A bountiful brunch
a fruity mimosa or spicy Bloody Mary.
BACON AND CHEDDAR TWISTS Makes: 12
Nonstick cooking spray
2 large eggs
1½ teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed but chilled
All-purpose flour
½ cup grated sharp white cheddar
12 strips bacon
Sesame seeds or poppy seeds, optional
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
In a small bowl, whisk together the eggs, mustard and a splash of water until smooth; season with salt and pepper. Set aside.
Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
Place a bacon strip (folding it in half if need be) on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops generously with the egg wash and sprinkle with salt and sesame seeds or poppy seeds, or both.
Bake until the pastry is golden brown and the bacon is crisp, about 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing. Place on a serving tray or serve with soft-cooked eggs.
— Adapted from the Food Network’s Brunch at Bobby’s.
TOMATO AND CAMEMBERT TART Serves: 12
TART DOUGH:
1½ cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
½ teaspoon salt
½ teaspoon coarsely ground pepper
2½ tablespoons olive oil
2-4 tablespoons water
TART:
1 tablespoon Dijon mustard
½ cup grated Gruyère cheese
4 plum tomatoes, cut into thirds lengthwise
6-8 ounces Camembert cheese
½ cup olive oil
¼ cup fresh minced parsley
¼ cup fresh chopped basil
1 teaspoon fresh minced rosemary
1 tablespoon fresh chopped thyme leaves
1 clove garlic, peeled, minced
To make the tart dough: In a food processor, pulse the flour, butter, salt and pepper until mixture resembles coarse meal. Alternatively, mix with a pastry blender or fork.
Mix in the oil and 2 tablespoons of water just until the bottom of the mixture begins to cling together. If necessary, add more water. The mixture should easily gather into a ball. Flatten into a disk, wrap in plastic wrap and chill for 30 minutes.
To make the tart: Preheat oven to 375 degrees. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately arrange the tomato and Camembert in a circle over the Gruyère.
In a small bowl, mix the ½ cup of olive oil, all of the herbs and the garlic together. Brush about two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Cut into wedges and serve warm or at room temperature.
MUFFIN TIN EGGS BENEDICT CASSEROLES Serves: 8
1 tablespoon olive oil plus more for greasing pan
6 English muffins, split and cut into cubes
1 large leek, white and pale green parts only, washed well, diced
12 ounces thick Canadian bacon, diced
6 large eggs
2½ cups whole milk
1½ teaspoons dry mustard
2 tablespoons chopped fresh chives
2 cups heavy whipping cream, divided
¾ teaspoon cayenne pepper, divided
Kosher salt and freshly ground black pepper to taste
½ cup (1 stick) unsalted butter
8 large egg yolks
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard Preheat the oven to 425 degrees. Lightly brush two 12-cup muffin tins or a 9-by13-inch baking dish with oil.
Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12-15 minutes. Remove from oven and reduce temperature to 350 degrees.
Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes until it’s softened. Increase the heat to medium-high, add the bacon and cook, stirring occasionally until the pieces are just beginning to brown, 4-5 minutes more.
Evenly divide the baked English muffin cubes into the muffin cups (you may not fill all of them) or scatter in the baking dish. Spoon the bacon mixture over the English muffin pieces.
In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1½ cups heavy whipping cream and ½ teaspoon each of cayenne pepper, salt and pepper. Pour the egg mixture over the leek-bacon mixture in the muffin cups. Bake until casseroles are puffed, golden brown and just set, about 35 minutes if using the muffin tins or 45-50 minutes for a baking dish.
Meanwhile, make a hollandaise sauce. Melt the butter in the microwave. In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, remaining ½ cup heavy whipping cream, ¼ teaspoon cayenne and ½ teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. The mixture should emulsify. Keep warm over very low heat. If the sauce looks separated, whisking in an ice cube will bring it back together. Sprinkle the casserole with additional chives, if desired, and serve with the hollandaise sauce.