by Yvette Jemison, photo by Yvette Jemison
A BRUNCH-STYLE MEAL is a good idea to send off your parade krewe members as it always makes the occasion feel special. Brunch straddles two meals and serves well for hours of parade watching, too. A few quick and simple recipes and you’ll be set to feed a crowd. Try Andouille & Egg Bake, a twist on a classic breakfast casserole that gets a flavor boost from andouille. It’s an upgrade from everyday scrambled eggs and is prepared with little fuss. Lemon Blueberry Scones, from the cookbook Entertain Effortlessly Gift Deliciously, are a great addition to your brunch menu. These lightly sweet scones can be prepped a day ahead and quickly baked to be served warm with your favorite preserves. While the scones are baking, your Citrus Buratta Salad can be prepared in minutes for a beautiful dish with a refreshing flavor combination. Pair these recipes with endless mimosas and your Mardi Gras festivities will be off to a great start!
Andouille & Egg Bake
1 large bunch green onions, plus extra for garnish
1 Tablespoon olive oil
1 pound andouille sausage, cut into bite-size pieces
1 dozen large eggs
1 cup heavy cream
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound grated cheddar cheese, plus extra for serving
1. Preheat broiler.
2. On a rimmed baking sheet, toss green onions and olive oil to coat. Arrange onions in a single layer on half of a rimmed baking sheet. Arrange andouille in a single layer on the other half of the sheet. Place sheet about 6 inches below broiler, and broil until onions and andouille are charred in spots, about 2 minutes. Set aside, and reduce oven temperature to 350°F.
3. In a large bowl, whisk eggs and heavy cream. Add andouille, onions, garlic, salt, pepper and cheese and whisk to combine.
4. Pour into 9 x 13 baking dish, and bake until eggs are set but still wobbly in the center, 25-35 minutes. Cool 10 minutes; serve topped with sliced green onions and grated cheese.
Lemon Blueberry Scones
Servings: 8 large scones or 16 mini-scones
2 1/2 cups all-purpose flour, plus extra for flouring surface
1/4 cup sugar, plus extra for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1 cup fresh blueberries
3/4 cup sour cream
2 Tablespoons milk, plus more for brushing on top
1 teaspoon vanilla
1 large egg
1. Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the lemon zest, and toss to coat with flour. Grate the butter into the bowl, and toss to coat with flour. Blend butter into the dry ingredients by rubbing between your fingers until the mixture is crumbly.
3. Add the blueberries, and gently toss to coat with the crumbly flour mixture. Make a well in the center of the flour mixture.
4. In a small bowl, whisk together the sour cream, milk, vanilla and egg. Pour into the flour well, and use your hands to gently combine just until the dough forms. Do not over mix as this will result in tough scones.
5. For 8 large scones: On a floured surface, pat the dough into a 1-inch thick disc (8-9 inches in diameter). Transfer the disc to the prepared baking sheet. For 16 mini scones: On a floured surface, divide the dough into two equal pieces. Pat each piece of dough into a 1-inch thick disc (about 5 inches in diameter each). Transfer the discs to the prepared baking sheet.
6. Brush dough with milk, and generously sprinkle with sugar. Dust a knife with flour and cut each disc into 8 wedges. Bake in the preheated oven until golden brown: large scones 25-30 minutes, mini-scones 20-25 minutes. Cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
7. Serve with lemon curd, butter, clotted cream, whipped cream or your favorite jam.
Do Ahead: The prepared dough can be formed into a disc, sealed in plastic wrap and refrigerated overnight. Brush with milk, top with sugar and bake as directed when ready to serve.
Citrus Burrata Salad
16 ounces fresh mozzarella
1 blood orange
1 navel orange
1 satsuma mandarin
Maldon flaky salt
Fresh cracked pepper
Extra virgin olive oil
1. Tear mozzarella into medium pieces, and arrange on a platter.
2. Cut ends off each orange. Using a paring knife, work around the oranges, removing peel and white pith. Slice the trimmed oranges, discarding any seeds. Tuck the slices around the cheese.
3. Season with salt and pepper, drizzle with olive oil and garnish with basil. Serve chilled.