Wine food pairing in the wee hours of the morning! This is the absolutely terrific view off my dock about 6:30 am ... well worth the effort to get up early.....
Preparations begin for a Sunday Brunch. These get togethers can be easy and stress free with a little advance planning. Many times it is just a matter, especially this time of year, to use what you can find fresh locally.
The night before I whip up a "make ahead" breakfast casserole. Line crust less bread cubes on the bottom of your casserole dish and then layer in cooked sausage (I cut up links), sharp cheddar, onions and green peppers. Whip together 6 eggs, 2 cups milk, or cream, with salt, pepper and a dollop of prepared mustard. Pour this over the top of the casserole, cover with plastic wrap and refrigerate over night.
A couple of hours before serving, pull this out of the fridge. You are going to want to top this with a mushroom soup mixture made by combining a can of mushroom soup, 1/4 cup sherry and a good hand full of sliced fresh mushrooms. Pour this mixture over the casserole and pop into a 350 degree, preheated oven, and bake for an hour and a half. After you remove, this needs to "setup" for at least another 10 minutes before you serve.
Mangoes are really sweet and juicy this time of year so I always make a quick bread using fresh mangoes as my inspiration. Usually about a cup and a half of smashed sweet, ripe mangoes added to about 3 cups flour, 2 cups sugar, a stick and a half of butter, 1/2 tsp salt, baking powder, vanilla and baking soda along with 2 beaten eggs and a 2 hand fulls of chopped pecans. Mix all this together and spoon in to 2 loaf pans that have been spritzed with non stick spray. This takes at least an hour in a 350 degree oven. I always serve this with softened cream cheese to slather on....YUM!
Fresh strawberries from the farmer's market heaped in a crystal bowl along with a platter of sliced juicy cantaloupe and the food portion is complete.
Now for the beverages. Chilled Champagne or sparkling wine is always a good thing! Cristalino Cava Brut is an excellent, economical choice along with a frozen bottle of Gray Goose vodka. The cava can be served straight or as a mimosa with freshly squeezed Florida oranges ... right from your yard is best. You can also pair the champers with watermelon juice. I learned all about watermelon juice on my last trek to Guanaja, Honduras ... it seems to be one of their specialities. Get a seedless watermelon, cut it into chunks and blend up with ice and a bit of water. This can be made earlier and chilled in the fridge. Totally delish! The vodka is for bloody Mary's and I do cheat a lot here. Mr. & Mrs. T's Bold and Spicy mix has always been well received ... of course I don't put the bottle on the buffet table, but a crystal pitcher that leaves guests wondering! A bottle of tabasco, a pepper mill, celery and sliced limes for garnish complete the beverage area.
Now, as you know, presentation means every thing in the entertainment world. I do a buffet here and let the guests help themselves. I get out all my cloth napkins ... I think they are such a treat .... and real china .... make sure your flatware is spotless. Place your best vase out with freshly cut flowers from the garden (or farmers market!) and have your favorite tunes playing in the background and you will have a gathering that your friends will talk about for a long time.
Wine food pairing for a Sunday brunch ... invite your friends. CHEERS!
Get out your favorite chicken dry rub. I use Emeril's Southwest Flavor and pour some in a bowl so you don't contaminate it with "fowl" germs. Rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge and drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).
