Spring Brunch!

Not only was this beautiful, but it was easy and so, very delicious!

We had this Pre-Easter Brunch last week when all the grocery stores had bunches of fresh asparagus. Hooray! 

These pretty green veggies match tangy Gruyere perfectly! We served this tart with fresh herb crepes, creme fraiche (actually we used sour cream, because it is what we had on hand), and caviar.

My stars- this was delicious!

Asparagus - Gruyere Tart

(I adapted this one from the Hip Foodie Mom blog.)

Here's what you need:

1 sheet of puff pastry

1 bunch thick stock asparagus

Dijon (or Honey Dijon) mustard

1 1/2 cups shredded Gruyere

good olive oil or truffle oil

balsamic vinegar

freshly ground sea salt and pepper

Here's what you do:

Preheat oven to 400 degrees.

Roll out the puff pastry on parchment and lightly score a 1" boarder around the edge. Prick the puff pastry, then bake for 15 minutes.

Brush Dijon or Honey-Dijon mustard on the puff pastry (except the boarder). 

Sprinkle Gruyere on top of the mustard.

Place asparagus over the cheese alternating tips and ends.

Brush asparagus with oil.

I used this wonderful white truffle oil from Olive Chattanooga.

Sprinkle with freshly ground sea salt and pepper. Bake for 20 to 25 minutes.

Cool; then drizzle with good balsamic vinegar.

Fresh Herb Crepes with Creme Fraiche and Caviar

(I used my tried and true La Bonne Femme Cookbook for the crepe recipe. I just added herbs to the Master Crepe Recipe in cookbook.)

Here's what you need:

3/4 cup 2% or whole milk

1/2 cup water

2 large eggs

1 cup all-purpose flour

3 Tbsp melted butter

pinch of salt

mix of fresh chopped herbs (whatever you have on hand)

extra butter for the pan

caviar (your favorite)

creme fraiche or sour cream

Here's what you do:

Place the first 6 ingredients in a blender to combine. Scrap side once and finish blending.

Pour through a sieve to remove any lumps and store in fridge for 1 hour to overnight.

Add the herbs to the batter and gently stir until just combined.

Heat pan over medium heat. Add butter and then a scant 1/4 cup to the pan, turning pan until well spread across the pan. Cook for 2 to 3 minutes, until edges are dry and slightly golden. Flip and continue cooking for 30 seconds. Remove to a plate and keep warm.

Get the creme fraiche (or sour cream) and caviar ready!

Now it's time to serve this delectable brunch!!!!

Using a pizza cutter, slice the asparagus tart into small rectangular servings. 

Fold the crepes into small triangles, top with creme fraiche, and caviar.

We served ours with a very dry Blanc De Blanc- delicious!

This was so flavorful! And easy!

It was so delicious. I think we will have to make it again soon.

Happy Brunching!

La Bonne Vie Y'all!

Oscar Night Eats & Treats!

Champagne Wishes and Caviar Dreams!

The menu:
Seared Scallops, Roasted Asparagus, Caviar Tarts & Golden-White Chocolate Strawberries.

Mason and I loved the movies! 

My love for old movies came from my grandfather. At the age of 8, my favorite movie was Gone With the Wind.

Mason and I often went to the movies. She always had to have her diet coke and small popcorn.

One year, she hosted a small Oscars gathering at her home...she made sure that there was popcorn!

In honor of Mason (and my grandfather) I came up with a special Oscars menu.

While I finished preparing our Oscar treats, the Hubs and I snacked on Cajun crab dip.
I found this one at the seafood counter of Publix.

Alton Brown taught me how to sear scallops.

Heat 2 tsp (each) of butter and olive oil over high heat. Make sure that your scallops are very dry and season them with salt and pepper. 

When the butter first begins to release steam place he scallops in the pan. Cook for 1 1/2 minutes on each side. 

Perfectly seared scallops!

In the meantime, Ina Garten taught me to roast asparagus. I might never eat asparagus any other way again!

Cover asparagus in olive oil and lay it evenly, and in one layer, on a baking sheet. Sprinkle with salt and pepper.

Roast for 20 to 25 minutes (depending on the size of your spears) on 400 degrees.

Now for the Caviar Tarts!

Ingredients: Mini fillo shells, boursin- shallot and chives, Black Lumpfish Caviar 

We did not purchase expensive caviar; simple, black lumpfish is inexpensive and still gave us a fancy feel for the occasion.

I softened the boursin and pipped it into the shells. I then topped the cheese with the caviar.

It is a salty, savory treat!

Golden- White Chocolate Dipped Strawberries

White chocolate bakers bark and gold gem candy make these golden goodies!

These are so festive...and so easy to make!

I dipped the strawberries and sprinkled the golden gems on some and drizzled regular chocolate on others. YUM!

Mason loved theming- she would have loved these movie themed plates I found at Party City!

Remy- in his top hat!

It was fun and fancy evening! 

We're sending you Champagne Wishes and Caviar Dreams!

La Bonne Vie Y'all!