Read Online Sunday Brunch by Betty Rosbottom - Free Book Online Page B
Authors: Betty Rosbottom
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melon baller, scoop out 2 cups/290 g of cantaloupe and 2 cups/360 g of watermelon. Place the balls in a bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour. (The balls can be prepared up to 6 hours in advance.)
2. Chop 1 cup/145 g of cantaloupe and 1 cup/180 g of watermelon and transfer to a food processor or blender. Add the lime juice and honey and process until the melons are puréed and well blended with the lime juice and honey. Strain the sauce over a 2-cup/480-ml or larger measuring cup with a spout to remove any seeds. Use a spatula to press down on the pulp to release all of the juices. You should get about 2 cups/480 ml sauce. Cover the sauce with plastic wrap and place it in the refrigerator until icy cold, at least 1 hour. (The sauce can be prepared up to 6 hours in advance.)
3. Divide the melon balls evenly among six martini or wide-mouthed wine glasses and pour about cup/75 ml of the sauce over each. Sprinkle each serving with 1 tsp candied ginger and garnish each with a mint sprig. Serve cold.
Honey-Roasted Peaches
This simple recipe is perfect to make for a summer brunch when peaches are in their prime. I use yellow ones for their extra shot of color, cutting them into thick wedges before adding seasonings of sugar and lemon. The fruit is spread in a baking dish, topped with honey and butter, and then popped in the oven for less than a half hour. During the final minutes of roasting, chopped almonds and crushed shortbread cookies are sprinkled over the bubbling fruit. Served warm with dollops of crème fraîche, this dish is a tempting version of “peaches and cream.”
Serves 4 to 6
PREP TIME:
25 minutes
START-TO-FINISH TIME:
1 hour
MAKE AHEAD:
No
2 tbsp unsalted butter, cut into small pieces, plus more for the baking dish
6 medium peaches, peeled, pitted, and cut into slices ½ in/12 mm thick (about 4 cups/910 g)
3 tbsp sugar
2 tsp grated lemon zest
2 tbsp honey
½ cup/65 g slivered almonds, toasted (see cooking tip ) and coarsely chopped
½ cup/40 g crushed shortbread cookies (see market note )
½ cup/120 ml crème fraîche (see cooking tip )
MARKET NOTE:
Be sure to use pure-butter shortbread cookies. They contain enough butter that you don’t need to add melted butter to the crumbs for the topping. I like Walkers Shortbread cookies, available in many groceries.
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Butter a 2-qt/2-L shallow oven-to-table baking dish.
2. In a large bowl, toss together the peaches, sugar, and lemon zest to combine well. Spoon the mixture into the prepared dish. Drizzle the honey over the peaches and dot with the butter. Bake until the peaches are tender and the butter has melted, about 20 minutes.
3. Remove the pan from the oven. Combine the almonds and shortbread and sprinkle over the top. Return the pan to the oven and bake until the topping is light golden brown, about 5 minutes. Remove and cool for 10 minutes.
4. Serve the peaches warm with a dollop of crème fraîche.
COOKING TIP:
To toast almonds, spread on a rimmed baking sheet and place in a preheated 350-degree-F/180-degree-C/gas-4 oven until lightly browned and fragrant, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool.
Poached Apricots and Greek Yogurt with Pistachios
I sampled a version of this dish at a restaurant in Boston several years ago, and could not wait to re-create it in my own kitchen. Dried apricots were used in the original, but my version is prepared with fresh ones. Left unpeeled, they are cut in half and simmered quickly in a sugar syrup scented with lemon and ginger. The fruit can be poached a day ahead, so there’s no last-minute fuss. At serving time, simply spoon honey-sweetened yogurt into bowls, and top it with the apricots and a sprinkle of chopped pistachios.
Serves 4
PREP TIME:
10 minutes
START-TO-FINISH TIME:
35 minutes, including cooling the poaching liquid
MAKE
2. Chop 1 cup/145 g of cantaloupe and 1 cup/180 g of watermelon and transfer to a food processor or blender. Add the lime juice and honey and process until the melons are puréed and well blended with the lime juice and honey. Strain the sauce over a 2-cup/480-ml or larger measuring cup with a spout to remove any seeds. Use a spatula to press down on the pulp to release all of the juices. You should get about 2 cups/480 ml sauce. Cover the sauce with plastic wrap and place it in the refrigerator until icy cold, at least 1 hour. (The sauce can be prepared up to 6 hours in advance.)
3. Divide the melon balls evenly among six martini or wide-mouthed wine glasses and pour about cup/75 ml of the sauce over each. Sprinkle each serving with 1 tsp candied ginger and garnish each with a mint sprig. Serve cold.
Honey-Roasted Peaches
This simple recipe is perfect to make for a summer brunch when peaches are in their prime. I use yellow ones for their extra shot of color, cutting them into thick wedges before adding seasonings of sugar and lemon. The fruit is spread in a baking dish, topped with honey and butter, and then popped in the oven for less than a half hour. During the final minutes of roasting, chopped almonds and crushed shortbread cookies are sprinkled over the bubbling fruit. Served warm with dollops of crème fraîche, this dish is a tempting version of “peaches and cream.”
Serves 4 to 6
PREP TIME:
25 minutes
START-TO-FINISH TIME:
1 hour
MAKE AHEAD:
No
2 tbsp unsalted butter, cut into small pieces, plus more for the baking dish
6 medium peaches, peeled, pitted, and cut into slices ½ in/12 mm thick (about 4 cups/910 g)
3 tbsp sugar
2 tsp grated lemon zest
2 tbsp honey
½ cup/65 g slivered almonds, toasted (see cooking tip ) and coarsely chopped
½ cup/40 g crushed shortbread cookies (see market note )
½ cup/120 ml crème fraîche (see cooking tip )
MARKET NOTE:
Be sure to use pure-butter shortbread cookies. They contain enough butter that you don’t need to add melted butter to the crumbs for the topping. I like Walkers Shortbread cookies, available in many groceries.
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Butter a 2-qt/2-L shallow oven-to-table baking dish.
2. In a large bowl, toss together the peaches, sugar, and lemon zest to combine well. Spoon the mixture into the prepared dish. Drizzle the honey over the peaches and dot with the butter. Bake until the peaches are tender and the butter has melted, about 20 minutes.
3. Remove the pan from the oven. Combine the almonds and shortbread and sprinkle over the top. Return the pan to the oven and bake until the topping is light golden brown, about 5 minutes. Remove and cool for 10 minutes.
4. Serve the peaches warm with a dollop of crème fraîche.
COOKING TIP:
To toast almonds, spread on a rimmed baking sheet and place in a preheated 350-degree-F/180-degree-C/gas-4 oven until lightly browned and fragrant, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool.
Poached Apricots and Greek Yogurt with Pistachios
I sampled a version of this dish at a restaurant in Boston several years ago, and could not wait to re-create it in my own kitchen. Dried apricots were used in the original, but my version is prepared with fresh ones. Left unpeeled, they are cut in half and simmered quickly in a sugar syrup scented with lemon and ginger. The fruit can be poached a day ahead, so there’s no last-minute fuss. At serving time, simply spoon honey-sweetened yogurt into bowls, and top it with the apricots and a sprinkle of chopped pistachios.
Serves 4
PREP TIME:
10 minutes
START-TO-FINISH TIME:
35 minutes, including cooling the poaching liquid
MAKE
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