So, I could hardly contain myself with the excitement of a beautiful holiday brunch I recently attended at the Superstore. Christmas is just around the corner! I was amazed at the spread of delicious apps, from an Antipasto snacking board, to Honey Bacon Cinnamon Rolls with cream cheese icing. Not to mention that the ambiance of the table was on point! With real tree branches, lanterns, tabletop reindeer laid out down the center of the Imperial-style table. Gorgeous!
The whole concept has me super ecstatic for the beginning of holiday prep! Okay, let’s talk Christmas Brunch. The beauty about Brunch is that it doesn’t have to be too heavy like the burden of a turkey dinner on Christmas Day, and you can even host anytime leading up to Christmas. First, choose your favourite recipes. Collect interesting holiday appetizers, from sweet to savoury, and plan out what drinks would compliment them. For example, I would pair a Smoked Salmon and Gouda Pesto Tarts with fruity Mimosas. The sharpness of the cheese will go hand-in-hand with the sweetness of the fruit, making the two a perfect marriage on the tongue.
Real florals or branches will give an earthy feel to your event, and make for a picture perfect winter table. Go with white and green florals for a crisp, modern look. Traditional florals are your various shades of red with tablecloths of darker green or even a deep copper brown. Whatever your style, candles are essential for that warm glow that brings your table to life.
Spread the joy by inviting guests that you haven’t seen in a while, or those that you’ve recently met. Remember to pack parting gifts like candied nuts in mason jars, or homemade apple cider to give them a lasting memory of the good times at your famous Christmas Brunch! Who knows, it may be so good that they may not want to leave. In that case, you can give them dish duty!
Superstore’s Smoked Salmon and Gouda Pesto Tarts:
Frozen PC Butter Puff Pastry (1 sheet thawed)
Splendido Basil Pesto (2 tbsp )
Gouda Cheese block (3/4 cup shredded)
Asparagus (5 spears trimmed and thinly sliced on a diagonal)
Large eggs (3)
Frozen PC Double Smoked Oak-Smoked Long-Sliced Atlantic Salmon (6 slices thawed and halved lengthwise)
Chopped fresh dill (1 tbsp)
Grated lemon zest (1 tsp grated)
Freshly ground black pepper (1/4 tsp)
1.Preheat oven to 400 degrees celsius. Unroll pastry; cut into quarters. Arrange 3 inches apart on parchment paper-lined large baking sheet.
2. Spread pesto over the top of pastry, dividing evenly. Sprinkle with cheese and asparagus, dividing evenly. Bake until pastry is puffed and golden and cheese is melted (20-22 mins).
3.Meanwhile, place eggs in a small saucepan to boil. Cook for 5 mins. Peel under cool water. Coarsely chop.
4. Transfer pastry to a large serving platter. Loosely roll up and twist salmon. Arrange over pastry dividing evenly. Sprinkle with eggs, dill, lemon zest and pepper.
(Makes 4 servings)