Recipes @ Build a Spectacular Spring Brunch

Search This Blog

Saturday, February 18, 2012

Build a Spectacular Spring Brunch

24-Hour Vegetable Salad
If you're hosting a spring brunch, look to these two unique and lively recipes that will give impact to your brunch buffet.

Spread a little spring cheer with these festive brunch favorites that comes together easily, allowing you plenty of time to enjoy families and guests. Round out the menu with fresh fruit, juice, and coffee.


24-Hour Vegetable Salad

To get the best-looking layers, use a bowl that is taller than it is wide.

Makes 6 to 8 side-dish servings

  • 5 cups torn mixed salad greens
  • 1 medium carrot
  • 1 cup sliced fresh mushrooms
  • 1/2 cup crumbled feta cheese (about 2 ounces)
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 1 medium cucumber, halved, seeded, and sliced 1/4 inch thick (about 1 3/4 cups)
  • 1/4 cup sliced scallions
  • 1/2 cup mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 teaspoon finely shredded orange peel
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 1/8 to 1/4 teaspoon ground black pepper
  • 1 medium orange, peeled and sliced
  • 1/4 cup coarsely chopped walnuts
  • Orange peel strips (optional)
  1. Place salad greens in a 2 1/2-to 3-quart clear straight-sided bowl or souffle dish. Peel the carrot. Using a vegetable peeler, carefully cut the carrot into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons and green onions.
  2. For the dressing, in a small bowl combine the mayonnaise, yogurt, orange peel, crushed red pepper and ground black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Sprinkle with the remaining 1/4 cup of cheese. Cover the salad tightly with plastic wrap. Chill for 2 to 24 hours.
  3. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss lightly to coat the vegetables with the dressing.
Scrambled Eggs with Smoked Salmon

Makes 8 servings

  • 12 eggs
  • 2/3 cup milk, half-and-half, or light cream
  • 1/2 cup sliced scallions or 1/4 cup snipped chives
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil or cooking oil
  • 1 cup chopped smoked salmon (lox style) or fully cooked ham (about 5 ounces)
  • 1 cup shredded provolone or fontina cheese (about 4 ounces)
  • 1 tomato, seeded and sliced
  • Sliced green onion or snipped chives (optional)

  1. In a mixing bowl, beat the eggs with a fork. Add the milk or cream, green onion or chives, and pepper.
  2. In a large skillet, heat the oil; add the eggs to the skillet. Cook over medium heat, without stirring, until the eggs begin to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Fold in the salmon or ham. Cook over medium heat for 2 to 3 minutes more or until the eggs are cooked throughout but are still glossy and moist. Transfer to a warm serving platter. Top with the cheese, tomato slices, and, if desired, additional sliced green onion or snipped chives.
Tips for Choosing Salmon

Before you buy the salmon, be aware that there are two kinds of smoked salmon: The thinly sliced, cold-smoked salmon, called lox, is what we've used in the recipe above. You can find it in the deli or seafood section of your supermarket. Heat-smoked salmon is thicker and has a meatier texture.

No comments:

Post a Comment