Fall Brunch Recipes

Avocado Corn Salad Over Toast

Ingredients

2 tablespoons butter

3 cups corn (about 4 ears), cut from the cob

1/2 jalapeno, seeded and finely diced

2 tablespoons mayonnaise

2 green onions, sliced

1 handful cilantro, chopped

1 tablespoon lime juice

salt and pepper to taste

1 avocado, mashed

1 tablespoon lime juice

salt to taste

4 slices toast

2 tablespoons cotija (or queso fresco or feta), crumbled Preparation:

Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes, before removing from heat.Mix the corn, jalapeno, mayo, green onion, cilantro, lime juice, salt and pepper.Mix the avocado, lime juice and salt, spread it on the toast, top with the corn salad and sprinkle on the cheese!Option: Add garlic to the corn salad!Option: Add finely diced jalapeno and red onion to the avocado mash!Option: Garnish with chili powder!

Mexican Apple Mimosas

Ingredients

1 ounce tequila

3/4 ounce simple syrup

2 ounces apple juice or apple cider

3 ounces dry white sparkling wine

Cinnamon for Decoration

Sugar for Decoration

Sliced apples

Preparation:

Take your glasses and wet the rims. Take your cinnamon and

sugar mixture and pour onto plate. Dip the rims of your glasses in the sugar mixture. Pour tequila, simple syrup and grapefruit juice in champagne glass and stir gently to combine. Add chilled sparkling wine. Garnish with apple slices and serve immediately.

Smoked Salmon Tostadas with Chipotle Sauce

Ingredients

1 package of tostada shells (we prefer minis)

Chipotle Sauce for drizzle (can purchase pre-made is wish in Latin section of grocery store)

1 package of smoked spicy salmon

1 bunch of cilantro

2 avocados cubed

Preparation:

Lay out tostada shells. Slice salmon to desirable size and mix with avocado. Place mixture on shells. Drizzle chipotle sauce on top, garnish with cilantro. Serve with sliced limes on side.

Churros with Cinnamon & Sugar

Ingredients

1/2 cup butter 1 cup water 1/4 teaspoon salt 2 limes, zested 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/2 cup sugar 2 teaspoons ground cinnamon Pastry bag and large star tip or wing it with a plastic bag by filling it with dough and cutting corner of plastic bag as you push dough into heated oil.

Preparation: In a large saucepan over medium heat, melt butter with water, and salt. Bring to a simmer. Slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs to flour mixture in thirds. Then spoon batter into a pastry bag fitted with a large star tip or plastic bag (remember this is hot and can burn if not careful). Refrigerate dough for 15 minutes. Fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar and cinnamon. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. You must do this while they are warm in order for your sugar mixture to stick. Serve warm.