Going to my cousin Kristine Kidd’s house is always a treat. I’m always inspired to share her menus and recipes with all of you, because she makes entertaining look effortless. Kristine specializes in gluten-free food, and since this brunch is vegetarian – pretty much everyone can enjoy it.
To start – a Persian Greek Yogurt Dip with lots of grated cucumbers and fresh dried rose petals on top.
Several salads. From big beautiful tomatoes layered over arugula with a pomegranate balsamic dressing, to lima and string beans. Plus, a red cabbage salad with apples and candied pecans that I forgot to photograph.
I also didn’t catch a good shot of her frittatas with shiitake mushrooms, spinach, and feta – but you can get the recipe on Kristine’s blog!
We picked up some vegan/gluten-free donuts from Erin McKenna’s Bakery on Larchmont (formerly known as BabyCakes). These are their Samoa and Coffee Crunch flavors. And they are good, but holy moly are they expensive. I only got six – a whole dozen costs almost $50!
My dessert of choice is actually the one by Kristine – a birthday cake consisting of her mini meringues, which she forms into 2-3″ mounds, rather than nests. Top that with tons of fruit (figs, raspberries, blueberries, apricots) that have been steeping in ginger syrup. The presentation is stunning, especially when you add in the birthday candles (for my Uncle Robert’s birthday).
Kristine serves the meringue/fruit with homemade whipped yogurt cream. She beats 2.5 cups whipping cream beaten to peaks with sugar, vanilla, and rose water – then adds 2 cups of nonfat Greek Yogurt. It is the perfect not-too-heavy, not-too-sweet dessert to end a delicious, vegetarian, gluten-free birthday brunch.