys of birthdays, family gatherings, and quiet moments.

2015 in Review: What I Learned & Hopes for the Future | The Good Hearted Woman

But woven into the joyful fabric of 2015 were threads of deep loss and true heartbreak.  We waited in hospitals for loved ones, watched Alzheimer’s steady theft of memory and joy; and, most profoundly, for one horrible season, we wept and prayed and watched helplessly as one daughter carried a baby we knew would only live for minutes. In the end, one of the greatest blessings I received this year came when I was able to get from Portland to Children’s Hospital Colorado in Denver just minutes before he died in his mother’s arms.

As I wrote previously, it has been a year to carefully count our blessings, and I am grateful for every one.

In a much smaller world, here on the blog, 2015 was a year of steady growth and learning. I attended a couple of blogger conferences (notably Camp Blogaway and IFBC 2015), where I met some amazing people and learned some important things in the process. But I think the thing that will impact the blog the most going forward is that my writing has finally broken through the metaphorical fourth wall, and now we are all in the room together. It’s becoming a conversation now, and we aren’t just talking about food anymore.

In brief, here is a run-down of the most popular posts of the year. In the end, it tells me a lot about what you are looking for, and I plan to use it as a road map going forward.

Countdown of the The Good Hearted Woman‘s TOP 5 Most Popular Posts of 2015

Eggs Provençal a la Renée | The Good Hearted WomanMy version of La Provence’s Eggs Provençal, with its perfectly poached egg atop a pesto-roasted tomato slice, requires just 10-15 minutes of mild effort, and rewards you with a Pinterest-worthy plate every time.

#4 – Roasted Butternut with Bacon, Leeks & Goat Cheese

Roasted Butternut Squash with Leeks, Bacon and Bleu Cheese | The Good Hearted WomanWhen I posted this recipe last spring, I wrote that you were going to thank me for it, and boy, was I right! In fact, it turned out to be my fourth most popular post of the year! Inspired by the best wood-fired pizza Mr B and I have ever eaten, this savory, slightly sweet combination of goodness – roasted butternut squash, leeks, bacon and bleu cheese – can be plated up in an almost endless variety of ways, from omelets to pasta to… well, even pizza.

#3 – Doernbecher: Hope in the Darkness {A Mother’s Story}

Doernbecher: Hope in the Darkness {A Mother’s Story} | The Good Hearted WomanWhen I was asked to take part in Chevy Shop Social: Portland to benefit Doernbecher Children’s Hospital, I was thrilled. I have a very personal connection with Doernbecher, and I was grateful for the chance to share our story with my readers. However, this was one of the hardest posts I have ever had to write, because I had to revisit one of the most difficult and scary times of my life. It ended up being a story of Hope and Community, and the fact that it is on this list is profoundly telling.

#2 – The Skinnytaste Cookbook & Chicken Cordon Bleu Meatballs Recipe

Chicken Cordon Bleu Meatballs fromt he SkinnyTaste Cookbook | The Good Hearted WomanGina Holmoka’s Chicken Cordon Bleu Meatballs from The Skinnytaste Cookbook became an instant favorite in our household (vegetarians excepted, of course). After I made them the first time, Mr. B told me more than twice, “These meatballs are fantastic!” I have to agree, and based on the response to my tutorial post, so do you!

#1 – Redwork Chicken Tea Towel {A “Done-in-a-Day” DIY Project with Free Pattern}

Redwork Chicken Tea Towel - A "Done-in-a Day" Project" with Free Pattern | The Good Hearted WomanSurprisingly (at least to me) this old-fashioned red work chicken tea towel was my most oft-pinned post of 2015! A perfect afternoon project, it’s fast, inexpensive, and simple to create. Plus, it’s so cute! If you want to make one of these lovelies, it will cost you just a few bucks and a couple of hours.

What’s Next?

So what does this short list say? Well, first off, it says you still like food. So do I , so Thank Goodness! 🙂  But you are looking for DIY posts here too: apparently you cannot have too many red work chickens, and my tutorial on how to make a tortilla warmer from 2013 is in my All-time Top 10. So going forward, I’ll definitely be doing more DIY posts.

However, the post that made the Top 5 that really surprised me – and the one that is ultimately most telling – is my Doernbecher story. It is full of hard truths about real life, and ultimately reflects what I believe many of us search for in this increasingly detached world – a way to connect and uplift one another. A way to feel part of a Community.

So that’s my goal for The Good Hearted Woman in 2016. Instead of just being another blog to bounce to from BlogLovin or Google, I want to continue to grow and develop GHW into a community of good hearted souls, where we can come together to share recipes and ideas, create beautiful things, and count our blessings.

I invite you to join me in this journey. Let me know what you like, what you don’t, and what you want to see. Be a part of the conversation.

I wish you great joy in the coming year. Please feel free to share your best moment or blog post from 2015 in the comments below. 

 

 

Dutch Apple Cranberry Crepes {Recipe}

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Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman
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Dutch Apple Cranberry Crêpe Filling

Course Breakfast, Brunch, Dessert
Prep Time 1 hour
Total Time 1 hour
Servings 10 -12 filled crêpes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 ⁄4 teaspoon freshly ground nutmeg
  • Pinch allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

  • Whipped Cream

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

  1. Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
    Dutch Apple Cranberry Crepes | The Good Hearted Woman
  2. In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
    Dutch Apple Cranberry Crepes | The Good Hearted Woman
  3. Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
    Dutch Apple Cranberry Crepes | The Good Hearted Woman
  4. If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

Assembling the Crêpes

  1. Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.

Dutch Apple Cranberry Crepes | The Good Hearted Woman
Sweet Vanilla Crêpes Recipe
Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Easy Basic Sweet Vanilla Crepes

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If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

Crêpe Batter

  • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
  • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
  • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

Flipping Crêpes

  • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
  • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

Filling Crêpes

  • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

Serving Crêpes

  • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
  • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman
5 from 1 vote
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Basic Sweet Vanilla Crêpes {Recipe}

Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 1 1/2 cups flour sifted
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruit
  • Whipped cream
  • Jam or jelly

Instructions

  1. Put all the ingredients - the milk, eggs, vanilla, flour, sugar, salt and melted butter - in a blender and blend until smooth.
  2. Allow crepe mixture to sit in the refrigerator for at least an hour before using.

To Prepare Crêpes:

  1. Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. They are not supposed to be all brown and crispy. Start your pan on medium low and work from there.
  2. If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  4. Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.
  5. The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  6. Using a large, thin spatula, flip the crepe and cook another 15-20 seconds.
  7. If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.

“Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Strawberry Soufflé Omelet with Caramelized Almonds

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Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

This post may contain affiliate links.

This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

Strawberry Souffle Omelet with Maple-Caramelized Almonds
5 from 3 votes
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Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
Course Breakfast, Brunch
Author Renée B. ♥ The Good Hearted Woman

Ingredients

Maple-caramelized Almonds

  • 1/2 tablespoon butter or coconut oil
  • 1/2 cup sliced almonds
  • 2 tablespoons pure maple syrup honey works equally well

Omelet

  • 6 eggs separated
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons butter or coconut oil

Topping

  • Powdered sugar
  • 1 pound fresh strawberries slices (about 3 cups)

Instructions

To caramelize almonds:

  1. Line a cookie sheet with parchment paper.
  2. Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
  3. Add the almonds and cook for about a minute - until they just barely begin turning golden.
  4. Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
  5. Spread over parchment and break into bite-sized pieces.

Omelet:

  1. Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
  2. Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
  3. Mix half the prepared egg whites into the egg yolks.
  4. Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
  5. Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
  6. If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
  7. Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

Recipe Notes

NOTES:
The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.

Chicken & Egg {Book Review} | The Good Hearted Woman

The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

Strawberry Souffle Omelet with Maple-Caramelized Almonds


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Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman
Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

Chocolate, Wine & Blueberries {Marlynn’s Urban Bliss Life}

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It should come as no surprise that Portland, a nationally renowned foodie destination populated with an inordinate number of writers, is a kettle bubbling with “food & lifestyle” bloggers. Last month, I had the chance to brunch with one of our best – Marlynn Schotland of Urban Bliss Life.

Brunch with Bloggers: Marlynn's Urban Bliss | The Good Hearted Woman

Marylnn (pronounced Mar-Lynn) was one of the first bloggers I met when I started writing The Good Hearted Woman just over two years ago. She is friendly and personable beyond measure, and we hit it off right away. Even now, whenever I attend a media event in Portland, one of the first things I do is skim the crowd for her bright, friendly smile. Her easy conversational style always everyone makes around her feel comfortable and welcome in her circle.

Self-described as a “an energetic powerhouse of creativity and innovation,” Marlynn keeps up with local food, drink, travel and culture on Urban Bliss Life, a division of her personal empire boutique creative communications studio, Urban Bliss Media. Her blog, as she puts it, is her “celebration of all of the blissful things in life,” where she shares (among other things), fresh, family-friendly recipes, fun DIY projects, informative local wine, beer and spirit reviews, and (bowing to her self-admitted case of wanderlust) insightful family travel adventures and tips.

Brunch with Bloggers: Marlynn's Urban Bliss | The Good Hearted Woman

Originally from Guam, Marlynn lists as her favorite comfort foods as “Spam, eggs, and rice” (nearly compulsory for a Pacific Islander) and Filipino lumpia, taken from her strong Filipino heritage, as some of her top picks. (Last year, Marlynn held a lumpia-making class in her home for a few friends. She is considering having another at some future date, to which I am unabashedly campaigning for an invitation.) I learned that she and I also share an unusually intense adoration for white bread with butter and sugar.

For our brunch date, we met at La Provence, a bistro-bakery at Progress Ridge [Beaverton, Oregon] that might be best described as Panera Bread’s older, more fashionable sister. And while La Provence is, like Panera, by definition a chain restaurant, the menu offerings are far and away more upscale and indulgent than one might expect.

Brunch with Bloggers: Marlynn's Urban Bliss | The Good Hearted Woman

My choice for the day was Eggs Provençal (look for my copycat recipe later this week) with roasted potatoes and butternut squash, a deliciously savory selection that allowed me to at least pretend I hadn’t completely given in to temptation. Marlynn, who at the time was on a very restricted diet for health reasons, had a simple meal of (a lot of) bacon and eggs. (You can read about her health journey here in this beautifully written post.)

Brunch with Bloggers: Marlynn's Urban Bliss | The Good Hearted Woman

While we ate, we chatted about blogging and being a writer in the (pre-Internet) olden days. When Marlynn’s island heritage popped up in the conversation, I took the opportunity to ask her, at the risk of being embarrassingly cliché, the stock “Desert Island” question. Her answer gave me some surprising insight into who she is and how she sees the world:

What three foods would you take with you to a desert island?

OK, so I’m going to pick things that are not native to the island. I’m not going to do meat, because I can find some animals.

But could you kill them and butcher them?

Yea, I could do that. I took the best butchering class from Camas Davis [Portland Meat Collective]. She is amazing! We learned how to butcher a whole hog. I need a little more muscle before I can do that out in the wild. [Smiles.] That’s why I’m working out.

Chocolate. Although there’s probably chocolate growing somewhere.

Does wine count? OK, wine and chocolate.

I can probably can get fish. I mean, it’s an island – I assume there’s seafood. So yea – just chocolate and wine.

Do you need olive oil or anything like that?

No. There are olives growing on my island. It’s hot – they can grow there.
Look at [the movie] Madagascar, and how well those animals did… [More smiles.]

Oh! Blueberries. They probably don’t grow on my island – it’s too hot for them.

So that’s it. Chocolate, wine and blueberries. That’s all I need.

Brunch with Bloggers: Marlynn's Urban Bliss | The Good Hearted Woman

 

What three foods would you take to your island?

Smoked Salmon Benedict

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This beautiful Smoked Salmon Benedict is rich, delicious, and deceptively easy to make. 

Smoked Salmon Benedict | The Good Hearted Woman

Smoked Salmon Benedict is one of my all-time favorite breakfasts ever. The creamy, lemony hollandaise complements the smoky salmon perfectly, resulting in a Benedict that transcends all others.

Stunningly simple to make, Smoked Salmon Benedict takes only 10 minutes to prepare. Its beautiful presentation makes it perfect for everything from an intimate breakfast in bed to an elegant brunch gathering. Enjoy.

Smoked Salmon Benedict | The Good Hearted Woman

Salmon Benedict | The Good Hearted Woman
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Smoked Salmon Benedict

Course Breakfast or Brunch
Author Renée ♥ The Good Hearted Woman

Ingredients

  • 4 poached eggs
  • 1 batch 2-Minute Hollandaise Sauce
  • 2 oz. smoked salmon sliced thin
  • 2 English muffins

Instructions

  1. Split and toast English muffins. Put one half on each plate. (Or two on each if you're hungry!)
  2. Lay a thin layer of smoked salmon on each toasted muffin half.
  3. Top each salmon-muffin with a poached egg.
  4. Spoon hollandaise sauce generously on top.
  5. Serve immediately.

Recipe Notes

Serve 2 or 4, depending upon how hungry you are.

Salmon Benedict | The Good Hearted Woman

Smoked Salmon Benedict | The Good Hearted Woman
This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make. | The Good Hearted Woman

Fresh Strawberry Crème Crêpes {Recipe}

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If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of these fresh strawberry crepes would be the picture they would use to illustrate it.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

Despite all its fancy accented letters and elegant French pedigree, Fresh Strawberry Crème Crêpes present only one significant culinary challenge: trying to not eat all the fresh strawberry crème before you assemble the crêpes.

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Sweet Vanilla Crêpes with Fresh Strawberry Crème

Course Breakfast or Brunch, Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 dozen
Author Renée B. ♥ The Good Hearted Woman

Ingredients

Strawberry Crème

  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 cup hulled and sliced strawberries

Sweet Vanilla Crêpes

  • 1 1/2 cups milk
  • 3 eggs
  • 4 tsp. vanilla (I probably use more)
  • 1 1/2 cups flour sifted
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter

Additional Ingredients:

  • 2 pints Strawberries hulled and sliced

Instructions

To make Strawberry Crème:

  1. Puree the strawberries in a blender with about 1/4 cup heavy cream.
  2. With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
  3. Mix in the sugar until stiff peaks begin to form, then mix in the pureed strawberries.
  4. Refrigerate until you are ready to assemble crêpes.

Sweet Vanilla Crêpes

  1. Put all the ingredients - the milk, eggs, vanilla, flour, sugar, salt and melted butter - in a blender and blend until smooth. If you have a crêpe pan, Cool! Use it!!

For the rest of us non-crêpe-pan-owners, use this method:

  1. Heat an 8 or 9 inch non-stick sauté pan over medium-low heat. It is important to find the right temperature for crêpes. They are not supposed to be all brown and crispy. Start your pan on medium low and work from there.
  2. Spray pan lightly with cooking spray.
  3. Pour 1/4 to 1/3 cup crêpe batter into the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
  4. The crêpe is ready to flip when the edges look very dry and the middle batter is no longer glossy or wet looking.
  5. Using a large thin spatula, flip the crepe and cook another 15 seconds.
  6. If you are making another crêpe, don’t let the pan set on the burner for more than a few seconds or it will get too hot.

Assembling the Crêpes

  1. Fill crêpes with strawberry crème and strawberries, fold and garnish with same.

Sweet Vanilla Crepes with Fresh Strawberry Creme | The Good Hearted Woman


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