What's Laird Drinking Now?

Brunch, the word conjures up visions of laid back Sunday meals that are enjoyed after sleeping in on Sunday. Usually decadent, rich foods are the favorites and it is the one meal a week you can feel guiltless eating them. Besides, you can always take a nap afterwards. Many people are intimidated by preparing a brunch because so many of the dishes sound complicated and seem time or temperature sensitive. They can be, but brunch can also be pretty easy with some planning and a look at how restaurants approach them.

To a restaurant, brunch is a wonderful chance to use up what is left from the previous week and make some really tasty fare at the same time. Ever had steak and eggs for brunch? They take dinner size steaks, cut them in halves or thirds, and serve them with an egg or two. Eggs Benedict? Use up a few more inexpensive eggs by poaching a few and making a sauce with a few more. French toast? More cheap eggs and day old bread, what else were they going to do with it? Don’t get me wrong, I love all these dishes. I’m merely suggesting that you can do the same on a Sunday. Look in the fridge and pantry and dress up some bits and pieces you need to use up. Do not insult the meal by calling it scraps and leftovers, call it brunch and let the oohs and aahs roll in.

Recently we hosted a brunch and, I think it went really well. We used a few luxe ingredients, but they just framed a pretty practical meal and gave it a bit of panache. Yes, some Saturday night prep was essential, but in the end it made for a really easy Sunday of cooking and company that came off both easily and deliciously. Remember, if all the cooking is done without your guests being there to see it and at least watch, you are missing half the fun.

The Menu:

Course 1:

Crostini with three toppings Mushroom Duxelle, Olive Tapenade, and Smoked Salmon

The crostini can be made with fresh or day old bread. The Duxelle is basically pureed, cooked mushrooms with shallot, herbs, wine or sherry, and cheese. The tapenade is pureed olives with citrus, capers, and anchovy. The smoked salmon is a nod to luxury but you do not need much.

Course 2:

Individual savory bread puddings with sausage, mozzarella, and a fresh tomato sauce topping.

The bread puddings use day old bread and should be mixed with the custard the day before. This actually makes life really easy on brunch day since you have only to put them in ramekins and bake a half hour or so before service.

Course 3: Quail with cherry, bacon, almond stuffing and micro green salad.

Again, this is super easy. The birds are really cheap, but seem exotic. The stuffing uses up the last of the day old bread, any fruit would do, and the bacon is probably on hand for a brunch anyway.

Course 4:

Rack of lamb over mashed Potato cakes with Sweet Thai Chili Sauce with Celery and Onion:

The lamb is broken down into individual rib pieces so that cooking time is literally 1.5 minutes per rib. The potato cakes are actually best with leftover mashed potatoes for the cakes. The sauce took 7 minutes so you prepare it in front of your guests without being unable to enjoy your own brunch.

Course 5:

Pots de Crème: This, again must be made the day before; but so much the better. It just waits in the fridge for some fresh whipped cream and fresh fruit to make you look really good as hosts.

This brunch was made for our friends the Scudieris and was an absolute joy to plan and execute. We all had a great time with enough being done in advance to be easy yet enough to do to make it interactive. Brunch, a great meal. If you want any recipes, just ask.