Kensington Cooks! Brunch – Live with Chef Morissa
Kensington Park invites you to a series of virtual culinary experiences to inspire you from the comfort of your own kitchen this fall. There’s never been a better time to learn how to perfect your avocado toast, create that classic Old Fashioned or spice up your Thanksgiving dinner.
Thanks to our Executive Chef, Morissa Harris, you can learn to prepare four different autumn-inspired meals that will ignite your taste buds and encourage your creativity.
Episode 1: September Brunch
OVERNIGHT BLUEBERRY OATS
1/3 cup plain Greek yogurt
1/2 cup rolled oats
2/3 cup unsweetened almond milk
1 tbsp. lemon juice
1/2 cup fresh blueberries
1/2 tsp. vanilla extract
Pinch of salt
2 tbsp. honey or maple syrup
Whisk together all ingredients in a
medium mixing bowl. Spoon into a pint
or half liter jar with tight lid. Refrigerate
for at least 4 hours, preferably overnight.
Top with fresh blueberries for garnish.
1 slice of sourdough bread
1 avocado, mashed
2 thick slices of smoked salmon
2 thin slices of cucumber
Julienne red onions
Dill for garnish
Salt and pepper to taste
Lemon juice to taste
Boil water in a saucepan, add egg and lower
to simmer for 6 minutes. Cool in ice bath
and set aside.
Smash avocado and sprinkle with salt,
pepper and lemon juice. Toast bread, brush
with oil then layer avocado and salmon.
Scatter cucumber and onion over top and
add egg (cut in half lengthwise). Garnish
with Dill to taste.
HALF & HALF COCKTAIL
5 oz. lemonade
5 oz. Earl Grey tea, or tea of your choice
1 ½ oz. lemon vodka
½ cup ice
Add all ingredients to shaker and pour
in glass of choice. Serve with lemon
pinwheel and straw.