Canada Day Brunch Feast

Ingredients

Method

SERVINGS: 4-6

Maple-Infused Bacon with Strawberry Skewers

1. Bring water to boil in a large pot. Add bacon and cook for 15 minutes. Drain. Set aside to cool.

2. Combine maple syrup and dark balsamic vinegar well.

3. Add boiled bacon to a large bag with a zip lock. Pour maple syrup and balsamic mixture over bacon ensuring all pieces are coated. Seal the bag. Marinate in the refrigerator for approximately 25 minutes, shake the bag to recoat and marinate for another 25 minutes.

4. Meanwhile, wash, de-stem and cut each strawberry in half, lengthwise. Set aside.

5. When bacon has been marinated, remove pieces to a paper towel and discard the marinade.

6. Poke a skewer through the bottom of a bacon slice and thread to add a half piece of strawberry, then continue by threading through the bacon, another strawberry half and finishing with the bacon end. Repeat until all bacon and strawberry pieces are on the skewers.

7. Place skewers on a wire rack that is on top of a parchment paper-lined baking sheet. Add the skewers to a 375F oven to bake for 10 to 15 minutes. (See step #6 under Potatoes.) Note: The sugar from the maple and balsamic mixture can make the oven smoke slightly. If you’d rather, you could place the skewers on a counter-top grill or outdoor BBQ. If using bamboo skewers, you may wish to pre-soak them in water to lessen the risk of them catching alight.

Potato & Eggs

1. Preheat oven to 400F.

2. Wash and scrub each potato well. Place on towel to dry.

3. Cut each piece hasselback/accordion style, careful not to cut through to the potato bottom.

4. Put each potato cut-side down in a roasting pan. Drizzle 25 ml olive oil over each and use a brush if you like to coat well.

5. Place the pan in the oven and roast for 30 minutes. Then take out of oven, flip each potato cut-side up, brush 25 ml olive oil on each potato and return to oven to roast for 30 minutes longer.

6. When potatoes have roasted for 60 minutes, turn down the oven to 375F and add the bacon and strawberry skewers. Roast all for another 10 minutes longer.

   Chop tomatoes and onions and place in a serving bowl or small jar. Set aside until serving.

7. Add remaining 25 ml of olive oil to a frying pan over low-medium heat. Scramble fry until just about cooked. Turn off the burner, cover, and stir again just before plating/serving.

Watermelon Raspberry Feta Salad

1. While the potatoes roast and the bacon marinates, combine the white balsamic vinegar, honey, lime and ginger in a small jar. Note: If the honey is not liquefied, heat slightly in a small pan over low heat to melt. Combine the dressing ingredients well and store in the refrigerator until using. Consider making ahead to have on hand.
2. Cut watermelon pieces into cubes and add to a serving bowl. Cut feta cheese into pieces and add to the watermelon.
3. Add the dressing to the watermelon and feta. Stir well to combine. Add raspberries just before serving or as a garnish.
   

To serve

1. Place one potato on each serving plate. Add 25 ml of sour cream over top of each potato. Garnish with 25 to 50 ml fresh tomato and onion condiment.
2. Add 3 to 4 bacon and strawberry skewers to the plate along with a serving of scrambled eggs.
3. Serve a spoonful of salad on each plate or consider placing the salad in a separate small bowl. Garnish with 3 to 4 raspberries per serving.
4. If you like, season the potatoes with a sprinkle of salt and freshly ground pepper.

Source: Recipe courtesy of Loretta Friedrich, Sprout Natural