On Friday night I pulled together a nice happy hour/kiddish (same thing, right?) and then we went to Audrey Claire (my favorite) for dinner. On Saturday we treated ourselves to an hour or so at The Sporting Club, which was probably a good idea, because then I made a decadent brunch. Dan said the table scape and food presentation looked like the work of the Four Seasons - I thought it looked more like the sample table at Trader Joe's, but I'll take the compliment!
After a disastrous home-cooked New Year's dinner, I decided to stick with what I know best - vegetarian and Mediterranean fare. Without too many trips to Sue's Produce, and, frankly, much effort, I was able to pull the following things together. Feel free to try some of these at home, or post your favorite recipes.
B'Teavon!
Happy Hour/Kiddish
Oprah's Favorite Pomegranate Martinis (makes two)
1 1/2 cup Pom pomegranate juice
2 oz. citron vodka
1 oz. cointreau liquor
Cup of ice
Squeeze of lemon
LeBus Challah
Trader Joe's Pastry Bites with Feta Cheese and Caramelized Onions
Dried figs and Mahon Cheese (aged cow's milk cheese from Menorca, Spain) from DiBruno's
Trader Joe's Sesame Flat Bread with Hummus
Dessert
Ciao Bella Blood Orange Gelato (I LOVE this gelato...and not just because it's called Ciao Bella...okay maybe. Read this article from NPR about blood oranges and you'll want some too).
Brunch
Baked Egg White Fritattas
4 egg whites, 2 eggs
1/2 cup skim milk
1/4 cup grated low-fat feta cheese
1 tomato
3 handfuls spinach
S&P to taste
Preheat oven to 400 degrees
Spray 8 muffin cups with Pam
Dice tomatos and stem spinach. Heat Pam-sprayed pan on medium heat. Cook down the tomatoes, then the spinach
Beat together eggs until they form soft peaks. Add milk, S&P
Divide half of the egg mixture among the 8 muffin cups
Divide the tomatos and spinach among the eight cups
Fill the cups with the rest of the egg mixture
Top with grated feta cheese
Bake 15 min. or until golden and puffed
Moosewood Fruit-Filled French Toast (from Moosewood Restaurant Cooks At Home)
4 slices challah bread (from last night :)) about 4 in. in diameter, sliced 1 in. thick
4 generous tablespoons fruit spread
2 large eggs (or egg whites) lightly beaten
1/2 cup low-fat milk
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
2 teaspoons butter
With a sharp serrated knife, cut lengthwise through each slice of bread to within 1/2 inch of the bottom and side crusts to make a pocket. Using a butter knife, fill each pocket with a generous tablespoon of fruit spread.
In a shallow bowl that is large enough to hold the four bread slices in one layer, mix together the eggs, milk, vanilla, and cinnamon. Soak the bread slices for 2 or 3 minutes, turning them over once.
Warm a large skillet on medium-low heat. Coat the bottom of the skillet with 1 teaspoon of butter. Cook two slices of bread at a time for about 6 minutes, turning the slices over several times, until both sides are nicely browned and crisp. Add the remaining butter to the skillet and cook the final two slices of bread.
Serve hot, either plain or topped with yogurt.
Fage 0% Greek Yogurt (to top the french toast)
Bowl of fruit
Kerbel Champagne with strawberries
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