March Brunch Menu

SNACKS

Pimento Cheese with B+B Pickles on Black Pepper Lavosh Bacon Onion Jam and Cracked Black Pepper Biscuits

FAMILY STYLE BRUNCH

Lemon Blueberry and Basil Bread Pudding

Carrot and Potato Hash with Spring Onions and Fresh Herbs

Crispy Grit Cakes with Tomato Basil Salad and Sherry Brown Butter

Fruit Salad with Pineapple, Plantains, Blueberries, and Oranges

Frittata with Spinach, Shittake Mushrooms, and Over-Dried Tomatoes

Pine Street Breakfast Meats Country Sausage and Applewood Smoked Bacon

LOCALLY SOURCED

Pine Street Market, Turnip Truck, Sparta Imperial Mushrooms

Photography Credit: Morning Light by Michelle Landreau | Florals: Juli Vaughn

Recipe: Potted Blueberries with Balsamic and Rosemary

Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.

INGREDIENTS

• 1 lb Blueberries
• 2 sprigs Rosemary
• ¾ cups Granulated Cane Sugar
• 1 ½ cups Water
• 30 Black Peppercorns
• 3 each Whole Allspice

INSTRUCTIONS

1. Wash blueberries under cold water then pat dry with paper towels.
2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
3. In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice.  Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
4. Simmer for 10 minutes then strain and discard spices.
5. Reserve liquid and allow to cool.
6. Once cooled, pour over the jarred blueberries and rosemary.
7. Cover with a tight lid and refrigerate up to 2 weeks.

This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.