Sunday Brunch - Part Homemade/Part Not

A bounty of yum.

Hosting a brunch can be easy, or a lot of work.  It can be made up of all the usual suspects, or a mash up of the expected and the unexpected.  I am never one to shy away from hard work, but I am also a huge fan of working smarter not harder.  So the idea of creating a sumptuous brunch spread that would serve up that mix with as much ease as possible was what I was aiming for.

One of the keys to achieving success; a good mash up of homemade items with banging good store bought items.  This greatly cuts down on the amount work.  Another huge help is asking guests to bring an item or two.  I'm sure your guests, as do ours, always ask, "what can I bring?" This is the perfect time to say "Bagels, or lox".  Or both!

Such was the case when we hosted a Sunday family brunch.  Our guests provided the bagels, lox and cream cheese. While we prepared the remaining dishes. 

For me, the perfect brunch is a like a moveable feast.  As with any party that isn't a sit down meal, there should be a decent variety of items ranging in temperatures and protein choices. A to and fro of movement.  Nibbling here, picking there. Foods that can last for several hours of conversation without too much fuss.

Here is what we offered up, and what was consumed with zeal.

• some from scratch (Warm Items)

  • Pork Belly

  • Roasted eggplant with feta gremolata & roasted tomatoes

  • Apple Tart

• others partly homemade (also warm)

  • Lentils

• the rest, some assembly required (Cold & Room Temp)

  • Cheese/Charcuterie Board with grapes, figs, olives, marcona almonds

  • Boquerones

  • Sardines with cucumbers/tomatoes

  • Salmon sashimi

• Graciously Provided by Guests

  • Bagels

  • Lox with onions & capers

  • Cream Cheese & creme fraiche

When you buy quality products, the best plan is to let them shine with maybe just a few embellishments. That was the case with all of the "some assembly required" items. The Spanish sardines were enhanced with cucumbers and tomatoes. 

Spanish sardines with cucumber and fresh grape tomatoes.

Cucumber slices bring a crisp, freshness to the intense sardine.

Plate them simply and use the rich oil they are packed in.

You've seen me use boquerones before. This brunch crowd loves them so, of course, I would serve them.  These fresh anchovies dressed with chopped garlic and parsley and good olive oil always get gobbled up.

I selected fish shaped dishes for these two under the sea selections. I love the shape and cobalt color. I've had these dishes for 30 years. Yes, you read that number correctly.

Cheese/Charcuterie platters are another easy to assemble ahead offering that everyone loves.  And a perfect brunch item.  So go ahead and create one chock full of your favorite combinations.

It's always good to have a full board of charcuterie and cheese mixed with fruits, olives and nuts.

The lentils were partially homemade, in that I used delicious precooked lentils that I get from Despaña but enhanced them by sautéing onions, carrots and celery then adding the lentils to warm through.  That simple.

This group of guests hadn't had my Eggplant Gemolata dish yet, so why not make it again. I did alter the feta topping, keeping it simple and not using the sun-dried tomatoes, olives and lemon zest but adding oven roasted tomatoes to finish the dish.  It was a huge hit with no left overs. This is one of those dishes that you can prep, then cook right before serving.  The flavors are powerful and beautifully melded. It has never let me down, no matter the event or the guest.

Eggplant with feta gremolata.

A little something for the meat lovers. Pork belly, lovingly prepared by JuanCarlos, cut in bite sized chunks and simply served on a wooden board.

Pork belly does take some time, as it is twiced cooked. Slow oven roasted to render the fat, then seared crispy in a skillet.

The usual brunch suspects, bagels, lox, cream cheese are always welcome and always the perfect Sunday comfort food.

Bagels, lox, cream cheese, capers. Also served was Sushi grade Salmon Sashimi.

Eggplant, lentils and a bowl of the extra oven roasted tomatoes.

Make your life easy with the table setting.  Throw a graphic cloth down the middle as a landing strip for all the dishes. Then a simple stack of all the right plates, bowls and utensils in an easy to grab fashion keeps the laid back feeling going.

Finish with a little something sweet, Apple Tart.  And that's how part homemade/part not is done.

Create the vibe you want by selecting food that fits that mood.  A spread that spreads love.  One that invites conversation and fills their bellies and their souls.  What a great way to mark a Sunday, or any brunch day.

5 Quick, No Bake Desserts - In a Pinch

I realize that this title will come as a shock to those of you who know how much I love to bake, but sometimes I need a dessert in a pinch.  If I've got 5, 6 or even more appetizers to make, plus the meal; well dessert just ends up getting the short end of the stick.  With these 5 fast and easy assemble desserts, you don't have to stress about making sure there is something sweet and appealing after your meal.  Plus a few of these can easily be brought as a dessert offering when you are the one asked to bring something sweet.

Fresh Ricotta with Figs, Peaches & Honey

There is nothing as simple as assembling items on a board or platter.  

This sweet and savory offering is just that kind of dish.  Arrange seasonal fruits, like figs & peaches for the summer, on a pretty plate or a wooden board. Fill a bowl with fresh ricotta & drizzle with honey.  It's just that simple. You can toss some nuts in if you like, but for the sheer simplicity of this dish, it's not necessary.  Let the purity of these vibrant flavors speak for themselves.  The creaminess of the ricotta against the nature sweetness of the fruit with that extra sweetness from the honey is soothing combination.

Chocolate Dipped Fruit

This one might take a tad more effort but not much more.  Use the fruit of your choice or the ones in season.  I had raspberries, blackberries and bananas on hand.  Dip each piece in melted dark chocolate and let cool on parchment paper.  You can roll them in crushed nuts or coconut to ratchet it up a notch.  Then arrange on a plate and watch these fly faster than they took to make.  Believe it or not, these little 'pop in your mouth' treats are so pretty that they will make an "ohh' statement on your dessert table.  So easy enough to make, you can get your kids to help.

Cheese Course

Cheeses with strawberries, grapes, mini bread sticks and Tortas de Aceite (Sweet Olive Oil Crackers).

Blue cheese (such as Cabrales, Valdeon, Stilton or Gorgonzola). Add nuts, date loaf, figs in syrup, oranges.

Ok, this is not my idea, of course, but more of a reminder in case this option was misplaced in the memory banks. Instead of serving cheese as part of your appetizers, save it for dessert and do it the French and Italian way. Enjoy it after the meal.

Fresh Fruit Lovingly bound by Chocolate

This colorful, flavorful option is similar to but slightly different to the above chocolate dipped fruit.  Instead of individual chocolate coated fruits, this version creates a bed of chocolate for the fresh fruit, nuts and sea salt to lie gently atop.  I made this on just such an occasion when I didn't have time but wanted to serve a dessert after lunch.  It was better than I thought and served the purpose beautifully.   I already had a chocolate ganache in the fridge. (Ganache is just chocolate with a tad of cream added to it.  This keeps it from getting completely hard and makes it pourable to glaze a cake or drizzle. I liked using the ganache for this version because once I refrigerated it, it became hard enough to hold the fruit together but still had a softness that added to the yumminess. A result I didn't quite realize would occur. 

Spread the ganache on parchment. Not too thin.

Lovingly place the fruit in a visual manner that pleases your eye and your belly. Add nuts and sprinkle with course sea salt.

Chocolate Bark

If you don't happen to have fresh fruit, then go the traditional chocolate bark route.  This version does not use ganache.  It is pure chocolate melted down.  I use a combo of dark chocolate and semi-sweet chocolate. Spread the melted mixture onto a baking sheet covered in parchment paper.  Then top with whatever suits your fancy.  I like cashews, dried apricots & dried cherries plus a healthy sprinkling of course sea salt.  That really makes the chocolate sing. Refrigerate until solid, then cut or break into shards.  No brainer of sheer joy. 

I hope these ideas provide you a few quick, easy but delicious desserts to have in your back pocket when you are in a pinch.  I promise you, your guests will not miss the cake or pie or any other more labor intensive sweet.  

Sausage, Pepper & Onion Tart

Oh the beauty of puff pastry.  Let me NOT count the ways, because that would be boring. But let me continue to find uses for you to try.  This one doesn't need a whole lot of intro.  This recipe is similar methodology as when making the Tarts of Summer.  Only difference, swap out the topping for this hearty, earthy and caramelized sweet combo.

I made this because I wanted something quick for an outdoor party. This is combo of sausage, peppers and onions is classic, and when also combined with cheese is a topping I love for pizza.  But I didn't want to make pizza.  I was already going to make a zucchini tart, and needed something a bit more filling for some of our guests.  Enter the sausage.  

Ingredients

4-5 Italian sausage links (sweet or spicy, your choice)
3 Italian red peppers, sliced
2 medium yellow onions, sliced
1-1.5 c cheese of choice (Fontina, Goat, Mozzarella...)
Magic 3 (salt, pepper, oil)
1 Puff Pastry sheet

 

Instructions

Defrost the puff pastry sheet.  Once defrosted, roll out to approximately 12" x 17".  Transfer onto a baking sheet lined with parchment paper.  Dot the entire pastry with a fork leaving a 1" border all the way around. Place in refrigerator while you sauté the onions and peppers in a pan with oil, season with salt and pepper.   

Slowly sauté to release the natural sugars and let them caramelize.

While that is cooking, grate the cheese and remove the sausage from the casings .  If you want to save time, use another pan to cook the sausage.  If time is no issue, then after the peppers/onion have cooked, use the same pan. Remove the pastry from the fridge and sprinkle enough cheese to cover the forked part of the pastry.  Then add the sausage, pepper and onion.  Bake in a 425 degrees oven until pastry edges puff up and become golden brown.

On pizza, on pasta, on an Italian roll, or puff pastry, the combo of sausage, peppers and onions is a winning one.  Add this version whenever you are making the Tarts of Summer.  The meat eaters at your party will be glad you did.

Potatoes Anna turned Potatoes Dana

The pizzazz of the potato.  The fluffy filling, the creamy texture, the crispy crust, the endless uses. Oh, my love affair with this starchy spud is deep.

I adore the versatility of these lumpy tubers.  Slice 'em, dice 'em, fry 'em, mash 'em.  I could go on and on.  The adaptability of a tasty tater is so vast that you can create dishes that range from super simple to elaborate, from rustic and hearty to elegant at any dinner party.  Which is why I'm always on the hunt for new ways to serve them. Awhile back I was fishing around the web and happened upon a recipe for Potatoes Anna from Martha Stewart. It seemed super easy with a crunchy outcome.  As we all know by now, I love crunchy things so it seemed like a no brainier, except that the recipe called for butter which my hubby, JC, can't eat.  But there was an emergency in my house. Potatoes were in abundance coupled with my severe hankering for some starchy goodness.  A recipe intervention was desperately required. So with two types of potatoes about to expire, tons of onions on hand, and toss in the elimination of butter, the time was ripe to modify Potatoes Ann a and make it my own.

Click here for the original recipe, in case you want to try the butter, no onion version.

Here's how it went down the first time.  Keep on reading to see what I recently did to make them even more satisfyingly star spudded.

Ingredients 

Idaho potatoes, thinly sliced
Red new potatoes, thinly sliced
Red or yellow onion, thinly sliced
Magic 3 (olive oil, salt, pepper)

The reason I haven't given exact amounts is because you can make this if you have 3 potatoes or more. It depends on the size of our pan or how many layers you want. Also you may get more slices depending on the size of the potato.  I used a 12" cast iron pan for about 6-7 potatoes.

Instructions

First things first, using a mandolin start thinly slicing your onions and potatoes. If you don't have a mandolin, do not freak out. Do it the good old fashioned way and slice them with a knife, (or even a box grater on the widest cutter).  

It's best if you use a cast iron pan for this recipe, as it holds the heat and creates the crust you want.  Again, no need to freak, If you don't have one. (Although I would highly recommend investing in one as a cast iron pan has tons of uses.)  Just use a pan that is oven safe and start placing the potato rounds in an overlapping circular fashion around the pan covering the entire bottom in one layer.  Add the onions slices, drizzle some oil, salt, pepper. Continue layering alternating between the two potato types, adding the onion, oil, salt and pepper to each layer. Keep going til you fill the pan up or run out of potatoes, whichever comes first, but do not add onions to the final top layer.

Continue layering adding onions, salt, pepper and oil to each layer.

On the burner, cook at medium high heat until you hear the sizzle.  You want to create a crust on the bottom. Then place the pan in a 450 degree oven for an hour.  Test it with a knife to see if the potatoes are done.  You want them to be tender in the middle but crusty on both top and bottom.  

A good amount of crust.  Now you can remove it from the oven. This will be on the bottom once you flip it over.

Once they have reached the perfect crust on top, carefully, and with oven mitts, place a large plate over the top of the pan and flip over so the bottom crusty part is the top.  You are going to squeal with joy when this crispy creation is revealed.

SQUEAL!! Smaller version made in a cast iron pan.  Shhh, this one has the cheese!

Use a serrated knife to cut cake like slices.  Ok, here is the rundown of ways you can serve this. It's a great dish for a party since you can serve it room temp.  It's ideal as a side dish to any meat, fish or chicken meal. It's a no brainier plate for a brunch table to be served with eggs.  Or how about with some smoked salmon and sour cream.  Oh, you don't need me to tell you how to eat this satisfying spud.  Just dig in, damn it!

 A slice with greek yogurt and scallions

A great complement to smoked salmon and sour cream.

Just recently I made this again but had the brilliant idea to add cheese to each layer.  Ok, so maybe I'm not so brilliant since it is a well known fact that adding cheese to anything makes it better. Here is an inside look at that version.  I used a Spanish cheese, L' Alt Urgell, since it was the only one I had in the fridge and it created cheesy, gooeyness that upped the ante on these layers of lusciousness.  I'm glad I had this cheese as it added an earthy, nutty flavor to the dish. Use whatever you like but I would avoid any really soft creamy cheeses like goat or ricotta, as it might ooze too much during the cooking process.  

I made this baby one using a smaller 8" cast iron pan.  I used about 4-5 potatoes.

If you love spuds like I love spuds you going to fall in love with this one.  Hope you enjoy how Potatoes Anna turned into Potatoes Dana!

Recipe Printable Version

Creamy, Cheesy Cauliflower Dip

Creamy, steamy, cheesy and delicious cauliflower dip

Cauliflower:  the big, white, bulbous veg that is so versatile.  It can be crunchy when roasted, or creamy when pureed.  It's nutritious and delicious. (and even facilitates my propensity to rhyme.) Seriously, what more can you ask of it.  But I did. Please can you be a creamy, cheesy dip for my cocktail party? And the answer was, Sure Thing. 

Since this dip was such a hit for my post Thanksgiving cocktail party I thought it only fitting and quite appropriate to bookend the year by posting another cauliflower dish.  I started this blog with the simple but versatile Faux Creamy Cauliflower Soup and I end the year with another simple but this time decadent cauliflower dish that will help ring in the New Year's Eve.  There is no faux in the creamy nature of this dip. It's real, alright.  And it's cheesy, gooeyness is completely sanctioned when one is kicking out the old and cheering in the new.

Just as with the soup you can add a variety of extras as you desire.  You can even play with different spices, too. This is was my first attempt at asking my cauliflower to be dippable so I didn't venture too far into the experimental.  That said, we did just fine.  Here are the basics.

Ingredients

1 head of cauliflower
1/4 c shallots, minced
1/4 c onion, minced
2 small cloves garlic, minced
Magic 3 (oil, salt, pepper)
1/8 t red pepper flakes (optional, if you like a little heat)
1/2 c sautéd escarole (optional, I had some leftover from the Escarole Rolls so I tossed it in)
2/3 c fontina, grated (or cheese of your choice, Gruyere would be yummy)
Crusty bread, for serving
Endive, gluten free option for serving

Instructions

Break up the cauliflower in pieces and boil it in salted water. 

Remove, reserving 1 cup of the liquid for pureeing.  Set cauliflower aside while you sauté the onion, shallots and garlic, seasoning as they get nice and soft.  Then add the cooked cauliflower and let it get coated with that flavor.

Next step is to make it creamy.  Place the mixture into a food processor and puree, adding a little of the reserved liquid as needed to get the consistency you want.  Remember, you can always add but cannot take away, so go slowly to determine whether you want it chunky or super smooth.  At this point, please taste and adjust your seasonings as you see fit.  As I mentioned, since I had some leftover sautéd escarole, after I removed the mixture from the processor, I folded it in.

cauliflower puree

leftover sautéd escarole

The mixture awaiting it's cheese partner.

Place the mixture into an oven proof baking dish that can also be used to serve. I bought the one pictured from Despaña.  They have terra cotta cazuelas in a variety of sizes, and this one is perfect.  Then comes the best part, the CHEESE. Did I say I like cheese?  If you know me, you already knew that.  Add the cheese into the entire mixture, plus sprinkle some on top. Bake at 350 until nice and bubbly.  

Serve warm with crusty bread, endive or any other vegetable for dipping.  

Here's to ringing in the New Year with Health & Wealth of heart, body and mind.  May you reach for the stars, touch them and be electrified to do great things.  May love and peace show up at your door each day.  And may you know when to have faux creaminess and when it's absolutely necessary to have the real thing.  

Thank you all for your support and onto new food bites in 2017!