Sunday Brunch (11 page)
Authors: Betty Rosbottom
Poached Apricots and Greek Yogurt with Pistachios
I sampled a version of this dish at a restaurant in Boston several years ago, and could not wait to re-create it in my own kitchen. Dried apricots were used in the original, but my version is prepared with fresh ones. Left unpeeled, they are cut in half and simmered quickly in a sugar syrup scented with lemon and ginger. The fruit can be poached a day ahead, so there’s no last-minute fuss. At serving time, simply spoon honey-sweetened yogurt into bowls, and top it with the apricots and a sprinkle of chopped pistachios.
Serves 4
PREP TIME:
10 minutes
START-TO-FINISH TIME:
35 minutes, including cooling the poaching liquid
MAKE AHEAD:
Partially
1 lb/455 g apricots, just slightly soft when touched, rinsed and dried, but unpeeled
2 cups/480ml water
¾ cup/150 g sugar
1 tsp grated lemon zest
½ tsp ground ginger
2 tbsp honey
3 cups/720 ml plain Greek-style yogurt (see
market note
)
4 tbsp/30 g roasted, unsalted pistachios, coarsely chopped
MARKET NOTE:
Nonfat as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.
1. Halve the apricots lengthwise, but do not peel them. Remove pits and, if large, cut each half into three wedges.
2. Combine the water, sugar, lemon zest, and ginger in a medium saucepan set over medium-high heat. Stir constantly until the sugar has dissolved, and then bring the mixture to a gentle simmer.
3. Add the apricots and cook until just tender when pierced with a knife, 3 to 4 minutes (depending upon the ripeness of the fruit). Do not overcook or the apricots will become mushy.
4. Remove the pan from the heat and let sit for 2 minutes. Remove the apricots to a bowl using a slotted spoon.
5. Return the poaching liquid to high heat and cook until somewhat syrupy and reduced to about ½ cup/120 ml, 5 to 7 minutes. Cool to room temperature, and then pour over the apricots. (The compote can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature before using.)
6. Whisk the honey into the yogurt, and divide it among four medium bowls. Top each serving with some apricots and syrup, sprinkle with the pistachios, and serve.
Plum Parfaits with Yogurt and Granola
Made with alternating layers of cooked spiced plums, sweetened yogurt, and granola, all spooned into glasses, these parfaits are a visual feast. The deep crimson-hued fruits make a striking contrast to the pristine whiteness of the yogurt. The plums take about 15 minutes to prep and sauté and will need a few minutes to cool. Then all that is necessary is to whisk the yogurt with some sugar and vanilla and to assemble the parfaits.
Serves 6
PREP TIME:
15 minutes
START-TO-FINISH TIME:
40 minutes, including cooling time for the plums
MAKE AHEAD:
Partially
2 lb/910 g medium-ripe dark red or purple plums, rinsed and dried
⅓ cup/65 g sugar, plus 1 ½ tbsp, and more if needed
¾ tsp ground ginger
¼ tsp ground cinnamon
2 cups/480 ml plain Greek-style yogurt (see
market note
)
¼ tsp vanilla extract
¾ cup/85 g granola (see
market note
)
MARKET NOTE:
Nonfat as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.
Use a good-quality purchased granola, preferably one without dried fruits. Maple-flavored ones taste particularly good with the plums and yogurt.
1. Halve the plums lengthwise, and pit. Slice each half, lengthwise, into quarters. Then cut the quarters in half crosswise, if desired.
2. Place a large, heavy frying pan over medium heat until the bottom of the pan is hot. Add the plums and sprinkle with the cup/65 g sugar, ginger, and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and the plums are tender when pierced with a knife, about 6 minutes for medium-ripe plums. (If plums are riper, the cooking time will only be about 3 minutes.) Watch carefully so that the fruit does not overcook and become mushy. Remove from the heat and cool the plums to room temperature. If needed, season with more sugar. (The plums can be prepared 1 day ahead; cook, cover, and refrigerate.)
3. In a medium bowl, whisk together the yogurt, 1 ½ tbsp sugar, and vanilla.
4. Spoon about ¼ cup/60 ml of the plum mixture, including the juices, into each of six medium wine or parfait glasses and top with 2 to 3 tbsp of the sweetened yogurt. Sprinkle with 1 tbsp granola. Repeat this layering one more time in each glass. Serve immediately.
Warm Apple and Date Compotes with Whipped Maple Cream
These delectable compotes are distinguished by their blend of contrasting tastes and textures. Granny Smiths provide tartness to counter the sweetness of the dates, the honey is balanced by lemon juice, and crunchy walnuts are a fine foil to the softly whipped cream. The apples and dates can be cooked and the cream whipped in advance.
Serves 4
PREP TIME:
25 minutes
START-TO-FINISH TIME:
50 minutes
MAKE AHEAD:
Partially
4 medium Granny Smith apples
4 tbsp/55 g unsalted butter
2 tbsp light brown sugar
1 cup/240 ml apple juice
¼ cup/60 ml honey
2 tsp fresh lemon juice
½ tsp cinnamon
¼ tsp ground ginger
8 Medjool dates, pitted and quartered lengthwise
Maple Whipped Cream
½ cup/120 ml heavy cream
½ cup/120 ml sour cream
¼ cup/60 ml pure maple syrup
⅓ cup/35 g walnuts, toasted (see
cooking tip
) and coarsely chopped
4 mint sprigs (optional)
COOKING TIP:
To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350-degree-F/180-degree-C/gas-4 oven until fragrant and lightly browned, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool.
1. Peel and core the apples, and then cut each into eight wedges. Melt the butter in a large, heavy frying pan over medium-low heat. When hot, add the apple wedges and brown sugar. Sauté, turning often, until tender and browned, about 10 minutes. Watch carefully so that the apples do not burn. Remove from the heat and use a slotted spoon to transfer the apples to a platter.
2. Add the apple juice, honey, lemon juice, cinnamon, and ginger to the frying pan and return to medium-low heat. Bring the mixture to a simmer and cook until slightly thickened, 4 to 5 minutes. Add the dates and sautéed apple wedges and cook, stirring, until warmed through, about 2 minutes. Remove from the heat and cover loosely with foil while you prepare the cream. (The fruits can be cooked 1 day ahead; cool, cover, and refrigerate. Reheat, stirring, over medium heat.)
3. For the Maple Whipped Cream: With an electric mixer, whip the cream until firm, and then fold in the sour cream by hand. Gently stir in the maple syrup. (The cream can be prepared 1 day ahead; cover and refrigerate. Whisk gently for a few seconds when ready to use.)
4. Divide the warm apple mixture among four wine or martini glasses. Top each serving with some of the whipped cream and sprinkle with some walnuts. If desired, garnish each serving with a mint sprig before serving.
Summer Berries with Lemon Crème Fraîche
This dish makes a beautiful addition to a spring or summer brunch menu. Although I love to use a mix of seasonal berries, you can opt for a single variety with equally tempting results. The fruit is mounded in wine glasses and topped with spoonfuls of crème fraîche that is scented with lemon and sweetened with a hint of sugar.
Serves 4
PREP TIME:
1 hour, 5 minutes; including chilling time for the crème fraîche
START-TO-FINISH TIME:
1 hour, 10 minutes
MAKE AHEAD:
Partially
Lemon Crème Fraîche
1 cup/240 ml crème fraîche (see
cooking tip
)
3½ tbsp sugar
1 tsp grated lemon zest
3 tbsp fresh lemon juice
4 cups/600 g mixed berries such as blueberries, strawberries, raspberries, and blackberries
4 mint sprigs for garnish
1. For the Lemon Crème Fraîche: Place the crème fraîche in a medium, nonreactive bowl. Add the sugar, lemon zest, and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, at least 1 hour. (The crème fraîche can be prepared 2 days ahead; keep covered and refrigerated.)
2. Rinse the berries and gently pat dry. If using strawberries, hull and halve (or quarter if large) lengthwise. Place the berries in a large bowl and gently toss to combine.
3. Divide the berries among four wide-mouthed wine glasses, martini glasses, or dessert bowls. Drizzle each serving with about ¼ cup of the crème fraîche and garnish with a mint sprig. Serve immediately.
Calling for only four simple ingredients, this dish looks and tastes much more sophisticated than you might expect. Ruby Red grapefruit halves are scooped out, mounded with fresh segments, and then drizzled with a garnet-hued syrup made with grapefruit juice, red wine, and sugar. The grapefruit cups can be prepared a day ahead so that at serving time, you will need only to add a colorful garnish of fresh mint.
Serves 6
PREP TIME:
20 minutes
START-TO-FINISH TIME
:
30 minutes
MAKE AHEAD:
Yes
5 Ruby Red grapefruit
6 tbsp/90 ml dry red wine
6 tbsp/90 g sugar
6 mint sprigs
1. Halve the grapefruits crosswise and, using a sharp paring knife or a grapefruit knife, remove the segments from each and place them in a medium bowl. By hand, lightly juice the empty grapefruit halves into a small bowl to get 6 tbsp/90 ml of juice; save any extra juice for another use.