A Brunchy Valentine's Day Menu

With Valentine’s Day right around the corner, plan ahead with this exquisite brunch menu. It’s perfect for a gathering of your closest friends or to surprise your loved one with an exceptional breakfast in bed. Choose one dish or make both! Either way, your bellies and hearts are sure to be full.Hop on over to Darling Magazine to see the feature...On the Menu:Heirloom Cherry Tomato + Lemon Verbena TarteBlackberry Lavender BlintzesHeirloom Cherry Tomato + Lemon Verbena TarteIngredients:3 large eggs1/2 cup of cream1/3 cup of Gruyere cheese, grated2 fresh, organic lemon verbena leaves, minced1/2 teaspoon rose saltApproximately 20 heirloom cherry tomatoes, halvedFreshly ground pepper to taste1 Par-Baked tarte crust (recipe below)Directions:Mix all ingredients with the exception of the tomatoes, reserving approximately 1 tablespoon of the filling to use as an egg wash. Fill the par-baked crust with the mixture. Gently place halved cherry tomatoes in the tarte, designing as you wish. Brush crust with egg wash. Place on a cookie sheet and bake at 350 degrees for approximately 35 minutes, or until the crust is golden brown and the filling has set. Allow to cool for 15 minutes before serving.Tarte Crust: Makes enough for one 8″ tarteIngredients:1 1/4 cup + 2 tablespoons organic all-purpose flour1/2 teaspoon rose salt1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes3 tablespoons ice cold waterDirections:Mix the flour and salt in a large mixing bowl. Add the cubes of butter. Mix by hand and slowly add water. Mix by hand until the dough is just starting to come together. Press into a buttered tarte pan. Preheat oven to 350 degrees. Line with parchment and fill with pie weights. Par-bake for 5 minutes.Blackberry Lavender BlintzesMakes 8 blintzesIngredients: 8 Crepes (recipe below)3/4 cup ricottaBlackberry Lavender Sauce (recipe below)2 tablespoons organic unsalted butterOrganic powdered sugar (optional)Directions:If you are making homemade ricotta, be sure to make it first. Then, start on the blackberry sauce so it can simmer as you make the crepes. After have made 8 crepes, add 2 tablespoons butter to the crepe pan. While the butter is melting and beginning to simmer, make the blintzes. Simply add about 2 tablespoons ricotta to each crepe, fold in the sides and roll. Place seam side down in simmering butter and pan fry for about 1 minutes on each side, until the blintzes hold together. Spoon the blackberry lavender sauce on top and if you wish, sprinkle with powdered sugar.Crepes: Makes 8 CrepesIngredients:1 1/2 cups sifted organic all-purpose flour1/2 teaspoon rose salt2 organic large eggs2 cups organic whole milk2 tablespoons melted, cooled butterDirections:Melt butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.Blackberry Lavender SauceIngredients:1 1/2 cups organic blackberries1/2 teaspoon organic, dried, edible lavender petals1/2 cup filtered waterJuice from 1/2 organic lemon1/4 cup organic sugar1 tablespoon organic unsalted butterDirections:Place blackberries, lavender, water, lemon juice, butter and sugar in a saucepan. Place over medium heat. Stir until you bring the mixture to a simmer. Allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash a little over half of the berries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a sauce. Store in an airtight container in the fridge and enjoy within a week. This sauce is also quite heavenly when poured over ice cream...Recipe + Photography by Cassie Winslow