Tag Archives: brunch

Sunday Brunch | Betty Rosbottom

 

Everyone loves a great brunch.

Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings

TITLE: Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings
AUTHOR: Betty Rosbottom
PHOTOGRAPHS: Susie Cushner
PUBLISHER: Chronicle Books
CUISINE: Breakfast and Lunch

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Featured Ingredient: Hollandaise Sauce
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemonEggs Benedicy By matthewf01 juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus. [Wikipedia]

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First Impressions
I should probably start by saying that I loved Betty Rosbottom’s previous efforts. Her last cookbook, Sunday Roasts was one of the better books released in 2011. Keeping the two separate will be difficult, subject matter excluded. Sunday Brunch has the exact same look and feel as Roasts. I like that! Why mess with success? Bright bold images by Susie Cushner accompany mouthwatering breakfast/lunch/brunch recipes. Most dishes are one page in length. Overall, it has a casual and unpretentious feel to it that is very approachable for the average home cook. Bright white gloss stock is a nice choice, making the images pop off the page.

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What You’ll Find Inside (aka Table of Contents)
Introduction
Eggs, Eggs, Eggs
All-In-One
Hot Off The Griddle
The Bread Basket
Fruits For All Seasons
Breakfast Complements
Drinks

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A good Bloody Mary could be the difference between a so-so brunch and a memorable one. Eben Freeman, New York City Mixologist, seems to have some idea of how to put one together. Class is in session…

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The Best of The Book (Our Favorite Recipes)
Best-Ever Scrambled Eggs
Eggs Baked with Crème Fraiche, Crab and Tarragon
Grape Tomato and Blue Cheese Tart
Spiced Pancakes with Warm Maple-Butter Syrup
Sausage Studded Cornbread
Plum Parfaits with Yogurt and Granola
Southern Cheese Grits
Smoked Salmon, Fennel and Potato hash
Heavenly Little Crab Cakes
Classic Mimosas

Who doesn’t love a triple cream cheese? I can think of no one. Except maybe the lactose intolerant (they still love it, it’s just they can’t have it). That’s why the Gratin of Eggs, Leeks, Bacon and St. Andre Cheese (p35) is a big winner for anyone who even remotely likes cheese. My friend Nita makes the best popovers I’ve ever had. But, the Mile-High Popovers (p73) would be a great substitute if she weren’t available to whip up a batch. I’m a sucker for all NOLA food. That makes the Eggs Benedict with New Orleans Accents (p20) an easy standout for me. I love eggs benny. If I go to a buffet style brunch and they’re not there in some way, shape or form, I usually go home sad. It doesn’t matter how many peel and eat shrimp I’ve consumed.

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Special Features
Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings There are some nice additions to the recipes. An egg cooking guide is included in the intro. Short tips on different egg preps. An equipment list is up front as well. The Brunch Planner (p117) is a super useful guide to putting the whole meal together. Here you’ll find creative suggestions for combining the recipes on the previous pages into a meal that makes some kind of sense. One of my favorite combos was the brunch For Lazy Summer Days. Betty can come by and whip up that menu any time she would like. I’m also a big fan of printing the recipe names in the table of contents. It gives you a quick and easy way to navigate. Thumbs up for that small, but, meaningful inclusion.

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Conclusions
Sunday Brunch met my every expectation of what a Betty Rosbottom cookbook should be. Simple, yet elegant dishes arranged in a way that will make sense to most home cooks. There are no over the top, complicated techniques that have to be learned. It’s also nice that the recipes seem to be constructed with the cook/host in mind. There is a realistic chance these dishes can be completed in a way that lets the chef still enjoy their guests. That’s important (To me at least. I like to enjoy the party). Brunch may not be the most important meal of the day. But, it certainly has the potential to be the most delicious.

Culinary Expertise Required: 5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings

Resources, Links and Press
Betty Rosbottom’s Website
Sunday Brunch Recipes via The Boston Globe
Chronicle Books – Sunday Brunch