PERTH PEPPER AND PESTLE
BRUNCH RECIPES

This page contains recipes for:
Canada Day Glazed Red Grapefruit on Toasted English Crumpets
Fabulously easy and decadent Crêpes
Garlic French Toast with Italian Sausage Poached in Red Pepper Glaze
Brunch Style FRENCH TOAST with Mango Ginger Red Pepper Glaze
Sweet Potato Latkes with Bombay Pepper Jelly
Perth Pepper and Pestle Brunch Style French Toast with Blueberry Sambuca Red Pepper Jelly
Perth Pepper and Pestle Brunch Style French Toast with Maple Cranberry Merlot Gourmet Sauce
...enjoy the scroll!!

Canada Day Glazed Red Grapefruit on Toasted English Crumpets

1 red grapefruit 4 crumpets

1/4 tsp red grapefruit zest scant butter (optional)

1/2 jar Perth Pepper and Pestle Original Red Pepper Jelly Sprig of mint, for garnish, also chopped mint (optional)

Gently warm red pepper jelly and zest in a small saucepan on low heat.
Cut away the peel from the grapefruit and begin to loosen each segment of the grapefruit, away from the membrane. Place each segment, slightly overlapping, down the centre of a shallow, flat, white dish (Canada's f.
When all segments have been removed, squeeze the membrane juice into the saucepan of jelly (any pulp still attached to the peel can also be scraped into the jelly). Gently stir the juice/jelly mixture and heat til melted through and very liquid. Pour melted jelly over grapefruit segment. Serve warm, on freshly toasted, lightly buttered crumpets. Garnish with fresh sprig of mint (optional, scatter lightly with chopped mint).

Fabulously easy and decadent Crêpes

with Mascarpone cheese Red Pepper and Kahlua Sauce
with BBQ Peaches and Red Pepper Jelly Glaze
with crumbled sausage, goat cheese and a touch of pesto!
with grilled pineapple, goat cheese and balsamic pepper glaze
grated cheddar cheese, and BBQ apples
vanilla yogurt, goat cheese and grilled fruit

Basic Batter:
In a bowl, sift together 1 cup flour, 1/2 tsp salt, 1 tbsp sugar.
In a seperate bowl, blend together 1 cup whole milk, 1 egg, 1/2 tsp vanilla, 1 tbsp melted butter. Blend wet ingredients into the dry. Refrigerate the batter for 1 hour or up to 12 hours. Heat small skillet over med heat until hot and brush very lightly with butter. Pour in a very scant amount of batter and immediately rotate pan to spread the batter very thinly. Only cook until bubbles form and is very lightly golden. Flip and cook until lightly coloured. Remove and cool. Must be completely cooled before stacked or will stick toghether!!

Finishing: melt Perth Pepper and Pestle Wine Jelly / Red Pepper Jelly on a small skillet. Add a little wine/water to dilute slightly. While the jelly is hot, drag the crepe through hot jelly briefly to coat. The fold into quarters and arrange attractively onto platter/plate. Decorate with BBQ pineapple/ peaches and drizzle with remaning wine jelly.

Options: once you hav elightly soaked the crêpe in jelly and fill cêpe with

mascarpone cheese (with Kahlua and crushed coffee beans)
crumbled sausage and goat cheese, touch of pesto
goat cheese and grilled pineapple, splash or orange juice and zest of lime
grated cheddar cheese, and BBQ apples
vanilla yogurt, goat cheese and grilled fruit

Garlic French Toast with Italian Sausage
Poached in Red Pepper Glaze

1 unsliced loaf Egg bread cut into large pieces (11/2") 1 cup heavy cream or whole milk

12 eggs 1-2 jars Roasted Garlic Red Pepper Jelly

2 cloves garlic, roasted and mashed 1/2 lbs Garlic Italian Sausage, crumbled & Cooked

Soak egg bread pieces in egg/milk mixture until completely soaked through. Add more egg/milk mixture if necessary. Sauté soaked bread in butter until golden brown (it is not necessary to cook this through, only brown it). Add the Roasted Garlic Red Pepper Jelly and half the sausage. Bring to boil and simmer gently for about ten minutes until slightly thick-this poaching will cook the French toast to the center. Place onto serving platter and top with remaining crumbled sausage and fresh chopped chives.

Other Variation for the Brunch Style French Toast: These variations use different flavours of Red Pepper Jellies that add a very unique taste to your brunch!!

Spicy Bombay Red Pepper Jelly:

with fresh basil pesto added to the egg mixture and topped with seasoned ground lamb and pine nuts
with fresh cilantro aded to the egg mixture and topped with grated sharp cheddar ie. Cheshire or McLaren's
with coconut, roasted pecans, mango

Smokey El Paso Red Pepper Jelly:

with plenty of Spanish paprika added to the egg mixture and topped with crumbled Portuguese Chorizo and just a little grated Monterry Cheese
with fresh cilantro pesto added to the egg mixture and topped with lots of grated Monterry Cheese / green onions

Thai Basil Red Pepper Jelly:

use a can of coconut milk instead of the cream/milk with eggs and add grated fresh lime and green onions...and top with crushed peanuts

Hunan Black Bean Dipping Sauce:

with a little sesame oil added to the pan when sautéing the toast and then topped with toasted sesame seeds and fresh chopped basil, cilantro or green onions.

Brunch Style FRENCH TOAST with Mango Ginger Red Pepper Glaze

1 unsliced loaf Egg bread cut into large pieces (11/2") 1 cup heavy cream or coconut milk

12 eggs 1-2 jars Mango Ginger Red Pepper Jelly

1 Mango Sliced (optional)

Soak egg bread pieces in egg/milk mixture until completely soaked through. Add more egg/milk mixture if necessary. Saute soaked bread in butter until golden brown (it is not necessary to cook this through, only brown it). Add the Mango Ginger Red Pepper Jelly. Bring to boil and simmer gently for about ten minutes until slightly thick-this poaching will cook the French toast to the center. Place onto serving platter. Garnish with Mango slices.Suggestions: Substitute Mango Ginger with Papaya Lime and garnish with zest of lime.

Sweet Potato Latkes with Bombay Pepper Jelly

1 large potato (1lb), peeled 1 large egg, lightly beaten

1/2 cup matzo meal 1 egg white, lightly beaten

1 tbsp sugar 1/2 cup cream

2 tsp all-purpose flour vegetable oil, for frying

1/2 tsp salt 1/8 tsp freshly ground pepper

1 tsp baking powder 1/4 tsp cayenne

Peel and grate the sweet potatoes into a large bowl. In another bowl, mix the remaining dry ingredients. Stir in the egg, egg white and cream. Stir in the grated sweet potato.

In a medium skillet, heat 2 tbsp of vegetable oil till shimmering. Drop in the sweet potato mixture by teaspoonful (depending on how large you would like your latkes) and flatten slightly with spatula. Cook over medium heat til very lightly golden and flip to cook the other side. Repeat with remaining mixture and add oil as needed.

Serve with dollops of sour cream / creme fraiche and Bombay Red Pepper Jelly. Accent with tiny sprouts/fine cilantro/ or basil/ pecans/ toasted coconut.

Variation: Wasabi Ginger Red Pepper Jelly with extra wasabi, even red caviar!!

Perth Pepper and Pestle Brunch Style French Toast
with Blueberry Sambuca Red Pepper Jelly

12 large eggs 1 jar PP&P Blueberry Sambuca Red Pepper Jelly

1 unsliced loaf Egg bread, cut in large pieces (1 1/2") 1/2 cup water (may be required)

1 cup heavy cream/ whole milk fresh blueberries, for decoration

butter for pan frying

Whisk together the eggs and mil until well blended. Add bread pieces and allow to completely soak through (overnight preferably), turning often. Sauté soaked bread in butter until golden brown ***it is not necessary to cook this through, only brown it. Add Blueberry Sambuca red pepper jelly. Bring to a soft boil and simmer gently foir about 10 minutes until cooked through and auce has thickened...add water if necessary. Place onto serving platter. Garnish with fresh blueberries.
Serves 6-10 people. Enjoy....

Perth Pepper and Pestle Brunch Style French Toast
with Maple Cranberry Merlot Sauce

12 large eggs 1 jar PP&P Maple Cranberry Merlot Sauce

1 unsliced loaf Egg bread, cut into large pieces (1 1/2") 1/2 cup red wine or water

1 cup heavy cream/whole milk 2 tangerines, peeled, sectioned (or pears), for decoration

butter for pan frying crumbled Blue Cheese, or Brie, or soft Gruyere, for decoration

Whisk together the eggs and milk until well blended. Add bread pieces and allow to completey soak through (overnight preferably), turning often. Sauté soaked bread in butter until golden brown ***it is not necessary to cook this through, only brown it. Add Maple Cranberry Merlot Sauce and wine. Bring to a soft boil and simmer gently for about 10 minutes until cooked through and sauce has thickened. Place onto serving platter. Garnish with tangerines and crumbled cheese.
Serve 6-10 people. Enjoy...