Summer Brunch Ideas From Saints of Old Florida

Summer Brunch Ideas Sailors Siren

Michele Was On The Chat Today, Sharing Her Tips And Tricks For An Easy Summer Brunch! Check Out These Recipes From Our Best Selling Book, Saints Of Old Florida

DUNWORRYN BLOODY MARY

36 Ounces Tomato Juice
2 Lemons, Juiced
2 Limes, Juiced
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Celery Salt
12 Dashes Of Ed's Red Hot Sauce
1 1/2 Cups Of Vodka - We Recommend Manifest
Celery Stalk, Pickled Okra, Fried Chicken, Bacon - Whatever Your Heart Desires For Garnish

Mix Well In A Pitcher And Pour Over Ice-Filled Glasses. Garnish.
 

HEIRLOOM TOMATO SALAD WITH CITRUS VINAIGRETTE

8 Heirloom Tomatoes
Handful Of Basil Leaves, Chopped
3 Green Onions, Chopped
6 Cups Spinach
Parmesan Cheese, Grated

CITRUS VINAIGRETTE

1/4 Cup Balsamic Vinegar
1/4 Cup Olive Oil - We Recommend Georgia Olive Farm
3 Tablespoons Meyer Lemon Juice
Zest And Juice Of 1 Orange
Pinch Of Sea Salt - We Recommend Bulls Bay Carolina Flake
Fresh Ground Pepper

Cut Tomatoes To Bite Size. Add Chopped Basil And Green Onions. Pour Citrus Vinaigrette Over Tomatoes Mixture And Toss. Serve Over A Bed Of Fresh Spinach And Top With Grated Parmesan Cheese.
 

CAMP PALMS SHRIMP & GRITS

ROASTED GULF SHRIMP

4 Lbs Fresh Gulf Shrimp. Medium 16-20 Count
3 Tablespoons Olive Oil
2 Teaspoons Sea Salt - We Recommend Bulls Bay Carolina Flake
2 Teaspoons Fresh Ground Pepper

COARSE GRITS

2 Cups Coarse Grits - We Recommend Congaree And Penn
4 Cups Chicken Broth
2 Cups Water
1 Cup Half & Half
3 Teaspoons Sea Salt - We Recommend Bulls Bay Carolina Flake
2 Teaspoons Fresh Ground Pepper

Preheat Oven To 425 Degrees.

Wash Grits. In A Large Pot, Combine The Liquids. Add Salt And Bring To A Boil. Pour In The Grits And Whisk For 10 Seconds. Reduce Heat, Cover, And Simmer For 45 Minutes, Stirring Occasionally. 

Peel And Devein Shrimp, Remove Tails. Rinse And Pat Dry. Toss With Olive Oil And Sprinkle With Salt And Pepper. Place In A Single Layer On A Large Sheet Pan And Roast For 10 Minutes. Serve Immediately. 

Suggested Toppings: White Cheddar Cheese, Crispy Bacon, Roasted Red Peppers, Green Onions

ROSEMARY SCONES WITH CITRUS TUPELO BUTTER

(OR IF YOU’RE NOT A SKILLED BAKER, WE CAN MAKE IT EASY ON YOU WITH CALLIE’S BISCUIT MIX AND JELLY)

4 Cups Flour
2 Tablespoons Sugar
2 Tablespoons Baking Soda
2 Teaspoons Sea Salt
- We Recommend Bulls Bay Carolina Flake
3/4 Pound Of Cold Butter, Diced
4 Eggs, Slightly Beaten
1 Cup Heavy Cream
3/4 Cup Fresh Rosemary, Finely Chopped Zest Of 1 Orange
1 Egg, Combined With 2 Tablespoons Water
2 Tablespoons Raw Sugar

Preheat Oven To 400 Degrees.

Combine Flour, Sugar, Baking Soda And Salt. Add Cold Butter On Low Speed Until Crumbly. In A Seperate Bowl, Combine The Egg And Heavy Cream Until Just Blended. Add To The Flour Mixture. Add Chopped Rosemary And Orange Zest. Combine. 

Using A Rolling Pin, Roll Out The Dough On A Floured Surface To 3/4 Inch Thickness. Cut Dough Into 4" Squares And Cut Again Diagnolly Making A Triangle. Fold The Long Corners Together And Place On A Parchement Lined Cookie Sheet. 

In A Small Dish Combine One Egg And The Water. Brush Each Scone With The Egg Wash. Sprinkle With Raw Sugar. Bake For 20-25 Minutes Until Outside Is Crisp.

Whit ToomerComment