sunday brunch with muscat mojitos
As we head into deep summer, the Sundays are getting hotter and daytime red wine is looking less and less attractive. So as I hit the farmers’ market as early as possible-before the lettuces wilted and the berries began to cook into stew-I had drinking on my mind.
I was determined to find a beverage that would both quench thirst and add to the festivities of the morning. Right away I smelled mint and I thought: white wine Mojitos! Why not? But then I spotted my favorite juice stand. And a bottle of strawberry, pineapple gingerade also made its way into my market basket. Two drinks are always better than one!
Then on to the food. This week I was feeling traditional, so I picked up eggs and my favorite French fingerling potatoes to go with the chicken breakfast sausages I had at home. I added pretzel bread bites and delicious, fresh roasted, garlic peanuts for appetizers. Since summer is in full swing, I couldn’t leave without fruit so a mixture of berries and stone fruit loaded me to capacity.
Feeling like a pack horse, I made my way back to the car and much-needed AC. Once home, I said a silent thanks for central air before cranking up the oven to 425.
Roasted French Fingerlings with Breakfast Sausages
5 french fingering potatoes, cut into 1/2″ wedges
1 large shallot
1/2 c chard, roughly chopped
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano leaves
6 chicken breakfast sausages
(I also added an ingredient that was a new find for me: parsley root, but it is an optional addition like a carrot or parsnip. The roots, in fact, taste a bit like parsnip but looks more like gnarled, white, miniature carrots.)
I coated a 9×9 pan with cooking spray and tossed together the potatoes through oregano. Then I topped the whole things with the breakfast sausages, covered with foil and cooked for 15. Then I turned the temp down to 375 and cooked for another 20. I uncovered the pan and let everything get golden, baking for a last 20.
While the potatoes cooked, I made a berry sauce by crushing raspberries and blueberries in a strainer, pushing the juice through, into a bowl, with a spoon. I seasoned the sauce with lemon juice and agave nectar and put in the refrigerator to chill.
Then I made this sauce to serve with heirloom tomato slices and arugula:
Herbed Yogurt Sauce
1 tbsp fresh chives, roughly chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh parsley, roughly chopped
1 tbsp fresh Italian basil, roughly chopped
1 c plain, Greek yogurt
the zest of 1 small lemon
lemon juice to taste
salt to taste
I threw all the herbs and the yogurt into the blender and blending on low until the sauce was smooth and green. I seasoned to taste with the lemon zest, juice and a pinch of salt.
Then I scrambled some eggs with fresh chives and poured the berry sauce over a platter of white peach and apricot slices. Lastly, I made some parmesan cookies, taking advantage of the already hot oven.
Parmesan “Lace Cookies”
1/2 c freshly grated Parmesan
On a baking sheet topped by Silpat or other non-stick sheet, sprinkle the parmesan into 6 or 8 cookie-sized circles. Bake in an oven at 375 for 6-8 minutes. Let the crisps cool and remove from pan. (Parmesan will become hard disks.)
Before the guests arrived I put out a bowl of garlic roasted peanuts and the pretzel rolls with a side of honey butter and coarse salt for dipping the bread. Then I set to work on the cocktails-the highlight of the mid-summer meal.
Muscat Mojitos
1/2 bottle Muscat Canelli
3 sprigs fresh mint
club soda
ice
In a cocktail shaker, I muddled the mint with the Muscat then poured it into a glass with ice to about 2/3 full, topping with a splash of club soda.
Strawberry, Pineapple Gingerade Spritzer
1 bottle strawberry, pineappple gingerade
ice-cold vodka (optional)
club soda
ice
I added 1/2 oz vodka to a glass of ice. Then I filled with gingerade to about 2/3 full, topping with a splash of club soda.