A fritatta slice.

Treat Mom to brunch

Published 12:08am Saturday, May 12, 2012

This weekend is a special one for Kelly Finley of Andalusia. She is getting married this Saturday at Sweet Gum Bottom and there is a brunch celebrating her wedding right after the ceremony. Kelly is a good friend of ours and we are so happy to be invited to the brunch and are excited about seeing some of our friends from Andalusia.

This weekend is also Mother’s Day and another good reason to have a brunch—for your mom. I always think it is good for children and the husband also to do a little special breakfast or brunch for this day. It can be just some pancakes, muffins, or some special egg dish, but the point is to give mom a break for a day. I have an easy brunch menu which anyone can pull off. Now, I would like to start my Mother’s Day with a Bellini, but since I go to church I guess I can save that until later!

Below is a choice of a frittata or a goat cheese tart.

 

My Favorite Frittata

Serves 6

Bake two large baking potatoes or 4 small ones in the microwave.

Preheat the oven to 400ᴼF. Pour 4 tablespoons of olive oil in a baking dish and slice an onion and put several thin slices on top of the olive oil to cover the bottom of the dish. Put this in the oven and bake for about 10 minutes or until the onions are brown.

Cool the potatoes and slice and put over the onions. Now you can add whatever you have on hand. I usually add some cilantro or parsley. You can add any green vegetable you have available such as asparagus, broccoli, or even green beans. Green and red peppers make a good combination also. I add some red pepper flakes and salt and pepper to taste.

On top of this, add about 2 cups of shredded mozzarella cheese or a combination of cheddar and mozzarella.

Mix together 5-6 eggs and spread the eggs on top of the cheese.

Bake in the 400ᴼ oven for about 25 minutes, or until lightly brown. The frittata can be served warm or at room temperature. It is a staple at our house for a quick meal. Can be reheated in the microwave and it is just as good as right out of the oven.

You can add some bacon slices, tomato slices and toast to the frittata plate as well.

I did a goat cheese tart from the May 2012 issue of ‘bon appétit’. It was a little harder to do but very good none the less.

Savory Spring Vegetable and Goat Cheese Tart

8 servings

1 store-bought pie crust (I made my own.)

2 bunches asparagus (about 1 ¼ lb. total), trimmed, peeled if thick

5 spring onions, or 12 scallions

3 Tbsp. olive oil, divided

Kosher salt and freshly ground black pepper

1 Tbsp. unsalted butter

8 oz. soft fresh goat cheese

¼ cup crème fraîche

¼ cup heavy cream

1 Tbsp. minced flat-leaf parsley

1 Tbsp. minced fresh chives

2 tsp. minced fresh tarragon

3 large eggs

Roll out pie crust on a lightly floured surface to a 12” round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package directions. Let cool in pan on a wire rack.

Preheat oven to 425ᴼF. Line a baking sheet with foil. Cut off top 1 ½ “of asparagus tips; reserve. Slice stalks into ¼ “rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale green parts into ¼ “pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 Tbsp. oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat remaining 1 Tbsp. oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips over and spring onions over.

Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.

Remove sides of pan. Serve tart warm or at room temperature.

 

My husband brought in some lavender and asked how I could use it in my cooking. Well, actually a scone recipe came in this same issue of ‘bon appétit’ and I thought it would be an extra special treat for the brunch.

 

Sweet Lavender Scones

Makes 16

3 cups all-purpose flour plus more for surface

¾ cup granulated sugar

1 Tbsp. baking powder

1 tsp. dried lavender buds (available at some supermarkets and natural food stores if you don’t have your own)

1 tsp. kosher salt

½ tsp. baking soda

¾ cup (1 ½ sticks) chilled unsalted butter, cut into ¼ “cubes

1 cup plus 2 Tbsp. buttermilk

2 tsp. finely grated lemon zest

1 tsp. vanilla extract

2 Tbsp. sanding or granulated sugar

1 ½ cups store-bought lemon curd

Arrange racks in upper and lower thirds of oven; preheat to 425ᴼ. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6” rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar.

Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.

 

Editor's Picks