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New Year's Day Brunch... 2017

1/2/2017

2 Comments

 
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     This is usually the way it goes...
     Two, maybe three, or even four months before New Years Day, I start thinking about the brunch menu.  I piece together the different courses, in my head, of what I'm going to prepare for the first day of the new year.  I'm confident about all of the details, so... I stop thinking about it.  That, however, never seems to be the New Year's Day brunch menu I end up preparing.  At the last minute I usually change everything.


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     I hosted a time consuming luncheon plus a dinner the week between Christmas and New Years...  I ended up taking a more relaxed approach to my brunch.  Below are photos of New Year's Day and the recipe for our main course.

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     Bisous taking a break while the rest of us are eating our meal...

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Smoked Salmon + Potato Breakfast Casserole

• an adapted recipe, Bon Appétit | December 2002
+
Double the ingredients below to serve 12-16 people, as I did


• 2 cups (lightly packed) 1/2-inch cubes of French baguette with crusts
• 2 tablespoons (1/4 stick) butter + 2 tablespoons olive oil
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup finely chopped shallots
• 1/2 pound hot-smoked salmon fillets, skinned and flaked into bite-size pieces
• 3 tablespoons minced fresh chives
• 2 teaspoons minced fresh dill
• 4 large eggs
• 1 cup half and half
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Additional sour cream
• Capers
• Fresh dill sprigs
1.  Preheat oven to 400˚F.  Arrange bread on a rimmed baking sheet.  Bake until pale golden, about 5 minutes.  Remove from oven and set aside.  Reduce oven temperature to 375˚F.
2.  Butter a baking dish.  On a parchment-lined rimmed baking sheet, toss the potato cubes with the 2 T. butter and 2 T. olive oil.  Roast, stirring often, until potatoes are golden and tender when pierced.  Add the shallots and continue to roast a few more minutes, stirring often until soft.  Remove from oven.  In a large bowl gently combine potatoes with the bread, salmon, chives, and minced dill.  Transfer mixture to prepared dish.
3.  Whisk together the eggs and next 5 ingredients in a medium bowl and blend well.  Pour custard over the ingredients in baking dish.  Let stand 15 minutes, occasionally pressing bread into custard.  Can also be made 1 day ahead.  Cover and chill.  Let stand at room temperature 30 minutes before baking. 
4.  Preheat oven to 350˚F.  Bake the casserole, uncovered, until the custard is set, about 30 minutes.  Serve with additional sour cream, capers and dill sprigs.  Serve hot.


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     Bisous' first New Year's Day brunch... and he was wiped after hosting family and friends.

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Until next year...





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2 Comments
stacey snacks link
1/2/2017 07:00:32 pm

I'm sorry we weren't there :(

Reply
Eileen
1/2/2017 07:29:54 pm

😥

Reply



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