Let’s Do Brunch!!!

When one thinks or dreams of Brunch, it is not uncommon that our thoughts carry us to a place near the crashing sounds of the ocean or perhaps to the sights and sounds of a sidewalk cafe in a bustling metropolitan neighborhood. Sun shining, birds chirping, energizing conversations, an escape perhaps for some, or quite possibly a weekly ritual. As we sip on freshly squeezed juice cocktails, or indulge in swirling the trendiest Rose, we briefly allow ourselves to forget the troubles of the past week and focus on what is truly important, Friends, Family and Food.

For many Americans however, Brunch is not a “thing” at all……yet, and many more are newly exposed to this style of dining every weekend of the year. The mid day dining phenomenon known as “Brunch” began taking shape over 120 years ago, long before folks waited in line at their favorite restaurants to dine on eggs benedict and French toast. The word brunch appeared in print for the first time in the United States decades ago. The New Oxford, an old Pennsylvania newspaper penned the following: “The latest ‘fad’ is to issue invitations for a meal called ‘brunch…a repast at 11 o’clock a.m.” Just like many of our dining habits, Brunching is not new or trendy at all, quite the opposite.

In 1895 Guy Beringer, a British writer, wrote a clairvoyant piece called “Brunch: A Plea” in Hunter’s Weekly. He wanted people to gather for a late breakfast on Sundays, not necessarily for the food but for the experience. He penned the following:

“By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

And for many nothing sweeps away “worries” at mealtime better than a well made cocktail or glass of wine! Were you aware that the Bloody Mary and Mimosa were created In the 1920s, during prohibition? Just around the time that Brunch in the United States began gaining popularity. Diluting spirits with other beverages, juice for one, helped hide the fact that the alcohol hadn’t been aged quite as long.

As these “mixed drinks” gained popularity the stigma surrounding daytime drinking, especially for women and members of the middle class began to lessen. In turn brunch offered a platform for people to drink during the day in a socially acceptable fashion.

By 1939, The New York Times declared Sunday a two-meal day. In the 1960s, brunch’s popularity gave rise to specific cookbooks…..”Better Homes and Gardens”, and James Beard for example, and by the 1990s, Americans started brunching on Saturdays too.

I personally enjoy Brunch entertaining at home. My work schedule often limits available prep time in my home kitchen, and truth be had, as much as I love dinner parties I lay down to sleep earlier than most, so “doing” Brunch at home is a perfect balance of Fun, Friends and Food. For those who are newish to home entertaining Brunch is a fantastic Segway into gaining confidence in your host or hostess abilities. You can do much of the prep work the day before, get a full night’s sleep and start the day energized and ready to spend quality time with your guests.

I hope you find the following Brunch Recipes as delicious and simple as I do. As always feel free to send me a note with any questions or comments to Chefjamie@me.com

Entertain Deliciously!

Makes approx 24

For the Filling:
1 c chopped fig
1/2 c chopped calamata olives
3 tbs reduced balsamic vinegar syrup
2 tbs chopped capers
1 egg
1/2 c brown sugar
2 tbs maple syrup
2 tsp vanilla extract
1 tbs butter Softened
1/4 tsp salt
3/4 c pecans toasted at 350 degrees for 5 minutes

For the Dough
1/2 c ground pecans
4 oz cream cheese
1/2 stick unsalted butter softened
1 c A/P flour

Grind pecans and then add flour. Pulse cream cheese and butter with pecan flour mix only until ball forms. You may have to work the dough a little with your hands to incorporate the remaining flour. Wrap the dough in plastic and chill 1 hour. Butter the bottoms of mini tart shells, press about a teaspoon of dough in with thumb, chill again 1 hour. Prebake shells at 325 degrees for 15 minutes. Place 1/2 teaspoon of goat chesse in bottom of prebaked tart shell. Top with 1 measuring teaspoon of filling mixture and bake 10 additional minutes or until golden brown.

Makes 48

12 tbs butter
4 cups flour
2 pinches of salt
1 pinch cayenne pepper
1 pinch of nutmeg
10 eggs
1 cup heavy cream, Slightly warm
6 cups shredded Parmesan cheese
1 cup blue cheese crumbles
1/2 c minced prepared short rib or brisket meat

Preheat oven to 350 degrees and line baking sheets with parchment paper. Bring 2 cups of water to a boil in med pot, reduce heat to low add flour, salt, cayenne,and nutmeg, cook mixture for 10-15 second
stirring constantly until it is a thick paste & no longer sticks to the pan. Transfer to a stand mixer w/paddle attachment and mix on low speed adding 1 egg at a time, do not add next egg until the previeus is completaly incorporated. Add cream and butter and then stop mixer and gently fold in cheese. Gently add in minced meat. Pipe onto lined sheet pans and
bake 10-15 min until golden brown. Serve immediately.

Approx 20 Scones

2 c flour
1/4 tbs sugar
1 tbs baking powder
1 1/4 c heavy cream
1/2 tsp salt
1 c dried cranberries

Mix all dry ingredients in a large bowl. Make a well in the center and add the cream, gently mix but do not over mix. Utilizing a small ice cream scoop drop dough onto a lined baking sheet and place in oven at 400 for 8-10 minutes or until golden. Serve warm.

Serves 10

12 eggs
4 c heavy cream
1 tbs oregano
1 tbs basil
1 tbs salt
1 teaspoon white pepper
2 cups prepared shredded potatoes
3 tbsp diced sun-dried tomatoes
1 cup Shredded Monterey Jack cheese
1 cup Smoked ham, diced
1 cup mushrooms sautéed and cooled

In a deep bowl whisk the eggs and cream until well incorporated. Next add in the seasonings, mushrooms and Ham. Preheat oven to 325 degrees. Lightly grease a large baking dish, place shredded potatoes in the bottom of the dish. Next top the potatoes with the sun dried tomatoes followed by the cheese. Finally pour in the egg mixture. Carefully place in pre heated oven and bake 75 minutes until the mixture is set and golden brown. Serve immediately.

Entertain Deliciously

Jamie McFadden

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