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MOTHERS DAY BRUNCH
Pureed Raspberries with Champagne
Hot Polenta Bread
Zucchini and Basil Frittata with Salsa Genovese
Strawberry, Rhubarb, and Red Banana Crostata
PUREED RASPBERRIES WITH CHAMPAGNE
Servings: 4
Perfect for brunch on a sunny spring or summer morning!
Half pint of fresh raspberries*
1 tablespoon of superfine sugar
1 lemon
Your favorite Champagne or Sparkling Wine
Puree half pint of fresh raspberries with a tablespoon of superfine sugar and a squeeze of lemon. Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
Strain through a sieve, tapping the side of the sieve with the handle of a rubber spatula. Finish by gently pressing the puree through the sieve with the blade of the spatula. Doing this will keep the small raspberry seeds from clogging the strainer.
Spoon a couple of teaspoons of the raspberry puree in the bottom of a champagne flute. Gently fill the glass with champagne. Then serve!
Another way to serve this is to fill the glass halfway first then stir the puree with the champagne to blend. Finish with enough champagne to fill the glass.
*Chef's Note: You can also use blackberries, strawberries or fresh currants.
HOT POLENTA BREAD
Yield: one 9 x 13-inch baking dish
About 2 tablespoons unsalted butter
DRY INGREDIENTS:
2 cups all purpose flour
1 1/2 cups fine grind polenta
1 cup grated Asiago cheese
1/4 cup granulated sugar
1/3 cup finely sliced scallion greens
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons Gray salt, dried and ground
WET INGREDIENTS:
4 extra large eggs, whisked
1 1/2 cups buttermilk
1/2 cup Hot Sauce
1/4 pound unsalted butter, melted
Preheat the oven to 350F. Lightly butter a 9 x 13-inch baking dish.
In the bowl of a heavy-duty mixer fitted with a paddle, mix together the dry ingredients.
In another bowl whisk the wet ingredients.
With the mixer on medium speed, add the wet ingredients to the dry ingredients in a steady stream and mix about 30 seconds, to form a batter. Spread the batter in the baking dish.
Bake in the middle of the oven for about 30-35 minutes, or until the bread is golden brown and gives some resistance when touched at the center. Cool on a rack and cut into squares.
ZUCCHINI AND BASIL FRITTATA WITH SALSA GENOVESE
Servings: 4
Make this frittata for a picnic or a summer lunch outdoors and pour a cold, crisp Pinot Grigio or Vernaccia. You can serve the frittata with toasts alongside, as the recipe describes, or you can serve the frittata wedges on the toast to make open-face sandwiches. Use this recipe as a template for other frittatas, with chopped cooked cauliflower, roasted red peppers, or sautéed mushrooms, for example.
1 pound small zucchini
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing on bread
Sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup coarsely chopped fresh basil
7 eggs, lightly beaten
1/2 cup grated Fontina or provolone cheese
8 slices country-style bread, each about 1/3 inch thick
Preheat a broiler.
Trim away the ends of the zucchini, then cut in half lengthwise. Toss with 1 tablespoon of the oil and season with salt and pepper. Arrange on a baking sheet, cut side up.
Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4 inch thick.
Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.
Heat a 10-inch flameproof nonstick skillet over moderately high heat. Add the remaining 1/2 tablespoon olive oil. When the skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a rubber spatula and let the uncooked egg run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top.
Place the skillet under the broiler just until the surface of the frittata is no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.
Reset the oven temperature to 375F.
Brush the bread slices on both sides with olive oil, season with salt and pepper, and place on a baking sheet. Bake until browned and crisp, about 15 minutes.
Cut the frittata into wedges to serve. Accompany each serving with 2 warm slices of toast or the featured polenta bread.
STRAWBERRY, RHUBARB, AND RED BANANA CROSTATA
Servings: 4 to 6
FOR THE TOPPING:
1 1/2 cups pastry flour (1/2 pound)
Scant 3/4 cup polenta (1/4 pound)
1/2 cup granulated sugar (3-1/2 ounces)
Large pinch salt
1 1/2 teaspoons baking powder
1 teaspoon aniseeds, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten
FOR THE FILLING:
1 pound rhubarb, cut into 1-inch pieces
1 full pint basket large, ripe strawberries, about 1 pound, hulled and halved or quartered
2 large, ripe red bananas*, cut into 1-inch pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon aniseeds, toasted
1/4 teaspoon freshly ground pepper
Freshly grated zest of 1/2 orange
Freshly grated zest of 1 lemon
Juice of 1/2 lemon
Vanilla gelato or sweetened whipped cream (optional)
Preheat the oven to 375F.
To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with the paddle attachment. Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm. Set aside until needed.
To make the filling, combine all the ingredients in a large bowl and toss until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven.
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour. Serve warm with gelato, if desired.
If you choose to bake the dessert in individual dishes, cut the baking time by about half.
*Red bananas have a red-brown skin and are fairly soft when ripe. They are more aromatic and have a more yellow color and a more custardy texture than yellow-skinned bananas. Give bananas a discreet pinch before you buy. Unripe bananas will not soften during baking, but remain fibrous.
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