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.

RECIPES

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

Ingredients:

• 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)

Directions:

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

Ingredients:

• 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)

Directions:

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.

How to Make Caesar Salad 101

Caesar Cardini is credited for creating the famous Caesar salad. Find out how to prepare this restaurant staple at home.

Each ingredient in a Caesar salad has its own unique contribution to the final product. The sharp Parmesan cheese, the salty anchovies, the tang of fresh lemon juice, the spiciness of garlic and the crunchy texture of the romaine lettuce create a medley of flavors that have appealed to countless North Americans who have sampled this salad as least once in a lifetime. To top it all off, Caesar salad wouldn't be complete without the crusty croutons that add the finishing touch to this composed salad.

The origins of Caesar salad is somewhat peculiar. Caesar salad shares no historical significance to the great Julius Caesar, although it's tempting to think so. The salad actually was named after Caesar Cardini, who devised it in his restaurant in Tijuana, Mexico in 1924. History suggests that Cardini put together this salad when he realized one night that he had nothing in his kitchen to serve his hungry diners except for some romaine lettuce, eggs, stale bread and cheese. Not wanting to disappoint, Cardini created a composed salad on the spot, and the Caesar salad was born.

This restaurant staple can easily be made at home. For the best flavors, use only the freshest ingredients possible. Even the croutons should be made with fresh, not stale, bread.

RECIPES

Homemade Caesar Salad

Makes 6 servings

Ingredients:

• 2 cloves garlic
• 2 anchovy fillets
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup vegetable oil
• 2 heads romaine lettuce, inner leaves washed and dried well
• 1 recipe Croutons (recipe follows)
• 1 cup freshly grated Parmesan cheese, plus additional cheese for garnish

Directions:

1. Place the garlic, anchovy fillets and salt in a large salad bowl. Using a fork, mash the garlic, anchovy fillets and salt together to form a paste. Whisk in the lemon juice, Worcestershire sauce, Dijon mustard and egg yolk. Gradually whisk in the vegetable oil.
2. Tear the romaine lettuce leaves into 1 1/2-inch to 2-inch pieces. Add the croutons, romaine and cheese to the bowl. Toss well. Garnish with additional grated Parmesan cheese. Serve immediately.

Note: Raw eggs should be not be used in food prepared for babies, the elderly, pregnant women, young children or anyone whose immune system is compromised.

Croutons

Ingredients:

• 4 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 10-inch loaf Italian bread, crusts removed, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. In a large bowl, whisk together the butter and olive oil. Add the bread cubes, and toss to coat. Add salt and pepper; toss to combine.
2. Spread the bread cubes in an even layer on a baking sheet. Bake until golden brown, about 10 to 12 minutes. Remove from oven, let cool and set aside until ready to use.

Spice Up Salad with Tangy Carrot-Curry Dressing

For a light lunch or a salad course for dinner, try this recipe for Bell Pepper Salad with Carrot-Curry Dressing. You'll need carrot juice to make this homemade dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is a virtual medley of colors, flavors and textures.

RECIPE

Bell Pepper Salad with Carrot-Curry Dressing

Makes 4 servings

Ingredients: 

• 1/2 cup carrot juice
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon curry powder
• Coarse salt and freshly ground black pepper
• 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
• 1/2 red bell pepper, halved and thinly sliced
• 1/3 cup edible sunflower seeds, toasted*

Directions:

1. In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl.
2. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.

*Note: To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

Pink Peppermint Soufflé

Find out how to make a rich and decadent Pink Peppermint Soufflé, including helpful hints and tips for beating egg whites.

Just mentioning the word soufflé can set a cook on edge. There's always the fear that the soufflé will plummet to the bottom of the baking dish as soon as it is removed from the oven. But cooking the perfect soufflé is not as difficult as it may appear to be.

According to caterer Julie Williamson, the basic principles of soufflés lie in the preparation of the eggs. The air trapped inside the beaten eggs is what gives the soufflé volume. Beating the eggs properly is half the challenge of making a homemade soufflé. Start by beating the egg whites in a circular motion so that the air bubbles don't become too large in the beginning. Make sure that all utensils that will come into contact with the eggs are completely clean and free of grease.

This version of the classic French dessert uses peppermint-flavored candies to create a delicious and refreshing treat. For extra peppermint flavor, be sure to use pure peppermint extract. If you prefer, you can substitute a white crème de menthe in place of the peppermint extract in this recipe.

RECIPE

Pink Peppermint Soufflé

Makes 6 servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1/2 cup peppermint-flavored candies, finely chopped, plus additional crushed candies for garnish
• 1/2 cup cold water
• 6 large egg yolks, plus 7 large egg whites
• Pinch of salt
• 2 tablespoons heavy cream
• 2 teaspoons pure peppermint extract

Directions:

1. Preheat oven to 350 degrees F. with a rack positioned in the bottom. Butter a 6-cup soufflé mold (measuring 7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle the bottom and sides of the mold with 1 1/2 tablespoons sugar.
2. In a 1-quart saucepan, melt 1/2 cup peppermint-flavored candies in the cold water. Remove saucepan from the heat and let cool. The consistency of the mixture should look like a thick syrup.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, remaining 1/2 cup sugar and salt until the mixture is thick and pale yellow. Alternatively, use a hand wire whisk to beat the egg yolks.
4. Mix the cooled peppermint mixture, heavy cream and peppermint extract into the egg yolk mixture until well blended and smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form, being careful not to overbeat them. Mix one-quarter of the beaten egg whites into the peppermint-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared mold.
6. Bake the soufflé until the center has just barely set, about 14 to 16 minutes. Serve immediately, garnished with crushed peppermint candies.

SPECIAL THANKS

Julie Williamson

Thirty-Minute Fettuccine

Keep the express train of activities chugging along with this fast and simple chicken and pasta dish.

The convenience foods in today's supermarkets are the express trains of the kitchen. This bistro-quality dish uses time-saving refrigerated pasta combined with peppers and onions to help keep your busy family on track.

RECIPE

Thirty-Minute Fettuccine

Makes 4 main-dish servings

Ingredients:

• 12 ounces boneless, skinless chicken breasts
• 1/2 cup homemade or canned low-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1 medium yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium white onion, chopped
• 9-ounce package refrigerated fettuccine or linguine
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chopped tomatoes
• 1/4 cup fresh basil, chopped
• 1 cup grated Parmesan cheese, for garnishing

Directions:

1. Rinse the chicken well under cold running water and pat it dry with paper towels; cut it into bite-sized pieces and set them aside. Stir together the chicken broth and cornstarch; set the mixture aside.
2. Bring a large pot of salted water to a boil. Add the peppers, onion and pasta. Return the water to a boil and cook for about 2 minutes or until the pasta is just tender. Drain the the water from the vegetables and pasta and return the mixture to the pot. Toss the pasta with 2 teaspoons olive oil. Keep the pasta warm over low heat.
3. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chicken, garlic and crushed red pepper. Cook for 3 to 5 minutes or until the chicken is no longer pink, stirring occasionally. Push the chicken to the sides of the skillet. Stir the cornstarch mixture and add it to the center of the skillet. Cook and stir until the mixture has thickened. Stir all the ingredients together to coat them with the sauce.
4. Remove the chicken and sauce from the heat; toss with the cooked pasta mixture, tomatoes and basil. Serve the dish topped with the Parmesan cheese.

Tips on Using Fresh Pasta

Fresh refrigerated pastas are becoming increasingly available in supermarket deli cases. Fresh pastas tend to meld better with lighter sauces such as wine- or broth-based sauces that don't cover up their subtle flavors. Use dried pastas for heavier sauces, such as cream-, meat-, or tomato-based sauces.

Fresh pastas are prepared differently than dried pastas because they contain more moisture. They need only a minute or two to cook (unlike dried pastas, which take about ten minutes).

Once cooked and drained, fresh pasta must be tossed with olive oil or sauce, then served immediately.

Créme Vanilla Sauce

CRÉME VANILLA SAUCE

Makes 2 cups

Ingredients:

• 1 1/2 cups milk
• 1 vanilla bean, scraped of seeds or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 egg yolks
• 1/2 teaspoon cornstarch

Directions:

1. Boil the milk with the vanilla bean seeds and pod (do not add vanilla extract here). With a hand-held electric mixer, beat the sugar into the egg yolks until thick and fluffy. Beat in the cornstarch. Remove and discard vanilla bean pod. Add boiled milk in dribbles while beating at low speed in an electric mixer.
2. Transfer the mixture to a heavy-bottomed nonreactive saucepan. Set over low heat and, stirring constantly, cook until the sauce thickens into a light, creamy mixture. Do not simmer or the egg yolks will curdle.
3. Remove the sauce from the heat (add the vanilla extract if the vanilla bean was not used), whisk for a moment, and strain through a fine sieve. After cooling, cover the surface of the sauce with plastic wrap and refrigerate.

Cooking with Thyme: Lemon-Thyme Granita, Capellini with Tomatoes, Watercress and Herbs

Have you got time for thyme in your cooking? Use this herb in a frosty Lemon-Thyme Granita and a light, side-dish salad Capellini with Tomatoes, Watercress and Herbs.

If there had to be one utilitarian, all-purpose herb, it would have to be thyme. The herb thyme lends a pungent, lemonlike flavor to any dish you use it in. If you haven't tried thyme in your cooking, there's no reason not to. Grow a patch in your vegetable garden, and then use the leaves in a refreshing, light Lemon-Thyme Granita and a quick-and-delicious side dish, Capellini with Tomatoes, Watercress and Herbs. Have you got time for thyme?

RECIPES 

Lemon-Thyme Granita
Makes 10 servings

To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.

Ingredients:

• 3 cups water
• 1 cup sugar
• 11 sprigs lemon balm (optional)
• 1/2 cup fresh lemon juice
• Zest of 2 lemons, finely grated
• 1 tablespoon snipped fresh thyme leaves, stems removed
• 1/4 cup lemon-flavored vodka (optional)
• 10 whole lemons, for shells (optional)
• Almond extract (optional)
• Fresh berries, if desired

Directions:

1. In a heavy saucepan, bring the water, sugar and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.
2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.
3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.
4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.
5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme or a few fresh berries, if desired.

Capellini with Tomatoes, Watercress and Herbs
Makes 4 servings

Watercress leaves add a spicy, peppery taste to this fresh and easy salad. For a lighter flavor, use spinach leaves in place of the arugula and less strong-flavored herbs from the oregano, tarragon and summer savory used here. Serve the salad at room temperature; chill any leftovers.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 onion, cut into 1/2-inch dice
• 2 small garlic cloves, minced
• 1/2 teaspoon coarse salt, plus more for water
• 1/4 teaspoon freshly ground black pepper
• 4 plum tomatoes, seeded and cut into 1/2-inch pieces
• 2 cups small arugula leaves or torn fresh spinach
• 1 cup watercress leaves
• 1/2 cup chopped assorted fresh herb leaves, stems removed*, such as thyme, basil, oregano, summer savory, tarragon, and Italian parsley, plus 7 whole leaves of basil
• 1 pound dried capellini
• Shaved Parmesan cheese, for garnish
• Lemon wedges, for garnish

Directions:

1. Heat 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until the onions are golden, about 10 minutes.
2. Reduce the heat to medium low; add the tomatoes, arugula or spinach, watercress, and chopped herbs. Simmer until heated through, about 5 minutes.
3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente; drain, reserving a few tablespoons of the cooking liquid. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Fry the basil leaves until they begin to curl. Using a slotted spoon, transfer the leaves to paper towels to drain. Drain the pasta, and transfer to a serving bowl. Top with the vegetables; toss to combine. Serve sprinkled with basil leaves, Parmesan, and lemon wedges.

*Note: The herb leaves are easier to remove from the stems if you plunge the herb bunches briefly into ice water. Shake off the excess water before removing the leaves.

Kitchen Tip
To easily remove the leaves of thyme, first plunge a bunch briefly into ice water, then shake off the excess water. To chop thyme leaves easily, place them in a glass measuring cup and snip them with a pair of kitchen scissors.