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Friday, April 17, 2015

THE PERFECT BOOKCLUB BRUNCH


owengildersleeve
I'm hosting my Book Club this month, and I'll be serving brunch for 10 people before we discuss this month's book selection (see below).  It's springtime in Atlanta, and I've come up with a menu that's delicious and includes lots of seasonal foods.  Should be fun!

MENU:
FRESH FRUIT SALAD WITH HONEY, MINT and LIME
DELUXE COFFEE CAKE
FARMERS MARKET EGG CASSEROLE

Coffee, Fresh OJ, Waters



FRESH FRUIT SALAD WITH HONEY, MINT and LIME
(Adapted from Epicurious)
Photo Credit: Cate Bogue
1/4 cup fresh lime juice (or use Nellie and Joes!)
1/4 cup honey
1/4 cup chopped fresh mint
1 3-pound cantaloupe, halved, seeded and chopped
1 12-ounce basket strawberries, hulled, sliced
4 kiwis, peeled, cut into 1/2-inch pieces
1 1/2 cups seedless grapes
Photo Credit: Cate Bogue
Whisk lime juice, honey and mint in large bowl to blend.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.)

DELUXE COFFEE CAKE
(Adapted from Alex Guarnaschelli)
I like the idea of a coffee cake baked in a sheet pan - so much easier to serve.  And the topping that includes pecans and walnuts with 2 sugars and cinnamon appealed to me as well.
Photo Credit: Cate Bogue
Topping:
1/2 cup toasted and coarsely chopped pecans
1/2 cup toasted and coarsely chopped walnuts
2/3 cup all-purpose flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 tsp ground cinnamon, sifted
1 tsp kosher salt
5 TBSP unsalted butter, melted
Photo Credit: Cate Bogue
Coffee Cake:
4 TBSP unsalted butter, plus additional for greasing the pan, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour, sifted
1 tsp baking powder, sifted
1 tsp baking soda, sifted
1 tsp kosher salt
1 cup buttermilk
1/2 cup whole milk yogurt
1 (13 by 9-inch) baking pan
Photo Credit: Cate Bogue
For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt.
Photo Credit: Cate Bogue
Stir to blend. Stir in the butter.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
Photo Credit: Cate Bogue
For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside. Cream the butter and granulated sugar together until light yellow and smooth, ~ 5 minutes.
Photo Credit: Cate Bogue
 Add the eggs, one at a time, and beat until thoroughly mixed.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt.
Photo Credit: Cate Bogue
In a separate bowl, whisk together the buttermilk and yogurt until smooth.
Photo Credit: Cate Bogue
Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly.

Photo Credit: Cate Bogue
Liberally sprinkle the cake with all of the topping. Take care to cover the whole top.
Photo Credit: Cate Bogue
Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving. Your home will smell heavenly!
Photo Credit: Cate Bogue

FARMER'S MARKET EGG CASSEROLE
(Adapted from Two Healthy Kitchens)
The great thing about this casserole is that not only is it beautiful and healthy, but I can make it the night before, and then just throw it in the oven before my guests arrive.  No slaving in the kitchen for hours leading up to the brunch! It slices up beautifully, and I love that it has no flour - the hash browns are the base of the dish. This dish is also great for a weeknight meal served with a salad.
Photo Credit: Cate Bogue
1 pound sweet Italian turkey sausage
1 cup diced sweet onion (from about half a large onion)
8 ounces fresh sliced mushrooms
2 cloves garlic, minced
2 cups frozen shredded hash brown potatoes (I used refrigerated instead of frozen)
2 cups shredded sharp cheddar cheese, divided
1 cup diced green pepper (from about 1 small-medium pepper)
3 plum tomatoes, seeded and diced
6 chopped green onions
12 eggs
1¾ cup milk
1/4 minced fresh parsley
1 teaspoon kosher salt
1 teaspoon dried basil
¼ teaspoon black pepper
Photo Credit: Cate Bogue
In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into little pieces as you crumble the sausage.)
Photo Credit: Cate Bogue

In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again.
Photo Credit: Cate Bogue
Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
Photo Credit: Cate Bogue
In the morning, preheat the oven to 375 degrees F. Bake casserole, uncovered, for about 50-70 minutes, or until egg in middle is just set and edges are lightly golden brown. Remove from oven and allow to cool for 10 minutes before cutting and serving.
Photo Credit: Cate Bogue


The book we'll be discussing is:

The House Girl

by 
3.73 of 5 stars 3.73  ·   
Virginia, 1852. Seventeen-year-old Josephine Bell decides to run from the failing tobacco farm where she is a slave and nurse to her ailing mistress, the aspiring artist Lu Anne Bell. New York City, 2004. Lina Sparrow, an ambitious first-year associate in an elite law firm, is given a difficult, highly sensitive assignment that could make her career: she must find the “perfect plaintiff” to lead a historic class-action lawsuit worth trillions of dollars in reparations for descendants of American slaves.

It is through her father, the renowned artist Oscar Sparrow, that Lina discovers Josephine Bell and a controversy roiling the art world: are the iconic paintings long ascribed to Lu Anne Bell really the work of her house slave, Josephine? A descendant of Josephine’s would be the perfect face for the reparations lawsuit—if Lina can find one. While following the runaway girl’s faint trail through old letters and plantation records, Lina finds herself questioning her own family history and the secrets that her father has never revealed: How did Lina’s mother die? And why will he never speak about her?

Moving between antebellum Virginia and modern-day New York, this searing, suspenseful and heartbreaking tale of art and history, love and secrets, explores what it means to repair a wrong and asks whether truth is sometimes more important than 

justice.








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