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I prepared a cool and refreshing Al Fresco Sunday Brunch for this hot and humid afternoon, served on our balcony shaded by a large patio umbrella.
(Yes, it's actually a bit humid out here today -- not "steam hanging in the air" as can be the case in the East, but at 39 percent definitely moist enough to feel it.)
Right now it's 90 degrees and starting to cool off from the 98-degree high earlier today. For me, 90 degrees is lovely; 98 degrees is getting a bit too hot.
Anyway ... here's the spread.
The genesis of my Lovely Brunch was a recipe for Cream Corn that my friend Jim Tyler from San Francisco sent me. (Jim, a very gifted man in many aspects, restores antique reed organs.)
- Aunt Maude's cream corn
- Aunt Ruby's potato salad
- Cold ham with spicy brown mustard
- Campari tomatoes drizzled with key lime juice,
olive oil and fig-infused balsamic vinegar
- Frozen concord grapes
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AUNT MAUDE’S CREAMED CORN
The delicate, sweet note of maple syrup and the subtle, light overtone of the anise extract will have your guests smacking their lips and demanding the recipe!
2 lb. frozen corn, lightly rinsed in warm water
A pinch of salt
1 generous tbsp butter
4 oz cream cheese
2 tbsp real maple syrup
1/8 tsp anise extract (don’t be tempted to use more!!)
Cook corn and a pinch of salt in a covered sauce pan until tender.
Drain in a colander and return to sauce pan.
Add the butter and lightly combine.
Cut the cream cheese into 1” cubes add to the corn. The hot corn will melt the cheese as you thoroughly stir.
Mix the anise extract with the maple syrup and blend into the corn.
Stir well, put back on very low heat until rest of dinner is ready.
Serve warm.
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AUNT RUBY'S POTATO SALAD
2 lbs. potatoes (5 to 6 medium), cut into 3/4-inch chunks (don’t peel!)
1 cup mayonnaise
2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 tsp ground black pepper
1/2 tsp poppy seed
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1/3 cup chopped onion
1 tbsp dill pickle relish
2 hard-boiled eggs, chopped (optional)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and rinse in a colander and stick in the refrigerator to cool.
Combine mayonnaise, vinegar, salt, sugar, pepper and poppy seed in a lovely serving bowl.
Add carrots, celery, onion, relish and eggs and toss gently.
Add potatoes and mix just to blend.
Dust with paprika.
Return to the refrigerator until ready to serve.
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I prepared a cool and refreshing Al Fresco Sunday Brunch for this hot and humid afternoon, served on our balcony shaded by a large patio umbrella.
(Yes, it's actually a bit humid out here today -- not "steam hanging in the air" as can be the case in the East, but at 39 percent definitely moist enough to feel it.)
Right now it's 90 degrees and starting to cool off from the 98-degree high earlier today. For me, 90 degrees is lovely; 98 degrees is getting a bit too hot.
Anyway ... here's the spread.
The genesis of my Lovely Brunch was a recipe for Cream Corn that my friend Jim Tyler from San Francisco sent me. (Jim, a very gifted man in many aspects, restores antique reed organs.)
- Aunt Maude's cream corn
- Aunt Ruby's potato salad
- Cold ham with spicy brown mustard
- Campari tomatoes drizzled with key lime juice,
olive oil and fig-infused balsamic vinegar
- Frozen concord grapes
~ ~ ~ ~ ~ ~ ~
AUNT MAUDE’S CREAMED CORN
The delicate, sweet note of maple syrup and the subtle, light overtone of the anise extract will have your guests smacking their lips and demanding the recipe!
2 lb. frozen corn, lightly rinsed in warm water
A pinch of salt
1 generous tbsp butter
4 oz cream cheese
2 tbsp real maple syrup
1/8 tsp anise extract (don’t be tempted to use more!!)
Cook corn and a pinch of salt in a covered sauce pan until tender.
Drain in a colander and return to sauce pan.
Add the butter and lightly combine.
Cut the cream cheese into 1” cubes add to the corn. The hot corn will melt the cheese as you thoroughly stir.
Mix the anise extract with the maple syrup and blend into the corn.
Stir well, put back on very low heat until rest of dinner is ready.
Serve warm.
~ ~ ~ ~ ~ ~ ~
AUNT RUBY'S POTATO SALAD
2 lbs. potatoes (5 to 6 medium), cut into 3/4-inch chunks (don’t peel!)
1 cup mayonnaise
2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 tsp ground black pepper
1/2 tsp poppy seed
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1/3 cup chopped onion
1 tbsp dill pickle relish
2 hard-boiled eggs, chopped (optional)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and rinse in a colander and stick in the refrigerator to cool.
Combine mayonnaise, vinegar, salt, sugar, pepper and poppy seed in a lovely serving bowl.
Add carrots, celery, onion, relish and eggs and toss gently.
Add potatoes and mix just to blend.
Dust with paprika.
Return to the refrigerator until ready to serve.
