Recipe: Brunch Wedding Menu

Good luck dear Kristin. Just by being near the sea you have an invaluable element at your wedding. Here is a sample MENU that you can use as model for your wedding. Good luck again!

BRUNCH WEDDING MENU
Arugula and Asparagus Salad
Champagne or Blanc de Blancs Sparkling Wine
Ginger Iced Tea
Apple Date Cheddar Muffins
Poached Eggs, Scallion and Potato Pancake
with Smoked Salmon and Wilted Spinach
Strawberry and Lemon Shortcake Cake

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ARUGULA AND ASPARAGUS SALAD

FOR THE VINAIGRETTE:
1/3 cup good quality balsamic vinegar (75 mL)
1 tsp brown sugar (if needed) (5 mL)
1/2 tsp kosher salt (2 mL)
1/4 tsp freshly ground pepper (1 mL)
2/3 cup extra virgin olive oil (150 mL)
FOR THE SALAD:
1 bunch asparagus, blanched
20 slices prosciutto, thinly sliced
2 bunches arugula, washed and trimmed
1/4 cup Parmesan cheese (50 mL) (for garnish)

TO PREPARE THE VINAIGRETTE:
In a non-reactive bowl, add balsamic, brown sugar, salt and pepper. Slowly drizzle olive oil while constantly whisking to emulsify. Adjust seasoning if necessary. Set aside.

TO PREPARE THE SALAD:
Trim bottom 1/3 of asparagus, wrap asparagus spear with prosciutto leaving the tip exposed. Arrange wrapped spears on top of arugula.

Drizzle salad with vinaigrette and garnish with large pieces of shaved Parmesan.

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GINGER ICED TEA
Servings: 6

6 oz ginger, peeled and roughly cut into 1/4-inch thick slices
1 lemon, sliced

In a medium pot over medium-high heat, add 8 cups of water and ginger.

Bring water to a boil, reduce to a simmer and simmer for 30 minutes.

Strain off solids, and add honey and lemon.

Let cool, then serve over ice.

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APPLE DATE CHEDDAR MUFFINS
Servings: 6

1 cup milk
1 cup sugar
1/4 cup vegetable oil
1 egg
1 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1 cup Mutsu (Crispin) or Granny Smith apples, peeled and diced
1 cup plus 2 tbsp grated cheddar cheese, divided use
1/2 cup dates, chopped
2 tbsp brown sugar (for topping)

Preheat oven to 350 F. Grease a jumbo 6-muffin tin (or a regular 12-muffin tin).

Whisk together milk, sugar, egg, and oil.

In a separate bowl, sift flours, baking powder and salt and stir into egg mixture.

Fold in apples, 1 cup of the cheese, and the dates. Place batter in prepared muffin tin.

Bake for 30 minutes.

Combine 2 Tbsp cheddar with brown sugar and sprinkle on top of muffins at the last 10 minutes of baking.

Enjoy warm with sweet butter!

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POACHED EGGS, SCALLION AND POTATO PANCAKES
WITH SMOKED SALMON AND WILTED SPINACH
Servings: 8

FOR THE POTATO PANCAKES:
2 medium Yukon gold potatoes
2 green onions, sliced thinly on a diagonal
1 tsp kosher salt (5mL)
3 tbsp olive oil (50mL)
FOR THE CLASSIC HOLLANDAISE SAUCE:
3 large egg yolks
2 tbsp lemon juice (25 mL)
2 tbsp water (25 mL)
8 tbsp unsalted butter, melted (120 mL)
Kosher salt
1/4 cup freshly chopped parsley (50 mL)
FOR THE POACHED EGGS:
eggs
water
white vinegar

TO PREPARE THE POTATO PANCAKES:
Peel and grate the potatoes. In a bowl, mix together scallions, grated potatoes and kosher salt.

Heat 1tablespoon (15 mL) olive oil in a non-stick skillet.

Place, large spoonfuls (about 1/2 cup 125mL) of the potato mixture in the hot oil, and flatten slightly with spatula.

Cook on one side until crisp and golden, about 3-4 minutes, turn over and continue to cook. Drain on paper towel. Continue frying pancakes, adding more oil as needed.

TO PREPARE THE HOLLANDAISE SAUCE:
In a heatproof bowl, whisk egg yolks, water and lemon juice until soft and light yellow in color. Over just simmering, (not boiling water), whisk egg mixture over heat, until a ribbon will form when whisk is lifted. Be careful not to let mixture get too hot or it will scramble, remove from over hot water occasionally if it is getting too hot.

Remove from heat, continuing to whisk, and add melted butter one tablespoon at a time, until butter is incorporated. Finish with a pinch of kosher salt.

TO POACH THE EGGS:
For 4 poached eggs you will need approximately 6 cups (1.5 L) of water and 1/4 cup (50mL) of white vinegar.

Bring water and vinegar to a bare simmer in a skillet.

Crack eggs, one at a time, into a small bowl. Slowly pour egg into water. Cook until desired doneness, about 4-6 minutes.

PLATING:
Serve poached eggs on potato pancakes, with hollandaise. Garnish with chopped parsley. Serve plated with smoked salmon and wilted spinach.

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STRAWBERRY AND LEMON SHORTCAKE CAKE
Servings: 15

FOR THE CAKE:
3 cups all-purpose flour (750 mL)
2 tsp baking powder (25 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1 cup butter, softened (250 mL)
2 cups granulated sugar (500 mL)
4 x eggs, lightly beaten
1 1/4 cup buttermilk (300 mL)
1 tsp pure vanilla extract (5 mL)
2 tbsp lemon zest (25 mL)
2 cups lemon curd (recipe to follow) (500 mL)
FOR THE WHIPPED CREAM FILLING:
2 cups 35% cream (500 mL)
1 tsp pure vanilla extract (5 mL)
4 cups strawberries (1000 mL)
1/4 cups sugar (50 mL)
2 tbsp fresh lemon juice (25 mL)
Mint sprigs and icing sugar for garnish

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F (180 degrees C). Grease and line 13x17-inch (30x40 cm) jelly roll pan with parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In a bowl of an electric mixer fitted with paddle attachment, on medium speed, beat butter and sugar together until light in color, 3 to 4 minutes, scraping bowl down periodically. Slowly add eggs in a 4 additions, beating well after each addition.

Reduce speed, and alternately add the flour mixture and buttermilk, beginning and ending with the flour. Beat in the vanilla extract and lemon zest.

Pour batter into prepared pan. Bake, rotating pan after 10 minutes ensure even browning. Bake an additional 10 to15 minutes, or until cake is golden in colour and springs back lightly when touched.

Transfer cake to a wire rack to cool. Once cool to the touch turn out cake and remove parchment paper. Cool completely. Cut into 15 equal squares. Cut each in half horizontally.

While cake is baking, place berries in a bowl; sprinkle with sugar and lemon juice. Let stand until juices are released.

TO PREPARE THE WHIPPED CREAM FILLING:
Place chilled cream in a metal bowl and whip until soft peaks form. Add vanilla extract and chill.

TO ASSEMBLE:
Place a bottom half of one piece of cake on each dessert plate; Divide berries and liquid evenly, top with a dollop each of the lemon curd and whipping cream; top with a final piece of cake. Garnish with mint sprigs, and a sprinkle of icing sugar.