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Philly winter Sundays are the perfect time for brunch and Edward and I enjoy inviting friends in for a delicious buffet of food and conversation.
Since brunch traditionally begins after 11 a.m., I like to offer dishes that are easy to prepare and hold up well into the afternoon.
I always take taste preferences into consideration during the planning process. (I have a cousin who would rather eat chicken and rice than traditional breakfast fare.) Smoked fish platters are an easy solution along with sliced mini bagels. Salmon Mousse, one of Edward’s favorites, was all the rage in the ’80s. I serve it with party rye, which can be found in grocery stores.
No brunch is complete without muffins and croissants served with softened butter and jams.
Quiche is the egg answer to a brunch question. I always have frozen pie shells on hand and have fun selecting ingredients, such as mushrooms or creamed spinach.
Salads should be simple. Health Salad and Cucumber Salad go well with nova lox and whitefish salad. Try doctoring up a jar of pickled herring and serve with sour cream on the side.
Fresh fruit salad can be set out with a platter of store-bought cookies for dessert.
Sunday brunch is no time for strong drink. Mimosas and a pitcher of Bloody Marys are a perfect complement, as well as fruit juices. I put on a pot of coffee and relax.
Bring on the brunch with these recipes:
Spinach Quiche
Ingredients:
1 (10-ounce) package frozen creamed spinach, defrosted
1-1/2 cups half-and-half
1 frozen store-bought pie shell, defrosted
8 ounces grated cheddar
3 eggs, beaten
Directions:
Preheat the oven to 325 degrees.
Place the spinach in a 2-cup measuring cup. Add the half-and-half.
Place the pie shell on a baking sheet. Sprinkle about half of the cheese on the bottom of the pie shell. Add the spinach mixture and the beaten eggs. Top with the remaining cheese.
Bake for about 30 minutes or until the eggs have set and the quiche is bubbling. Let stand for a few minutes before cutting.
Serves six.
Note from Phyllis: For mushroom quiche, substitute about four large sliced mushrooms for the spinach. You can also add one small, finely diced saut�ed onion to the mushrooms.
Cucumber Salad
Ingredients:
1 long English cucumber, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
Juice of 1 lemon or 4 tablespoons vinegar
Chopped fresh dill
Directions:
Place the cucumber in a mixing bowl and season with salt and pepper. Add the oil and lemon juice or vinegar. Toss well. Top with the dill.
Refrigerate for at least four hours or overnight. Serves six.
Note from Phyllis: It is a good idea to make this salad the day before so the flavors meld.
You can add one thinly sliced sweet onion to the salad. White wine vinegar, Champagne vinegar or sherry vinegar are good choices for this dish. Some like sour cream on this salad, so serve a small bowl on the side.
Health Salad
Ingredients:
1 small head green and red cabbage, each shredded
2 carrots, peeled and sliced
1 small head cauliflower, cut into florets
1 (8-ounce) jar pickled herring
Sprinkling of assorted olives
3 tablespoons of olive oil
Vinegar to taste
Directions:
Place the cabbages in a mixing bowl and toss well. Add the carrots and cauliflower and toss again. Add the pickled herring and toss once more. Sprinkle on the olives. Add the oil and about 1/4 cup vinegar. Toss well and taste. Add more vinegar, if preferred. Toss well and refrigerate overnight.
Serves six.
Note from Phyllis: This is a re-creation of the classic Health Salad found in the Jewish delis of my childhood. The "dressing" was made with vinegar, water and sugar. I like to replace the water with olive oil for a richer flavor.
Salmon Mousse
Ingredients:
1 envelope gelatin
1/2 cup hot water
1 (15-ounce) can red salmon
Sprinkling dried onion flakes
1/2 cup Hellmann’s mayonnaise
1/2 cup chili sauce
Juice of 1 lemon
Dash of Tabasco
Dash of Worcestershire sauce
2 tablespoons chopped fresh dill
1/2 pint heavy cream
Directions:
Place the gelatin in a large mixing bowl. Add the water and stir to blend. Let stand for 20 minutes.
Place the salmon in a food-processor bowl fitted with a steel blade. Process until smooth.
Place in the mixing bowl with the gelatin and blend well. Add the onion flakes, mayonnaise, chili sauce, lemon juice, Tabasco and Worcestershire. Blend well. Add the dill and blend well again.
Place the cream in a medium-size bowl. Beat well using a hand-held electric mixture until soft peaks form. Pour into the salmon mixture and blend well.
Spray a 6- to 8-cup metal mold or glass dish with cooking spray. Gently fold the mixture into the dish. Cover with plastic wrap and refrigerate overnight.
When ready to serve, wet a paper towel with hot water and rub along the outside of the dish. Run a butter knife along the outside edge of the mousse. Carefully remove from the mold onto a serving platter.
Serves six to eight.
Note from Phyllis: If using a fish mold, decorate with thinly sliced cucumber for scales, a sliced olive for eyes and a thinly sliced roasted red pepper strip for the mouth. This recipe can also be made using canned tuna. I tried this once and the results were delicious.
