Josée di Stasio’s suggestions for a last minute Christmas brunch

This text is part of the special Plaisirs booklet

The one who brought panettone into Quebec homes a long time ago is a past master in the art of living. Today, Josée di Stasio, who no longer needs an introduction, offers readers of the Pleasures booklet recipe ideas to make at the last minute to garnish the Christmas brunch table. Savory delicacies, tangy freshness and oiled treats are on the menu!


SCRAMBLED EGGS CACIO E PEPE

Portions | 2

Preparation time | 15 minutes

Cooking time | 17 to 20 minutes

INGREDIENTS

For the pancetta chips (optional)

  • Slices of pancetta or prosciutto, to taste

For the eggs

  • 15 ml (1 tbsp.) Butter
  • 4 eggs, beaten
  • 30 ml (2 tbsp.) Pecorino romano or parmesan cheese, finely grated
  • Salt and pepper from the mill

PREPERATION

For the pancetta chips (optional)

Preheat the oven to 180 ° C (350 ° F).

Place the pancetta slices on a baking sheet lined with parchment paper. Bake in the middle of the oven for 12 to 15 minutes and turn halfway through cooking. Place on absorbent paper and set aside.

For the eggs

In a non-stick skillet over medium heat, heat the butter and pour in the eggs. Salt lightly. Using a whisk or spatula, stir until desired doneness. When the eggs are almost cooked, add the cheese and pepper generously.

Serve immediately. Top with pancetta chips if desired and serve with croutons or toast.


FRUIT SALAD, SPICY SYRUP

Portions | 6

Preparation time | 15 minutes

Cooking time | 10 minutes

INGREDIENTS

For the spicy syrup

  • 250 ml (1 cup) water
  • 125 ml (½ cup) honey or sugar
  • 3 or 4 star anise
  • 10 peppercorns
  • 1 vanilla bean, halved lengthwise or 5 ml (1 tsp.) Vanilla extract
  • Zest and juice of one lemon

For the fruit salad

  • Mix of citrus * or pineapple or melons
  • Pomegranate seeds (optional)

PREPERATION

For the spicy syrup

In a small saucepan, combine all the ingredients except the lemon juice. Simmer for 10 minutes over low heat.

Remove from the heat and add the lemon juice. Let the syrup cool and add it to the fruit.

For the fruit salad

Garnish the chosen fruits and cut them into small pieces. For citrus fruits, using a sharp knife, remove the peel and the white membrane by cutting as close as possible to the flesh, which will be exposed. Working over a bowl, slide the blade of the knife between the thin membranes that separate the supremes and gently release them. Reserve this meat and the juice to make the salad.

Use the necessary amount of cooled syrup to sweeten the salad with selected fruits and mix well. Reserve in the refrigerator.

When ready to serve, toss again and garnish with pomegranate seeds, if desired.

* Tips: Try different varieties of citrus (Cara Cara oranges, blood, grapefruits, etc.)

Once the citrus fruits are peeled alive, instead of making supremes, you can also simply cut into slices or half-slices.


CHOCOLATE TOAST

INGREDIENTS

  • Sliced ​​crusty bread or diagonally cut baguette
  • 60% to 70% dark chocolate
  • A good olive oil
  • Fleur de sel, Maldon salt or fine salt

PREPERATION

Place the bread on a baking sheet. Brown on one side only under the grill. Then preheat the oven to 175 ° C (350 ° F).

On the non-toasted side of the bread, put chocolate pastilles or squares. Cook until the chocolate is melted.

Place on the plate and garnish with a drizzle of olive oil and a little salt.

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Reference-www.ledevoir.com

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