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"Mama's" brunch for a dozen ... you can start it a day or two ahead.

Brunch for a dozen is no challenge for Fran Sanchez, a fine cook known affectionately as "Mama" to her large circle of family and friends.

Fran's culinary hallmark is fresh, wholesome foods, and she uses them as the star attraction in this springtime menu. But she is also realistic about time, and has organized the production of this meal into steps you can stretch over several days--with only a few last-minute details.

Bake the madeleines (see page 227) or poundcake yourself, or purchase. Top a platter of sliced tomatoes and onions with basil and your favorite vinaigrette.

Grilled Garlic-Orange Chicken

Green and Gold Vegetable Mold

Spring Harvest Pasta Salad

Zucchini Frittata

Sliced Tomatoes and Onion Vinaigrette Strawberries with Madeleines or Poundcake Sauvignon Blanc or Sparkling Wine Grilled Garlic-Orange Chicken

Combine 6 large cloves garlic (minced or pressed), 1 cup olive or salad oil, 1 tablespoon grated orange peel, and 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dry rosemary). Cover and let stand at room temperature 2 to 7 days.

Rinse and part dry 6 small broiler-fryer chickens (2 3/4 to 3 1/4 lbs. each); split in half. Save giblets for another use. Brush all sides of chicken with garlic oil and arrange on 2 large (at least 10- by 15-in.) rimmed baking sheets. Cover and let stand 1 hour or refrigerate overnight.

Sprinkle chicken lightly with paprika and pepper. Place on a barbecue grill 6 inches above a solid bed of medium-hot coals and cook until browned on each side, about 30 minutes total. Turn pieces as needed; tend carefully to avoid flare-ups.

Return chicken to baking pans. (If made ahead, loosely cover and let stand at room temperature up to 2 hours, or refrigerate overnight.) Bake, uncovered, in a 350 [deg.] oven until meat in breast is no longer pink when cut to bone, about 35 minutes (55 minutes if refrigerated).

Arrange chicken on a platter; garnish with orange slices and parsley. Serves 12. Green and Gold Vegetable Mold

In a 2- to 2 1/2-quart pan, sprinkle 2 envelopes unflavored gelatin over 3 cups apple juice. Place over medium heat and stir until gelatin dissolves. Stir in 1/2 cup lemon juice. Set pan in a bowl of ice cubes and stir mixture until it's the consistency of unbeaten egg whites, about 15 minutes.

Combine 1 cup diced celery with 1/2 cup of the gelatin and spoon into a 5- by 9-inch loaf pan. Stir 1 1/2 cups gelatin with 4 cups (about 6 large) shredded carrots and gently spoon half over celery layer. Sprinkle 1/2 cup each chopped green pepper and onion in loaf pan. Combine remaining gelatin with 3 cups finely shredded cabbage and spoon over onion layer, then top with remaining carrot mixture; press surface lightly to level. Cover and chill until set, at least 8 hours or up to 2 days.

To unmold, dip pan in hot tap water up to rim just until edges begin to melt; invert onto a serving plate. Serve with a spoon and top portions with lemon mayonnaise (recipe follows). Serves 12.

Lemon mayonnaise. Stir together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1/4 cup lemon juice, and 1/4 teaspoon pepper. serve, or cover and chill as long as 1 week. Makes about 1 1/4 cups. Spring HarvestPasta Salad

Snap ends off 1/4 pound green beans; cut beans into 1-inch pieces. Cut flowerets from 3/4 pound broccoli (save stalks for other uses). Steam beans, covered, on a rack over boiling water for 5 minutes. Add broccoli, cover, and steam until vegetables are just tender when pierced, about 2 minutes. Immerse in cold water; when cool, drain. Cover; chill up to 1 day.

In a 6- to 8-quart kettle, cook 8 ounces decorative pasta such as fusilli or penne, uncovered, in 4 to 6 quarts boiling water until tender to bite, about 12 minutes; drain well. In a large bowl, combine pasta, Dijon dressing (recipe follows), and salt to taste; mix well. Cover and chill at least 6 hours or overnight; stir often.

Add cooked vegetables and 8 mediumsize mushrooms, sliced; mix with pasta up to 4 hours before serving, then cover and let stand at room temperature. Serves 12.

Dijon dressing. Mix 2 tablespoons Dijon mustar, 1/2 cup each chopped parsley and red onion, 1/3 cup white wine vinegar, and 1 cup olive or salad oil. Zucchini Frittata

In a 10- to 12-inch frying pan over medium heat, cook and stir 2 medium-size onions (chopped), 2 cloves garlic (minced or pressed), and 1/2 cup chopped parsley in 2 tablespoons each olive oil and butter or margarine until onion is quite soft, about 7 minutes. Add 8 medium-size (about 2 1/4 lbs.) zucchini, shredded; stir until very soft and no liquid remains, about 20 minutes. Remove from heat. Add 2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dry basil), 1/2 cup grated Parmesan cheese, and salt and pepper to taste.

Beat 16 eggs to blend; stir in zucchini mixture. Pour into a well-buttered shallow 3-quart casserole. Bake, uncovered, in a 350 [deg.] oven until firm in the center when touched, about 45 minutes. Cool on a rack. Invert frittata from dish, then turn right side up. Cut into serving pieces and arrange on a plate. Cover and chill if made ahead; let warm to room temperature to serve. Garnish with small cooked artichokes or lemon wedges (optional). Serves 12.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1984
Words:918
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