Wednesday, September 8, 2010

Foodbuzz 24x24: Beat Ovarian Cancer Brunch

Sponsored by Electrolux and Foodbuzz, I hosted a Beat Ovarian Cancer Brunch on Saturday, Sept 4th. which raised awareness and money for Ovarian Cancer Research, which is close to my heart as I lost a good friend to the disease this past July.   Kathy Carroll remained strong, poised, elegant and beautiful throughout her heroic 4 year fight and in planning this brunch; I kept her likes in mind.

It starts with the eggs (pun intended) and my favorite way to showcase the egg is by poaching and adding additional flavors and depth.   Throughout the entire menu, I tried to incorporate the teal ribbon that represents Ovarian Cancer and you can see it in the asparagus used in the Eggs Benedict, the ribbons of mint in the fruit salad and both the rosemary and scallions in the roasted fingerlings.   I brought it all home for my guests by providing each person with their own Ovarian Cancer band which everyone immediately wore!

Since Kathy’s family was so important during her battle, I wanted to be surrounded by the same kind of love she experienced and invited my entire family to the event: Bert and Cherie (the grandparents), my husband Trey with our adult children Rob, Lindsey, Caitlin and Haley, my brother Dale and his girlfriend Amanda, my brother in law Mark and his girl friend Lindsay and my mother in law, Barbara.   Everyone was thrilled to be a part of this fund raising meal!

Keeping up the theme of family, I hosted this at our home, in our formal dining room!   I find we use it only during the holidays but this is a holiday, a celebration of life.

Pomegranate Mimosa's


I used Champagne, orange juice and a splash of POM Pomegranate Juice for a delicious twist.


Croissant Eggs Benedict with Asparagus



I decided to use the croissant as the base to my Eggs Benedict and toasted each one.   Start by bringing your pan of water to a full boil, and add 1/4 C white vinegar.   While that is coming to a boil, make your Hollandaise Sauce.

Hollandaise Sauce Ingredients:
  • 1 C unsalted butter
  • 2 large egg yolks
  • 1 1/2 T water
  • 1 T fresh lemon juice
  • 1/2 t sea salt
  • pepper
Directions: Melt the butter and set aside to cool.  In the top of a double boiler combine the egg yolks, water and lemon juice.   Whisk as soon as the yolks are over the heat and continue until the mixture is light and fluffy, about 4 minutes.   Remove from the heat source and continue whisking away from heat to cool slightly.
 
Slowly drizzle the butter into the yolk mixture with one hand while continuing to whisk with the other until all the butter is absorbed, then add the salt and pepper.


Saute your asparagus in 2 T olive oil for a few minutes, trying to keep the crisp.   Remove to a different plate and use the same pan with another 1 T of olive oil to saute the canadian bacon.   Remove and hold those ingredients to assembly.   To poach your eggs, making sure your boiling water with vinegar is ready, crack an egg directly into the water.   I can do about 4 at a time.   When the eggs come back to the surface, they are done unless someone wants a hard egg.   Using a spider, remove the poached egg and begin the assembly while still warm.


To assemble:   Start with a half of a toasted Croissant.   Add the canadian bacon, the asparagus and then the poached egg.   Top with the hollandaise sauce and serve.

Minted Fruit Salad


I picked the best looking fruit from the market and after washing, sliced everything into bite sized pieces.   I took several mint leaves and rolled them into one, slicing ribbons and tossed it all together.

Roasted Fingerlings with rosemary and scallions

Ingredients:
  • 1 lb fingerlings, washed and dried
  • 2 T olive oil
  • 1 T fresh minced rosemary
  • 4 green onions, sliced thin
  • salt and pepper to taste
Directions:   Preheat your oven to 400 degrees.   Put your fingerlings into a baking dish and drizzle with olive oil, rosemary and salt and pepper.   Roast until done, about 40 minutes.   As soon as you remove the potatoes, add the scallions and toss.   Serve immediately.


This picture shows how lovely the brunch was and that we were honored to be a part of such an important cause and fundraiser!   A toast to all!!!

8 comments:

Torviewtoronto said...

looks likes everyone had fun
lovely brunch

Susi said...

Looks like a beautiful brunch for such an important cause! Well done :o)

The Mom Chef said...

Bravo to you. I'm sorry about the loss of your friend though. I stared for a long time at that croissant eggs benedict with asparagus. Wow, that looks amazing. My favorite breakfast dish just got better.

Marisa said...

Great post and brunch. My favorite are the pomegranite mimosas! I think it is so nice that you hosted this event in your friend's honor. I also was a part of this month's 24 x 24 and spent it with my family. Like you said, it was so nice to get together like it was holiday and support such a great cause!

Becky said...

What a beautiful, delicious way to honor your friend and raise money for a great cause. I have lost several friends to cancer and have several family members fighting the disease, and I'm a 14 yr melanoma survivor.

life, in recipes said...

Beatiful spread. I too fel that this cause was one close to my heart - a good friend of mine lost her mother to Ovarian cancer a few years ago. We're lucky to have been able to participate in this great fundraising opportunity.

Karen said...

Wonderful looking brunch, for such a worthy cause. The eggs benedict looks fantastic!

Flotch said...

What a beautiful post, and even prettier food. I love, love, love your plates. What a gorgeous border!