The Bountiful Hive—

A New Twist On Father’s Day: Brunch At Home

By Meg Maher-Soto

Not sure what dad would appreciate on his special day? “The way to a man’s (or dad’s) heart, is through his stomach,” as the old saying goes. Presenting your dad with a thoughtful homemade meal can be a great way to show him how much he means to you.

Instead of the usual backyard barbecue, surprise your dad with a Father’s Day brunch. Don’t let dad fool you, he loves to be spoiled, although he may not readily admit it.

The following recipes come from my kitchen when I was single and living on my own and looking for a good excuse to prepare a scrumptious meal for my guests. My guests included my dad, my grandfather, my great Uncle Charles and the rest of the family

Since the dads in my family looked forward to this brunch year after year, it became a family tradition. Why not start your own tradition and honor your dad with love from your kitchen.

Fresh-Squeezed

Orange Juice

Buy juicy oranges one or two days ahead and keep well-chilled. I prefer the organic variety because their flavor is sweet and intense.

Squeeze the oranges by hand, or in a juicer, just before serving. Serve in a white wine glass.

Cut a 1/2 -inch disc from orange. Cut disc into four pieces. Score the fleshy part of the orange and prop on the glass rim.

(Mimosas can be a lively addition to the orange juice. Just fill the glass halfway with orange juice, top off with well-chilled champagne, and garnish with orange wedge.)

Butter & Cream Waffles

(Serve with fruit puree, fresh whipped cream and berries. Have maple syrup and sweet butter on hand for an alternative. Serves 4-6)

You will need a waffle iron and a hand-held or stand mixer for this recipe.

Beat 5 eggs for two minutes on high speed. Gradually add 1/2  cup of sugar and continue beating for ten minutes until mixture forms ribbons when lifted from the bowl. Beat in 1/2  teaspoon salt.

Sprinkle one cup all-purpose flour over the surface of the egg mixture and gradually fold in. Fold in 1 cup sour cream. Fold in 1/4  cup (1/2  stick) melted butter.

Pour butter into a hot waffle iron, and use batter sparingly as these waffles expand while cooking. Keep waffles warm in a 300° oven, loosely covered with foil.

Choose berries that are brightly colored and unbruised (check the bottom of the container for bruising). Again, organic berries are preferred because they do not contain the pesticides that are commonly found on conventional berries. Choose two or more varieties of berries: strawberries, raspberries and blueberries are my favorite; black berries also work well.

Wash strawberries and blueberries, and slice strawberries. Set aside. To wash raspberries and blackberries, place them on a dinner plate in one layer and pour water over them. Drain off the water and set aside to air dry.

Fresh Whipped Cream

Place 1 cup well chilled heavy cream into a dry mixing bowl or stand of an electric mixer. Beat for one minute and add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Continue to beat cream until stiff. Cover and refrigerate until ready to serve.

Fruit Puree

(Makes two cups)

2 pints raspberries or 2 pints strawberries

Approximately 1/2  cup sugar

1 tablespoon fresh lemon juice

1-2 tablespoons Grand Marnier or Framboise (optional)

Wash berries as indicated above and remove any stems or leaves. Place berries in the bowl of a food processor and puree until fine. Add sugar to taste, lemon juice, and liqueur if using. Spin  a few more times to mix thoroughly.

Spring Frittata Pie

(Serves 4-6)

You will need a large skillet or sauté pan, preferably 10-inch for this recipe and the broiler of your oven. You can use either a Teflon or stainless pan.

Beat 6 eggs. Set aside. Halve a large leek, and chop into 1/4  inch pieces.

Wash 2 cups (firmly packed) baby spinach greens thoroughly in water. Grate 4 ounces of sharp cheddar on a box grater. Set aside. Light the broiler of the oven and keep door slightly ajar.

Heat one tablespoon butter in a 10-inch skillet over medium heat. When butter is foaming, add leeks. Sauté leeks for three minutes and then add spinach. Sprinkle lightly with salt and freshly ground pepper. When spinach is wilted, layer the ingredients so that they cover the bottom of the pan.

Pour the eggs over the surface of the vegetables, and spread the eggs and the vegetables in the pan so that the eggs are cooked slightly. Be sure to keep the egg mixture coating the surface of the pan.

When the eggs are cooked halfway (they will still be a bit runny), sprinkle the cheese over the surface of the eggs and place on an oven rack (at least 6 inches from the flame), under the broiler. Cook until lightly browned on the edges and until cheese is bubbly.

The frittata must be watched carefully. Remove from the oven and cut into pie wedges. Slip the wedges out of the pan with a pancake turner. This frittata is best while served hot, but it can be served at room temperature.

Oven Roasted Potatoes

(Serves 4-6.These potatoes can be made in advance and reheated in a 350° oven.)

Preheat oven to 375°. Wash and cut 11/2  pounds red-skinned potatoes into 1/2  wedges. Place in a large bowl. Drizzle 1/3  cup olive oil, 2 teaspoons fresh chopped rosemary, 1 teaspoon fresh thyme, 1 teaspoon sea salt and freshly ground pepper to taste.

Ttoss the potatoes so that they are coated with the oil-herb mixture. Place potatoes in a single layer on a baking sheet and bake for 30-40 minutes. Turn potatoes halfway through the baking time, if you wish. Keep warm in a 300° oven.

The Game Plan

It is best to start the potatoes first, then keep them warm. Then, prepare the waffles, fruit puree and whipped cream. Lastly, make the frittata. Keep the waffles and the potatoes loosely covered with foil, in a 300° oven until the frittata is made.

Place frittata wedge on a warmed plate and serve with oven roasted potatoes.

Place heated waffle on plate. Place a dollop of whipped cream on the waffle and sprinkle with assorted berries. Drizzle with the fruit puree. You may have warm maple syrup and softened (unsalted) butter available for those who prefer it.

Start early, set out all of your ingredients, take your time, clean as you go along, and look forward to a surprised, and proud dad!

(Meg Maher-Soto has worked in the culinary arts as a gourmet market buyer and consultant, as a dining and special functions manager at a country club, as a retail operations manager in the corporate world, and currently operates a home-based catering business with her husband [The Cook and The Baker, which can be reached by calling 426-7927]. Naturally, she is married to a chef.)