Sunday, October 15, 2006
Book Club Brunch
I cherish my every-month-or-so book club. Not just for the accountability to read since I usually read on my own, nor for the additional night out during the week, nor even for the aura of intelligence and culture it lends me when I mention I am in a book club.
No, what I really love about my book club is spending time with smart, beautiful women and having engaging conversations about something other than dieting or men, although we do talk about those things on occasion. And of course...the second best part and close runner up...the food and wine.
So this month, I hosted the book club and served brunch. Here is the menu & recipes.
Champagne and orange juice (thanks Jennie for the juice)
Mixed fruit salad of apples, strawberres and red grapes (thanks Jennie)
Chedder Green Chili Cheater Souffles
Sweet and Spicy Bacon
Apple Tarte Tatin
Cheddar Chili Cheater Souffles:
8 slices fresh white bread, crusts removed, cut into rough cubes
1 4 oz can green chilis
8 oz shredded cheddar cheese - can use any cheese you like
2 cups milk
Salt & pepper to taste
These are called cheater souffles because the white bread absorbes the liquid and the texture is just like a souffle, only they are more stable. They still will puff up beautifully (and sink) but not quite so dramatically as a souffle.
Layer bread chunks, chili and cheese in ramekins or muffin tins, or use a 9 x 9 caserole dish. Individual servings are more fun for brunch, so I typically use muffin tins. Pour egg/milk mixture that you have whisked well to incorporate over the bread/chili/cheese. Salt and pepper. Bake at 350 until puffed up and golden brown. Serve immediately.
Sweet and Spicy Bacon:
From Gourmet, this recipe is a keeper.
1 lb thick-cut premium bacon
4 tbs brown sugar
1 tsp cayenne (or to taste)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
Lay bacon on a baking sheet, not overlapping. Sprinkle spice mixture over top, bake at 350 until crisp and brown, turning once.
Apple Tarte Tatin:
(serves 6-10 for a brunch)
This is the oh-so-simple but impressive recipe I posted here.