Brunch Rules + Chock Full o' Nuts Date Nut Bread

Brunch! Photo: NK 

Sunday. A day of rest, a day of relaxation, and if you're lucky, a day for brunch. People are enamored of brunch, and for good reason. It's got so much to offer, and it even encourages day-drinking! 

Now I've mentioned that my husband is the undisputed master of breakfast foods (I nearly always leave this meal to him), but I know a thing or two about how to make your at-home brunch just a bit more special. As such, I give you my 

Brunch Rules:

1. Have one special food item to anchor the meal-  some ideas include: really fantastic Croissants, Slab Bacon from your local butcher, or, in today's case, some dense and delicious Date Nut Bread spread with Cream Cheese. For this I have to thank my mom, who took it upon herself to make and share this classic New York City cult favorite, Chock Full o'Nuts Date Nut Bread. The recipe we'll include below results in addictively delicious, moist slices of sweet, nutty goodness. 

Wine Spritzer with Fresh Fruit, Photo:NK

2. Break out the good stuff- For whatever reason, brunch always feels, at least to me, like it should be just a bit more luxurious than your average meal. Whether that means you use your good china, or skip the paper napkins in favor of cloth, do something that makes brunch feel extra special to you. 

3. Imbibe- A pretty cocktail will always help your brunch to stand out. Go with the classic Mimosa or Bloody Mary (my all time fave), or improvise with what you have on hand, as we did with our Pink Wine Spritzer made with equal parts Dry Rose and Seltzer, plus fresh Figs, a slice of Pear, and a few Frozen Raspberries. Refreshing!

4. Variety is the spice of life- To set brunch apart from other daytime meals, I like to include lots of little nibbles - they take almost no time to present, and having lots of options always seems to increase the enjoyment of the meal. Ideas include: some dried and fresh fruits, a handful of nuts, or two or more types of jam or compound butter. And don't forget the Biscotti. Nothing makes coffee more enjoyable than something crisp and sweet to dunk in it. 

5. Take your time- Brunch is a long and lazy meal. Enjoy it slowly and in good company. Take a rest, and go back for seconds. Brunch is definitely one of life's many pleasures worthy of savoring. 

Now as promised, here's the recipe for the most smashing Date Nut Bread. One loaf takes you a long way, as it is dense and very rich. It's also a wonderful idea for a hostess or holiday gift, that is if you can bear to part with it! Be sure to also read the story behind this iconic treat. 

Chock Full o' Nuts Date Nut Bread, Photo: NK 

Chock Full o' Nuts Date Nut Bread (and Cream Cheese Sandwiches)
(Recipe and courtesy of Capital New York) 

Makes 1 loaf:

Ingredients:

1 cup pitted chopped dried dates
3/4 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, coarsely chopped
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8-oz package cream cheese, slightly softened

Method:

1. Preheat oven to 350°F and lightly grease a 9x5-inch metal loaf pan, set aside.

2. Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes. 

3. Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.

4. In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.

5. Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.

6. Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.

Assemble the sandwiches:

7. Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese

A Salad to Swoon For - French Cucumber Salad + Crème Fraîche

Today, I give you French Cucumber Salad...

French Cucumber Salad with Dill and Creme Fraiche, Photo: NK

better known as one of my absolute favorite fancy (but easy to make) salads. Whether you serve it as a luxe barbecue side, for a lovely ladies lunch, bridal or baby shower, this dish is as delicate as it is delectable. I've quiet literally observed guests tilting the serving bowl in mid air in an effort to scrape clean every last bit. Nothing makes me happier, by the way. 

I've been making French Cucumber Salad for quite a while now. Years ago, I enjoyed a version of it at a cute little Brooklyn Wine Bar called The Castello Plan. Thanks to crisp, chilled cucumbers, I found it refreshing and light (yet slightly creamy because of the creme fraiche). Bright notes of vinegar and an ever so slight sweetness from a pinch of sugar were brought together with dill, which imparted an herbaceous freshness. Once I got home, I scoured the internet until I found a recipe that appeared the most similar to the dish I'd just experienced. My search brought me to a wonderful food blog that I've been referring to ever since - It's called JintanManis.

Here's how it should look before you creme fraiche-it-up: 

Photo: NK

This salad is also a favorite of mine when I'm looking for something to bring to a party that is both simple, impressive, and make-ahead. I'll include instructions on how to make this portable. Here it is at a recent barbecue: 

If you're in the market for a Labor Day side dish, I'd certainly recommend French Cucumber Salad. It's really hard not to love. Here goes...

French Cucumber Salad with Dill and Creme Fraiche

Lightly adapted from JintanManis blog

Serves 6

Ingredients:

4 large cucumbers
12 ice cubes
Salt
1 large shallot  
1 tablespoon white vinegar (wine or distilled)
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons freshly minced dill  + dill sprigs for garnish 

1/2 cup (4 ounces) crème fraiche

Method:  
1. Peel all the cucumbers leaving some thin strips of green skin. Cut them in half lengthwise and cut off and discard each of the ends. To de-seed cucumbers, drag a teaspoon down the length of the cucumber half (cut side up) until seeds are scraped out. Don’t be afraid to apply some pressure. Discard seeds. What you will be left with should look like a canoe shape. Slice the cucumbers very thinly until you have pile of little half-moons.  If you have a mandoline it will make things quicker!

2. Next, mix the sliced cucumbers with the ice cubes and add enough water to reach past the surface of the cucumbers.  Add 3/4 of a teaspoon of salt to the water. Mix together gently and allow the mixture to sit for 5 minutes. Drain very well.
 
3. Slice the shallot very thinly and add to the cucumber. Mix in the vinegar, sugar, pepper, dill, and another 1/2 teaspoon salt. Combine well. Allow the mixture to sit at least 30 minutes, stirring occasionally.

Stop here if you are making this in advance or bringing to a party.

4. A few minutes before serving, drain away all the juices. Stir in the crème fraiche or sour cream and toss very gently. You can add extra if you prefer it more creamy. Taste for seasonings and adjust if needed. To serve, spoon the salad into a shallow, pretty bowl and garnish with minced dill and dill sprigs.

Enjoy!

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy!