Yay! Today was the Birdies Brunch! They have always been so supportive of me, and it was quite rewarding to invite them into my home and share excellent food, laughter, and conversation. As always.
I love hosting, therefore I take it very seriously. On our wooden dining room table, I rolled out the wooden-stick-table-runner. I used my mother’s girly, floral china with matching cups and saucers for tea and coffee. We also had vintage green-glass glasses for mimosas and whipped orange juice for Chloe and I. I rolled the napkins with the silverware, and wrapped it with the same baker’s twine I used to make the center piece. I wiggled in a piece of rosemary from our herb garden in the backyard for color and smell. After brunch, I had prepared little herbs to give to the girls, and used those jars as the centerpiece.
Along with an arugula salad, the main course was an Egg, Onion and Mushroom Tart, and on the side we had Brown Sugared Turkey Bacon – yum-to-the-10th-power. For dessert we had a Pear, Dried Cherry, and Chocolate Chunk Crisp, and of course French Macarons from Natasha’s Mulberry & Mott. The whole meal was delicious, thank you mom ;)
Recipes posted below :)
(mimosa, coffee, and tea station – moo)
(half-way through the process while food was still cooking)
Egg, Onion and Mushroom Tart
• All-purpose flour, for rolling
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 3/4 pound sliced baby bella mushrooms
• 1 tsp dried tarragon
• Coarse salt and ground pepper
• 6 large eggs
• Grated Parmesan, for serving
1. Preheat over to 400.
2. On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Transfer to parchment lined backing sheet. Butter the bottom of an 9×13 pyrex and place on top of puff pastry. Trace pyrex with a knife but don’t cut all the way through parchment.
3. Bake 20 minutes, rotate pan, bake for 10 minutes. Carefully remove pyrex and let cool 20-30 minutes.
4. Lower oven to 375.
5. In the meantime, heat 1-2 tsp olive oil and 1 tsp butter. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
6. Spread onions/mushroom mixture on puff pastry and make 6 small wells. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden
and egg whites are set but yolks are still runny, about 10-15 minutes. Sprinkle with parmesan and and cut into 6 squares.
Brown Sugared Turkey Bacon
• 1 (12-oz.) package turkey bacon
• Vegetable cooking spray
light brown sugar
1. Arrange bacon in a single layer in an aluminum foil-lined broiler pan coated with cooking spray. Lightly sprinkle with brown sugar
2. Bake at 425° for 14 to 18 minutes or until done. Serve immediately.
Pear, Dried Cherry and Chocolate Chunk Crisp
• 1 1/4 cups old-fashioned oats
• 1 cup (packed) golden brown sugar
• 3/4 cup all purpose flour
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup chopped almonds
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small chunks
• 4 pounds Anjou pears, peeled, cored, cut into 1/3-inch-thick slices
• 1 1/3 cups dried tart cherries
• 1/2 cup sugar
• 2 tablespoons all purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
1. For Topping Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
2. For Filling Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
3. Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes
(clockwise – chocolate mint, champagne, rosewater, and raspberry)