A fresh start for the New Year. That’s today’s theme. I am beyond excited to share today’s healthy-ish brunch post with you because it’s a collaboration with the talented Apartment Bartender. If you aren’t familiar with his work visit his Instagram page and blog for recipes, inspiration, and beautiful photography. I asked him to share a little bit about what he does here, in his own words.
AB: Hi there!
I’m the apartment bartender. I would call myself a home bartender, but I live in a sh*tty apartment with a roomie who drinks in excess. An average guy with a 9-5 job who randomly found a passion for all things craft cocktails. Less than a year ago, the extent of my bartending skills consisted of mixing cheap vodka and Gatorade (we call it fader-ade).
It wasn’t until participating in a two-hour bartending 101 class in April 2015 that I learned there is a sophisticated side to the world of alcohol. Shaken versus stirred. Rocks, coupe, highball, or martini glass? Up, neat, or on the rocks? I owed it to my liver to get better acquainted with this sophisticated side of alcohol.
Needless to say, craft cocktails became the creative outlet I was missing in my life at the time. Not long after the class, I made my way to Total Wine and spent a bunch on alcohol and liqueurs I knew nothing about. Since April, I’ve learned a lot about this and that and have improved little by little at this home (well, apartment) bartending thing. I craft drinks for myself and a roommate whose palette is still very much accustomed to cheap vodka and Gatorade. It’s been a fun learning experience, creative outlet, and way of building camaraderie amongst friends. Not an expert in the least bit, but I’m proud to say my palette is more sophisticated than fader-ade. Cheers to being better than cheap vodka!
Our idea for this post was simple, I’d create a moderately healthy brunch recipe and he’d create a drink to pair with it. We went back and forth over what dishes and drinks would work for this post and came to the conclusion that we wanted something fresh and light for the New Year.
Now, AB decided to make a white wine sangria that is the stuff of springtime dreams! I mean look at it! He used a combination of elderflower liqueur, gin, and fresh raspberries, rosemary, and lemon to create a gorgeous cocktail perfect for your next brunch gathering. Find the recipe here!
For my part I thought biscuit waffles would be a good way to go because they are easy to make and you can top them with anything. I opted for fresh fruit—I bought everything that looked good at the farmer’s market—and some turmeric coconut whipped cream. It’s way healthier than using heavy cream but just as delicious. I also paired everything with some agave butter and agave syrup. The results were incredibly fresh and delicious. The best part was that it was fairly healthy.
Biscuit waffles are perfect for a brunch with family and friends. There’s no batter to mix, no bowls and measuring cups to wash. You simply waffle your preferred brand of canned biscuits and top with anything from fruit, to eggs and bacon, to Nutella, to lox and cream cheese! I haven’t tried that last one and now I’m wondering why not! I think I found a happy balance between indulgence and restraint. Tell me what you’d top them with in the comments below!
- For the Waffles
- 1 can biscuits (like Pillsbury Grands, makes 8 biscuits)
- Vegetable oil for greasing waffle iron
- 12 oz. blueberries, for serving
- 6 oz. blackberries, for serving
- 6 oz. raspberries, for serving
- ½ cup pomegranate seeds, for serving
- 1-2 star fruits, for serving totally optional
- For the Coconut Whipped Cream
- 1 14 oz. can coconut milk, chilled in the refrigerator overnight
- ½ tsp. vanilla
- ¼-½ tsp. turmeric
- 1-2 Tbsp. agave syrup or powdered sugar
- For the Agave Butter
- 1 stick unsalted butter, room temperature
- ½ cup agave syrup, plus more for serving
- Make the Coconut Whipped Cream
- ***Chill can of coconut milk overnight in the fridge***
- Chill a mixing bowl in the fridge for 15 minutes.
- Open coconut milk and scoop out the separated cream.
- Place cream in chilled bowl and mix with electric mixer for about 30 seconds until it thickens.
- Add in vanilla, agave or sugar, and turmeric and mix until incorporated.
- Store in the fridge until ready to serve.
- Make the agave Butter
- Combine stick of butter and ½ cup agave syrup in a small bowl and whisk until combined.
- Set aside until ready to use.
- Make the Waffles
- Preheat oven to 200°F.
- Turn on waffle iron to medium high setting. Mine is so cheap it has no temperature settings it just turns on…
- Lightly grease iron with vegetable oil if necessary.
- Open biscuits and waffle one at a time until golden brown. For me this took about 3-5 minutes.
- Place finished waffles in oven until ready to serve. I just placed them directly on the rack, I find they stay more crisp this way
- Serve waffles with fresh fruit, coconut whipped cream, agave butter and syrup.
- You can top these with any types of fruit you'd like! I just bought what looked fresh. Also, feel free to experiment with flavors for the coconut whipped cream. Try adding lemon zest, grated ginger, cinnamon, etc...