Brunch Made Simple

Brunch is supposed to be a relaxed, chill vibe. A time to hang with friends and family. The whole idea is rooted in the premise of sleeping in, then eating lazily in the late morning.  That is true if you are going out to eat, or to someone else's home.  But if you are hosting, it's a bit harder to sleep in. Plus it can feel a bit overwhelming, knowing there are mountains of ideas on what to serve.  I am guilty of wanting to offer up more options than are possible to consume.  (Or to make, for that matter.) The essence of brunch is that beautiful crossover of food from breakfast items to lunch or even a few heartier items. There in lies the rub.  All those choices create a mind numbing battle of what to serve when the possibilities seem endless.

That was my dilemma a while back when we hosted a brunch for our dear friends Carl and Malcolm. I had all sorts of ideas, but I was determined to keep it as simple as possible.  In the end, I felt like I accomplished that, so much so that I recreated the same menu for a Sunday brunch with our other dear friends, Nicki and Jeff. 

A little forewarning, in order to keep this post manageable, each recipe below is a hot link, bolded and highlighted in blue. Just click to be whisked away to see how to make it.

Let us begin:

There were two slight changes to the menu for Nicki and Jeff versus the original. I didn't serve the polenta cake, but did add an amuse-bouche of Ibérico ham, Marcona Almonds, olives.  It was a nice way to greet our friends and settle in a bit as we caught up on our life tales and the many moons that had passed.

Now, you've heard me say many a time that it is essential to serve warm items, room temp and chilled items. This holds especially true for brunch.  Certainly, if I were serving brunch in the winter I might lean on a few more warm plates, but this combo seems just right for the rest of the seasons. Plus, as we head into summer we are in prime time for more entertaining in general, especially outdoors.  Brunch is ideal for backyard entertaining.

After the nibbles that amused our mouths and whetted our appetites, we started off with a chilled dish, then moved on to all the other plates. Let the party begin with a refreshing and clean burst of citrus.

Citrus Salad Martini

A 'brighten your day' start to Sunday, or any day for that matter.

Next up was a continuation of fruit, transitioning to savory with this lightly tossed salad.

GRAPED UP BOSTON SALAD

Boston lettuce with grapes, fennel, celery, scallion. It's bright and light.

Something warm with...

TOMATO & GOAT CHEESE PIE

Warm and savory. The sweetness of the tomatoes balances the tang of the goat cheese.

Something room temp and hearty...

Salmon Salad Platter, Deconstructed

Polenta Cake

Polenta cake cut into slices.

Ingredients

2 c polenta (cook according to package)
1.5 T butter
1/4 c chives, chopped
1/3 c goat cheese
salt, pepper

Instructions

Once the polenta is cooked, remove from the burner and stir in the butter, goat cheese and chives, salt and pepper until combined.  Lightly oil a cast iron pan and pour in the polenta. Bake at 350 degrees until a crust forms. Turn onto a board or plate and cut into wedges.  Best served warm but room temp is good too.

What I love best about this meal is that so much can be done in advance. The big plus is that any of these can be served at room temp, therefore, less stress about timing and getting the plates to the table.  

Then for dessert, I kept with the same theme of simple.  Prepped ahead of time and waiting on the kitchen table, I brought out a small platter of fresh cheeses (Manchego & Ibores),  grapes, strawberries and Sweet Olive Oil Crackers. Certainly, you can go sweet at this stage of the meal, but this felt right, and I believe our guests thought so too.

So, although YOU might not be sleeping in as late as everyone else, but taking the homemade brunch route doesn't have to stress you out.  Create the perfect crossover meal.  

Lunch with a Friend - Casual with Style

My dear friend, Donna, and I had been trying to make plans to get together for months. We had set a date to meet in the city for lunch, but alas those plans got axed.  Once we switched the day, it meant she was able to come up to my house for a 'ladies lunch'.  Does that make us sound old?  If so, then forget it.  We were just eating together.

It had been a while since we had last seen each other, so the idea was to enjoy each other's company and not have cooking occupy my time. The plan to keep it easy peasy was to create a menu where the majority of items could all be roasted in the oven and the rest could be made ahead of time.  Leaving me hands free for when she arrived.  I like starch (pasta, potatoes, rice not the kind used for ironing), and wanted to include that too. My immediate thought was polenta. However, after surveying the menu, a last minute swap out for rice felt like it paired better with the rest of the offerings, which also included a salad.  When it came to dessert, this needed to be super simple because I didn't have the time to bake.  Add to that, I wanted something that I could enjoy too. A traditionally baked item uses flour and eggs, well, no good for me. 

Sure sandwiches would have been even easier. Sure we could have eaten at the kitchen table.  But a little extra detail is much nicer. And so...

How hard is it to keep it casual but amp it a bit to feel special?  Simply throw down a runner the opposite way to create an more intimate area on a large table, add some placemats. Toss cloth napkins on the plate and put glasses on the table.  That always ups the ante, and really it doesn't take more effort than that.

So when you want to keep it chill yet with touch of style for no fuss lunch, here's a menu that can be pulled off without a hitch. The best part of this for me was that since it was pouring out and despise schlepping in the rain, I already had everything in the house, and didn't even need to shop!!  

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

If you need some recipes guides for the below menu, the highlighted items link to previous blog posts that feature each one. Also at the very bottom, you will find printable recipe versions.  If you have any questions on how to pull this menu off, write a comment below or email me

Lunch Menu

• Roasted Salmon

• Roasted Broccoli, Red Onions & Fennel

• Paella Rice Risotto style with caramelized red, yellow onion and scallions (see below)

• Citrus Salad

• Fresh Fruit "Bark" (see below)

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

For the Paella Rice Risotto style, first sauté a mixture of red, yellow onion and scallion until caramelized.  Set aside. In a medium sized pot, simply sauté some more onions in oil, salt and pepper then add the rice to toast it. Then add either hot water or hot stock (chicken or vegetable) a few ladles at a time until the rice absorbs the liquid. Continue until the rice is tender then stir in the sautéd onion mixture. 

Another option, you can check out my Garlic Rice recipe.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

The skinny on how the dessert portion was pulled together with just a few ingredients: Open the fridge. Check out what you have and use your imagination.  I found strawberries and blueberries, and tucked in the back a tiny bit of left over chocolate ganache* (previously used for some profiteroles I had made).  And just like that I had a dessert.  Fresh Fruit Bark.

* Ganache is chocolate melted down by adding warmed cream to create a glaze .  When I originally made mine I used much less cream since I wanted a thicker consistency for the profiteroles.  If I had a traditional ganache, it would have never worked for this dessert.  

Spread the chocolate onto parchment paper.

Instructions

I melted down the chocolate, spread it over parchment and jammed, I mean lovingly placed, the fruit into the chocolate. For texture, I sprinkled some crushed Marcona Almonds and popped it in the fridge to set and chill until time to serve. 

Arrange the fruit in a way that is appetizing to you.

Since this was made with a semi ganache, it had a softer consistency than traditional bark.  That didn't bother either one of us, and the fresh fruit route was the perfect choice since Donna prefers fresh versus dried fruit. Phew, good call on my part.  This literally was the truest form of 'something from nothing', pulling a dessert out of the hat from whatever I had handy.  We both agreed it was quite delicious.  Bigger bonus, it gave her a new way to use up all the gorgeous summer fruit she gets at her country house.  

Starting with the lovely Shinn Estates Rosé that Donna brought, we had a relaxing time, ate well, caught up on each other's lives and travels, enjoyed a surprise yummy dessert, and of course, finished the entire bottle of wine. It ended as a perfect Lunch with a Friend.  

Sprinkle chopped Marcona Almonds all over the top.

Salmon/Vegetable Printable Recipe
Paella Rice Risotto Style Printable Recipe
Garlic Rice Printable Recipe
Citrus Salad Bowl Printable Recipe
Fresh Fruit "Bark Printable Recipe
 

Citrus Salad Bowl - Served One by One

With Easter fast approaching, you might need some ideas for dinner.  I thought now might be a good time to share a little wisdom, and fun trick I learned from hosting last year's Easter dinner.  It was a small gathering with both our immediate families and we decided to keep it really simple with a select few offerings.   When it came to the salad, I got it stuck in my thick skull to serve it individually plated instead of one big bowl.  This idea sprouted from a clear vision I had on how the salad should look. Little did I realize that the individual plating and serving before the main meal would work out even better than I could have imagined.  

Traditionally, I make a big salad and place it out with the main course.  Without fail, everyone says, "Wow, that looks amazing but I'll have salad later.' Then they dive into all the other offerings, getting too full, and thus leaving lots of yummy salad left over.  This brilliant, new plan allowed me to serve the salad before the main course came out. An added bonus was timing, as the hunger meter was beginning to tick, with our guests starting to want more after appetizers.  Perfecto mundo!  cue the individual plates and witness the entire salad course disappear.  Now, I'm no magician, but this was a nifty trick in having no left over salad and plus I got them to eat greens!!!  I wholly recommend plating your salad and forcing your guests to enjoy your nutrient rich offering.

The salad I served was a variation on one that I've made many times.  This time I scaled back on some ingredients and focused on the Boston lettuce with citrus fruits to keep it clean and fresh, like a burst of Spring.  I think this is a light, colorful salad to serve for Easter or brunch during this time of year.  It is one of those salads that can actually be prepped a day in advance, making the day of your event much easier.  Each of the items below can be cut and stored in containers, then just assembled 15 minutes before serving.

Your starting line up of glorious greens and oranges colors of nutritious, deliciousness.

Ingredients

(makes approx. 10)

Salad                                                                                                     
3 heads of Boston lettuce, leaves carefully separated
3-4 red grapefruits, segmented
4 oranges, segmented
3 avocados, cubed
4 Persian cucumbers or 1 English cucumber, sliced
1 c fennel, shaved
1 c celery, sliced
1/2 red onion, thinly sliced
2-3 Scallion, thinly sliced

Dressing * 

1/4 c chives, chopped
Fennel fronds, chopped
1/3 c Juice of grapefruit & orange
1/2 c Olive oil
Salt, pepper

* This mixture using only the citrus juices is quite mild. If you want more punch, add a splash of balsamic vinegar.

Instructions

Cut the cores from the lettuce so the leaves can be separated and kept whole.  Wash and set aside to let dry.  (If prepped the day before, make sure they are dry, then store them with a slightly damp paper towel and place them in a container or plastic bag in the fridge.)

Segment the citrus fruits, collecting all their juices and reserving for the dressing. Shave, slice and dice up the remaining ingredients and combine them in a bowl.

Chopped and ready to go. The most important part of an assembly line, having everything prepped.

To prepare the individual plates, place 2-3 full lettuce leaves in a bowl like shape on the plates.  Then add several pieces of grapefruit and orange to each plate.  

Lettuce bowl

Assembly line awaiting their topping and a rain of citrus juices

In a separate bowl, combine the citrus juices, oil, salt, pepper and some of the fennel fronds. Whisk together. Since this will be individually plated and not all tossed in a bowl, I recommend combining all elements minus the lettuce and the citrus and lightly dress these items, reserving some of the dressing to drizzle and finish off each plate.

Top with the sliced mixture and drizzle the remaining dressing over each salad topping with some of the fronds.  Serve immediately. 

Drizzle some dressing over top as the final touch.

Have I mentioned just how pleased I was serving the salad this way?  Instead of praying our guests leave room for salad at the end, it was a slam dunk that they ate up every last bite.  Truly savoring this super fresh, vitamin packed salad first.  And because it is light, they had room for the rest of the meal, too. A ploy I may just employ a bit more often. I hope you do, too.

Side note:

This salad tastes equally delish if served in one large bowl.  You can decorate this any way you like. You can toss all the ingredients together for a green and orange rainbow of color.  Or you can present it similar to the individual plates, placing all the lettuce on the bottom and focusing all the other ingredients in the middle. Any way you toss it, you and your guests will get a fresh bite of salad that will brighten more than your senses.

Print Ready Recipe

Citrus Salad: Martini Style

Mother's Day is approaching and often times a sumptuous breakfast in bed is on the menu.  But if time doesn't allow for such an elaborate offering, try presenting her with this simple refreshing breakfast starter, and maybe add a bubbly glass of Proscecco.  This is such an easy way to serve up a fruit salad, but I think it's the stemless martini glass that ups the ante just enough.  

Every time I serve this salad I love hearing the 'ahs' and 'yums' from our guests.  It must be the crisp, fresh flavors of the citrus fruit blended with that pop of blueberry tartness combined with the crunch of the almonds, the sweetness of the coconut with that blast of cool mint.  Just writing that made my own mouth quench for one.  

With the Vitamin C power from the citrus, the highest of antioxidants given by the blueberry, good fatty acids and vitamin E presented by the almond, and vitamin rich coconut, this salad will put a smile on your face and energy in your step.  Heck, try it because it's delicious, the other stuff is just gravy.

INGREDIENTS

3 red grapefruits, segmented
2 orange, segmented
2/3 c blueberries
1/4 c almond slivers
1/4 c coconut shavings, unsweetened
Mint
Homemade Granola (optional)

This amount makes 4 servings.

 

INSTRUCTIONS

Segment the citrus fruits and place them in bowl with the blueberries. As you are cutting the fruit be sure to reserve the juices. Cut some of the mint into ribbons and add to the fruit.  Spoon the fruit mixture into a pretty cup, adding a few spoonfuls of the juices to each glass. I used stemless martini glasses. Sprinkle the coconut and almond slivers right before serving and top with a few whole mint leaves.  

I also offered my homemade granola for my guests to top off. You definitely would not want to plate it with the granola as it would get soggy.

Honestly, this is so simple but packs a powerful punch as breakfast or brunch starter.  I often serve this as part of my brunch menu.  I think if you offer this up on Sunday it will be a great start to a very Happy Mother's Day.

Postscript: It dawned on me that you could splash some Prosecco over the top to kick this into a true cocktail type brunch item.  I haven't actually tried that but, hey why not?

Citrus Cilantro Martini with a Kick

On evenings when I need something to put a smile on my face, I find my hubby's Citrus Cilantro Martini...with a kick, does just the trick.   He makes several different variations, mixing fruits and herbs, but this one is my go to cocktail. With the weekend fast approaching, I thought this was a good time to share some citrus cocktail cheer.

Ingredients

Makes 1 (strong) Martini
 
1/2 c Vodka (of your choice, we like Tito's, Kettle One, Belvedere)
Splash of simple syrup*
Juice of pink or red grapefruit
juice of 1/2 lemon
juice of 1/2 lime
mint or cilantro leaves
1/4 tsp minced jalapeño

*Simple syrup is equal parts water and sugar brought to a boil and then let to cool.  Refrigerate for future use.

JC squeezing up some citrus goodness

Put all the above ingredients into a shaker with ice, and do your best jig.  Shaking for 30 seconds or until you feel like you've jumped around enough.  Pour into a martini glass, add a few cilantro leaves and sit back and let the kick kick in.

Grapefruit with cilantro

I find this drink both refreshing and warming at the same time, which makes it perfect for any season.  The crispness of the grapefruit is clean and light.  Definitely use the pink or red version, as the traditional yellow kind can be too tart. The jalapeño gives it the heat which warms you up. Plus the color is just plain inviting.  I clink my virtual glass to yours wishing you a wonderful weekend.