Rosé Grapefruit Cocktails
For brunch, consider making a few pitchers of this citrusy cocktail just before everyone arrives and replenishing as needed. Look for Lillet Rose or Blanc, an aperitif wine from France, at your local wine shop.
1 cup Lillet Rose or Blanc, chilled
½ cup fresh pink or Ruby Red grapefruit juice, chilled
Divide wine and juice among 4 glasses. Fill glasses with ice and stir.
Melon with Mint
1 ripe melon, such as honeydew or cantaloupe
Small mint sprigs
Lime wedges
Slice melon into wedges and remove peel. In a serving bowl, combine melon and mint sprigs. Squeeze lime wedges over top and gently toss.
Rhubarb Compote with Greek Yogurt
When tangy yogurt meets bold rhubarb in a compote mellowed with sugar and a vanilla bean, it’s an ideal partnership.
1¾ pounds rhubarb, ends trimmed, cut crosswise into 1½-inch pieces (about 6 cups)
1 cup sugar
1 vanilla bean, split lengthwise and seeds scraped
32 ounces Greek yogurt
1. Stir rhubarb and sugar together in a large saucepan off heat; let stand until rhubarb releases some liquid, about 10 minutes.
2. Bring rhubarb mixture and vanilla bean and seeds to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb is starting to break down but some whole pieces remain, about 5 minutes. Remove from heat. (Compote can be refrigerated up to 2 days.)
3. Let compote cool completely before serving with yogurt.
Seared Ham Steak
Bacon? Been there. Sausage? Done that. Sear a ham steak and you get all the meaty satisfaction without the fuss.
2 to 2½ pounds fully-cooked bone-in ham steaks
2 tablespoons pure maple syrup
Lightly brush both sides of ham steaks with maple syrup. Working in two batches, sear ham in a large skillet over medium-high heat until golden brown and caramelized on both sides, about 2 to 3 minutes per side.
Roasted Asparagus
Roasting whole asparagus spears yields heartier flavor and a softer texture than blanching or steaming them.
1½ pounds medium-thick asparagus
2 teaspoons olive oil
⅛ teaspoon coarse salt
Pinch of freshly ground pepper
Preheat oven to 475°F. Trim asparagus, then toss with oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer. Roast until tender, 10 to 15 minutes, depending on thickness.
ASPARAGUS 101
Choosing
Pick smooth, unwrinkled stalks with tightly closed tips and no flowering. Thickness is a matter of taste: Thicker, meatier stalks are usually sweeter but just as tender as the thin ones. Avoid stalks that are flattened, wrinkled, or that feel hollow.
Storing
Keep asparagus in a plastic bag in the crisper drawer away from ethylene-producing fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.
Rinsing and Trimming
The tender tips can be sandy; holding the bunch upside down, gently swish them in cold water. To trim, snap off the tough woody bottoms: Bend the stalk at the natural breaking point (you can usually find it by softly bending or looking for a shift in color), 1 to 2 inches from the base.
Soft-Boiled Eggs with Seasoned Salt
Despite its name, eggs shouldn’t really be boiled all the way through the cooking process—a method that can yield a rubbery result. Instead, bring eggs just to a boil and then immediately remove them from the heat.
1 dozen large eggs
2 teaspoons coarse salt
2 teaspoons black sesame seeds
1 teaspoon dried fennel seeds
1 teaspoon ground ginger
1. Place eggs in a saucepan large enough to accommodate a single layer. Fill pan with cold water, covering eggs by an inch. Bring to a boil over medium-high heat. Immediately take off heat, cover, and let stand 6 minutes. Remove eggs from water and serve.
2. Combine salt, sesame seeds, fennel seeds, and ground ginger in a small bowl until well blended. Serve with eggs. (Salt can be kept in an airtight container at room temperature up to 1 month.)
Streusel Coffee Cake
Anyone who is interested in hosting people for breakfast would be well advised to commit a good coffee-cake recipe to memory, and this may be just the one. It mixes up quickly and easily, and conjures childhood memories, aromas, and flavors with each bite. Streusel, derived from an Old German word that means “something strewn,” adds a sweet crunch to this sour-cream cake. The glaze is entirely optional, but it definitely dresses up the cake for company.
For the streusel
1¾ cups all-purpose flour
1 cup packed light-brown sugar
1¼ teaspoons ground cinnamon
Coarse salt
¾ cup (1½ sticks) cold unsalted butter, cut into small pieces
1½ cups coarsely chopped toasted pecans
For the cake
½ cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
1 cup sour cream
For the glaze
1 cup confectioners’ sugar
2 tablespoons milk
1. Make streusel. For topping: Whisk together flour, ¾ cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter, or rub in with your fingers until small to medium clumps form. Mix in ½ cup pecans. (Refrigerate until ready to use.) For streusel center: Mix together remaining ¼ cup brown sugar, ¼ teaspoon cinnamon, and 1 cup pecans.
2. Make cake: Preheat oven to 350°F. Butter a 9-inch tube pan with a removable bottom. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt in a bowl.
3. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Beat until well combined.
4. Spoon half the batter into pan. Sprinkle streusel-center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel-topping mixture evenly over batter.
5. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool completely. Remove cake from pan and transfer to parchment.
6. Make glaze: Whisk together confectioners’ sugar and milk. Drizzle over cooled cake, letting it drip down sides. Let set for 5 minutes before serving. (The cake can be kept, tightly wrapped, at room temperature for up to 5 days.)
COFFEEMAKERS