Recipes From Our Valentine’s Day Brunch

February 9, 2015

Lifestyle blogger Leah Bergman of Freutcake brought the love to our Girlfriends Valentine’s Day Brunch, a festive, gals-only gathering featuring delectable dishes with touches of palate-pleasing pink. Simple, thoughtful details like a thyme infusion, a quick caramelization and a raspberry finish elevated her relaxed brunch to heartwarming, unforgettable occasion; what kind of friends would we be if we didn’t share the recipes?


Thyme Greyhound


For the thyme simple syrup:

1 cup sugar

1 cup water

4-5 thyme sprigs

For the cocktail:

½ part thyme simple syrup

1 part vodka

2 parts grapefruit juice

Sprigs of fresh thyme, for garnish

Cherry, for garnish

Make the syrup by combining sugar, water and thyme sprigs in a small saucepan. Bring to a simmer over medium-low heat, stirring until the sugar is dissolved. Remove from heat, cover and allow to cool completely. Remove thyme and chill. In a glass filled with ice, stir together vodka, grapefruit juice and simple syrup. Garnish with a sprig of fresh thyme and a cherry.


Brƒ»léed Grapefruit

serves 4


2 large pink grapefruit

4 tablespoons turbinado sugar


Cut grapefruit in half and arrange cut side up on a rimmed baking sheet. Sprinkle each grapefruit with one tablespoon turbinado sugar. Place under the broiler for 5-10 minutes or until sugar is caramelized. Serve slightly cooled.


Baked French Toast with Raspberry Compote Butter

serves 6


For the French toast:

Butter, for the pan

1 loaf crusty French bread

8 eggs

2 cups whole milk

½ cup heavy whipping cream

½ cup granulated sugar

½ cup brown sugar

2 tablespoons vanilla extract

Pinch of salt

Raspberries, for serving

Shredded coconut, for serving (optional)

Maple syrup, for serving

Whipped cream, for serving

Raspberry compote butter, for serving

For the raspberry compote butter:

2 sticks or 1 cup butter at room temperature

½ cup fresh raspberries


Grease a baking pan with butter. Slice bread into thick slices and tile in the pan. In a large bowl combine eggs, milk, cream, granulated sugar, brown sugar, vanilla and salt. Wisk until well combined. Pour custard evenly over the bread. Cover the pan tightly with plastic wrap and store in the fridge until bread is completely soaked, preferably overnight.In the bowl of an electric mixer, cream butter for the raspberry compote until soft and fluffy. Mix in raspberries for just a few seconds until distributed. Turn butter mixture out onto plastic wrap and roll into a log. Seal tightly and refrigerate until hard.Bake French toast at 350 for 35-40 minutes or until french toast is cooked through and the the top is golden brown. Remove from oven and top with fresh raspberries and shredded coconut (if using). Serve with a dollop of whipped cream, additional raspberries, sliced raspberry compote butter and warm maple syrup.


More on Leah’s Girlfriends Valentine’s Day Brunch, right this way.Photography by Mary Costa
Flowers by Emblem Flowers