Brunch -- January 1, 2014

     New Years Day Brunch is now just a memory.  An hour of champagne toasts (of which I no longer partake -- too much of a risk factor in the success of the ensuing meal) were followed by 3 courses and 5 hours at the dining table.   It is a tradition that we have celebrated with the same friends for 25+ years.

                        MIMOSAS with PROSECCO
                        SMOKED SALMON with LATKES and HARD-BOILED EGGS
                        POPOVERS
                        BRIOCHE with PROSCIUTTO, GRUYèRE, and EGG
                        CITRUS PAVLOVAS with GRAPEFRUIT and MINT

First course was the Smoked Salmon with Latkes and Hard-Boiled Eggs.  This was an appetizer I had this past summer at a lodge in Glacier National Park and knew immediately I would be including it in my New Years Day Brunch.   I made the latkes ahead and froze them, reheating them directly from the freezer to oven (350˚ for 15 minutes).  They were delicious; tender on the inside with a crispy outside.  Recipe for the latkes HERE.

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Salmon balls were made by mincing Norwegian smoked salmon with a chef's knife, then formed by hand into balls (24 ounces for 8 servings).  The potato latkes were placed upon a dollop of sour cream with additional sour cream to secure the salmon;  another small spoonful on top was sprinkled with chives.  Surround with sliced hard-boiled eggs and toss on chopped red onion and capers.  Amazing!

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     Second course was Brioche with Prosciutto, Gruyère, and Egg; a recipe by Suzanne Goin.  I chose to make my own brioche that was sliced thick, spread with salted European butter and placed under the broiler.  The bread was then topped with Gruyère, melted under the broiler and finished off with an arugula salad (frisée was called for but what I found at the grocery was disappointing), prosciutto, and a fried egg --  my kind of salad!  With purchased brioche, it would go together quite fast.

     And for dessert...
    

                       
                        Citrus Pavlovas with Grapefruit and Mint

    
     Just the kind of dessert needed after the rich excesses of the holidays; baked meringues flavored with citrus beneath a cloud of orange marmalade whipped cream, and fresh grapefruit segments.

+ Citrus Pavlovas with Grapefruit and Mint
      recipe from the Jewels of New York

• 4 large egg whites
• Pinch of salt
• 1 cup sugar
• 1 teaspoon cream of tartar
• 1 teaspoon orange extract
• juice of half a lime
• 1 cup fully whipped cream
• 1/4 cup orange marmalade
• 2 grapefruits, segmented for garnish
• mint sprigs, for garnish
• honey for drizzling

1.  Preheat the oven to 225˚F. Whisk the egg whites and salt together until firm peaks form. Gradually add the sugar while continuing to whip th e egg whites. Add the cream of tartar, orange extract and lime juice. Mix together until well combined. On a piece of parchment paper, use a teacup to trace six circles, each 4 inches in diameter. Spoon the meringue onto the parchment paper, using the circles as a guide. Place in the oven and bake for about 2 hours, until crisp on the outside and soft in the center.
2.  Fold the orange marmalade into the whipped cream. Place pavlovas on a serving dish and garnish with a generous dollop of the marmalade cream mixture, a few segments of grapefruit, mint sprigs and a drizzle of honey, if desired.

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