By John Kirkendall
The Breakers is an historic venue on the Atlantic Ocean in Palm Beach.
It is the gathering place for the “be’s” and the “wanna be’s.” Your arrival will be heralded by valets rushing over to commandeer your car, all complimentary of course.
No need to park your own Maserati. The courteous staff takes care of that.
They did not even look askance at my 13 year old Mustang convertible, now almost reaching Concors d’Elegance status.
They are probably still trying to brush Snoopy’s dog hair from their spiffy black trousers.
The Breakers is my inspiration for a Michigan brunch.
And now that patio weather is approaching, what better way to celebrate the arrival of spring.
One of my present fixations for a menu begins with a platter filled with crab claws and shrimp. This is accompanied by melted clarified butter served in warmers at
each place alongside some sparky cocktail sauce.
Served on a bed of shredded iceberg lettuce, this makes an attractive and delicious presentation. And guests can pick and choose what appeals to them. It is also interesting to pass some hot appetizers. The hot appetizer I never tire of is Artichoke Fritters with Béarnaise dipping sauce.
And if you have grounded electricity available these can easily be done outside. Outside preparation allows you to be with your guests and also allows the accompanying aromas of the frying medium to dissipate into the air rather than in your kitchen.
The béarnaise sauce can be done earlier. Just have paper toweling on a baking sheet to receive the artichoke hearts as they come out of the fryer before they are placed on a tray to pass along with the béarnaise sauce. These cannot be done in advance. A colorful array of vegetables with a store-bought dipping sauce is all you need to round out the pre-brunch offerings.
As for drinks, something bubbly is always nice, white and red wines are good, and pitchers of Bloody Marys and Mimosas will not go to waste.
Sparkling water with lemon wedges will please some of your guests. You will know your crowd. Have the drink preparations placed on a table away from the appetizers and from the brunch seating. No sense crowding everyone on this occasion.
I like to use sparkling crystal glassware. And, as always, have plenty of fresh ice — some may want it for the beverages and you will want it along with a slice of lemon for the water glasses.
Breakage on our brick patio has not been a problem, but just in case, I keep a broom and dustpan handy but out of sight along with a vacuum cleaner to collect any errant chards. Linen napery is always nice and guests appreciate the special attention to detail.
Breakfast Quiche
Ingredients
• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch tart tin with removable bottom.
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese 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 wedges. You can easily serve this at room temperature, or it can be warmed in a 200 degree oven after cooling until time to serve.
I like to serve the freshest fruit available in custard cups right on the plate with the quiche, although if you decide to use smaller plates it can easily be served alongside. A basket of a combination of warm bakery rolls with butter is never amiss.
A bowl of sour cream with brown sugar swirled in can be passed for those who would like a topping for the fresh fruit.
Pots of steaming coffee should be at hand as well as the ingredients for tea.
Your appetizer table may be used to collect the plates as guests move through the menu.
Artichoke fritters could not be simpler. Use one can of artichoke hearts, dried in paper towels, removing any hard leaves. The batter is equal parts self rising flour and soda water or seltzer. Deep fry at 365 until crisp, then dip in béarnaise sauce.
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Judge John Kirkendall is a retired Washtenaw County Probate judge. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco.
