Page 32 March 2016 Toasting Spring – Brunch recipes from area restaurants My Blue Heaven Brunch cocktail • 7 blueberries (muddled) • 1 1/2 ounces Elijah Craig Bourbon • 3/4 ounce lemon juice • 1/2 ounce maple syrup • 1 egg white • Ice • 5 drops AZ Bitters Lab Mi Casa Bitters In a glass, muddle blueberries. Add all ingredients except the bitters to the glass and shake without ice for 10 seconds. Fill with ice and shake again for 6 seconds. Double strain into a chilled cocktail glass. Garnish with Bitters by placing five random dots on top of the cocktail and draw through them with a straw or pick. Finish with three blueberries on a cocktail pick. (Recipe from Micah Olson at Crudo) Country Toast This recipe features two over easy eggs on an open-faced breakfast sandwich. • 2-3/4-inch slice of French bread or sourdough • 1 tablespoon of Country Dijonnaise. (mix together 1/2 tablespoon Dijon mustard and 1/2 tablespoon mayonnaise) • 3 thin slices of ham, Black Forest ham works well • 3 thin slices of Gruyere cheese • 2 tablespoons clarified butter • 2 eggs • salt and pepper, to taste • sliced chives, for garnish Preheat the oven to 350 F. Place the bread on a baking pan. Top with Country Dijonnaise, ham and cheese. Bake the sandwich for about about 4-5 minutes. Make sure the cheese is melted. While the sandwich is cooking, start the two sunny side up eggs. In a sauté pan, place 2 tablespoons of clarified butter. This prevents the eggs from sticking. Then, season the eggs with salt and pepper. Once eggs are cooked, remove the sandwich and place the eggs on top. Garnish with thinly sliced chives. (Recipe from Postino)

Lara Broadrick Shawna Warner Rebecca Clayton Robin Orscheln