Cathy Fountain - Your Turn

NOT JUST ANY OLD FRUIT PLATTER!

The Philosophy

Fruit is always a wonderful brunch item and there are dozens of ways to display it. A simple bowl of apples to an elaborate display, all fit the bill. If you use a bowl of apples or bananas an easy accompaniment would be Muesli or different types of cereal. An elaborate display, on the other hand, can be the centerpiece and focus of your entire brunch.

Lets focus on the more elaborate display. The key to these, I think, is variety. Choose at least 6 or 7 fruits for your display. The more the merrier! 

The Method

First, select an attractive piece of fruit to ‘sacrifice’ for the center of your centerpiece. I say sacrifice because basically you will not be able to eat it, at least not at this brunch. Pineapple is probably the best example of this type of fruit. It has a frilly green top and a beautifully contrasting colorful body. Remember, you are making a display, so color is as important as taste. WE EAT WITH OUR EYES! 

Cut the pineapple so that it will stand erect, but at an angle. The piece you cut off you may peel & cube for eating off the display. If you want to serve more pineapple, buy some of the already peeled and cored – it will be easier for you to work with. Place the centerpiece pineapple in the center of a large tray. The size of the tray is determined by the number of people you are inviting to brunch, and how many other items you are serving. If you want, you may elevate the pineapple by placing it on an inverted bowl. This would allow you to stack more fruit on a smaller tray, in the case of a space shortage. 

Next, we will embellish the pineapple centerpiece and decorate it with some colorful fruits.  Nice bright bananas are good. One or two will suffice. Attach these with toothpicks and hide the toothpicks as best you can. Do the same with different colors bunches of grapes. Now add some bright red strawberries, and if you feel adventurous, some red apple fans. Attach them all in the same manner and voila! 

Now, work close to your centerpiece using some of the same fruits. Make it appear as if your centerpiece is bearing these fruits. Hide the bowl with them, if you used one. Obviously, you won’t use whole bananas and apples, so cut them in bite size pieces. A little lemon water will keep your fruit from browning. 
           
Start incorporating your other fruits at this point. Citrus is good here. Slice some oranges and grapefruits so they are in shapes of half moons. If everything is small, people can pick and choose from many different fruits. Arrange your citruses in a fan-like style. You can also do this with different types of melons. Cubing melon and placing them in small mounds also works well. Kiwi is good in wedges. Finally, you will want to scatter various berries throughout your platter for color. Also, a little green may look good to finish it up, so parsley, or better yet mint, is good. 

Here is your completed centerpiece. Now that it is on a tray, you can transport the entire arrangement, carefully, wherever you need. Have fun with it and keep it simple. Fruit pleases almost everyone. 
            

BRUNCH

Brunch is a combination of breakfast and lunch, usually eaten sometime between 11 a.m. and 3 p.m. Sunday brunch has become quite popular for home entertaining and in restaurants. Though brunch is thought of as an American tradition, H.L. Menchen tells us that it was popular in England around 1900…long before it reached the U.S.

More Philosophy

I always try to incorporate eggs, in some form, into my brunch. Be it Eggs Benedict, Scotch Woodcock, omelets to order, frittata, or just plain scrambled eggs. Remember what they say, “If it ain’t eggs, it ain’t breakfast”. Then, of course, I like fruit, which I have already covered.

On the lunch side, salads work well. Everything from green leafs to chicken or tuna salads are great. Salmon is always welcome. Some breads such as bagels, croissants and accompanying jam, preserves and cream cheese, are also good to have. 

Sweets should also be a part of your brunch. Mini Danish, éclairs, puffs and banana bread are some good examples. Keep in mind your local grocer can help you out a lot. Bagels, croissants, Danish, smoked salmon, puffs, éclairs, even salads can be purchased as fill-ins.

So, first plan the number of people, then the number of items you wish to have. Also, have a ball!

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FRITTATA

The Story

A Frittata is the Italian version of an omelet. Unlike the French omelet, it is served open-faced rather than being folded over. A French omelet classically is made with 3 eggs and is made to serve 1 person. A Frittata, on the other hand, can be made larger and lends itself better to a brunch with many people. As in the case of the classic omelet, a frittata can have many ingredients. The frittata is usually started on top of the stove and finished in the oven. It can, however, be flipped over and finished on top of the stove.

I’m going to give you one of my typical frittata recipes. Remember though, you can make it as big or as small as you need to. Go wild with this one. Do as many fun and crazy things as you want. I do find it is always nice to finish a frittata with cheese, under the broiler. 

Ray’s Typical Frittata
 
    8 Eggs, whipped
    3 Tbsp. Butter, soft
    ½ Cup Onion, thinly sliced
    1 Cup Mushrooms, sliced
    1/3 Cup Red Bell Pepper, diced
    1 Cup Sharp Cheddar, grated
    Salt & Pepper, to taste
 
Preparation

Preheat broiler. Over a medium-high flame heat a 10” sauté pan. A non-stick pan will work best. Add the butter. When the butter begins to brown nicely, swirl it evenly in the pan, and add the sliced onion. Season the onions with salt & pepper and toss a few times. Add the peppers and mushrooms and toss again. Season again, if necessary. Cook the vegetables until they have broken down slightly. (1 – 2 minutes) Add the whipped eggs. As the eggs cook and solidify, the edges and bottom will start to brown. With a rubber spatula, pull the brown edges, carefully to the center. This will gently scramble the egg. When most of the egg has solidified, top with the cheddar cheese. Place the entire pan under the broiler until nicely browned. Turn the frittata out onto a serving plate. Serve immediately. 

This recipe will serve 4-8 people depending on how many other items you are serving. You can cut it into wedges like a pie if desired, for easy serving.

Frittata Filling Suggestions

Here are some other suggestions for fillings in your frittatas:

    Scallions
    Tomatoes
    Potatoes
    Ham
    Bacon
    Peppers, of all kinds
    Spinach
    Arugula
    Feta
    Olives
    Broccoli
    Asparagus

Go Crazy.  It’s fast and a great way to clean out the refrigerator!

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SALMON TARTARE

    1 lb Salmon meat, finely diced
    4 tsp Capers, squeezed of juice and minced
    2 Tbsp Parsley, coarsely chopped
    2 Tbsp Red Onion, finely minced
    ¼ tsp Black Pepper
    3 Tbsp Olive Oil
    1 Tbsp Lemon Juice
    Salt, to taste
    Hot Sauce, to taste

Preparation

Always work with everything very cold. Place the Salmon in a stainless bowl in a thin layer.  Sprinkle the capers, parsley, onion, pepper, olive oil and lemon juice evenly over the salmon.  Mix the ingredients thoroughly. Taste for salt & hot sauce, and add accordingly.

Presentation

Serve with toast, or better yet, I prefer rye bread.

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BANANA WALNUT BREAD

(2 Loaves)
 
    ½ lb Butter, soft
    1 Cup Brown Sugar, packed
    ½ Cup White Sugar
    2 tsp Peanut Butter
    2 Eggs
    1 Cup Whole Wheat Flour
    1 Cup All Purpose Flour
    1 Cup Bran
    1 ½ tsp Baking Soda
    1 tsp Salt
    4-5 Ripe Bananas, mashed
    ½ Cup Buttermilk
    ½ Cup Chopped Walnuts
 
Cream together the butter, white sugar, brown sugar & peanut butter. Meanwhile, combine the whole-wheat flour, all purpose flour, bran, baking soda, salt, and set aside. When the butter-sugar mixture is well creamed, add the eggs, one at a time.  Scrape down the bowl and beat until fluffy.  Stop the mixer and first add the flour mixture, then the bananas and buttermilk.  Mix for a minute or so, scraping down the bowl 1 or 2 times.  Fold in the walnuts.  Divide the batter into two 9x5” buttered loaf pans.  Bake at 350º for 1 hour, or until a knife comes out clean when inserted into the center of the loaf. 

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HEAVENLY MUESLI
 
    1 ½ Cups Old Fashioned Oats
    1 Cup Heavy Cream
    ¼ + ¼ Cup Milk
    1/3 Cup Raisins or Currants
    ¼ tsp Vanilla
    3 Tbsp Honey
    ¾ Cup Apples, (peeled, cored & diced)
    ¼ Cup Sliced Almonds (or other)
    ¼ Cup Dried Apricots (finely diced)
 
Mix the oats, heavy cream, ¼ cup milk, raisins, vanilla & honey thoroughly.  Cover and soak in the refrigerator for at least 4 hours, or overnight.   Add the remaining ingredients and remaining milk.  Serve with extra milk and honey on the side.

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CURRIED CHICKEN SALAD

    ½ Cup Mayonnaise
    1 tsp Curry Powder
    ¼ tsp Turmeric
    ¼ tsp Cumin
    1/8 tsp Cayenne
    2 Tbsp Prepared Mango Chutney
    ¼ cup Raisins or Currants
    ¼ Cup Celery, finely diced
    ¼ Cup Green Onions, chopped
    3 Tbsp Almonds
    2 Tbsp Italian Parsley, chiffonade
    Salt & Pepper, to taste

Dice the cleaned chicken into ¾” to 1” chunks, and place in a non-reactive bowl.  Add the mayonnaise, curry powder, turmeric, cumin, cayenne, chutney, raisins, celery, and green onions.  Mix together well.  Adjust seasoning with salt and pepper.  Place chicken salad, attractively, on a serving dish.  Garnish with almonds and parsley chiffonade.

Boiled Chicken
 
    2 ½ - 3# Whole Chicken
    2 Bay Leaves
    1 tsp Thyme
    1 Tbsp Peppercorns
    1 Carrot, large dice
    1 Onion, large dice
    1 Celery Stalk, large dice
    Salt, to taste (should be a little salty)

Place chicken in a pot that will hold it comfortably.  Place remaining ingredients in pot and fill with water until just covered.  Bring pot to a boil over high heat.  Turn down to a slow simmer for 45 minutes.  Remove chicken to a pan to drain and cool.  Discard skin and bones, reserving the meat only.  Chill chicken for use later. 

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MEDITERRANEAN SALAD
Serves 4 - 6
 
    ½ Cup Sicilian olives
    ¼ Cup Moroccan olives
    ¼ Cup French herb olives
    ¼ Cup Kalamata olives
    ¼ Cup Niçoise olives
    ¼ Cup French garlic olives
    1 Cup cubed feta cheese
    3 ripe tomatoes, split, halved and quartered
    1 Small onion, peeled, halved and thinly sliced
    ½ tsp. salt
    1 tsp. cracked pepper
    1 tsp. oregano
    1 tsp. fresh basil chiffonade
    ½ tsp. sugar
    4 Tbsp. Wine vinegar
    1/3 Cup olive oil
    Romaine Lettuce
 
Mix together the vinegar, olive oil and sugar.  Add the tomatoes and onion, and toss well.  Add remaining ingredients (except Romaine) and toss gently.  Serve with Romaine lettuce as a 1st course, or as a lunch or light dinner entree.

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TOMATO FETA & OLIVE PLATE
 
    Tomatoes
    Red Onion
    Feta Cheese
    Mixed Olives
    Mixed Greens
    Vinaigrette Dressing
    Chopped Parsley
 
Slice the tomatoes evenly in about ¼ to ½ inch rounds.  Arrange the tomatoes near the outer rim of the plate, overlapping them in a neat and even fashion, until they meet.  Slice some thin onion rings and garnish the tomatoes with them.  Crumble the Feta cheese over the tomatoes and onions.  Garnish the tomatoes, onions and Feta with the mixed olives.  Mound the mixed greens in the center of the tomato ring.  Pour a little of the vinaigrette over the tomato and serve some on the side for the greens.  Top the entire plate with chopped parsley.

FRENCH  (FREEDOM) VINAIGRETTE
 
    ¼ Cup Red Wine Vinegar
    2 Tbsp. Water
    3/4 Cup Olive Oil
    1 tsp Poupon Mustard
    1 Dash White Pepper
    1 Dash Cayenne Pepper
    1 Pinch Black Pepper
    1 Pinch salt
 
Place the vinegar and water in a non-reactive bowl.  Add the salt and peppers.  By hand, whisk in the mustard and olive oil.

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TOMATO & CAPER SALAD

    Tomatoes – ripe & delicious, ¼” sliced
    Capers
    Red Onion, sliced thinly
    Fancy Lettuce
    Fresh Parsley, chopped
    1 Vinaigrette recipe
 
This is a colorful, delicious salad.  When arranged on a large platter, it can really brighten up a brunch buffet.  It is also a wonderful accompaniment to a salmon platter.

To Arrange
Make a thin bed of lettuce on a nice long salad plate or platter.  Lay out the tomato slices on the lettuce, overlapping them in a circular shape around the plate, until all of the lettuce is covered.  Garnish with thinly sliced red onion, capers, and parsley.

Either dress the salad with your favorite vinaigrette, or serve it on the side.   

RED WINE VINAIGRETTE
 
    ¼ Cup Red Wine Vinegar
    2 Tbsp Water
    ¾ Cup Olive Oil
    1 Dash Cayenne
    1 Dash White Pepper
    ¼ tsp Cracked Black Pepper
    1 Shy tsp Vegetable Base or Salt
    ¼ tsp Thyme
    1 ½ tsp Dijon-style Mustard
 
Place the dry seasonings in a non-reactive bowl with vinegar and water.  Slowly, whisk in the olive oil.  Whisk in the mustard. 

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RASPBERRY COFFEE CAKE

    3 Cups Cake Flour
    1 ½ Cups Sugar
    1 tsp Salt
    1 Tbsp Baking Powder
    1 Cup Milk
    3 Eggs
    1 Tbsp Vanilla
    ½ Cup Melted Butter
    ½ Pint Fresh Raspberries
    1 Cup Raspberry Preserve
    1 Recipe Streusel Topping
 
Mix together the cake flour, sugar, salt, and baking powder.  In a separate bowl, whisk together the milk, eggs, and vanilla.  Slowly pour the milk mixture into the flour mixture, whisking until a smooth batter is made.  Whisk in the melted butter.  Pour the batter into a buttered 17 ½ x 12 ½ inch pan.

Carefully, crumble the streusel topping, evenly, over the batter.  Bake at 375° F for 30 minutes.  Carefully remove cake from oven.  Place the fresh raspberries, evenly, over entire cake.  Place the raspberry preserves in dollops, evenly, over the entire cake.  Place the cake back in the oven for 10-15 minutes, or until streusel is brown.

Streusel Topping
 
½ Cup Butter, soft
½ Cup Sugar
2 Cups Cake Flour
1 tsp Vanilla
 
Combine all ingredients in a mixer with the paddle in place.  Mix at low speed until large crumbles form.