|Our bread basket|
|Hetal serving up breads|
Bread Basket: As guests streamed in, we served coffee, tea, bloody marys, and an assortment of homemade breads. Our bread basket included fresh blueberry streusel muffins, spicy cheddar cheese scones, and slices of a multigrain and nut loaf.
|Sweet & Spicy Raita|
First Course: Next up was fruit & yogurt - classic breakfast staples. Of course, we put our own twist on this, with a bit of old world flavor plus new world science. Guru has recently started getting into molecular gastronomy (more on that later!), and gave us a treat with raita "balls" made with spiced homemade yogurt. Fresh fruit including mango and pineapple along with chopped mint topped the yogurt rounds, and then the whole thing was sprinkled with a savory Indian spice mixture.
Salad/Potato Course: For our next course, we served a delicious fresh kale salad, with homemade preserved lemons, red onion, and ricotta salata cheese. Nestled in the middle of each salad plate was an individual potato cup, hollowed out and filled with a delectable stuffing mixture. The potato was then baked, and topped with creme fraiche and chives.
|The table goes quiet while they eat....|
|Hetal approves of our salad!|
|Baked Quail Egg in Phyllo Nest|
We wanted to do something a little special for our egg dish, and we think this fit the bill. We made "nests" of layers of flaky phyllo dough, and filled each nest with a savory mixture of mushrooms & cream. Then we cracked a quail egg in each nest and baked until the phyllo was crispy, the mushrooms were bubbly, and the egg was just cooked.
|Roompa and Sheila prepping bacon in the kitchen|
|Apparently squirrels like phyllo too!|
|Lemon Souffle Pancakes with Brown Butter Applesauce|
Sweets: We ended our brunch on a sweet note, with fluffy lemon souffle pancakes made with fresh lemon juice and zest, and fresh ricotta cheese. The pancakes were sprinkled with powdered sugar, and then topped with a raspberry sauce. On the side we served a brown butter & thyme applesauce.
|Alka flipping pancakes|
|Guru and Sheila prepping the next drink|
As an extra treat, after the pancakes were polished off, we surprised our guests with after brunch "donuts and coffee." Or in foodist colony terms, coffee martinis, and mini donut muffins coated in cinammon sugar
|Sanjay reaching for his coffee martini|
Finally, showing you never know what you'll get at a Foodist Colony event, before our guests left, Guru gave an impromptu lesson in molecular gastronomy! The group took turns making their own yogurt balls, amid much laughter.
|Thao goes molecular|
We had a great time at our spring brunch, and hope our guests enjoyed it too! See the previous post for the recipe for the mini donut muffins. If you want to learn how to make yogurt balls, you'll just have to join us for our next event!