i am forever indebted to the charming gals at ruby press for introducing me to the wonderful world of sunday suppers – a vibrant, mouth watering and inspiring blog for the aspiring domestic goddesses.
their recent post on their class on sunday brunch dazzled me to bits. now this is the idea of a perfect brunch.
so for my fellow brunch aficianados, i present you sunday supper’s brunch menu & recipes.
* pics & recipes courtesy of sunday suppers *
no 1. Soufflé d’Oeuf et de Gruyère with Sauteed Mushrooms
2 tbl butter plus 2 tbl for ramekins
1/3 c flour
2/3 c milk
1 c ricotta
4 egg yolks
2 tbs each: chopped parsley, thyme, rosemary
1/3 c grated gruyere cheese
6 egg whites
1 tbl butter
3 cups assorted mushrooms
1 tsp finely chopped rosemary
salt and pepper to taste
Preheat oven to 350 degrees F. Brush the inside of 6- 3/12 inch ramekins with melted butter. Melt the rest of the butter in a sauce pan on medium-low heat. Stir in flour to make a paste. Let this cook for 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and cook, whisking often, until the mixture thickens and little bubbles appear on the sides of the pan, approximately 5-7 minutes. Do not let the mixture boil. Remove from heat. Let cool for 5 minutes. Add in ricotta, yolks, herbs and gruyere. Season well with salt and pepper.
Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Gently fold the whites through the ricotta mixture. Fill the ramekins just to the top. Place in a baking dish and pour in enough boiling water to come half way up the sides.
Bake for 30 minutes or until the soufflés are browned and risen.
In the meantime, roughly chop the mushrooms. Melt the butter in a sautee pan.
Add the mushrooms, season with salt and pepper.
To finish: Remove the soufflés from the oven and spoon mushrooms over top. Serve immediately
no 2. Heirloom Tomato Salad
4 large heirloom tomatoes of any size and variety
really good olive oil
flake sea salt
2 tbl snipped chives
Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives.
*We served the soufflé and tomato salad with a nice big piece of smoked salmon. Any kind will do but I prefer cold smoked/lox. It is buttery and rich and pairs beautifully with the meal.
1c unbleached all-purpose flour
1c cake flour
2 tsp baking powder
2 tbl turbinado sugar
½ tsp baking soda
½ tsp kosher salt
8 tbl cold butter
¾ c cold buttermilk
Preheat oven to 450 degrees F. In a food processor, combine all dry ingredients. Pulse to aerate. Cut cold butter into ½ inch cubes and scatter over the flour mixture. Pulse 12 times. The mixture should look like cornmeal. You should still be able to see pea sized pieces of butter. Dump the mixture into a medium sized bowl and add buttermilk. Mix swiftly until just combined. Using an ice cream scoop, scoop biscuits onto a baking sheet. Do this quickly so as to keep the mixture as cold as possible. Bake for 15 minutes. Serve warm with jam butters.
3 sticks of room temperature unsalted butter (8oz each)
4-5 tbl each: strawberry, apricot, blueberry jams
Mix one stick of butter with one type of jam. You can do this by hand or with an electric mixer. Put in a ramekin or place in wax paper and roll to a log. These will keep for a week.
2 c water
1 c sugar
1 vanilla bean
1 sprig of thyme
8oz mascarpone at room temperature
3 tbl powdered sugar
Cut fruits in half and spoon out the pit.
In a saucepan on medium heat, combine water, sugar, vanilla bean and thyme. Stir until sugar dissolves. Add enough fruit to the pan to have a single layer floating at the top. You will have to poach in batches. Apricots will take 4-5 minutes. Plums will take 8-9 minutes. You want to be able to pierce the fruit with a pairing knife with little resistance. The already poached fruit can wait in a baking dish flesh side down, while you finish the rest. When all the fruit has been cooked, pour enough liquid to cover half way. Cover with plastic wrap and refrigerate until completely chilled. Reserve the vanilla bean.
Place the mascarpone in a bowl with the powdered sugar. Split the vanilla bean down the center and scrape out the seeds. Combine with a whisk.
Serve both types of stone fruit with a dollop of the vanilla mascarpone and a little of the poaching liquid poured over top.