Saturday Brunch! A Love Affair With Flavor

A Sensual & Passionate Fusion of Romance, Culinary Artistry, & Taste

Valentine’s Day weekend is here, and with it comes an invitation from life to connect, indulge and savor.

Brunch, at its best, is a moment suspended in time where laughter lingers, hands brush over shared plates, and every bite becomes a whispered secret between lovers. It is where flavors tell stories of passion, of heritage, of a love for food.

This weekend, we are all about the art of romance through food, blending the elegance of French and Spanish traditions, the soul of Italian and Greek cuisine, and the seductive charm of Turkish-Italian fusion.

Per gli amanti e la famiglia Menu

A seductive fusion of flavors

• Sparkling Rosé & Hibiscus Mimosas (French-Spanish Fusion)
• Honey-Lavender Ricotta & Saffron Croissant Bake (French-Spanish Love Affair)
• Shakshuka con Truffle Burrata (Turkish-Italian Seduction)
• Octopus & Chorizo Benedict on Lemon-Olive Oil Focaccia (Italian-Greek Passion)
• Dark Chocolate & Raspberry Olive Oil Cake with Espresso Mascarpone Cream (A Sweet Turkish-Italian Surrender)

Sparkling Rosé & Hibiscus Mimosas

Serves: 8-10 | Prep Time: 5 mins | No Cook

Ingredients:

• 2 bottles Spanish Cava or French Rosé Champagne, chilled
• 2 cups hibiscus syrup
• 2 cups fresh blood orange juice
• 8-10 edible hibiscus flowers, for garnish (optional)

Instructions:

1. Pour hibiscus syrup and blood orange juice into a large serving pitcher or prepare individual flutes.
2. Slowly top with Cava or Rosé Champagne, allowing the bubbles to mix naturally.
3. Garnish each flute with an edible hibiscus flower for an elegant touch.
4. Serve immediately and let the celebration begin.

Chef’s Notes:

• For a non-alcoholic version, substitute Cava with sparkling mineral water or a lightly sweetened hibiscus iced tea.

Honey-Lavender Ricotta & Saffron Croissant Bake

Serves: 8-10 | Prep Time: 15 mins | Cook Time: 35 mins

Ingredients:

• 10 large buttery croissants, torn into chunks
• 3 cups whole milk ricotta
• 1 ? cups honey, plus extra for drizzling
• 3 tbsp dried lavender
• 1 tsp saffron threads, lightly toasted
• 6 eggs
• 2 cups heavy cream
• ? cup candied orange zest
• 1 cup toasted sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together eggs, cream, honey, saffron, and lavender.
3. Fold in ricotta, then gently toss with croissant pieces until evenly coated.
4. Transfer to a large baking dish, ensuring an even distribution of ingredients.
5. Sprinkle with toasted almonds and candied orange zest.
6. Bake for 35 minutes, until golden and slightly crisp on top.
7. Drizzle with extra honey before serving.

Chef’s Notes:

• This bake can be prepared the night before and reheated for a stress-free brunch.
• Serve with a dollop of crème fra?che or a drizzle of warm honeyed cream.

Shakshuka con Truffle Burrata

Serves: 8-10 | Prep Time: 15 mins | Cook Time: 25 mins

Ingredients:

• 6 tbsp extra virgin olive oil
• 2 large red onions, finely chopped
• 6 cloves garlic, minced
• 4 tsp smoked paprika
• 2 tbsp harissa paste
• 10 large heirloom tomatoes, diced (or 4 cups canned San Marzano tomatoes)
• 1 ? tsp sea salt

• 10 large eggs
• 4 large burrata balls, torn in half
• Fresh basil leaves, for garnish
• 1 tbsp white truffle oil

Instructions:

1. Heat olive oil in a large, deep skillet over medium heat.
2. Sauté onions and garlic until soft and fragrant, about 5 minutes.
3. Stir in smoked paprika, harissa, and tomatoes; let simmer until thickened, about 15 minutes. Season with sea salt.
4. Make small wells in the sauce and gently crack in eggs. Cover and cook until whites are set but yolks remain runny, about 5 minutes.
5. Remove from heat and place burrata on top, allowing it to melt slightly into the sauce.
6. Drizzle with white truffle oil and garnish with fresh basil. Serve immediately.

Chef’s Notes:

• Best served with thick, crusty bread or charred flatbread.
• The truffle oil adds an earthy decadence, enhancing the smoky heat of the harissa.

Octopus & Chorizo Benedict on Lemon-Olive Oil Focaccia

Serves: 8-10 | Prep Time: 20 mins | Cook Time: 25 mins

Ingredients:

• 2 lbs grilled octopus, sliced (or pre-cooked octopus tentacles)
• 1 lb Spanish chorizo, diced
• 10 large eggs, poached
• 10 slices lemon-olive oil focaccia
• 4 tbsp butter

Saffron Hollandaise:

• 6 egg yolks
• 1 cup melted butter
• 1 tsp saffron threads
• 2 tbsp white wine vinegar
• Pinch of sea salt

Instructions:

1. Steep saffron in white wine vinegar for 20 minutes to intensify its depth.
2. Over a double boiler, whisk together egg yolks and saffron-infused vinegar until thickened.
3. Slowly stream in melted butter, whisking continuously until silky. Season with sea salt and set aside.
4. In a large pan, melt butter over medium heat. Sauté chorizo until crispy, then remove and set aside.
5. In the same pan, sear octopus slices until lightly charred.
6. Toast focaccia slices until golden.
7. Assemble: Place octopus and chorizo on focaccia, top with poached eggs, and drizzle generously with saffron hollandaise.

Chef’s Notes:

• The saffron hollandaise is liquid gold, pairing beautifully with the rich, smoky chorizo.
• Serve with a light salad of arugula and shaved fennel to balance the richness.

Dark Chocolate & Raspberry Olive Oil Cake with Espresso Mascarpone Cream

Serves: 8-10 | Prep Time: 20 mins | Cook Time: 35 mins

Ingredients:

• 2 ? cups dark cocoa powder
• 2 ? cups flour
• 1 cup extra virgin olive oil
• 4 tsp espresso powder
• ? cup Greek yogurt
• 2 cups fresh raspberries
• 1 ? tsp sea salt

Espresso Mascarpone Cream:

• 2 cups mascarpone cheese
• 1 cup powdered sugar
• 2 tbsp strong brewed espresso
• 2 tbsp Amaretto liqueur (optional, but highly recommended!)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 10-inch round cake pan.
2. In a bowl, whisk together flour, cocoa powder, espresso powder, and sea salt.
3. Stir in olive oil and Greek yogurt, mixing until smooth. Fold in raspberries.
4. Pour into the cake pan and bake for 35 minutes, until a toothpick comes out clean.
5. While the cake cools, whisk together mascarpone, powdered sugar, espresso, and Amaretto until silky.
6. Serve cake with a generous spoonful of espresso mascarpone cream.

Chef’s Notes:

• The olive oil enhances the richness and keeps the cake incredibly moist.
• Pair with a glass of Italian Vin Santo for a decadent finish.

Love is in the Details

As you sit down to brunch, let it be about the moments between the bites ... the warmth of a hand on yours, the way a lingering sip of coffee makes time slow, the feeling of complete surrender to the moment. Because brunch is a love affair.

Until next week, live deliciously!

Bryan-David Scott & the Dreamvangelists

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