Fall feast: More than a dozen recipes for your next brunch

Kickin' It With Kenny
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AVON, Ohio — It’s a brunch that is sure to impress.

Fox 8’s Kenny Crumpton stopped by the Heinen’s in Avon to work with corporate chef Jackie Novotny on some delicious ideas for a fall brunch.

They tackled simple brunch items, crepes, elegant eggs, and fall-time thirst-quenchers.

*Scroll through the entire post for more than a dozen recipes and instructional videos 

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Spiced Fruit Salad


  • 3/4 cup Heinen’s Honey
  • 1 vanilla bean, split and scraped
  • 1 1-inch piece ginger, thinly sliced
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons fresh lemon juice
  • 5 black plums, pitted and sliced
  • 5 red plums, pitted and sliced
  • 8 figs


Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.

In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.

An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

Tip – Syrup can be made in advance and stored in an airtight container in the fridge for up to 2 days.

Maple Bacon Butter


  • 1 cup Heinen’s Salted Butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup Heinen’s Pure Maple Syrup
  • 1 tablespoon pumpkin pie spice
  • 2 cups Heinen’s Bacon, cooked and finely chopped


In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

Orange Blossom Honey Butter


  • 3/4 cup Heinen’s Salted Butter, room temperature
  • 1/4 cup Heinen’s Orange Blossom Honey


In a small bowl mix butter and honey until smooth. Store, covered, in the refrigerator until ready to serve.

Toasted Pecan Butter


  • 1/2 cup chopped pecans
  • 1/4 cup light brown sugar
  • 1 cup Heinen’s Salted Butter, at room temperature
  • 1 teaspoon vanilla extract


Preheat oven to 325 degrees F.

Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.


Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

 Pumpkin French Toast Bake


  • 3/4 cup Heinen’s Milk
  • 1/2 cup pumpkin puree
  • 3 large Heinen’s Eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 (12-count) package King’s Hawaiian Original Hawaiian Sweet Dinner Rolls, cubed

For the cream cheese filling:

  • 8 ounces Heinen’s Cream Cheese, at room temperature
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon

For the crumb topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon nutmeg
  • 1/4 cup Heinen’s Unsalted Butter, cut into cubes
  • 1/4 cup chopped pecans
  • 2 tablespoons confectioners' sugar


In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.

Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.

Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

To make the crumb topping, combine flour, sugar and nutmeg in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.

Place into oven and bake for 35-45 minutes, or until golden brown.

Serve immediately, sprinkled with pecans and confectioners' sugar, if desired.

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Seafood Newburg Filling


  • 1 stick Heinen’s Unsalted Butter
  • 3 tablespoons all-purpose flour
  • 2 cups Heinen’s Half and Half
  • 1/2 cup dry sherry
  • 1/2 teaspoon sweet paprika
  • 1/2 lb. bay scallops
  • 1/2 lb. medium shrimp, shelled and deveined
  • 1/2 lb. cooked lobster meat, cut into bite-size pieces
  • Salt and Pepper


Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.

Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and cook over moderate heat, stirring gently, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.

Savory Chicken Filling


  • 3 tablespoons Heinen’s Butter
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 2 1/2 cups shredded Heinen’s Rotisserie Chicken
  • 1/3 cup Heinen’s Scallion Onion Cream Cheese


In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth.

Mushroom and Bacon Filling


  • 6 slices Heinen’s Bacon
  • 1/2 pound Gourmet Blend Mushrooms, sliced thin
  • 3 tablespoons Heinen’s Unsalted Butter
  • 1/4 cup all-purpose flour
  • 1 cup Heinen’s Milk
  • 1/2 cup Heinen’s Heavy Whipping Cream
  • 1 tablespoon chopped fresh chives


In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.

In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. Stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, chives, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick.

Caramel Apple Filling


  • 1/4 cup Heinen’s Butter, cubed
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons plus 1/4 cup Heinen’s Pure Maple Syrup, divided
  • 6 large tart apples, peeled and sliced
  • 1 package (8 ounces) Heinen’s Cream Cheese, softened
  • 1/2 teaspoon ground cinnamon
  • Cinnamon-sugar


In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender.

In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.

Roasted Vegetable Filling


  • 1 small zucchini, 1-inch dice
  • 1 red bell pepper, seeded and 1-1/2-inch dice
  • 1 yellow pepper, seeded and 1-1/2-inch dice
  • 1 red onion, 1-1/2-inch dice
  • 1/3 cup Heinen’s Olive Oil
  • Salt and pepper
  • 2 teaspoons minced garlic
  • Heinen’s Shredded Parmigano Reggiano Cheese


Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes.

Place roasted vegetables in crepe shells, top with cheese and roll up.

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Smoked Salmon Eggs Benedict


  • 1/4 cup Heinen’s Butter, softened
  • 2 tablespoons fresh dill
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 teaspoon white vinegar
  • 1 pinch salt
  • 4 eggs
  • 2 English muffins, split and toasted
  • 4 ounces sliced smoked salmon
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 4 small fresh dill sprigs


Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low; pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and then transfer to a warm plate.

Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

Italian Eggs Benedict


  • 1 tablespoon distilled white vinegar
  • 2 teaspoons salt
  • 4 eggs
  • 2 whole wheat English muffins, split
  • 4 (1 ounce) slices mozzarella cheese
  • 1 tomato, thickly sliced
  • 4 teaspoons Heinen’s Pesto
  • salt to taste


Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.

While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.

To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

Baked Eggs in Prosciutto-Potato Cups


  • Canola or olive oil cooking spray
  • 6 cups frozen shredded hash browns, fully thawed
  • 3 tablespoons Heinen’s Extra Virgin Olive Oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon Hungarian Paprika
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 thin slices prosciutto (about 3 ounces), halved crosswise
  • 12 Heinen’s Large Eggs, at room temperature
  • 3 tablespoons fresh green onions, minced


Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, paprika, pepper and salt until combined. Divide the mixture among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides of each cup to form a “nest.” (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.

Bake the potato cups until golden brown on the bottom and edges, about 30 minutes.

Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It’s OK if some of the egg white spills over.)

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with green onions.

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Bloody Mary Bar


  • Tomato Juice
  • Clamato Juice
  • Pre-Made Bloody Mary Mix


  • Your Favorite Vodka


  • Heinen’s Sriracha
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Lemon
  • Lime
  • 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.

Bubbly Bar


  • Apple Cider
  • Heinen’s Orange Juice
  • Heinen’s Grapefruit Juice
  • Peach Nectar
  • Your Favorite Champagne or Prosecco


  • Apple Slices
  • Raspberries
  • Blackberries
  • Strawberries
  • Pomegranate Seeds


Autumn Mimosa

  • Apple Cider
  • Champagne
  • Mix 1 part apple cider to 2 parts champagne.

Hilary’s Harvest French Press Coffee


  •  6 level teaspoons ground coffee
  • 1/2 teaspoon All Spice
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Cinnamon
  • Water
  • Additions – Half & Half, Sugar Cubes, Whipped Cream, Cinnamon Sticks


With the cover removed, add your ground coffee into the bottom of the press pot. Fill the pot with boiling water and carefully place the top on the French press with the plunger in the raised position.  DO NOT depress the plunger. Let your coffee brew for the desired time, typically about 5 minutes.  Leave the plunger in the UP position during brewing.  Very 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!

Savory French Toast Bake


  • 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.

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