A great brunch deserves great beverages. Step up your Bloody Mary game and assemble a showstopping build-own own bar and allow your guests to make they just the way they like. If mimosas are your thing, mix it up with some fresh fruit juice and fun garnishes.
Go for brunch greatness with these:
- Tomato Juice
- Clamato Juice
- Pre-Made Bloody Mary Mix
- Your Favorite Vodka
- Heinen’s Sriracha
- Worcestershire Sauce
- Celery Stalks
- Pickled Green Beans
- McClure’s Pickles
- Blue Cheese Stuffed Olives, from Olive Bar
- Heinen’s Shrimp
- Heinen’s Bacon Strips
In a cocktail mixer full of ice, combine the vodka and juice. Add in sauces to taste along with salt and pepper. Shake vigorously and strain into the glass. Garnish with celery, olives, shrimp, bacon, etc.
- Apple Cider
- Heinen’s Orange Juice
- Heinen’s Grapefruit Juice
- Peach Nectar
- Your Favorite Champagne or Prosecco
- Apple Slices
- Pomegranate Seeds
Autumn Mimosa – A fall Favorite!
- Apple Cider
Mix 1 part apple cider to 2 parts champagne. Enjoy!
- 6 Level Tablespoons Coarsely Ground Coffee
- 1/2 Tablespoon All Spice
- 1/2 Tablespoon Pumpkin Pie Spice
- 1/2 Tablespoon Cinnamon
- Additions – Half & Half, Sugar Cubes, Whipped Cream, Cinnamon Sticks
With the cover removed, add your ground coffee into the bottom of the French press. Fill the French press half way with boiling water and let sit for one minute uncovered. Then stir coffee grounds and water together. Carefully fill the rest of the press with water and place the top on with the plunger in the raised position. DO NOT depress the plunger. Let your coffee brew for 4 minutes. Leave the plunger in the UP position during brewing. Once done brewing, slowly press the plunger downward, forcing the coffee grounds to the bottom. It is very important to depress the plunger slowly. If the plunger is depressed too quickly you will end up with too many grounds in your coffee. Enjoy!
- 6 large Heinen’s Eggs
- 2 cups Heinen’s Milk
- 1 tbsp. Heinen’s Dijon Mustard
- Salt and pepper
- 1/8 cup scallions, minced
- 1 loaf Heinen’s French bread
- 6 oz. Gruyere cheese
Grease shallow 1 1/2-quart ceramic baking dish. In medium bowl, whisk eggs, milk, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. Stir in scallions.
Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyere. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyere. Cover and refrigerate overnight.
Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly. Let stand 10 minutes to set custard before serving. Sprinkle with snipped chives.