by Bill Telepan
It’s the weekend, and you’re ready to party (and cook). This celebration-worthy brunch menu is the perfect excuse to do just that. It’s “party in the kitchen” fare, so tell your friends to come over hungry and prepared to cook.
Tequila-Grapefruit Cocktails
Poached Eggs on Brioche Toast with Garlicky Mushrooms
Smoked Trout Salad with Creamy Cucumbers, Scallions, and Dill
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Tequila-Grapefruit Cocktails
by Bill Telepan
This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.
Yields 2
4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
2 fl. oz. (1/4 cup) fresh grapefruit juice
1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
1 fl. oz. (2 Tbs.) fresh lime juice
Club soda
Grapefruit twists or lime wedges, for garnish
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Poached Eggs on Brioche Toast with Garlicky Mushrooms
by Bill Telepan
This decadent version of eggs on toast pairs rich brioche with poached eggs, earthy mushrooms, fresh spinach, and garlic oil. The runny egg yolks merge with the oil to become a delicious sauce that dresses the dish.
Serves 8
3/4 cup extra-virgin olive oil
1-1/2 lb. hen of the woods mushrooms (or other exotic mushrooms, such as oyster), broken into large pieces
Kosher salt
1 Tbs. distilled white vinegar
8 large eggs
1 Tbs. minced garlic
1 Tbs. finely chopped fresh flat-leaf parsley
8 (3/4-inch-thick) slices brioche
2 oz. (4 Tbs.) salted butter; or as needed
6 oz. (6 loosely packed cups) baby spinach
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Smoked Trout Salad with Creamy Cucumbers, Scallions, and Dill
by Bill Telepan
This super-springy starter comes together in minutes.
Serves 8
1 medium English cucumber, peeled, halved lengthwise, seed core removed, and thinly sliced (2 cups)
1/2 cup crème fraîche
1/4 cup fresh lemon juice
2 Tbs. chopped fresh dill, plus sprigs for garnish
Kosher salt
6 Tbs. extra-virgin olive oil
1 lb. smoked trout, skin removed
4 medium scallions, thinly sliced
Freshly ground black pepper
8 (1/4-inch-thick) slices sourdough toast, for serving
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