Though I’m the first to accept a brunch invitation, it’s a rare event for me to cook brunch at home. Let’s face it, getting up early on a Sunday morning and banging out food in your kitchen is hard work—compared to reading the paper and fixing another Bloody Mary.
The only way to improve upon this unfortunate situation is to organize everything a day ahead. Reheating, garnishing, and arranging those precooked items on a platter at the end is the only way to go. There is always going to be last-minute details, but let’s keep them to a minimum.
This wintery menu is perfect to try out for friends on any given Sunday—during the holidays is even better. Many use seasonal ingredients, like the root vegetable tarts, a great item to start off any brunch and sure to appeal to vegetable-lovers in particular. I love oysters, and this recipe with leeks and pancetta is so easy, you’ll feel guilty about the compliments on their great taste. The poached salmon is delicious; the fact that you can poach it the day before, in less-harried conditions, makes it a great choice. I included saffron aioli instead of the traditional hollandaise sauce (temperamental if you’re not used to it); it’ll keep for a couple of days, so you won’t have to stress making it in front of your friends. The easy eggnog crème brulée, a favorite at The Inn at Easton during the holidays, can be made two days before your brunch.
If you plan just a little ahead, and get the hard stuff out of the way the day before, you might even invite folks over on another Sunday sometime soon—if they bring the Bloody Marys.
Baked Oysters with Leek and Pancetta
Poached Salmon Salad with Saffron Aioli
Andrew Evans is the chef/owner of The Inn at Easton.
