Sharing Sunday Brunch
I hope everyone had a lovely Easter weekend. This holiday, like most in my family, is full of traditions. On Easter Sunday we all gather together for a big breakfast and every year the food remains the constant. We have egg casseroles, cold polish sausages (picked up from a special polish market), rye bread, hard boiled eggs with horseradish and vinegar and danishes. Being on Nantucket means that I am far away from my family in Indiana. It is hard to be away from those traditions but it does give me an excuse to host dear friends and share in some of those traditions.
We kept a few but also added a few twists.
Spring Frittata with Smoked Salmon and Dill
Hash Brown Cups
Shaved Fennel Salad with Grapefruit and Hazelnuts
Hard Boiled Eggs, masterfully decorated by the man of the house
(Not Pictured, the beautiful fruit that our lovely guests contributed!)
Recipes at the end of this post!
|An Easter Brunch|
|Egg Hunt Preparations!|
|Our fingers were stained for days.|
|Great Artist at work|
|Going for the layered look|
On Sunday we leisurely prepped and cooked. Jonathan's main focus was the bar! He is the mixologist in the house and I love watching him play and create.
|The Bar is ready!|
|I did get him away from the bar for chopping assistance|
|Hiding for the HUNT|
Tequila of course!
Your favorite Bloody Mix, McClure's is our fav!
Rim glass with a mix of smoked and kosher salt
Add 1.5 Shots of your favorite Tequila
Jonathan garnished with dill, celery, and pickles
A squeeze or two or fresh lemon and lime juice
Serve over ice and enjoy.
|Nice hiding spot|
|What's an egg hunt without a Mimosa?|
We all sat around the fire and enjoyed a perfect Nantucket Sunday. Missing my family and our traditions made me host this brunch and sharing those traditions brought me so much joy and created brand new traditions.
That's why I cook and host...to share in traditions and to learn about the stories of others! It is my favorite!
Smoked Salmon Frittata with Smoked Salmon, adapted from a recipe by Martha Stewart. Here is a link to the original recipe
12 eggs, beated
1 cup milk
4 ounces goat cheese
5 scallions, white and light green parts chopped
10 ounces smoked salmon crusted in black pepper corns (Or whatever salmon you like)
1/2 fresh dill, chopped
1.5 tsp salt
Preheat oven to 350F. In a large bowl, mix together eggs, milk, cheese, onions, smoked salmon, dill, and salt. Heat a 10 inch skillet over medium heat. Pour egg mixture into the pan and cook, pulling back the edges of the frittata with a rubber spatula until it begins to set. Reduce the heat to medium low and continue cooking for 15 minutes. Transfer the pan to the oven and cook for an additional 20 minutes or until the center is set. Allow the frittata to cool for five minutes and then transfer to a cutting board. Cut into wedges and serve on a pretty platter.
Hash Brown Cups, adapted from a recipe by Minimalist Baker! Here is a link to the original recipe
2 large russet potatoes, peeled and grated
1 large sweet potato, peeled and grated
1 small white onion, chopped
1/2 cup chopped parsley
1 Tbsp coconut oil, melted
1 Tbsp cornstarch
Salt and Pepper to taste
Preheat oven to 350 F. Spread your shredded potatoes in an even layer on a sheet pan lined with parchment paper. Bake for 30 minutes. This helps draw the moisture out of the potatoes and start the cooking process. Remove potatoes from the oven and allow them to cool to room temperature. Increase oven temperature to 425 F.
Once the potatoes are cooled, mix them with all the other ingredients. Oil a muffin tin and pack each spot with about a 1/2 cup of the potato mixture. Bake for 20-25 minutes or until golden and crispy.
Shaved Fennel Salad
1 bulb fennel, cored and thinly sliced (I used a mandolin)
1/2 red onion, thinly sliced
1 cup parsley, roughly chopped
2 Tbsp capers
1 grapefruit, peeled and segmented
1 cup hazelnuts, lightly toasted and chopped
Juice of one lemon
1/4 cup olive oil
Salt and Pepper to taste
Prepare dressing by whisking together the lemon juice, olive oil and Salt and Pepper.
In a large serving bowl, toss together all the ingredients. Dress the salad right before serving.