goat brie cheese with basil...
- a summer brunch…
the menu...
Although the weather here in the Bay Area seems more like Fall weather, it is indeed still Summer. I can’t complain, because the alternative to sunny and 60 degrees is humid and 105. This past Sunday, we had a small brunch with a few friends. Here’s the menu (Note: Not all of the recipes are linked to the references I’ve listed. Unfortunately, I couldn’t find them online. The recipes I’ve linked to seem the most similar, but if you want the exact recipe, just let me know!):
- Sausage and mushroom strata (Joy of Cooking)
- Leek tart (Joy of Cooking)
- Marinated goat cheese (Joy of Cooking, but you don’t need a recipe for this one. Just pour 1/4 cup of whichever oil you’d like over the cheese and add fresh herbs. Bring it to room temperature before serving). These were my variations:
- Goat cheese with fresh thyme and almond oil
- Goat brie cheese with fresh basil, fig balsamic vinegar and olive oil
- Herbed milk bread (Joy of Cooking). You can add herbs before you knead it the first time. Here are my the two variations I made:
- One loaf: nutmeg, dill, rosemary
- And the other: garlic powder, rosemary, thyme, black sesame
- Smoked pork loin
- Fruit salad with a syrup of fresh mint, honey and lime (no recipe necessary for this either – just add the right amounts until you get the flavor you want)
- Raspberry clafoutis (So Easy with Ellie Krieger)
*Tip: I always create a menu and keep it in my recipe box. One, it’s just something I like to do because I’m nostalgic. And two, for more practical reasons, it helps to reference them when I’m making a new menu.
Pins and Needles 