Galentine’s Day Brunch with special recipes from Andrea Correale
Whether you are coupled up or flying solo, February 13th is all about gals celebrating their gal pals. Create a fun brunch for your friends with delicious recipes from Andrea Correale (see below). Andrea took her menu inspiration from Park’s and Recreations character Leslie Knope, – waffles are included! Andrea Correale, Celebrity Caterer and Founder & President of Elegant Affairs, has catered to VIP palates including Mariah Carey, Jimmy Fallon, Kevin Spacey, and Liam Neeson, who all enjoyed her inspired take on entertaining.
Galentine’s Day Party Tips from Party Bluprints:
- Create an inviting space where everyone can get comfortable and relax.
- Display clementines in cupcake liners on a tiered cupcake tower as a cool centerpiece that the the ladies can nosh on.
- Orange and pink with pops of yellow make a perfect Galentine’s Day color palette.
- Reserve the roses for Valentine’s day and select a fun flower like tulips.
- Offer your gal pals colorful retro striped straws for their beverages. (see image above – we had fun displaying ours!)
- End the day on a sweet note and serve a tray of homemade Chocolate Truffles made with love by you! (try our recipe here>)
Chopped Kale, Broccoli & Spinach Salad with Lemon Parmesan Dressing
To make dressing
- 1/3 cup freshly grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 2 Cups Fresh Kale (chopped)
- 2 Cups Fresh Broccoli Florets (chopped)
- 1 Cup Spinach (chopped)
- In a large bowl, mix parmesan cheese, olive oil, lemon juice and grated lemon peel and whisk until completely mixed.
- Combine Kale, Broccoli and Spinach in a bowl and pour dressing over and mix.
- Add pine nuts, edamame, shredded red pepper or carrots for added crunch!
Asparagus Eggs Benedict
- 1 pound asparagus, 2-3 of the top spears only
- 8 slices Canadian bacon
- 1 tsp. vegetable for frying bacon
- 8 large eggs (2 per serving)
- water for poaching eggs
- 2 tsp. white vinegar
- 4 English muffins, halved and toasted
- fresh chives
For the Hollandaise:
- 6 tbs. unsalted butter, melted
- 3 large egg yolks
- 1 tsp. Dijon mustard
- 2 tbs. lemon juice
- pinch ground cayenne to taste (optional)
- 1-2 tbs. water for thinning Hollandaise if needed
To make the Hollandaise:
- Melt 6 Tbs unsalted butter in a small pot on low heat on the stove top. Once the butter has melted, add 3 large egg yolks to a medium stainless steel mixing bowl, add a tsp of Dijon mustard and 2 Tbs lemon juice and whisk it up. Place the bowl over the top of a pot of gently simmering water without the bowl touching the water. Then, slowly drizzle in the melted butter, whisking the eggs as you go until it thickens up and take the bowl off the heat. Make sure the water is just barely simmering along and make sure you’re whisking it constantly as you’re adding the butter. Sprinkle on a little ground cayenne pepper to taste. Whisk in 1-2 Tbs of water, to give it a good ribbon consistency. Turn the heat off on the pot of water, let it cool down a bit, and place the bowl of Hollandaise on that to keep warm.
- Add the asparagus to a large sauté pan with about 1/2-inch water and put a lid on top and steam that on high heat.
- Add 1 – 2 tsp vegetable oil to another large pan and brown up the sliced Canadian bacon.Once the Canadian bacon is lightly browned on both sides turn the heat off on that and add the drained steamed asparagus to that pan.
- Toast your English muffins at some point and also add 2 inches of water to the pan the asparagus was steamed in and add 2 tsp white vinegar.
- Once the water is gently simmering along, carefully add 2 large cracked eggs per serving and let those gently simmer along for 3-4 minutes. If the water isn’t completely covering the eggs, use a spoon to gently ladle hot water over the tops as they cook. Depending on how many servings you’re making, you may need to poach the eggs in batches.
- Serve with Canadian bacon on top of English muffins with a poached egg on top, with steamed asparagus and Hollandaise. Garnish with fresh chopped chives.
Homemade Potato Pancakes Bar with Caviar
- 3 medium to large russet potatoes, peeled and shredded coarsely
- 1 large egg, lightly beaten
- 1/4 cup all purpose flour
- salt and pepper
- garlic powder
- onion powder (Note: Most recipes call for diced onion but I prefer onion powder.)
- vegetable oil
- Using cheesecloth, squeeze out as much liquid from the shredded potatoes as possible. Then mix in the egg, flour, large pinches of salt, pepper, garlic powder and onion powder. Heat a large saute pan over medium high heat and generously coat with oil. Using your hands, gather some potato mixture and form a ball. The size of the ball will depend on how large you want your pancake to be. Squeeze out any extra liquid and reform into a tightly packed ball. Place it into the pan and flatten it gently with the back of a wooden spoon. Cook for 1 1/2 to 2 minutes on each side until golden brown and crunchy.
- Served the potato pancakes with some classic caviar toppings like smoked salmon, sour cream, hard boiled eggs, diced red onion, capers, and lemon wedges.
A BLT Waffle couldn’t be more of a classic with a twist! Pile Hickory Smoked Bacon, Fresh Sliced Garden Tomatoes and Crispy, Crunchy Lettuce on one Waffle. Add an herb mayo, salt and pepper to the other waffle and sandwich the waffles together, a great twist on a BLT and Waffles! You can also add Sliced Turkey for a super tasty sandwich!