Vegetarians or vegans, or lactose intolerant, are of course welcome. Choose vegan sausages, serve a fruit platter, and offer soy or almond milk for tea or coffee.
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When it comes to driving up food and entertainment prices, you can cut costs by having a weekend brunch instead of dinner.
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Brunch has been around since 1895, when the word first appeared in an article by British author Guy Beringer, who suggested a midday breakfast meal on Sundays, no doubt to quell the effects of the night before. The idea traveled, eventually reaching Chicago in the 1930s. Many countries celebrate this casual meal, such as dim sum in China and pre-hunt English breakfast in the UK.
Canada is known as the country where brunch can last for hours. I can attest to that. During a pre-COVID-19 brunch, the last guests departed at 5 p.m.
Vegetarians or vegans, or lactose intolerant, are of course welcome. Choose vegan sausages, serve a fruit platter, and offer soy or almond milk for tea or coffee.
Smoked Salmon, Asparagus and Watercress Salad
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This salad makes a great brunch for a summer gathering. Baby spinach is a good substitute for watercress. If desired, serve the salad with Swedish rye bread.
½ cup (125 ml) sour cream
2 tablespoons (25 ml) freshly squeezed lemon juice
2 tablespoons (25 ml) extra virgin olive oil
2 teaspoons (10 ml) chopped fresh dill
1 tablespoon (15 mL) Dijon mustard
½ teaspoon (2 ml) grated lemon peel
1 bunch asparagus, chopped
2 bunches watercress, trimmed
1 cucumber, peeled, thinly sliced
4 oz (125 g) smoked salmon, thinly sliced
2 green onions, thinly sliced
4 hard-boiled eggs (see below), peeled and quartered
In a small bowl, combine the first 6 ingredients and toss to mix for the dressing.
Bring a large skillet with 1 inch of salted water to a boil over high heat. Add the asparagus, cover and cook until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to a bowl of ice water and cool. Drain the asparagus and pat dry with a clean kitchen towel. Cut asparagus into 2- to 3-inch pieces on the diagonal. Divide the watercress among 4 salad bowls or individual plates. Top with asparagus, cucumber, salmon, and green onions. Garnish the salads with the egg quarters and serve with the dressing.
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The dressing can be made up to 3 days in advance; cover and refrigerate. Asparagus can be prepared 1 day in advance; cover and refrigerate.
makes 4 servings
Boiled Eggs: It’s always good to have a few hard-boiled eggs on hand, as they make a great addition to any number of salads and make for a quick and healthy snack.
4 large or extra large eggs
Cover the eggs with water in a small saucepan and simmer over medium heat. Simmer the eggs slowly for 5 minutes. Remove skillet from heat; cover and let stand 5 minutes. Rinse the eggs under cold water to cool them down. Refrigerate eggs until very cold. Eggs can be cooked up to 1 week in advance; cover and refrigerate.
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‘Denver’ breakfast bake for a crowd
2 tablespoons (25 ml) butter or olive oil
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¾ cup (175 ml) chopped onion
1 ½ cups (375 ml) julienned red and green bell peppers (cut on matchsticks)
1 tablespoon (15 ml) minced garlic
8 eggs
3 cups half and half
1 teaspoon (5ml) salt
¼ teaspoon (1 ml) black pepper
8 cups hearty French bread cut into 1-inch cubes
1 ½ cups (375 ml) julienned ham (cut into sticks)
2 cups coarsely grated cheddar cheese
3 tablespoons (50 ml) sliced green onion
½ cup (125 ml) grated Parmesan cheese
In a large skillet, heat the butter or olive oil over medium-high heat. Add the onion and bell peppers, and sauté until three-fourths cooked through, about 4 minutes. Add the garlic and cook for an additional 30 seconds. Remove from heat and set aside.
In a large bowl, whisk together the eggs, half and half, salt and pepper until well combined. Add bread, ham, chilled vegetables, cheddar cheese, green onion, and half of the Parmesan cheese. Place in an 11-by-13-inch baking pan. Sprinkle the remaining Parmesan cheese on top and let sit, refrigerated, at least 1 hour or preferably overnight so the bread absorbs the egg mixture.
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When ready to serve, bake in a preheated 350 F oven for about 45 to 50 minutes, or until puffed and golden brown, a knife inserted in center comes out clean.
Serves from 6 to 8
Brown Sugar Pepper Glazed Bacon
1 pound (500g) thickly sliced bacon
1 tablespoon (15 mL) Dijon mustard
3 tablespoons (50 ml) brown sugar
2 teaspoons (10 ml) balsamic or cider vinegar
¾ teaspoon (5 ml) coarsely ground black pepper
Preheat oven to 350 F.
Arrange bacon on a baking sheet with sides. Bake in oven until three-quarters done. Drain well and rub with paper towels.
Meanwhile, in a very small saucepan, heat remaining ingredients until smooth. Using a pastry brush, brush the bacon with some of the glaze.
Increase oven to 425 F. Bake bacon for about 5 to 7 minutes, or until crisp and shiny.
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Kitchen Hack: Double-Decker Egg Storage
It’s not uncommon to buy a new egg carton before you’ve used the old one. To save space in the refrigerator and ensure the oldest eggs are used first, place the newest carton face down on a shelf and place the oldest eggs in the now-turned-cups at the bottom of the carton.
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