Authors: Betty Rosbottom
Sunday Brunch (6 page)
2 tsp olive oil
1 tsp balsamic vinegar
Kosher salt
1 ½ tbsp chopped flat-leaf parsley
2 green onions, chopped to include 2 in/5 cm of the green parts
MARKET NOTE:
Small grape tomatoes, which have a sweet flavor, work better than larger cherry tomatoes in this recipe, and can be used year-round. However, in the summer feel free to try the tart with one of your favorite varieties. Sweet ones that are on the small side work best.
1. Arrange a rack at center position and preheat the oven to 375 degrees F/190 degrees C/gas 5. Have ready a 9-in/23-cm tart pan with a removable bottom.
2. For the crust: Place the flour, cream cheese, butter, salt, and cayenne in a food processor; pulse until the mixture resembles coarse meal. Remove and knead the mixture into a smooth mass, and then press it with your fingers in an even layer into the bottom (not up the sides) of the tart pan. Smooth the dough with the back of a spoon. Freeze the tart shell for 15 minutes to firm, and then bake the crust until golden brown, 30 minutes. Remove the tart shell from the oven and cool for about 5 minutes but retain oven temperature.
3. For the topping: Sprinkle the cheese evenly over the crust. Arrange the tomatoes in a circular pattern and in a single layer over the cheese, cut-sides up. You may not need to use all of the tomatoes. Whisk together the olive oil and vinegar and drizzle over the tomatoes, and then sprinkle with salt. Place the tart on a baking sheet to catch any drippings and return to the oven and bake until the cheese has melted and the tomatoes are hot, 10 to 12 minutes.
4. Cool the tart for 5 to 10 minutes and then remove the sides of the tart pan. (The tart can be made 3 hours ahead. Leave the tart at cool room temperature and reheat in a preheated 350-degree-F/180-degree-C/gas-4 oven until warmed through, 8 to 10 minutes.)
5. Mix together the parsley and green onions, and sprinkle over the tart. Cut the tart into six wedges and serve.
From the first bite, I knew that these extra-creamy grits, seasoned with a duo of cheeses and topped with tomatoes, shrimp, and andouille sausage, were redolent of New Orleans. This Louisiana-inspired dish is a great choice for a weekend brunch, especially around Mardi Gras. The grits, which can be assembled a day ahead, need only about a half hour in the oven. That leaves you with plenty of time to prepare the colorful shrimp and sausage topping. A warm, crusty baguette and a mixed green salad would make fine partners to this delicious main course.
Serves 6
PREP TIME:
1 hour, including making the grits
START-TO-FINISH TIME:
1 hour, 5 minutes
MAKE AHEAD:
Partially
Spicy Shrimp
1 tbsp olive oil
6
OZ
/170 g andouille sausage, cut into ½-in/12-mm dice
cup/30 g chopped green onion (including 2 in/5 cm of green parts)
2 tsp minced garlic
One 14-
OZ
/400-g can diced tomatoes, drained well
tsp cayenne pepper, plus more if needed
1 lb/455 g medium shrimp (30-count), peeled and deveined with tails left on
Kosher salt
Freshly ground black pepper
Southern Cheese Grits
1 ½ tbsp chopped flat-leaf parsley
1. To prepare the Spicy Shrimp: Heat the olive oil in a large, heavy frying pan set over medium heat. When hot, add the sausage and cook, stirring, until lightly browned, 3 minutes. Add the green onions and garlic and stir for 1 minute. Add the tomatoes and cayenne and stir for 2 minutes more. Finally, add the shrimp and cook, stirring, until they turn pink and curl, 4 to 5 minutes (do not overcook). Season with salt and pepper. (For a spicier taste, add additional cayenne.)
2. Place the grits on each of six plates. Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley over the shrimp and serve.
O
f all the brunch choices possible, nothing is more tempting than that triumvirate of griddle specialties—pancakes, waffles, and French toast. Grown-ups love these foods because they revive memories of their family’s special waffle recipe, or the first French toast or pancakes they helped prepare. Kids today are just as crazy about these timeless favorites. Ever since they could stand on kitchen stools to reach the counter, my own grandchildren have been my enthusiastic assistants when I make griddle cakes.
A host of classics are included in this chapter, most with new twists to add an extra dimension of flavor. There are boldly spiced flapjacks served with maple-butter syrup, as well as light-as-air ricotta pancakes topped with thick, cinnamon-scented blueberry sauce. Pecan-studded waffles, partnered with warm salted caramel sauce and bananas, are hard to resist. Equally tempting is French toast, soaked in eggnog, baked in the oven, and then crowned with glazed cranberries and apples. These dishes are all easy and impressive at the same time.
Nestled among these favorites is a recipe for blini—those savory little Russian pancakes served with toppings of sour cream, caviar, and smoked fish. Bite-size and addictive, they are best served as appetizers, rather than as a main course like their sweet counterparts.
Savory or sweet, griddled fare is a universal crowd-pleaser. One little caveat applies: Make more rather than less. I’ve seen platters of pancakes and waffles disappear in minutes. People seem to eat with abandon, reaching for seconds and even thirds when the food is hot off the griddle.
Classic Russian blini are prepared with buckwheat flour and yeast. In this version, whole-wheat flour replaces the heavy and strongly flavored buckwheat, while baking powder stands in for the yeast. By eliminating the yeast, the batter takes only about 10 minutes to put together. Sour cream and caviar are timeless toppings for these savory little pancakes, but other garnishes such as smoked salmon or trout, red onions, and lemon zest are just as delectable. These bite-size griddle cakes are blank canvases awaiting your artistic expression and make mouthwatering openers for a brunch.
Makes 12 blini, to serve 4
PREP TIME:
10 minutes
START-TO-FINISH TIME:
20 minutes
MAKE AHEAD:
No
½ cup/85 g whole-wheat flour
3/8 tsp baking powder
⅛ tsp baking soda
⅛ tsp salt
⅓ cup/75 ml sour cream
¾ cup/60 ml whole milk
1 egg
2 to 3 tbsp unsalted butter, plus more if needed
Toppings
Sour cream and caviar (either black or red)
Thinly sliced smoked salmon, finely chopped red onion, sour cream, a sprinkle of lemon zest, and several grinds of black pepper
Watercress sprig, thinly sliced apple, flaked smoked trout, sour cream mixed with a little horseradish, and a sprinkle of fleur de sel
1. Arrange a rack at center position and preheat the oven to 200 degrees F/95 degrees C. Have ready a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the sour cream, milk, and egg until just blended. Gradually pour the sour cream mixture into the dry ingredients, whisking until the mixture is thick and smooth.
3. Place a large, heavy frying pan or griddle over medium-low heat and add enough butter to coat the bottom of the pan. When the butter is hot but not smoking, add the batter in level tablespoonfuls. Add just enough to fit comfortably in the pan, and cook until the blini are golden brown on the bottom, 1 ½ to 2 minutes. Turn and cook until golden brown on the other side, 1 ½ to 2 minutes more. Remove to the baking sheet and place in the oven to keep warm. Repeat, adding more butter to the pan as needed until all the batter has been used.
4. Arrange the blini on a serving plate, garnish with any of the suggested toppings, and serve.
Spiced Pancakes with Warm Maple-Butter Syrup
Made with a classic batter of flour, eggs, sugar, and butter that is enhanced by a quartet of fragrant spices, these golden pancakes are topped with a drizzle of Warm Maple-Butter Syrup. The recipe yields four servings, but can be easily doubled. The delectable syrup can be prepared ahead and the dry ingredients combined in advance, so that last-minute prep is kept to a minimum.
Makes 12 pancakes, to serve 4
PREP TIME:
15 minutes, including making the Warm Maple-Butter Syrup
START-TO-FINISH TIME:
25 minutes
MAKE AHEAD:
Partially
Warm Maple-Butter Syrup
6 tbsp/85 g unsalted butter, diced
6 tbsp/90 ml maple syrup
Pancakes
1 ½ cups/175 g all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp salt
⅛ tsp ground cloves
⅛ tsp freshly ground nutmeg
1 cup/240 ml whole milk
3 eggs, beaten
4 tbsp/55 g unsalted butter, melted, plus more for the griddle
Confectioners’ sugar, for garnish
COOKING TIP
Dry ingredients can be assembled a day ahead; cover and store at room temperature.
1. For the Warm Maple-Butter Syrup: Place the butter and maple syrup in a small, heavy saucepan set over medium heat. Heat, stirring, until the butter has melted and blended with the syrup, 1 to 2 minutes. (This mixture can be prepared 2 hours ahead; leave at room temperature and reheat, stirring, over medium heat.) Pour into a heat-proof pitcher, such as a small creamer. Rub the underside of the lip of the pitcher with a dab of butter to prevent dribbles.
2. For the pancakes: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, salt, cloves, and nutmeg. In another bowl, whisk together the milk, eggs, and melted butter. Pour the liquid ingredients into the dry ones, and whisk to combine.
3. Heat a griddle or a large, heavy frying pan set over medium heat until hot, and then brush with just enough butter to coat the surface. Working in batches, pour generous ¼ cup/60 ml measures of the batter onto the hot griddle. Cook until bubbles appear on the tops and the pancakes are golden brown on the bottom, 1 to 2 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. (Do not stack the pancakes or they will steam and become flabby.) Repeat, adding more butter to the griddle until all the batter has been used.
4. Arrange three overlapping pancakes on each of four plates, and drizzle with some of the warm syrup. Dust with confectioners’ sugar and serve.
Lemon-Ricotta Pancakes with Blueberry Sauce
Ricotta cheese gives these golden pancakes their rich, smooth texture, while a generous addition of lemon zest provides a refreshing citrus accent. Beaten egg whites contribute a light airiness to the batter. The scrumptious blueberry sauce that accompanies these griddle cakes is simple to assemble, but needs a little simmering time to concentrate the flavors. You can make the sauce three days ahead and reheat it at serving time.