A colourful counterpart was the\u00a0 vegetable frittata.<\/p>\n![\"baluchons.jpg\"](\"https:\/\/flyingplates.com\/wp-content\/uploads\/2009\/05\/baluchons.jpg\")
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I had not planned it but ended up with\u00a0 only a few hours to organize and execute a mother’s day brunch.<\/p>\n
My first stop was\u00a0 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.<\/p>\n
One of them which I found intriguing was a Reblochon cheese\u00a0 in a crispy crust.\u00a0 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)<\/font>, 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.<\/p>\n A colourful counterpart was the\u00a0 vegetable frittata.<\/p>\n<\/a><\/p>\n