I had not planned it but ended up with only a few hours to organize and execute a mother’s day brunch.
My first stop was the magazine rack at the grocery store (my cookbooks have been sent to storage), I picked up a recent issue of a food magazine, flipped through it and chose the recipes I wanted to make.
One of them which I found intriguing was a Reblochon cheese in a crispy crust. In a brick (or phillo) pouch, you put roasted apples, lemon juice, honey, and above mentionned Reblochon cheese ( Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid), adding nutmeg and pink peppercorns before closing it up and baking in a 375 F oven for 5 to 7 minutes. Serve over mesclun salad with chopped nuts and a vinaigrette made with olive and nut oil, lemon juice, honey and Meaux mustard.
A colourful counterpart was the vegetable frittata.
Some of the other dishes were a fennel carpaccio, a fatouche salad, a terrine de campagne and a ham and cheese feuilleté…
I know I know…I made too much…but now I have great leftovers for the whole week!