Last Sunday I hosted another benefit brunch in my home to support local and sustainable food and agriculture. Sixteen guests gathered around three tables, visited with old friends, made new ones, and enjoyed a meal prepared with love from local, seasonal ingredients. Donations from the event benefitted City Fruit an amazing little organization that helps reduce food waste by gleaning from urban fruit trees, educate fruit tree owners in Seattle and feed those in need. Hosting these brunches is so rewarding because I not only get to create a beautiful atmosphere and cook for others, but I also get to help raise awareness about issues dear to my heart while supporting the organizations that work so hard to create change.
A huge thank you goes to all the wonderful sponsors who made this event so beautiful. These local farmers, artists and producers all create quality products with integrity and care and exemplify what I admire about small scale production.
renee beaudoin | stunning foraged floral arrangements
collins family orchard | delicous golden apricots
local roots farm | greens and radishes
seattle farm tables | barn wood benches
three sisters nixtamal | corn tortillas
pitch dark chocolate | chocolate bitters
steven smith teamaker | assorted teas
the modern proper | gorgeous custom linen napkins
taiga press | custom letterpress menus and thank you cards
scout olive oil | cold pressed olive oil
fawn lily farm | flowers
And thank you to my mom for bringing three dozen eggs for us to enjoy, to Priscilla for doing all the dishes and to my egg man for frying three dozen eggs perfectly!I served these apricots at the brunch with toasted sesame granola but they are also fantastic on their own or with some honey and toasted almonds. They’d also make a great ice cream topping.
AMARETTO AND THYME ROASTED APRICOTS
15 sprigs of thyme
1/2 cup sugar
2 teaspoons Amaretto
2 tablespoons water
1 teaspoon almond extract
5 apricots, halved, pits removed
2 cups greek yogurt
Combine the thyme and sugar in a small bowl. Using your fingers rub the thyme and sugar together until fragrant. Transfer to a small sauce pan. Add the amaretto and water and bring to a simmer over medium heat. Cook, stirring frequently until the sugar has dissolved. Turn off the heat and allow the syrup to steep for 10 minutes. Stir in the almond extract, then strain the mixture, removing the thyme sprigs.
Place the halved apricots on a baking sheet lined with parchment, spoon some of the syrup over each apricot and place under a broiler for 5-10 minutes, just until the fruit begins to soften and the sugars begin to caramelize.
Serve the apricots with greek yogurt a drizzle of honey and some toasted almonds.