While our gatherings indoors might still be small, that doesn’t mean you can’t go big with a delicious brunch spread. These recipes pair great with our Underwood Rosé, so if you’re going for a “rosé all day” type of day, these tasty dishes will keep you balanced.
First up—a Spring Quiche!
A Very Simple Crust
1 1/2 C flour
1 t salt
1/2 C (1 stick) butter chilled
cold, iced water (about 3T)
Add flour, salt, and sugar in the mixer. Mix until combined.
Cut butter into small cubes. Add a few at a time. Mix until texture is like a crumble.
While the mixer is on, slowly add cold water, a tablespoon at a time, to the dough until it forms a ball.
Flatten dough into a disc and wrap to be stored in the frig until firm and cold (about 1 hour)
Preheat oven to 425F. Roll out dough and fit into deep pie dish. Prebake crust using blind baking supplies (I used foil and dried beans) for 15 minutes.
While crust is pre-baking, start on the egg mixture.
1/2 C Chevre (half mixed into eggs, other half scattered on top)
Wild Spring Onion (or you can use Ramps if they are available), chop up 2 to go into egg mixture, and slice 2 to vertically and thinly to arrange on top of the quiche.
Salt and Pepper
Clean Spinach in a large bowl of water and dry.
Saute garlic and wild onion over low-med until slightly caramelized. Add cleaned spinach to garlic and spring onion. Cook until most is wilted. Set aside.
Whisk eggs, 1/4 C goat cheese, and 2 T of water together until blended. Add salt and pepper.
Add spinach and spring onion to the egg mixture.
Pour mixture into pre-baked crust.
Scatter the leftover goat cheese into chunks to float along the top. Lay the thinly cut spring onions along the top to float as well.
Turn oven down to 350F, bake until the crust is golden brown and the middle is firm, about 30 minutes.
Escarole Salad with fennel and strawberry, white wine vinaigrette
White Wine Vinaigrette
1 T White Wine Vinegar (Champagne/ Moscato)
2 T Extra Virgin Olive Oil
Salt and pepper
Lettuce or Escarole if you like more of a bitter taste
Whisk together the ingredients for the vinaigrette.
Slice 8 strawberries
Thinly slice 1/2 cup of fennel.
Wash, dry, and then tear apart lettuce leaves.
Toss all ingredients together in a large salad serving dish and pour the vinaigrette on top and toss again.
Rhubarb WALNUT BREAD
(Recipe from King Arther Baking)
2 1/2 cups sliced rhubarb, plus 3 or 4 colorful stalks for garnish
1 3/4 C all-purpose flour
1 C sugar
1/2 t baking soda
1/4 t salt
1/4 t nutmeg
1 T lemon zest
1/2 C chopped walnuts
2 large eggs, at room temperature
1/2 C vegetable oil
1 T coarse sugar for topping; optional
Put the rhubarb (minus your brightest red stalks for the garnish) into a 2-quart saucepan and cook over low to medium heat, stirring occasionally until it collapses and cooks down. Remove from the heat and cool; you should have about 1 1/2 cups. Set aside.
Preheat the oven to 350°F. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and lemon zest (or lemon oil). Stir in the walnuts.
In another bowl, whisk together the eggs and vegetable oil. Combine with the 1 1/2 cups of cooked rhubarb.
Stir the egg and rhubarb mixture into the dry ingredients, mixing until the batter is evenly moistened. Transfer the batter to the prepared pan, and sprinkle with sparkling sugar.
Wash the reserved rhubarb stalks and cut in half, lengthwise. Place cut-side down on top of the batter in the pan.
Bake the bread for 55 to 60 minutes, until a cake tester, toothpick, or paring knife inserted into the center comes out clean. Remove the loaf from the oven and cool it in the pan for 15 minutes. Then remove it from the pan and place it on a rack to finish cooling completely before slicing.
Store the bread, well wrapped, at room temperature for three days; or sliced and frozen for up to 3 months.