Boozy Weekend Brunch

We rounded up the last of the fresh figs we could find and made this boozy brunch, with a little help from my favorite friend, Trader Joe's.

While the bourbon for breakfast should be the hero of this post I have to start with the Toasted Coconut Pancakes.  I really think I hit gold with these! If you know me I'm an egg and toast kind of girl but these pancakes are so good you can basically eat them like a cookie.  To make them, you only need to add water!  Oh, how I so love you Trader Joe's for making my weekends sweet and simple.

Now on to the boozy part.  The bourbon fig compote is the perfect amount of sticky sweet and booze.  While we were pouring it over those amazing pancakes, I completely intend to eat the rest of it with a creamy brie cheese and loaf of french bread.

The coffee cocktail that Greg created will be sure to wake you up and give you a nice little buzz.  The chocolate bitters is my favorite part.  It makes it not too sweet and super easy to drink.

So as my Dad says, "Relax a little and enjoy!"

Bourbon Fig Compote and Coconut Pancakes

Ingredients
Trader Joe's Toasted Coconut Pancake Mix (or your favorite pancake mix)
2 cups fresh figs, quartered
1/2 cup honey
1/2 cup brown sugar
1/4 cup bourbon
Pinch of salt

Make your pancakes according the package.  Set aside.

Place the figs, honey and brown sugar in a medium sauce pan.  Over low heat melt the brown sugar and honey.  Stir frequently.  Cook the compote for about 10-15 more minutes bringing the mixture to a simmer, breaking up the figs a bit.  Add the bourbon and bring to a low boil.  Reduce the heat to low, cover and simmer for another 5-7 minutes.  Season with a pinch of salt and stir.  Serve over pancakes immediately or store in the refrigerator for up to 1 month.  Makes 1-1/2 cups.

Bourbon Coffee Cocktail

Ingredients
1-1/2 ounce bourbon
1/2 ounce Kahlua Coffee Liqueur
2 dashes chocolate bitters
Cold brew coffee

Pour the bourbon, Kahlua and the chocolate bitters into an ice filled rocks glass.  Top with cold brew coffee.  Stir and enjoy!  Makes one cocktail.

Fig Goat Cheese Burger with Crispy Prosciutto

I had the pleasure of enjoying an amazing lunch with my husband yesterday.  We indulged in a super flavorful and juicy burger and complimented it with a new Firestone beer I found  at Whole Foods.  I officially end my summer next week and go back to teaching so I thought we should enjoy our days off while we can.  

I recently was so fortunate to find some really yummy green figs a Trader Joe's.  While I have been enjoying the delicious black figs this summer, it was refreshing to find these sweet and slightly tart beauties.  I often find myself eating them on a piece of toast with goat cheese and drizzle of honey.  So I thought why not combine those figs with the goat cheese and spread it on a burger. I have to say I was quite please by the result and so was Greg.  Enjoy!

Fig Goat Cheese Burger with Crispy Prosciutto

Ingredients

1 pound ground beef (lamb, turkey, chicken or vegetarian will work too)

1/4 of a medium onion, diced

2 cloves garlic, minced

1/2 teaspoon worcestershire sauce 

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup green fig and goat cheese spread (see notes below)

4 slices prosciutto 

1 large tomato, sliced

1-1/2 cup Arugula

4 hamburger buns or bread of your choice, slightly toasted

In a mixing bowl combine the ground beef, onion, garlic, worcestershire sauce and olive oil.  Season with salt and pepper.  Divide the beef into four and form patties.  Set aside.

In a small pan or on a griddle over medium high heat crisp the prosciutto, cooking it for about 2 minutes on each side.  Remove from pan and set aside.

On either a grill, cast iron skillet, or large pan over high heat cook the burgers for about 3-5 minutes per side or to desired doneness (I was going for medium but as you can see I seemed to hit a medium well instead, but don't worry it was still juicy). 

Place each burger on a slightly toasted bun.  Dollop 1 tablespoon of the green fig and goat cheese spread on each burger.  Top with the crispy prosciutto, tomato and arugula.  Serve immediately.  Makes 4 burgers.

Green Fig and Goat Cheese Spread

Ingredients

3-4 green figs, quartered  (black figs will work too)

4 ounces goat cheese

1 tablespoon fresh thyme

Drizzle of honey

Salt and pepper to taste

In a food processor place the goat cheese and thyme.  Blend until combined and goat cheese is smooth.  Add the figs and blend until combined.  Season with a pinch of salt and pepper and drizzle a bit of honey.  Pulse to combine.  Serve immediately or refrigerate for up to 1 week.  

 This is what I had for breakfast.  A warm and crusty baguette topped with the green fig and goat cheese spread and prosciutto.  Just so many things you could put this spread on!!