3 Brunch Recipes to Wow! Mom

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Fluffy Feta Dip

INGREDIENTS

• 1 lb Verginis or Epiros Feta, drained

• 1 cup plain full fat Greek Yogurt or Fage Sour Cream

• ½ cup North Shore Farms Mixed Olives, pitted

• ¼ red onion, chopped fine

• 4-6 cherry tomatoes, chopped fine

• 1-2 T minced dill

• Ena Ena Chef’s Choice Greek Extra Virgin Olive Oil

• North Shore Farms Toasted Pita Bread in Olive OIl

DIRECTIONS

1. In a food processor, place the drained feta and Greek yogurt or sour cream plus ¼ cup extra virgin olive oil. Pulse until smooth. It’s perfect when it’s billowy in texture.

2. Spread on a serving platter creating peaks and valleys with the back of a spoon. 

3. Chop the pitted olives, onion, tomato and dill; place in a small bowl with 2 T extra virign olive oil; toss well.

4. Top the feta dip on serving platter with the chopped olive mixture.

5. Drizzle with extra virgin olive oil.

6. Arrange North Shore Farms Toasted Pita Bread wedges on feta dip platter and serve.

SMÖRGÅSTÅRTA

INGREDIENTS

• 12 slices North Shore Farms Whole Wheat French Pullman Loaf

• 1 lb North Shore Farms Egg Salad

• 1 lb North Shore Farms Potato Salad

• 2 Persian Cucumbers, sliced very thin

• 1 bunch radish, washed, dried and sliced very thin; reserving 3-4 for garnish

• ½ small red onion sliced thin

• ¼ bunch watercress, washed and dried

• 1 pkg Fully Cooked Boar’s Head® Bacon, prepared according to directions on package

• 8 oz Fage Sour Cream

• Dill and herbs for garnish, if desired

  
  

DIRECTIONS

1. Stack 6 North Shore Farms bread slices and cut away the edges; repeat with the other 6. Place 3 slices on a serving tray, one behind the other.

2. Take the North Shore Farms Egg Salad and spread over the slices of bread; top with radish slices; top with another layer of bread (3) slices.

3. Spread a thin layer of sour cream; top with bacon (reserve 2 slices of bacon for garnish). Top with watercress,

4. Arrange another 3 slices of bread on top of bacon watercress layer; spread the North Shore Farms Potato Salad and top with sliced cucumbers. Lay the final 3 slices of North Shore Farms bread. 

5. Spoon the remaning sour cream and spread with spoon decoratively.

6. Chop the remaining bacon and arrange on top of the final sour cream layer along with the halved radishes, dill and herbs.

7. Place in refrigerator for at least 6 hours before serving. To serve, cut tranches like you’re cutting a loaf cake. Serve with pickles, if desired.

Brie Layer Cake with Blue Cheese Mascarpone Whip and Orange Fig Spread

INGREDIENTS

• 1 Mini Wheel President Double Creme Brie

• ½ lb of your favorite Blue Cheese

• 4 oz Mascarpone cheese

• 1 container Dalmatia Fig Spread with Orange

• Assorted berries, guava, apricots, peaches, oranges or fruit of your choice

• ⅛ cup halved walnuts

DIRECTIONS

1. In a food processor, combine the blue cheese and mascarpone; process until smooth. Remove and set aside in a bowl.

2. Slice the Brie wheel in half into two layers so you have two discs. Place first layer on a pedestal serving plate. Use approximately half the jar of the fig spread. Top with half the mixture of the whipped blue cheese with mascarpone.

3. Place the remaining Brie wheel half on top and repeat the fig spread layer and then top with whipped blue cheese mascarpone. Top with your favorite seasonal fruits, berries and nuts. Ideally, we would love to use fresh figs for garnish but they’re not in season.

4. To serve, cut a little wedge like you’re cutting a slice of cake.

5. Serve on a cracker or a slice of toasted bread points.