earlier this afternoon we got a sneak peek into the homes of diana and lisel of the jewels of new york, and now we’re getting a real treat (and a taste of their specialty) a delicious spring brunch recipe for crab soufflés, spring salad with lemon tarragon dressing, classic beignets, and pink grapefruit cocktail. lisel and diana both have a background in design, and now work together to share fresh, local and seasonal recipes. it’s such a pleasure to have their delicious food and beautiful photography on the site- thank you so much to lisel and diana for taking the time to create this fantastic menu for us. click here to check out more of their fantastic work and shop online- they’re currently selling a gorgeous collection of faberge-inspired easter cookies that are perfect for easter, which is right around the corner. thank you again to diana and lisel!
CLICK HERE for the full Jewels of New York Spring Brunch recipe (three dishes and a brunch cocktail!) after the jump…
Welcome the new season by having your friends over for brunch to enjoy fresh spring produce.
Serve your eggs light and airy with a New Orleans inspired seafood souffle. Finish off the meal with puffed crispy beignets and a cup of Cafe Du Monde coffee.
3 tablespoons unsalted butter, plus more for greasing soufflé dish
1 cup lump crab meat
1/2 cup shallots, sliced
1 large tarragon sprig
1 large thyme sprig
2 garlic cloves, smashed
1 cup whole milk
1/2 teaspoon salt, plus a pinch
1/4 teaspoon black pepper
pinch cayenne pepper
3 tablespoons all-purpose flour
4 large egg yolks
5 large egg whites
1/2 cup finely grated parmesan, plus more for dusting soufflé dish
1/8 teaspoon cream of tartar
Preheat oven to 375 degrees. In a medium saucepan over moderate heat bring milk, sprig of tarragon, garlic, shallots and thyme to a boil. Then remove from heat and let stand at room temperature for about 30 minutes, allowing herbs to steep in milk.
Lightly butter four 1 cup soufflé molds and sprinkle with parmesan cheese. Tilt the molds letting cheese coat the bottom and sides, tap out any excess.
Using a mesh sieve, strain milk mixture. Melt 3 tablespoons of butter in a saucepan over low heat. Stir in the flour and cook, stirring constantly for about 2 minutes. Whisk in strained milk mixture, salt, pepper, cayenne, nutmeg and paprika. Cook, whisking constantly for 1 to 2 minutes until smooth and thick. Remove from heat. While constantly whisking, add in egg yolks one at a time. Whisk in crab meat, parmesan cheese and transfer to a large bowl.
Using an electric mixer, whisk egg whites, cream of tartar and pinch of salt beating until stiff peaks form. Stir in one third egg whites into yolk mixture, then fold in the rest. Pour mixture into prepared molds and smooth the tops. Place soufflés in the middle of the oven and bake until puffed and browned, 20-25 minutes.
*Fresh lump crab meat purchased from Fish Tales, 191 Court St. Brooklyn, NY.
Spring Salad with Lemon Tarragon Dressing
2 small red beets, cooked, peeled and sliced
2 small golden beets, cooked, peeled and sliced
1 pound asparagus, cut into 1-inch lengths
1/2 pound snow peas
4 radishes, thinly sliced
1 tablespoons fresh tarragon, finely chopped
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/3 cup extra virgin olive oil
zest of half a lemon
salt and pepper to taste
large bowl ice water
In a bowl whisk together olive oil, lemon juice, tarragon, shallots, lemon zest, salt and pepper. Set aside. Bring stock-pot with salted water to a boil. In batches blanch the asparagus and snow peas until barely cooked through but still tender and crisp. Transfer and submerge into the ice water bath. Drain and pat the vegetables dry, set aside in large bowl. Add in radish, beets, salt and pepper. Dress with tarragon mixture as desired, toss to coat. Let stand at room temperature for 20 minutes and serve.
About 2 dozen
1 envelope active dry yeast
3/4 cup water
1/4 cup granulated sugar
1/2 tsp salt 1 egg, beaten
1/2 cup evaporated milk
3 1/2 – 3 3/4 cups all purpose flour
1/8 cup shortening vegetable oil for frying
coffee to serve, Cafe Du Monde recommended
In a medium saucepan, bring water to a boil. In a mixer bowl combine yeast, water, and sugar, let it sit until frothy, about 5 minutes, then add salt, egg, and evaporated milk. Mix on low speed with a dough hook attachment. Then add half of the flour until mixture starts to come together, then add the shortening. Once incorporated gradually add the remaining flour. Cover bowl with plastic wrap and chill dough for about 4 hours or overnight.
On a lightly floured surface, roll out dough to 1/8-inch thickness and cut into 2.5 inch rectangles.
Heat oil to 360°, working in batches drop dough into oil for 1 to 2 minutes, turning once, until golden brown and puffed. Drain on paper towels and sprinkle generously with powdered sugar. Serve warm.
Pink Grapefruit Cocktail
1 cup freshly pink grapefruit juice
1 750ml bottle Rose, chilled
2 tablespoons Cointreau or orange liqueur
Stir together orange liqueur and grapefruit juice and chill. Just before serving, divide among glasses and top off with Rose.
[Jewels of New York Faberge-inspired Easter Eggs, available right here for $25 per box]