Fundraiser Brunch: Recipes and Thanks

I have been thinking a lot about what it means to make positive contributions to the world we live in.  That being said I have been wondering in what way I can use my own skills to do that.  What does it mean to live a life that is conscientious in addition to one that balances our joys and our survival?

So my dear friend, Janice and I made a recent call out to the internet universe (and a few neighborhood establishments) that we were holding a fundraiser brunch to raise money for the Food Bank of NYC.  Food for food, so to speak.  As promised in our menu, below are the recipes of the food we served as well as some photos of the event.  Hope it inspires, both cooking and kindness.

I want to thank all of you who came out to donate to the cause and show your support for Food Bank of NYC (and for Janice and I).  Thanks also to Veronica People's Club that allowed us to use their space.

Clementine Blackberry Compote

• 10  peeled and sectioned clementines
• 1 quart blackberries
• simple syrup (1/2 cup sugar, 1/4 cup water
• orange juice (1/2 cup orange juice)

This is a simple fruit salad with and orange dressing.  Simple syrup is 2 parts sugar to 1 part water.  Bring your water to a boil.  Once boiling add your sugar stirring constantly until dissolved. Remove from heat and add orange juice.  Allow to cool before adding to your fruit for a lighter fresher fruit salad.  Or add your fruit to the dressing and cook until their juices are released and serve warm.  Great over yogurt.

White Bean Chowder

• slab bacon
• 1 large onion
• 2 teaspoons dry or 1 sprig fresh rosemary
• 16 ounces dry white beans, soaked and cooked until soft
• diced white or yukon gold potatoes
• salt
• pepper
• 2 tablespoons olive oil 
• 5 inckh square of cheese cloth
• 1 quart chicken broth

In a large soup pot or dutch oven, sautee bacon in olive oil until crispy. Add onions and cook on medium in rendered bacon fat until transluscent. Put your rosemary in a the center of cheese clothe square and tie securely.  Add your broth, cooked white beans, potatoes and rosemary pouch.  Add water to adjust the thickness of your soup.  Cook until the potatoes are tender.

Salad with Red Grapes and Walnuts

• 1 head of red or green leaf lettuce (or a mixture of both)
• 3/4 cup red seedless grapes halved
• 1/4 cup chopped walnuts
• olive oil
• white wine vinegar
• salt pepper

Wash and dry lettuce completely.  Cut along the vein of the lettuce so that you have two halves.  Then cut in horizontal bite-sized peices.  Toss with grapes and walnuts. Dress lightly with oil, vinegar, salt and pepper.

Fritatta with Goat Cheese and Dill 

or

Parsley, Sundried Tomato and Salami 

• 6 eggs beaten
• chopped parsley or dill
• 2 small potatoes sliced on the thinnest setting of a mandolin
• minced sundried tomato, crumbled goat cheese or genoa salami sliced in small strips
• salt
• pepper

Preheat your oven to 375 degrees.  Heat your oil in a 9 inch cast iron skillet.  Once your olive oil is hot but not smoking layer your potato slices in the hot oil, salting lightly in between the layers.  Cover and cook on medium low heat until the potatoes are tender. Add your eggs.  Once they have set on the bottom, scatter your herbs, cheese, tomato or salami (essentially whatever you are using to flavor your fritatta)  across the top. Add salt and pepper to taste.  Cook a little longer until the sides of your fritatta begin to set.  Then transfer into the oven.  Bake until the center sets.

Baked Pecan French Toast with Honeyed Yogurt

We used a recipe from Ezra Poundcake.  If you haven't been to this blog yet you should definitely check it out!

Chocolate Mousse

This is strictly a Mark Bittman's recipe.