Wimbledon Weekend Brunch Menu

Friday, 8 July 2016 | Tags: , , , , ,

For anyone taking in Wimbledon this weekend, you'll need an appropriate menu. Of course, all tennis loving Canadian patriots will be glued to the set as our golden boy Milos Raonic will be the first Canadian man ever to compete in a Wimbledon Grand Slam final. No pressure, Milos.

I’ll be up before dawn on Sunday laying out the following menu. And even if tennis isn’t your thing (or sleeping in is), this buffet will satisfy a crowd at any summer brunch get together. All of these dishes are super easy to execute and can be prepped the night before. All amounts are estimates because that’s the way I like to cook. Let your tastebuds along be your guide along the way.

Mango Smoothie Shots

Blend together until smooth: 2 peeled and chopped mangos (I use frozen), 1 chopped frozen banana, 1 1/2 cups plain Greek yogurt, 1 1/2 cups milk, 1/8 cup unsweetened coconut, 1 tablespoon honey. Serve in shot glasses.

Crustless Cucumber Sandwiches

  • 1 cucumber, finely sliced
  • 1 bunch mint, finely chopped
  • 1 bunch chives, chopped
  • 1 container soft cream cheese
  • 9 thin slices wholewheat or white bread (get a square loaf from a bakery and have them slice it thin for you.)
  • kosher salt

Lay cucumber slices on kitchen paper to dry. Using a hand mixer, mix together cheese, mint and most of the chives. Taste and season with salt. spread cheese mixture on 6 bread slices. Spread cucumber on top of one slice, then stack with another dressed slice of bread and repeat. Finish with an undressed slice of bread. Cut off crusts and cut into fours. Garnish with remain chives.

Smoked fish

Yes, I have smoked my own fish and it was remarkably easy. But that was for a TV show and I don’t happen to have a smokehouse in my backyard. Thankfully there are lots of people who do this professionally so I’ll be buying mine from my favourite kosher deli. Smoked salmon is a common choice, which is delicious, but I’m also loving smoked whitefish for this occasion.

Grilled Asparagus Salad

  • 2 bunches asparagus
  • hard sheep’s milk cheese, shaved
  • 1 bunch watercress
  • best quality olive oil
  • truffle oil (optional)
  • focaccia bread, cut into cubes
  • 1 lemon
  • kosher salt

Toss focaccia with olive oil and a little salt and broil for a few minutes until toasted, turning regularly. Cool. Lightly toss asparagus in olive oil and broil. Cool. Gently toss watercress in a tiny amount of oil. Arrange asparagus and focaccia croutons on serving plate and sprinkle with watercress. Drizzle with Truffle oil if you’re using it. Arrange shaved sheep’s milk over top. Finish with a squeeze of lemon juice and a little salt.

Bacon and Brie Omelet Wedges

  • 6 eggs, lightly beaten
  • 1/8 cup cream
  • 8 strips thick cut bacon, cut into lardons
  • 1 bunch chives, chopped
  • 7 slices Brie cheese
  • kosher salt and pepper

Fry bacon in pan. Remove to a plate lined with paper towel and drain fat. Whisk together eggs, cream, bacon, chives, salt and pepper. Heat a little oil in a non stick pan on medium-low heat. Pour in egg mixture. Cook until almost set. Layer cheese and finish quickly under the broiler. Cut into wedges and serve.

Sliced Strawberries

  • 1 pint strawberries, hulled and halved
  • 2 tablespoons berry sugar
  • 6 limes
  • fresh cracked pepper
  • Peel the zest (without pith) of one lime. combine zest and the juice of all limes along with the sugar, 3 tablespoons water and a few turns of cracked pepper in a pan. Heat on low until sugar dissolves. Bring to a boil and remove from heat. Pour mixture over the strawberries and gently combine. Serve alone or with vanilla ice cream.

And what to drink? Prosecco of course! And given that it’s an early start, you may need to have some coffee on hand too.

Go Milos! You’re already a winner in my books.

Happy Friday everyone.

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