SPRING IS HERE AND PERFECT TO HOST A BRUNCH
The idea of hosting a brunch can sound intimidating if you’re not a veteran in the kitchen. But Spring is the best time of the year for brunch celebrations for Easter, Mother’s Day, or After Lent or any other occasion, big or small, is appropriate to host a brunch, because everybody loves brunch.
LESSON ONE: MEAL OR LIFESTYLE.
The truth about brunch is that it’s more about a lifestyle than the meal. Brunches promise satisfied appetites and fulfill people after which bodies seek comfortable resting places like a couch or chair.
The decorum is that a respectable brunch begins at noon because simply put, guests want a little day drink and doing so before 12 p.m. is frowned upon in most respectable circles. So, prepare to pop those corks for guests.
Highly recommended are an array of bubbly (prosecco or champagne), mimosas, freshly squeezed OJ or grapefruit juice. Some folks serve the hard stuff like Vodka or gin but they aren’t expected.
LESSON TWO: A LITTLE CULINARY JOURNEY
Brunch takes the guests through a sensory journey from breakfast to lunch to dinner as a mashup of the meals, and you should not feel wedded to just eggs or lean heavily into lunch.
You want to hit a home run so knock it out with fun twists on your favorite Easter breakfast dishes So, make it extra, with stunning. Herby-Beet Deviled Eggs which are easy. To assure they’re delicious, level-up with crème fraîche and goat cheese to make sure they’re noteworthy. Add Asparagus Tratines, with crème fraiche and soft-boiled eggs, because eggs are essential to the brunch menu.
Finally, you may include the Croque Madame twist in the breakfast category, a French playful fusion of French Toast and the Parisian favorite, Croque Madame.
SEA SALT CULTURED BUTTERCRÈME FRAÎCHE
CROQUE MADAME FRENCH TOAST
servings: 4
prep time: 45 MINS
total time:45 MINS
INGREDIENTS
• 6 ounces deli ham, roughly chopped
• 6 ounces aged Gruyère cheese, grated
• ¼ cup plus 2 tablespoons divided Vermont Creamery Crème Fraîche
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground pepper
• ¼ teaspoon freshly ground nutmeg
• 8 large eggs, divided
• 1 cup whole milk
• ½ tablespoon fresh rosemary, finely chopped, if desired
• 8 slices brioche, pan de mie, pullman or challah
• 6 tablespoons divided Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
• maple syrup, for serving, if desired
DIRECTIONS
1. Heat oven to 425ºF. Line baking sheet with parchment paper or aluminum foil; set aside.
2. To make filling, combine chopped ham, Gruyère cheese, 1/2 cup crème fraîche, 1/4 teaspoon salt, pepper and nutmeg in medium bowl; mix well. Remove 1/2 cup mixture; set aside.
3. To assemble French toast, place 4 slices bread on rimmed baking sheet. Divide larger portion of filling evenly among bread on baking sheet, gently pressing into even layer crust to crust. Top each with remaining slices bread, gently pressing down to seal sandwiches.
4. Whisk together 4 eggs, milk, remaining 2 tablespoons crème fraîche and 1/4 teaspoon salt and rosemary, if desired, in medium bowl. Pour egg mixture over sandwiches, flipping each sandwich to coat. Allow sandwiches to rest, flipping again halfway through, 10 minutes or until all liquid is soaked into bread.
5. Melt 2 tablespoons butter in large skillet over medium heat. Place 2 sandwiches in skillet; cook 2-3 minutes on each side or until dappled and deep golden. Transfer sandwiches to prepared baking sheet. Repeat with remaining 2 sandwiches. Wipe skillet clean; set aside for cooking remaining eggs.
6. Divide remaining 1/2 cup filling among 4 sandwiches, placing in small even circle in center of each. Bake 10 minutes or until French toast is puffy and fully heated through.
7. Meanwhile, return skillet to medium heat; add remaining 2 tablespoons butter. Heat until melted and foaming. Crack remaining 4 eggs into skillet; season with salt and pepper. Cook
8. Transfer baked French toast to large platter or individual plates; top each sandwich with 1 fried egg. Serve with maple syrup, if desired.
9. *FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
Bridge the gap between breakfast and lunch with a savory showpiece like a potato gallete with crème fraîche and salmon, it’s delicious and has just enough of the savory saltiness to warrant another mimosa, drink up. When your guests ask what galette means, just say it’s French for yum.
After digesting dairy products, booze and pancakes you have to think it might help to eat some little mixed greens. Instead of salad incorporate some fresh Goat Cheese and Mushroom, Asparagus Tart.
LESSON THREE: CHEESEBOARDS AS CENTERPIECES, HEAR US OUT.
Creating cheeseboards means throwing caution to the wind and embracing your creativity. Sprinkle in some scrumptious cultured butter and seasonal veggies like crunchy carrots and fresh radishes.
LESSON FOUR: GO BIG ON SWEETS AND TREATS.
A strong, sweet finish is the star on top. Try something like an 'Ube Pound Cake' with Crème Fraîche Glaze by creative chef Daniela Gerson. This French dessert is the big finale to your brunch. Select a beautifully aged cheese like Bonne Bouche, and pair it with a cocktail.