One thing I don't miss about living in NYC is Sunday brunch. I always felt like I wasted the day on mediocre eggs benedicts and cheap mimosas. But sitting here I wonder why I despised those brunches so much. After all, I've never met a menu I didn't want to order from and, while I don't love aggressive day drinking, I can't say I mind a little midday buzz. So what is it? I realize, I love to be at home on a Sunday! Plus, I can never decide between sweet or savory on a brunch menu; I want a bit of eggs and to end with maple syrup drenched pancakes. Hence, brunch is the most important meal to host at home! So that's what we did this Sunday. And truly, if if I had to pare this menu down, all you need for a perfect brunch: bagels, cream cheese, gravlax and accoutrements, fresh fruit and sticky buns. And while store-bought gravlax or lox does the trick, homemade couldn't be simpler. Take a 2 1/2-3 pound salmon fillet, cover with 1/4 C. sugar and 1/4 C. salt and scatter a bunch of dill on top. Wrap it all up with plastic wrap, place in fridge, cover with a few cans and flip it over every day for 3-4 days. Voila, you've made gravlax. Sometimes I use brown sugar, salt, 1 T. paprika and 1 T. coriander for 'pastrami' gravlax. This also makes a great hors d'oeuvres on pumpernickel with a little creme fraiche or mustard sauce with dill. And people are always impressed with the house curing!
The Menu
morel, pea shoots, ricotta frittata
sausage, chard, white cheddar frittata
gravlax two ways: dill and pastrami
toasted bagels and cream cheese
cucumber, dill, tomato, red onion, capers
mixed greens with grapefruit and cava cava oranges
roasted asparagus with lemon zest, parsley
morning glory muffins
raspberry rhubarb muffins
sticky buns
mixed berries with honeyed yogurt
dessert bar
carrot cake, meyer lemon olive oil cake, almond tea cake, mini chocolate souffles, strawberry-rhubarb eton mess
I've always wanted to throw a New Year's Day brunch, but sadly this year will not be my year (Greg has to work and I don't want to bartend without him!). However, I did throw a holiday brunch that featured an eggs benedict bar that would be a festive menu for the first day of 2012. Guests built their ideal egg sandwiches on either english muffins or potato pancakes, topped with honey baked ham, lox or spinach, and, of course, poached eggs. Hollandaise was the favored sauce though creme fraiche and chives are a nice option to pair with the lox! If poaching eggs seems intimidating, fry away or do a big batch of scrambled. I'm not a sweets for breakfast person but overnight baked french toast is easy and a perfect vehicle for warm maple syrup. If anyone asks if they can bring anything (bubbly, of course) get them to bring doughnuts...I can't think of a more delicious way to start 2012.
Two years ago for her wedding, my dear friend Jen, had us, her bridesmaids, wear purple; I hemmed and hawed (not my most flattering color). For her baby shower I put aside my hue biases and embraced lavender. With a Parisian theme and menu, we kept the day simple with thoughtful touches like iron-on napkins. A French brunch buffet included tangerine mimosas, quiche, brie, baguette, salads and plenty of french pastries. (The very ones that contributed to my significant weight gain during a semester in Paris where a macaroon a day gradually became a bag of macaroons a day. They're just too enticing.) And I'm not afraid to admit that the majority of our spread came from San Francisco's famed bakery Tartine. Sometimes it's fun to focus on the other details and take a break from the kitchen. Our theme developed with a playlist of Edith Piaf, Pink Martini and Brigitte Bardot. The game: a who's who guessing game with all party guests' baby photos pinned up on a clothes line. For favors: bars of lavender soap from the farmer's market with Jen's due date as the tag. Now we're all excited to meet baby Charlotte and get her in some Petit-Bateau.
