This post has been months in the making (literally). Back in the early warmth of summer, Heather came to me with an idea, as she often does, about creating a space for the women in our lives to come together and discuss a rather amorphous concept in our culture: dreams. Not the sleepy, night time kind of dreams, but the aspirations that bud and grow out of our hearts.
What hold us back from them? How do they tie into the Kingdom? How do we pursue them, knowing that we are already living the dream as God’s own children? How can we share them with others who can encourage us? How do we push against the fear that keeps us from pursuing them?
And so, The Dream Table was born. The morning centered around food and drink, as we shared our thoughts on the subject, busying our hands with making of dream catchers. The brunch menu consisted of autumnal mimosas, sweet scones, and savory quiches. Keep scrolling for the recipes to each.
*Side note* Although I feel rather behind on actually getting this onto the web (it occurred on Oct 24th), it comes at the perfect time. Thanksgiving is just days away, and the women in this post are so much of the reason why I am thankful to live in this community every year
Pomegranate & Lemon Scones
For the Lemon Scones, follow the below recipe, but replace lemon zest from one lemon and 1T lemon juice for the pomegranate seeds. Skip the cinnamon sugar step, and add in 1T lemon juice to your glaze mixture and top with additional zest instead of pomegranate seeds.
2 cups flour
1/3 cup sugar
1 t baking powder
1/4 t baking soda
1/2 t salt
1 stick of butter (cut into small cubes)
3/4 cup pomegranate seeds
1/2 cup evaporated milk
1 large egg
1/4 c cinnamon sugar
1c powdered sugar
Preheat your oven to 400F. 30 minutes before you want to make these, cut a stick of butter into cubes, cover and place in the freezer.
Pulse flour, sugar, baking powder, baking soda, salt and butter in a food processor until it resembles a coarse meal. Gently stir in pomegranate seeds.
In another bowl, whisk the milk and egg until smooth.
Combine the egg mixture into dry ingredients until the dough holds together.
Empty onto a floured surface and briefly knead until the dough becomes cohesive. Separate dough into two portions, and flatten into discs about 1” thick. Cut like a pizza to create wedges.
Dip one end of each scone in milk, and then coat that end with cinnamon sugar so that it sticks well to the dough.
Place scones (spaced apart) on a baking sheet lined with parchment paper.
Bake at 400 degrees for about 15-20 minutes until golden brown.
While scones are baking, whisk together 1c powdered sugar with milk, adding it in in small portions, until you have a thick, yet flow-y consistency.
After baking, let scones cool on a wire rack for 10-15 minutes. Drizzle the other end of the scone with glaze, and sprinkle with additional pomegranate seeds.
Since I had two quiches to make, I did a double batch of crust. The key to the crust keeping its shape when baking is to throw it in the fridge for an hour after you form it in your pie pan. If you only need one crust, you can freeze the spare for later use.
2 sticks butter, chilled and cut into cubes
Pulse flour, salt, sugar, and butter in a food processor until a coarse meal is achieved.
Pulse in ice water in small batches until the dough comes together.
Place dough on well-floured surface and divide & form into two round discs.
Wrap in plastic wrap and store in fridge for at least an hour.
The second quiche I made was similar to this recipe, but I replaced the bacon with breakfast sausage, added sautéed mushrooms to the mix, and added in a few more teaspoons of fresh thyme and herbs.
1 chilled crust
6 strips of bacon, cut into 1/4″ strips
4 large eggs
2 egg yolks
1c half & half
4 cloves garlic, minced
1t fresh rosemary, chopped
1/4t white pepper
1/4t black pepper
1/4t red pepper flakes
pinch of nutmeg
1c grated mozzarella cheese
An hour before you are planning on starting your quiche, roll out your pie crust on a well, floured surface, transfer & form into your pie pan. Poke holes in the bottom & store in the fridge for an hour.
Preheat oven to 375 degrees, and bake the pie crust for 15-20 minutes, or until golden brown. Set aside and let cool slightly.
Cook bacon in a large skillet until crispy, then set aside and let cool.
Whisk together eggs, yolks, half & half garlic, rosemary, salt, white & black pepper, red pepper flakes, and nutmeg until well combined. Mix in cheese.
Sprinkle pie crust with bacon, and fill with your egg mixture. Bake at 375 for about 35 minutes checking regularly for doneness.
Be sure to let cool for about 10 minutes before serving.