Birthday Brunch Board 25


Truly the perfect birthday breakfast. It also happens to be my favorite thing I’ve eaten all year (makes sense seeing as how it’s just endless combinations of my favorite things). If you have a well-stocked fridge, this board comes together with no effort at all (also a prerequisite for a birthday breakfast). The sauces, spreads, greens and cheeses are things my fridge rarely is without. Today will be my third time enjoying this board with slight variations each time (the first time was to take pictures for Dear Guts, then yesterday with Burton’s mom and now today we’re having it again with my mom). Everything’s coming up roses.

So what’s on this thing?


Prosciutto, Fennel Salami (Finocchiona) & Sweet Coppa, Chicken Chorizo Sausage and Smoked Salmon

Cheese –

Gorgonzola Dolce, Montamore, Snofrisk (a cream cheese made from goat cheese and cow’s cream)


Red Bartlett pear, Espresso + Balsamic + Fig butter, grapes


Artichoke + Kale pesto, romesco sauce, roasted garlic + miso butter

The pickled-

Preserved lemon puree, cornichons, capers, red onions with allspice berries

The rest-

Caraway + Rosemary crackers, Harissa-hummus devilled eggs garnished with calabrian chiles and chives, arugula, frisee, grilled asparagus, lightly toasted bread


Recipes after the break!

Espresso + Balsamic + Fig butter


2.5 oz dried Mission figs (or ~6 figs)

1/4 cup espresso

2 tbsp high quality balsamic vinegar

Bring espresso, vinegar and figs to a boil, turn to a simmer and cook until soft (5-10mins). Blend to desired consistency.

Artichoke and Kale Pesto

Recipe on my Artichoke Pesto Pizza post

Romesco Sauce – My very first post on Dear Guts! Read the recipe here


Roasted Garlic and Miso butter


2 tbsp red miso

4 tbsp room temperature butter

1 head garlic (roasted for 40 mins at 400 degrees)

Stir until combined

Preserved Lemon Puree

Slice lemons into quarters, leaving them attached at the ends. Put one teaspoon salt at the bottom of a jar. Pack each lemon with one teaspoon of salt then pack the lemons into the jar. Sprinkle the top of lemons with salt and place lid on the jar. Leave in a cool, dark spot for 1 month. Then puree everything (peels, seeds, pulp and liquid)

Quick Pickled Red Onions – follow me here


Rosemary & Caraway Crackers –


2 cups all purpose flour

2 cups almond flour

2 tsp sugar

1 tbsp salt

1/4 cup olive oil

1 cup water

topping: 1 tbsp dried rosemary

topping: 1 tbsp caraway seeds


Preheat oven to 450. Mix all dry ingredients then add olive oil and water. Form into a ball. On a lightly floured surface, roll out into a thin rectangle. Using a pizza cutter, slice crackers into desired size. Brush lightly with water and sprinkle with rosemary and caraway. Bake for 12 to 15 minutes. Store in an airtight container.

Harissa-Hummus Devilled Eggs



6 dried red chiles

1/4 cup red wine vinegar

juice of one lemon and zest

6 garlic cloves

1/4 cup olive oil

1 tsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp black pepper

2 allspice berries

1/8 tsp nutmeg

1/2 tsp salt

1/3 cup tomato paste


3 cups cooked chickpeas

1/2 bunch fresh parsley

juice from one juicy lemon

3 green onions

1/3 cup warm water

1 tbsp soy sauce

1 tbsp cumin

3/4 cup tahini

For harissa – Soak chiles in vinegar for 15 minutes, until soft. In a food processor, blend garlic, green onions. and spices. Then add chiles and blend well. Slowly add lemon, olive oil and tomato paste.

Hummus – In a food processor, blend garlic and green onions. While its running, add the rest of the ingredients including 1/2 cup harissa. Blend for several minutes.

Devilled eggs – cover eggs 6 with 1 inch cold water. Bring to a boil and let boil for 1 minute. Cover and remove from heat for 15 minutes. Strain and put in an ice bath for 15 minutes. Peel eggs, cut in half and remove yolks. In a medium bowl, mash egg yolks with 3 tbsp harissa hummus and mayonnaise, adding more harissa to taste.

4 Comments Add yours

  1. Patti Sprague says:

    I was lucky enough to share in this feast and it tasted as good as it looks!


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