Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Michel Boucher > deliciously posted in
> :
>
>> I'm having a friend over who is celebrating 32 years of work on
>> Sunday. I've devised the following menu:
>>
>> - Simple egg omelette with goat's milk cheese and tomato or basil
>> pesto stuffing (I have yet to decide on which pesto to use)
>>
>> - Pork sausages for some, lamb merguez for others (like me), both
>> from a local butcher
>>
>> - Toasted organic wheat bagels with a fruit jam sweetened with
>> juice
>>
>> - Dark coffee (Mexican blend, Bridgehead fair trade coffee)
>>
>> I've been debating whether or not to have a salad (my friend is a
>> big eater). It would be a sort of lettuce (as yet undefined)
>> with pecan slivers and a drizzle of EV olive oil and homemade
>> tarragon vinegar, but I'm not sure if that's too much. Perhaps
>> something smaller. Or, a baked apple for dessert :-)
>
> Sounds wonderful. Why not put out a large fruit bowl. Your
> friend can nibble on it before, during and after the brunch.

He's bringing fruit so that's taken care of. I've thought since
about cornbread instead of toast.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

>From: Michel Boucher

>- Simple egg omelette with goat's milk cheese and tomato or basil pesto
>stuffing (I have yet to decide on which pesto to use)
>
>- Pork sausages for some, lamb merguez for others (like me), both from
>a local butcher
>
>- Toasted organic wheat bagels with a fruit jam sweetened with juice
>
>- Dark coffee (Mexican blend, Bridgehead fair trade coffee)
>
>I've been debating whether or not to have a salad (my friend is a big
>eater). It would be a sort of lettuce (as yet undefined) with pecan
>slivers and a drizzle of EV olive oil and homemade tarragon vinegar,
>but I'm not sure if that's too much. Perhaps something smaller. Or, a
>baked apple for dessert :-)

Your menu sounds lovely.

The omelettes are a wonderful idea, tho I would most likely opt for herbed goat
cheese with a fresh tomato concasse gently warmed and served on the side. The
sausages sound divine. I don't know why but I'm thinking something creamy and
mustardy to go with....perhaps grilling the sausages, slicing them and
presenting with a pool of mustard cream sauce?

Dark greens are screaming at me here...perhaps instead of a salad, some lightly
sautee'd baby spinach in EV olive oil combined with quickly seared mushroom
slices with your toasted pecans (tho I would use pine nuts) sprinkled into the
saute at the last minute.

I'm one of those "eat bites with everything on the plate" type people. so I see
taking a piece of sausage with the mustard cream sauce and a bite of spinach.
Oooo...the omelette would taste good with all of it. Yikes, I'm making myself
hungry.

I love the idea of the baked apples. Maybe spiced with cardamom, nutmeg and a
little Cointreau? Served with a dollop of lightly sweetened whipped cream and a
crisp buttery cookie or two.

Whatever you decide, I think what you are doing is great. We are making brunch
on Sunday for a dear friend who is celebrating her 81st birthday.

Ellen