Sunday Brunch (5 page)

Authors: Betty Rosbottom

BOOK: Sunday Brunch

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5. Cut the St. André with its rind into ½-in/12-mm cubes and scatter them over the leeks and bacon in the baking dish. In a medium bowl, whisk the eggs to blend, and then whisk in the half-and-half, salt, and cayenne. Pour the mixture into the baking dish. Let the gratin stand at least 1 hour, or cover the pan with plastic wrap and refrigerate for up to 24 hours. (If the dish has been refrigerated, let it stand at room temperature for 30 minutes before baking if you have time. It also can go directly from the refrigerator to the oven but will take longer to cook.)

6. Bake the gratin until the egg mixture is set, the top is golden, and the mixture is bubbly, 40 to 45 minutes (10 to 15 minutes longer if straight from the refrigerator). Remove and let cool for about 5 minutes. Sprinkle with the minced parsley and serve hot.

MARKET NOTE:

St. André cheese is a mild, triple-cream French cheese with a white rind. It is available at many grocers and cheese stores. If you are unable to find it, you can substitute a triple-cream Brie.

Souffléd Eggs with Ricotta, Spinach, and Pancetta

Simple to prepare, this delectable strata makes a striking presentation when it comes out of the oven. A custard base of eggs, cream, and ricotta is combined with chopped spinach and sautéed pancetta and then poured over toasted bread cubes. When baked, the eggs puff up, soufflé-style, and rise just slightly above the edges of the baking pan. The golden gratin looks especially tempting flecked with bits of spinach.

Serves 5 to 6

PREP TIME:

20 minutes

START-TO-FINISH TIME:

1 hour

MAKE AHEAD:

Unsalted butter, for the baking dish

2
OZ
/55 g day-old baguette, crusts removed, cut into ½-in/12-mm or smaller cubes

1 to 1 ½ tbsp olive oil

8 eggs

1 cup/240 ml heavy cream

½ cup/120 ml whole milk ricotta

½ tsp freshly grated nutmeg

¼ tsp kosher salt

Generous pinch of cayenne pepper

2 grinds fresh black pepper

1 ½ cups/60 g coarsely chopped baby spinach leaves

4
OZ
/115 g pancetta, cut into ¼-in/6-mm cubes, fried until crisp

1. Arrange a rack at center position and preheat the oven to 375 degrees F/190 degree C/gas 5. Generously butter a 1 ½-qt/1.4-L shallow oven-to-table baking dish.

2. Place the bread cubes in a medium bowl and toss with enough olive oil to coat lightly. Spread the bread cubes on a baking sheet and bake until just golden, 5 minutes. Remove and spread in the bottom of the prepared baking dish.

3. In a large mixing bowl, whisk the eggs until blended. Then whisk in the cream, ricotta, nutmeg, salt, cayenne, and pepper just to blend. Stir in the spinach and pancetta. Pour the mixture over the toasted bread.

4. Bake until the egg mixture puffs up (soufflé-like) and a knife inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and cool 5 minutes before serving.

Parmesan Flans with Parmesan Crisps

Served in individual ramekins with a Parmesan crisp, these delectable flans make a unforgettable entree for mid-morning menus. The eggs, crème fraîche, and half-and-half give these savory custards their silken texture, while rosemary, grated Parmesan, and a pinch of cayenne pepper provide subtle but distinctive flavorings. The flans can be served as soon as they come out of the oven, or cooked a day ahead and reheated when needed. These flans, served in their ramekins, do not need to be unmolded—a definite bonus for busy cooks.

Serves 6

PREP TIME:

10 minutes for the flans and 5 minutes for the crisps

START-TO-FINISH TIME:

50 minutes

MAKE AHEAD:

Yes

Unsalted butter, for the ramekins

4 eggs

1 cup/240 ml crème fraîche (see
cooking tip
)

1 ½ cups/360 ml half-and-half

¾ cup/90 g coarsely grated Parmesan cheese

¼ tsp dried crushed rosemary (see
cooking tip
)

¼ tsp kosher salt

Very generous pinch of cayenne pepper

Parmesan Crisps

6 fresh rosemary sprigs

1. Arrange a rack at center position and preheat the oven to 350 degrees F/180 degrees C/gas 4. Butter six ½-cup/120-ml ramekins, soufflé dishes, or custard cups. Place the ramekins in a baking pan large enough to hold them in a single layer.

2. In a bowl, whisk together the eggs, crème fraîche, half-and-half, Parmesan, rosemary, salt, and cayenne until well mixed. Transfer to a 4-cup/960-ml or larger measuring cup with a spout and pour it into the ramekins, filling them almost to the top.

3. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins. Carefully place the pan in the oven. Bake until the flans are set and a small, sharp knife or tester inserted into the centers comes out clean, 35 to 40 minutes. Using pot holders, remove the ramekins from the pan to a cooling rack for 5 minutes. (The flans can be prepared 1 day ahead. Cool, cover with plastic wrap, and refrigerate. Bring to room temperature and reheat, uncovered, on a baking sheet in a preheated 350-degree-F/180-degree-C/gas-4 oven, for 15 minutes.)

4. Place a flan on each of six salad plates. Tuck a crisp upright into the center of each flan, garnish with a rosemary sprig, and serve.

P
ARMESAN
C
RISPS

These golden little cheese crisps take only minutes to assemble and cook. The key to their success lies in using a nonstick pan, getting the temperature correct, and letting them stand a few seconds before turning them over. They can be prepared ahead, so no last-minute fuss is necessary.

Makes 6 to 7 crisps

½ cup/60 g very finely grated Parmesan cheese (see
market note
)

1 ½ tsp all-purpose flour

¼ tsp dried crushed rosemary (see
cooking tip
)

Pinch of cayenne pepper

MARKET NOTE:

Finely grated Parmesan cheese (powder-like in consistency) is available in most supermarkets and works beautifully in this recipe.

1. In a small bowl, stir together the Parmesan, flour, rosemary, and cayenne. Place a medium, nonstick frying pan over medium heat and heat until it is hot enough to make a drop of water sizzle.

2. Spoon 1 tbsp of the cheese mixture into the pan. With the back of a spoon, flatten the mixture into an even thin layer, as close to a circle as possible. Repeat to make one or two more crisps, and then reduce the heat to low. Cook until the cheese melts, bubbles, and begins to turn golden, 1 to 1 ½ minutes.

3. Remove the pan from the heat and let the crisps rest for30 to 40 seconds to firm. Using a heatproof spatula, carefully loosen the crisps and turn them over. Let stand for 30 seconds more on the other side. Remove the crisps to a plate. Repeat with the remaining cheese mixture. Cool completely, then store for up to 1 day in a self-sealing plastic bag at room temperature.

Caramelized Shallot and Ham Tartlets

These tarts, which can be prepared several hours ahead, need only about 20 minutes to bake to a golden flakiness and are best served hot. As the tarts bake, the sides rise up magically to surround the savory filling. A single recipe yields four generous servings, but can easily be doubled for larger gatherings.

Serves 4

PREP TIME:

20 minutes

START-TO-FINISH TIME:

1 hour

MAKE AHEAD:

Partially

1 ½ tbsp unsalted butter, plus more for the baking sheet

¾ lb/340 g shallots

1 ½ tbsp canola oil

4
OZ
/115 g good-quality diced ham, cut into ¼-in/6-mm dice

½ tsp dried thyme

Kosher salt

Freshly ground black pepper

1 sheet puff pastry from a 17.3-
OZ
/490-g package, defrosted (see
market note
)

Flour for work surface

3 tsp Dijon mustard

1 to 2
OZ
/30 to 55 g shaved Gruyère cheese

MARKET NOTE:

A 17.3-
OZ
/490 g package of Pepperidge Farm puff pastry contains two sheets, each about 9 in/23 cm square. Defrost according to the package directions in the fridge, and keep refrigerated until ready to use.

1. Butter a large, heavy baking sheet and set aside.

2. Halve the shallots lengthwise, trim and discard the ends, and then remove the peel. Cut the shallots crosswise into ½-in-/12-mm-thick slices. Melt the 1 ½ tbsp butter and the canola oil in a large, heavy frying pan set over medium heat. Add the shallots and reduce the heat to medium-low. Cook, stirring frequently to break apart the slices, until lightly browned, about 12 minutes; do not overcook. Stir in the ham and thyme. Season lightly with salt and several grinds of pepper. Cool to room temperature.

3. Place the puff pastry sheet on a lightly floured work surface and, using a rolling pin, gently flatten the seams. Cut the sheet into four equal squares. Using a sharp knife, gently trace a ¾-in/2-cm border inside each pastry square, taking care not to cut all the way through the dough. Transfer the squares to a baking sheet and refrigerate for 10 minutes.

4. Brush the area within the traced lines of each square with ¾ tsp mustard, and then divide the shallot mixture evenly and spoon inside the traced lines. (The tartlets can be prepared 2 hours ahead; cover and refrigerate.)

5. When ready to bake the tartlets, arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Bake the tartlets for 15 minutes, and then remove from the oven and sprinkle the top of each with the Gruyère. Bake until the sides have puffed and are golden brown and the cheese has melted, about 5 minutes. Serve hot.

Grape Tomato and Blue Cheese Tart

With its flaky crust and delectable topping of sweet grape tomatoes and creamy blue cheese, this tart makes an enticing vegetarian dish for brunch. The exceptionally crispy pastry shell is prepared with cream cheese and seasoned generously with cayenne pepper. The tart can be baked several hours ahead, left at room temperature, and then quickly reheated.