Brunch for TEN!?

My lovely friend Jen emailed me the following question today:

If Ginnie was serving brunch for 10 this Sunday, what would she make? :)

And being me, I over-replied. But I realized this might be a heck of a useful post!

For TEN!? What have you gotten yourself roped into?

1) Meat: I’d do ham steak/s instead of bacon or sausage because it’s easier to cook (just sear in pan & voilà) and doesn’t make the house stink like meat for vegetarians. Make ’em look fancy by doing grill marks if you have the requisite apparatus and time and sanity. I don’t like putting much of any kind of sauce or glaze on ham, but something orangey would be nice if you felt like dressing them up. Another plus is that since ham is pre-cooked/cured, you’re not likely to accidentally undercook meat or give anybody a food-borne illness.

2) Sweet: I’d make the Blueberry Pecan French toast recipe from Epicurious since you can prep most of it the night before. Throw in a bit of cinnamon too and use real vanilla bean if you can. Also make sure you use full fat milk or even half and half — nobody eats French toast to be healthy & it’ll taste better. :) I like making it with strawberries instead of blueberries too, but definitely shell out for fresh fruit, not frozen. You could probably sauté apple or banana if berries are too scarce. Use Grade B maple syrup for maple-ier flavor — Trader Joe’s has good prices. You could whip up some cream for a festive addition to this.

3) Egg: Then you can do a big easy vegetable omelet (arugula & fancy mushrooms like oyster or chanterelle?) or scramble, and fancy it up with drizzlings of truffle oil — but keep that part optional on the side if you have kids or other picky eaters to feed. Maybe truffle half of it and stick a little shroom on top to distinguish the truffled half. Go very easy w/ that stuff!

4) Drink: Do a big pitcher of mimosa on ice; more people like those than Bloody Marys or other AM cocktails, and people can always wander into your kitchen to tweak the ratio. (Maybe leave out some decent brandy on the counter if they feel like spiking their version.) Cristalino cava is usually $7-9 per bottle and works great; the normal kind is best but Extra Brut works too. Don’t get the pink. Fresh squeeze the oranges and have extra pre-squeezed from the night before so the fun keeps flowing. I like to use blood oranges if available for a fun look — but don’t fret over orange selection because the reddish peel coloration rarely corresponds to the color of the flesh. Just grab & go and know that any oranges will be delish. :) If you have an opaque pitcher use that instead of clear, because the pulp residue makes clear pitchers look unnecessarily dirty/icky after just one pour.

GOOD LUCK!!! Oh, and this may also be of service.

Saffron-chèvre peas

My husband recently confessed to me that he loves and misses peas. Yes, peas. I’m not sure why it is that it never occurred to me to make them — partly because they’re kind of sweet, and I used to have a mild aversion to sweet vegetables (remedied by wonderful squash soup and parsnip purée recipes), and I think because I’m a bit of a snob about only getting fresh not frozen veggies when possible. And peas are usually frozen. (This recipe uses frozen peas, anyway.) But he recently brought home a deli dish of a cold pea salad with cream and onion, and I went nuts for it. So I decided to try my hand at my own variation. Et voilà !

1 shallot (or one bulb if it’s a large shallot)
about 1 Tbsp butter
about 5 Tbsp milk, to taste (I use whole un-homogenized)
about 3 Tbsp heavy cream
1 pinch saffron threads (about 10 threads total)
1 bag frozen peas
About 3 Tbsp un-flavored chèvre (creamy goat’s cheese)

Finely mince the shallot, or if you prefer the texture, leave it in rings.

Sautée the shallot in butter and a tiny bit of salt until brown and beginning to become translucent. Add in the milk and the cream and simmer a bit. Add in saffron threads, adjusting quantity for desired saffronicity — but remember, it takes a while for the full flavor to “bloom” so start small. I added my saffron in two batches.

Then, while the saffron-milk sauce is very gently simmering, cook a package of microwave peas to half finished (my directions said to microwave covered with a bit of water; I just zapped for 3-4 min. instead of 6-8). Remove with slotted spoon and add to saffron mixture.

Crumble up the chèvre and toss it into the mixture, in three batches, mixing as it simmers and waiting for it to fully melt before adding the next batch. Stir the mixture constantly on low heat until the peas begin to soften and a few start to burst ever so slightly.

Of COURSE we ate them before we remembered to take a picture. They go great with ham steak, though.