Martha Moment - Thanksgiving Inspired Brunch

I hope you had a lovely Thanksgiving. I had the ideal day. Admittedly, Thanksgiving is not my holiday. Wait! Don't Shoot. I can explain...

My experience is Thanksgiving offers little flexibility or creativity in the way we celebrate. Many people strictly adhere to the same static routine in the guise of "tradition." Due to my diet, I really cannot eat Thanksgiving foods, although I am #AllAboutTheSides, provided they are not laced with chicken broth, gravy, bacon or dairy. So for me I am always seeking out ways to personalize the holiday & the meaning behind it. 

A Thanksgiving inspired brunch was the perfect idea for me to make a nod to Thanksgiving flavors, indulge my loved ones & have my Martha Moment. My menu included omelettes, fresh berries, mimosa & these thanksgiving flavored favorites. I hope you enjoy them as much as me!

PUMPKIN PIE STEEL CUT OATMEAL

This recipe is a healthy way to enjoy pumpkin pie. Because it is made with coconut milk it is vegan, and oatmeal is gluten free (provided it's certified) so it is a great option for an event incase there are any unexpected dietary restrictions.

INGREDIENTS

2 cups steel cut oats
6 cups water
1 cup coconut milk
1  cup pumpkin
1 teaspoon pure vanilla extract
2 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon nutmeg
1/2 teaspoon of allspice
1/2 teaspoon coarse salt
1/4 cup of maple syrup
grated or shaved coconut for garnish

DIRECTIONS

1. Cook oatmeal to package instructions. Bring water to boil, add oatmeal, cover & reduce to simmer for up to an hour or until oatmeal is desired consistency. 

2. While the oatmeal cooks, puree pumpkin, coconut milk & spices. Heat the puree on low in a small pot, add vanilla & maple syrup. 

3. Serve in bowls & ladle pumpkin mixture on top. Garnish with more maple syrup & coconut.

BAKED BRIOCHE FRENCH TOAST

I love this recipe because its fabulous & makes for easy entertaining. You can prep it several hours  in advance and spend your time entertaining your guests instead of flipping individual pieces of french toast all morning.

INGREDIENTS

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 thick slices day-old brioche            f

DIRECTIONS

1.Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.

2. Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

3. Preheat oven to 375 degrees. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

MAPLE APPLES & PECANS

Add this autumnal compote to your brunch. Eat it on its own or drizzle on top of the french toast. It can even be mixed into the oatmeal if some are not craving the pumpkin pie version. 

INGREDIENTS
                         
1/2 teaspoon cinnamon
2 tablespoons butter
3 apples, peeled and sliced
2 tablespoons water
1/2 cup maple syrup
1/2 cup pecans (optional)    

DIRECTIONS

Heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples (and nuts), stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.

BROWN SUGAR GLAZED BACON

I have to admit this is the first time I made bacon. I was attracted to this method because I did not want to mess or hassle. It paid off. Everyone LOVED the bacon. The only problem was I did not make enough. You could even use turkey bacon to go further with the thanksgiving theme.

INGREDIENTS

8 slices slab bacon (1/4 inch thick)
Black Pepper
Brown Sugar

DIRECTIONS

1. Preheat oven to 400 degrees. Lay bacon on a wire rack over a foil lined baking sheet. Top with black pepper & brown sugar. 

2. Bake for 20 minutes (depending on bacon thickness) than flip & add black pepper & brown sugar to other side. Bake for another 15 minutes.

3. Transfer to paper towel before serving to eliminate excess fat.

HOW DID YOU CELEBRATE THANKSGIVING. DID YOU DO SOMETHING OUT OF THE BOX OR CREATIVE. LET ME KNOW BELOW.