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The
Spring 2022
RIFTWOO Table
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Your foolproof spring brunch menu - plus hosting tips!
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We interview Chef Bridget Our top hosting tips & tricks
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How to wrap up the party
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Table of Contents 4.................................................................Intro 6...........................................Egg Base for Frittata 8.................................................Gruyere Frittata 9....................................................Vegan Frittata
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THEBrunch MENU Spring MENU T
his spring, gather around the picnic table in your backyard with your closest friends, or pull up a couple of chairs in the gazebo for an intimate evening.
Spend time in good company, and always accompany your most treasured moments with bites and meals that enhance the ambience and complement your sense of ease and wellbeing. Use our spring brunch menu as a guide, or follow it step-by-step — however you are most comfortable. May the carefully chosen ingredients and dishes serenade your favorite springtime evenings.
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Egg Base for FRITTATA
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rittatas are versatile, easy to prepare, and, when done right, a guaranteed crowd-pleaser. Use this recipe as a fool-proof base for numerous effortless culinary creations. On the following pages, have a look at variations you can use to tailor each dish to delight the tastebuds of any and all of your brunch guests — no matter how discerning their taste may be.
12 eggs 1/2 cup whole milk or cream 1 cup cheese, shredded, divided 1 cup vegetables, cooked
2 Tbsp fresh herbs, chopped 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 2 Tbsp olive oil
1. Preheat oven to 350°F. 2. Sautee vegetables in 1 Tbsp olive oil. See the Prep Tips on the following pages for preparing different vegetables for the frittata. 3. Whisk eggs, milk, and season with salt and pepper. 4. Mix in cooked vegetables, 3/4 cup cheese, and half of the fresh herbs. 5. Spread remaining 1 Tbsp olive oil in cast iron skillet or 9 inch round baking dish. Add egg mixture. Sprinkle with remaining herbs and cheese. 6. Bake for 20-30 minutes until frittata is just set. 6
Frittata Flavor Combinations Farmer’s bounty: Sweet potato + spinach + shallot + goat cheese + sage English countryside: Broccoli + shredded potato + white cheddar + garlic + cracked pepper Fresh Italian: Corn + jalapeño + kale + fresh mozzarella + basil Santorini sunshine: Tomato + feta + potato + dill Warming Mex: Mushrooms + caramalized onions + queso fresco + cilantro
Preparation Tips
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otatoes and sweet potatoes: To ensure soft potatoes in the frittata, use pre-cooked potatoes. Either bake the potato prior to dicing, or microwave whole potatoes for 3 minutes, then dice. Raw shredded potatoes will cook in the frittata. hallots, onions, and garlic: It is best to small dice these items and sautee in olive oil prior to baking the frittata. For caramelized onions, thinly slice a white onion and cook over medium heat, stirring, until softened and slightly browned. erbs: Roughly chop fresh herbs like basil, dill, and sage prior to mixing into the eggs or tofu for the frittata. Note: reserve about 1 Tbsp or a few sprigs of fresh herbs for garnish. 7
Leek and Gruyere FRITTATA
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levate your basic egg frittata with nutty notes of rich and creamy gruyere. Escape to the French countryside with this crowdpleasing main that will delight the flavor preferences of any palate.
12 eggs 1/2 cup whole milk or cream 1 cup cheese, shredded, divided 1 cup vegetables, cooked 2 Tbsp fresh herbs, chopped 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper
1. Preheat oven to 350°F. 2. Sautee vegetables in 1 Tbsp olive oil. See the Prep Tips on the following pages for preparing different vegetables for the frittata. 3. Whisk eggs, milk, and season with salt and pepper. 4. Mix in cooked vegetables, 3/4 cup cheese, and half of the fresh herbs. 5. Spread remaining 1 Tbsp olive oil in cast iron skillet or 9 inch round baking dish. Add egg mixture. Sprinkle with remaining herbs and cheese. 6. Bake for 20-30 minutes until frittata is just set.
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Vegan Tofu FRITTATA
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e wanted to ensure that our vegan frittata wasn’t just a lesser version of the real thing – but rather a dish bursting with flavor and rich texture that vegans and omnivores alike would find tantalizing. We acheived this by using silken tofu as the binding base.
16 oz silken tofu 1/4 cup non-dairy milk (unsweetened) 1/4 cup nutritional yeast 1 cup vegetables 2 Tbsp fresh herbs, chopped 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 2 Tbsp olive oil
1. Preheat oven to 350°F. 2. Sautee vegetables in 1 Tbsp olive oil. See the Prep Tips on the following pages for preparing different vegetables for the frittata. 3. Whisk tofu, non-dairy milk, and season with salt and pepper. An electric hand blender may also be used to create a smoother texture. 4. Mix in cooked vegetables, nutritional yeast, and half of the fresh herbs. 5. Spread remaining 1 Tbsp olive oil in cast iron skillet or 9 inch round baking dish. Add tofu mixture. Sprinkle with remaining herbs and cheese. 6. Bake for 30 minutes until the edges are golden brown and frittata can be sliced.
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Mixed Green SALAD
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egin your spring brunch, or any meal for that matter, with a light, refreshing and revitilizing salad of leafy romain. The natural color gradient of romain rangie from deep plum to sage and spring green, lending a weightless feel to any table.
For the salad 6 cups mixed greens or chopped romaine 3 Tbsp parmesan, grated For the dressing 1 cup red wine vinegar 6 cloves garlic 2 tsp dijon mustard
1. Preheat oven to 350°F. 2. Sautee leeks in 1 Tbsp olive oil until tender, about 4 minutes. Add garlic and cook an additional 30 seconds until fragrant. 3. Whisk eggs, milk, and season with salt and pepper. 4. Mix in cooked leeks and garlic, 3/4 cup gruyere, and half of the thyme. 5. Spread remaining 1 Tbsp olive oil in cast iron skillet or 9 inch round baking dish. Add egg mixture. Sprinkle with remaining thyme and gruyere. 6. Bake for 20-30 minutes until frittata is just set.
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Toast Board Assemble a board of cheese, fruits, toasts and dips as tantalizing for the eyes as it is for the tastebuds.
Toast combinations Savory California: Smashed avocado toast with toasted Panko breadcrums + truffle salt on wheat toast Summer crunch: Cream cheese + sliced peaches + jalapeños + potato chips on jalapeño cheddar toast English sunshine: Spiced pear compote + aged white cheddar on wheat toast Sweet and spicy: Apricot jam + brie + honey + black pepper on jalapeño cheddar toast Forest getaway: Garlic butter + radishes + thyme + flaked sea salt on wheat toast
Spiced Pear Compote 1 cup pears, diced 1 Tbsp fresh lemon
Toasted Panko Breadcrumbs
juice 1 tsp cinnamon
1. 1. Bring pears, cinnanon, lemon juice, and water to a boil over medium-high heat. 2. 2. Reduce to a summer and cook for 15 minutes, stirring ocassionally until pears are soft.
1/2 cup Panko breadcrumbs 1 Tbsp olive oil 1. 1. In a small pan, heat olive oil over medium heat. 2. 2. Add Panko breadcrubs and stir until golden brown, about 3 minutes 12
Homemade Breads Create crispy breads in a dutch oven for a crunchy crust and a delicious base for your favorite toppings.
Jalapeño Cheddar Toast 6 1/2 cups all purpose flour 3 cups water 1 1/2 Tbsp yeast 1 1/2 tsp salt
1/2 cup aged white cheddar, shredded 1/4 cup fresh jalapeno, sliced
1. Heat water to 100°F. In a small bowl, combine water and yeast. Stir and let sit 5 minutes, until yeast blooms. 2. In a large bowl or in the bowl of a stand mixer, combine flour and salt. 3. Add activated yeast and water to flour. Mix by hand or on low speed in a stand mixer. 4. Once a shaggy dough ball has formed, knead the bread by hand or with dough hook in stand mixer for 5 minute, until dough forms a smooth ball. 5. Fold cheddar and jalapenos into the dough. 6. Cover and let dough sit for 30 minutes. 7. Preheat oven to 450°F. 8. Smooth the dough ball by tucking the edges to the bottom. 9. Place in a greased dutch oven and place the lid on top. Bake for 30 minutes covered. Remove lid and bake an additional 10-15 until crust is formed. Let cool before slicing, then toast bread before serving (optional).
Whole Wheat Toast 1. Follow the above steps, omitting Step 5. 13
Blood Orange APEROL SPRITZ
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et the refreshing sparkle and sunshine hue of these classic cocktails whisk you away to the Italian countryside. A fruity infusion delights your tastebuds while effortlessly tiptoeing the line between sweet and fresh. Add grapefruit or orange sparkling water to add your own flavor twist.
Per drink 3 oz Aperol 3 oz Prosecco, chilled 1 oz orange or grapefruit flavored sparkling water 1 slice blood orange 3-5 ice cubes
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Add a few ice cubes to the glass. Pour in the Aperol and Prosecco, then top with club soda or sparkling water. Garnish with a slice of blood orange.
Batch cocktail 2 1/4 cups Aperol 2 1/4 cups Prosecco, chilled 1 cup orange or grapefruit flavored sparkling water 1-2 blood oranges, sliced 3 cups ice cubes 1/8 tsp salt
1. Add ice cubes to a large glass pitcher. 2. Pour in the Aperol and Prosecco, then top with club soda or sparkling water. 3. Add a few slices of blood orange to the pitcher then garnish each glass with a blood
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Hosting Tip Making a batch of the coktail, rather than individual drinks aves you, the host, a lot of time. Another option is to set up a drink station and let your guests prepare their own cocktails — just write up a little recipe card to guide them!
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Settle into spring with nourishing recipes
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his special issue of The Driftwood Table features a comprehensive spring menu for you to share with those closest to you. From the warm spices of the chickpea couscous, to the cooling notes of a sour bourbon cocktail, you’ll find the perfect excuse to enjoy extended springtime evenings out in the backyard.
The Driftwood Table Magazine Founded in 2020, The Driftwood Table is renowned for its dedication to create and test again and again the best
plates for your events, gatherings, gettogethers and intimate nights in. We personally try all of our recipes, and then we make our friends try them, until we are sure they are absolutely perfect for you to make for your loved ones.
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