SUNDAY BRUNCH

What better way to end a weekend than getting together with friends and trying out some new recipes. I was excited to host a brunch at my house, but didn't want to wake up at the crack of dawn to execute my menu. I wanted to keep things simple and light, which became the theme for my Sunday brunch.

Over the holidays I had the pleasure of trying a delicious Egg Souffle my sister made for Christmas breakfast. After seeing and tasting her perfectly risen airy delight, I decided I would deviate from my standby strata recipe and make one of my own. I had never before entertained the idea of making a souffle, because from what I had read and heard, it seemed that the planets and stars had to align in order to achieve a successful one. Having just witnessed my sister's achievement, I now felt confident I could pull it off.

One of the key tools for a successful souffle, is a good oven light; as opening the oven door may cause your souffle to fall. Also note that once you remove the souffle from the oven, it will slowly begin to collapse. If your plan is to impress your guests with a picturesque presentation, I recommend timing it accurately and serving it immediately.

While my egg souffle represented the 'light' part of my menu, my Mixed Berry Tartine represented the 'simple'. I was inspired by a breakfast pizza recipe I found that included a mascarpone cheese spread topped with berries. I made my own variation using a wheat peasant bread, topped with a mixture of creamy cheeses flavored with lemon zest and topped with fresh mixed berries and honey.

Following are my recipes for Egg Souffle and Mixed Berry Tartine.


EGG SOUFFLE

The following recipe serves 2 people. Rule of thumb is 1 egg per person. If you are cooking for 3 people you will use 3 eggs, 3/4 cup milk, 3T flour, 3T butter, 3/8 cup cheese.

2 eggs (white and yolks separated)
1/2 cup milk
2 T flour
2 T butter
1/4 cup cheese (I used a blend of 1 part pecorino romano to 2 parts Monterey Jack)

Pre-heat oven to 350°.

Butter and flour a large souffle or baking dish.

With a mixer, beat egg whites on medium/high speed until they form soft peaks. They should be stiff but not dry. Do not over beat.

In a saucepan, melt butter. Add flour and cook whisking constantly, until it just begins to turn a light brown color. (This is a roux). In another saucepan, heat milk until hot but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. Reduce heat.

Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. Slowly add cheese and mix until it is melted into the sauce.

Add 1/4 of the egg white to the sauce and mix. Gently fold the sauce into the remaining egg whites. You will see streaks of white throughout which is okay.

Place mixture in baking dish and bake for 35-40 minutes. Souffle should be puffy and golden brown.

Serve Immediately.


MIXED BERRY TARTINE (serves 6-8)

8-10 slices of peasant or walnut bread, sliced 1/2" thick
4 oz mascarpone cheese
8 oz ricotta cheese*
2 T honey plus more for drizzling
1/2 t vanilla extract
Zest from 1 lemon
1 pint mixed berries ( I used raspberries and blueberries)

*I recommend buying the ricotta cheese at an Italian deli or Trader Joe's has a good whole milk variety.

Preheat oven to 325.

Arrange bread on a baking sheet. Bake 7-9 minutes until lightly toasted. (The bread should have a slight crunch, but not too crispy that it is difficult to cut or bite through). Remove from oven and let cool.

In a bowl, combine the mascarpone and ricotta cheeses. Add the 2 T honey, vanilla and lemon zest and stir to combine.

Spread cooled bread with about 1-2 tablespoons of the cheese mixture. Arrange berries on top. Drizzle with honey. Serve at room temperature.