There is not a drop of Irish blood in my veins. Come on, look at that hair! That nose!
Well, okay, there’s probably a little bit. And definitely Scotch and English, if we’re going way back. Anyway, point of the story is, in years past St. Patrick’s Day didn’t mean a thing to me; last year I took myself out to a fancy lunch and side-stepped drunk office workers playing hookie, and the year before spent 20 minutes trying to cross the street through the parade. This year, however, I found myself making green dessert and baking soda bread before noon on a Saturday for a themed brunch we put on for a few friends.
To drink, a coriander and orange spiced cocktail called The Morocco. So, yes, this is actually neither green nor Irish. BUT, Ireland’s colors are orange and green, right? And they’re in the same time zone! Er… anyway, we didn’t end up drinking these but sipped on mimosas instead. (I’ll be dipping into the shaker that’s chilling in the fridge after work tonight, though, so don’t you worry!)
We set up a make-your-own “Benedict” bar, with poached eggs, toasted English muffins, roasted red peppers, avocado whip (recipe coming soon!), smoked salmon, black beans and cheddar cheese. Basically, we put out each of the ingredients B and I enjoy on the regular and suggested our guests eat them all together.
It may look strange, but the combination worked really well! A side of arugula salad (another recipe coming soon!) to keep up the green theme.
Shayne and Daniel brought over a boule of homemade (vegan) soda bread with rosemary, thyme and sundried tomato. Delish! I’ve been feeling the rosemary in a major way as of late. We’d planned to have a “soda bread-off,” but I got a little too excited and removed our own sweet loaf (an LVP family tradition by way of Bob’s Red Mill) before it was done.
Only after the parfaits were praised did I share my dirty little secret: not only were the parfaits vegan and blended with tofu, almond and coconut milk, but they were dyed green with… wait for it… spinach!
Neither of these ingredients were detectable at all. Still, I figured that fellow food bloggin’ ladies (and the men who love them) would be the ideal taste-testers . Thanks to Sofia for the photos… I hardly took a single picture!
All in all, brunch was a success! And it’s given me the hosting bug… can’t wait to have more friends over for more nibbles, whether they’re colored orange with carrot or brown with stout.
Later in the evening, we dug into the peanut butter/pretzel/chocolate chunk ice cream Sofia and BT (above) made… with a crumbled brownie, it was amazingly addictive. I believe the phrase Sofia used was “like crack,” and she was right.
Have you ever hosted a meal? Did it have a theme? What did you make?