Before gear up for a new year and all the resolutions and goals that come along with it, why not indulge one last time before you hit the diet plan hard. After a night of consuming too much champagne and staying up way past your bedtime, what is better than keeping the party going with dressed up mimosas and a brunch that will wow your friends with minimal effort? And by minimal effort, I’m talking about not leaving the house. Not even for the groceries. Because after a long night of partying, who wants to go to the grocery store to search for a million ingredients? Not me!
After recently discovering the Peapod grocery delivery service through Giant, I have hardly been to the grocery store. And it comes in super handy when planning a brunch or dinner party where you have to plan out your recipes. Luckily, Peapod makes it super easy when recipe planning because you can search recipes on FromThePod.com and then easily add all the ingredients to your cart. Then all you do is schedule your delivery and all your ingredients arrive within a 30 min window. I gave Peapod and their recipes a try when planning this holiday themed brunch and it was fool proof. Give Peapod a try for your New Years Day brunch or any upcoming get-together you are hosting! It will seriously change the way you plan your parties, I promise!
I searched FromThePod.com for quick and easy breakfast recipes that I knew that my friends and I would love. I chose to make the Rosti Potatoes with Melted Leeks and Goat Cheese and Bacon and Egg Mini Quiches. They looked like I spent hours slaving over them when it really only took a few mins to prep. Just add some croissants, fresh berries, a creative pomegranate rosemary mimosa and you have a party!
Find the recipes that I snagged off of FromThePod.com below:
- 1 tablespoon of unsalted butter
- 2 thinly sliced leeks
- 1 tablespoon of thyme
- kosher salt
- freshly ground pepper
- 3 tablespoons of olive oil for frying
- 4 oz of goat cheese, crumbled
1. Prep your potatoes by peeling them and then grating them with a box grater. Or you can go the easy route and purchase frozen hash browns (will cut down on your prep time significantly). Wrap the grated potatoes in a clean dish towel. Twist the towel tightly, wringing out as much moisture from the potatoes as humanly possible. Place the dried potatoes in a mixing bowl. Season with a generous amount of salt and fresh ground pepper.
2. Heat the butter in a 10-inch cast-iron skillet over medium heat. When melted add the leeks and thyme, and season salt and fresh ground pepper. Cook the leeks for 8-10 minutes, stirring regularly, until very soft. Transfer the leeks to a bowl.
3. Heat 1 1/2 tablespoons of oil over medium-high until shimmering. Add half of the potatoes to the pan in an even layer. Add the leeks in an even layer and then the goat cheese. Top with the remaining potatoes in an even layer.
4. Cook for 3 minutes, then lower the heat to medium-low. (You should still hear the potatoes sizzling.) Cook for another 13-15 minutes until the underside of the potatoes is golden brown and crisp.
5. Time to flip the rosti. To do this, place a large plate over the skillet and carefully turn the skillet over, flipping the rosti onto the plate.
6. Heat the remaining 1½ tablespoons of oil in the skillet. When hot, carefully slide the rosti from the plate back into the skillet. Cook for another 10-12 minutes until the underside is browned and the center is tender. Remove the rosti from the pan and allow it to cool slightly.
7. Slice the rosti into quarters and serve warm. Top each serving with a fried egg if you like or sour cream with chives.
- 8 slices of sandwich bread (white or wheat)
- cooking spray
- 8 slices of bacon
- 8 large eggs
- 1 cup or sprouts or chopped herbs
1. Preheat the oven to 375°F. Cut the crusts from the bread and roll the slices flat with a rolling pin.
2. Spray a large muffin tin with non-stick cooking spray. Place the bread in the cups, pushing firmly to create a bread bowl.
3. Lay the slices of bacon around the inside of the bread, overlapping ends, if necessary. Break 1 egg into each bread bowl. Bake the quiches until the egg whites have set, about 18 minutes. Garnish with alfalfa sprouts and sprinkle with pepper.
Pomegranate Rosemary Mimosas (recipe by moi):
- 1 bottle of champagne
- 1 cup pomegranate juice
- 4 sprigs of rosemary
- pomegranate seeds
To make pomegranate ice cubes, sprinkle a few pomegranate seeds in each cube of the ice tray. Pour half pomegranate juice and half water over the top and freeze overnight. Place 2 ice cubes, a quarter cup of pomegranate juice and a sprig of rosemary into each glass. Top with champagne and voila you have a party!
Happy New Year and Cheers to an amazing 2017!