Ladies Who Brunch...+2 Men

The Eiffel Tower. Toast. Manicures. Fries. Megan: Un and Deux. While none of these items (save for the latter) made a guest appearance at the latest installment of Grub Club, what did greet guests was an appetizing spread chock full of quintessential French charm.   Champagne, croissants and crème brulee, oh my! Oui, s'il vous plaît (loose translation: yes please!).  

Margie Martin, Cristina Romero and Bethany made their Club debut, while Chris and Heath represented the opposing gender to round out the group!

Salmon Rillettes, by Young
Ingredients:

• 3 cups water
• 1 pound skinless fresh salmon fillet
• 1 pound smoked salmon, chopped fine
• 1/2 cup (1 stick) unsalted butter, softened
• 3 shallots, minced
• 1/3 cup chopped fresh parsley leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons drained capers
• 2 teaspoons Cognac or other brandy
• 2 teaspoons freshly grated lemon zest
• whole-wheat French or Italian bread, sliced as an accompaniment

Instructions:

In a skillet bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste. Stir mixture until combined well and pack into a 1-quart terrine or bowl. Rillettes may be made 4 hours ahead and kept chilled, covered.

Serve salmon rillettes, chilled slightly, with bread.

Sawyer Breakfast Casserole, provided by Messey

Serves 8

Ingredients:

• 7 eggs
• 1 cup milk
• 4 cups shredded cheddar cheese
• 8 frozen hash brown patties
• 1 lb cooked bacon, crumbled
• 3/4 cup green onions, diced
• 1 cup baby tomatoes, roasted the night before
• .5 tsp salt
• .5 tsp mustard powder
• Herbs de Provence
• Black pepper

Instructions:

• Preheat oven to 350
• Grease 9x13 pan
• Place hash browns in layer on bottom
• Sprinkle bacon on top
• Sprinkle 3 cups cheese
• Layer tomatoes on top
• In a bowl, whisk eggs, milk, salt, mustard, green onions.
• Pour mixture on top.
• Add remaining cheese.
• Sprinkle black pepper & Herbs de Provence on top.
• Cover with foil and cook for 1 hour.
• Remove foil and cook for approx 15 more minutes until edges are golden brown.

Scones and Brie with Honey, by Margie
Scones:  Throw walnuts and dates in. 

Cheese:  Brie with honey.

 
Chocolate Crescent Rolls, provided by Bethany

Ingredients:

• 1 Roll of Pillsbury crescent Rolls
• 1 Bag of Toll House chocolate chips

Instructions:

Follow baking instructions on crescent roll packaging, except when you unwrap the dough, line with chocolate chips and roll up as you form the crescent roll.  Bake and serve – easier than pie!

Crème Brulee, provided by Bitsoff

Ingredients:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 
  6 large egg yolks
• 2 quarts hot water

Directions:

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.