Fresh Summer with Relay Foods: Brunch Recipe Roundup

Relay Foods Deliciously Local House Party Kits
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I was lucky enough to be selected as a Relay Foods House Party host, which meant they provided a grocery credit to the Relay Foods site so I could order some delicious refreshments for my guests, and they also sent a party pack full of reusable shopping bags and eco-friendly bamboo kitchen utensils for my guests. I sincerely wish each and every one of you could have attended the face-to-face party! I know that would be impossible, but I am pleased to share the deliciousness with you here- and you can get $30 off a delivery order from Relay Foods here.

Raspberry Baked Brie

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Raspberry Baked Brie

Fresh berries and rich, creamy brie are the stars of the show here. This recipe is so easy, and you can prep it the night before and just stick it in the oven before show time. Your guests will think you toiled for them!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Author Meghan Gray

Ingredients

  • 1 lb cream brie
  • 1/2 cup fresh raspberries actually I heaped them in the 1/2 cup... sorry I should have weighed them for you.
  • 2 Tablespoons local honey
  • 1 egg beaten
  • 1.5 cans crescent roll dough use the rest for chocolate filled crescents!

Instructions

  1. Preheat oven to 350 F.
  2. Line your baking dish (I used a 1/5 quart round casserole. A pie dish is too shallow.) with the first can of crescent roll dough, pressing firmly on the seams to seal them. Some of your dough will be hanging over the sides.
  3. Cut your wedge of brie into cubes and put into the casserole on top of the dough.
  4. Add raspberries and drizzle evenly with honey.
  5. Cover the top with the remaining dough and add cutouts from some of the leftover dough, if desired.
  6. Brush with beaten egg.
  7. Bake at 350 for 30-40 minutes until the top is browned and dry. (The egg was still runny on mine the first time I checked.)

Recipe Notes

I have NOT tried this recipe with frozen berries or with other fruit, but I have a suspicion that it is equally wonderful with other types of berries. Frozen berries tend to be "wetter" than their fresh counterparts, so proceed with caution.

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Wine Poached Pears

I used a Shiraz from Naked Wines in this recipe and served the rest alongside my fresh summer brunch. This recipe was easy, delicious, and would be a perfect summer dessert. Source: About.com
Author Meghan Gray

Ingredients

  • 5 bosc pears peeled, cored and sliced
  • 1.5 cups Shiraz
  • 3/4 cup sugar
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon

Instructions

  1. Peel, slice, and core your pears.
  2. In a medium saucepan, bring all ingredients except pears to a boil.
  3. Reduce heat to low and add pears.
  4. Simmer pears for 20-30 minutes or until tender, stirring once halfway through cooking time.

Recipe Notes

I served this alongside a sweetened yogurt cheese. It would be lovely over cheesecake.

Chocolate Crescent RollsI also made:

  • Weekend Brunch Casserole (I used garlic butter crescent rolls, a nice breakfast sausage from Relay that I slipped out of the casing, and an artisan Asiago cheese.)
  • Chocolate Crescents (with that super delicious Maya bar chopped up as the filling)
  • Yogurt cheese (I stirred in 1/4 cup of raw, local honey and It Was Amazing.)

I would tell you what to do with the leftovers, but there were none…

Hey, if you enjoyed these recipes, join me over on my Party Food Pinterest board, where I pin recipes for entertaining:

Follow Meghan Gray’s board Party Food on Pinterest.

4 Comments on “Fresh Summer with Relay Foods: Brunch Recipe Roundup”

  1. I want to do this for Thanksgiving brunch! Did you remove it from the casserole dish to serve it? Or how was it best eaten? With what kind of crackers? Or maybe served with sliced baguette and a knife?

    1. I put the casserole dish on the table. You can see the “out of the oven” photo in the gallery- it’s first. That’s how I served it. And honestly, my favorite way to eat it is with a spoon…

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