Here's to the Ladies Who Brunch

 Elaine Stritch famous Broadway Veteran sang a song that has stuck with me for as long as I can remember. “Here’s to the ladies who lunch. . . every body laugh. . . lounging in their caftans and planning a brunch on their own behalf.”

For years and years having the girlfriends over for wine, nibbles, and laughter has been just what the doctor has ordered. This Spring season, There’s no better occasion than having the besties over for a festive brunch. Champagne flows, gossips enters and fun is had by all. 

 If you have the ability keep everything centered around your kitchen. It seems that every party I have ever thrown, everyone ends up staying in the kitchen. There is something familiar and warm about anyone’s kitchen. People enjoy having that sense of home.  Have plenty of candles throughout the house. I love aromatic candles placed correctly in the house. By saying placed correctly, I mean do not have them in the kitchen or near the dining room table. Nothing can disturb a palate quicker.

The Bloody Mary Bar:

 This is a wonderful opportunity to empty out the refrigerator and place things that you would never dream of into your Bloody Mary. Of course your staples like celery, lemons, limes all need to be there. However, I have seen pickled okra, pepperoni, all the way to 7 different types of hot sauce placed out. Get creative with it. Also remember you don’t have to pour top shelf liquor. Once the Bloody Mary mix combines, no one will ever know the difference. You can pre-mix pitchers with the vodka already poured in.

Lawson’s Perfect Bloody Mary Recipe:

 It’s easier than you think.  Being from Charleston SC, I enjoy using a pre-fab mix called Charleston Bold and Spicy Mix. Now I know what you’re going to say, I  should totally make mine fresh. I have been known as a bloody aficionado for years and have only recently discovered this brand that just gets it. It was designed by 2 world class mixologists that get the flavor components needed to do a real mix. You can find more about the mix at  http://www.charlestonmix.com

1 high ball glass filled with ice cubes

rimmed with old bay seasoning

2.5 oz vodka

the rest mix

garnish with what you enjoy including perhaps a Pickled Okra, or Pickled Shrimp.

Shrimp and Pancetta Quiche:

9 inch frozen piecrust,

1 1/2 cups shredded Swiss cheese 


1 shredded cheddar cheese

1 lb cooked pancetta crumbled

2 cups chopped fresh baby spinach, packed


Salt and pepper to taste


6   large eggs beaten


1 1/2 cups heavy cream

Directions

Preheat the oven to 375.

Combine the eggs, cream, salt, and pepper in a blender.

Layer the spinach, pancetta, and cheeses in the bottom of the pie crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

Cut into 8 slices.

Delightful Breakfast Casserole

6 eggs

1 cup half and half

2 tablespoons green onions, chopped

Salt and pepper

Butter to grease pan

6 slices of Texas Toast (thick cut, crusty white bread)

1 pound spicy pork sausage, cooked and drained of fat

1 cup grated Cheddar cheese

Directions

In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Fresh Fruit Trifle

1 package (9 ounces) yellow cake mix

1 can (20 ounces) pineapple tidbits, drained

2 medium firm bananas, sliced

2 medium peach or nectarines, peeled and sliced

2 cups sliced fresh strawberries, divided

2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup heavy whipping cream

1 tablespoon sugar

1/2 cup fresh blueberries

2 kiwifruit, peeled and sliced

Directions

Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

 Yield: 12-14 servings.

I can't wait to hear how it turns out. Drop me a line anytime at lawson@lawsonroberts.com!!!!! 

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THE Matzo Ball Soup

Growing up, my grandmother on my mom's side of the family was Jewish. I also said I got the best of both worlds. Come every spring, I looked forward to Passover. It wasn't for the whole eggs,  the parsley, the dried matzo, the ceremony or even  leaving a door open for Elijah! (long story but check it out). I was interested in Gammy's help's recipe for Matzo Ball Soup.

Now I know what you're thinking, yes it can be quite good in all its chicken stock goodness, however, Nora (Gammy's cook and help) made an entire different take on the normal recipe. She made her soup with a home made vegetable stock!!! I can not tell you what this does for the matzo balls. For years this recipe has been untouchable. Now for the first time, I share it with you! Enjoy and please pass along to the ones you're closest to.

1. Use a very large pot, preferably a stockpot.
2. Put in just about any vegetables at all. You don't need to chop them unless they won't fit in the pot. In most cases, you don't even have to peel them, because the skins are loaded with flavor and vitamins, and texture will not be an issue when the finished product is strained. Tomatoes, Okra, onions, peppers, garlic, green beans, carrots, celery and the list goes on from there.
3. Take some garlic cloves, smack them with the side of a large knife to break them up a bit, and throw them in the pot, peel and all.
4. Add salt, pepper, and any fresh or dried herbs you choose. I usually use a bunch of fresh Italian flat-leaf parsley.
5. Pour in one gallon of water.
6. Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally.
7. Remove the pot from the heat and allow the broth to cool a little.
8. Pour or ladle through a fine strainer. There is your soup portion.

The Matzo Balls:

4 jumbo egg yolks 

1 teaspoon salt 

pinch cayenne pepper 

1 teaspoon parsley 

1 tablespoon grated onion 

2 tablespoons vegetable oil (or melted chicken fat, if desired) 

1/2 teaspoon pareve chicken soup mix (optional) 

4 jumbo egg whites, beaten stiffly 

3/4 cup matzo meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water. 

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Matzo Ball Hints

* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball with a definite shape that doesn't fall apart.

* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK! Somehow, peeking causes the matzah balls to fall.

Enjoy. . from my kitchen to yours!

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Easter Favorite Treat! Pimento Cheese Deviled Eggs

It's the week of Easter and it being about lunch time, I got to thinking what some of my favorite deviled egg recipes were. The one that absolutely is my all time favorite combines my 2 loves: classic deviled eggs and pimento cheese. Here is my easy go to recipe. Enjoy!!!!!

12 large eggs
2 tsps white vinegar
1/2 cup sharp cheddar grated
6 tablespoons cream cheese
1 qtr vidalia onion grated finely
1/2 cup dukes mayo
whole jar of chopped pimentos (small)
1/2 tsp dried mustard
4 dashes worsteshire sauce
5 dashes Texas Pete Hot Sauce
salt and pepper to taste

1. Boil Your Eggs until completely done. This should be about 20 minutes or so. Start on high and reduce heat to medium. Let eggs cool down. The best way is to shock them and put them in an ice bath.
2. 
   
3. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl.
4. 
   
5.  Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
6. To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. 
7. 
   
8. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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