Last weekend, a friend of mine and I celebrated our birthdays with a birthday brunch. Both of us cooked things, and then a bunch of people came over to eat them and to hang out. It was pretty great.
And as you might imagine, I went a little overboard. The morning of, I had a bunch of different things going simultaneously, and the kitchen was a bit crazy.
I contributed yoghurt, granola, and cinnamon-and-honey stewed oranges (recipe below).
Also mini sourdough pancakes with smoked salmon and dill cream cheese, roasted mushrooms and tomatoes, focaccia, and baked eggs with spinach (although not-yet-baked in the photo below).
And bread, of course, as well as some not-quite-perfect croissants that people seemed to appreciate nonetheless.
My friend made scrumptious french toast, smothered in maple syrup, as well as delicious biscuits and gravy.
All in all, I think we had an excellent spread that we got to enjoy with our wonderful friends, all crammed together in a tiny apartment. The last guests left after dinner, so I think we can declare this to have been a pretty epic brunch.
Thank you all for being such wonderful friends, and thank you for all the gifts!
Honey and Cinnamon Stewed Oranges
- 7 oranges
- 1 dl sugar
- 3 tbsp honey
- 1 stick cinnamon
- 1/2 lemon (juice)
Cut the peel and pith off the oranges and slice them.
Combine orange slices, sugar, honey and cinnamon in a pot and add water so that the orange slices are nearly covered.
Let the pot simmer for 1-2 hours. Avoid stirring. If the orange slices on the top appear dry, gently spoon some of the liquid onto them.
Taste an orange slice with some syrup and adjust with more honey and lemon juice to taste.
Take the pot off the heat when the liquid is much reduced and has a syrupy consistency and the orange slices are tender but still whole.
Remove the cinnamon sticks. Let the oranges and syrup cool down before serving with greek yoghurt, cake, or ice cream.
You can substitute some or most of the water with orange juice.