How to host a french-ap­proved Boxing Day brunch

Elle (Canada) - - Radar -

The team at café and bak­ery Ma­man Toronto are known for their aes­thet­ically pleas­ing and deli

cious blend­ing of Miche­lin-level cook­ing with home

style recipes from the South of France, so na­turelle­ment we asked them for

tips on how to master an ef­fort­less epi­curean feast on

De­cem­ber 26. Make it a buf­fet. This makes it eas­ier to cater

to your guests and al­lows ev­ery­one to eat at their own pace. Dec­o­rate out­side the box. Cre­ate some el­e­va­tion among the dishes us­ing cake stands or up­side-down wooden crates or salad bowls. Add some nat­u­ral el­e­ments, such as tree branches, can­dles, holly and pine cones. Christ­mas-din­ner left­overs are your friend. Has the cheese­board been fin­ished? How about the turkey? Think of all the el­e­ments that

can be in­cor­po­rated into your brunch menu. Drinks should be fresh and light. Like a French 75. ( Psst: Ma­man’s recipe is on the next page.) h

Cham­pagne 1 oz. (30 mL) dry gin 3/4 oz. (22.5 mL) lemon juice 1/4 oz. (7.5 mL) sim­ple syrup 1 rose­mary sprig 4 or 5 ice cubes Put gin, lemon juice, sim­ple syrup and ice in a shaker and shake for 15 to 20 sec­onds. Pour into a coupe, leav­ing room for the cham­pagne (at least half of the coupe’s ca­pac­ity). Top up with cham­pagne, gar­nish with rose­mary and serve.

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