Quelcy + Nina = Quelcina Brunch

July 2011

Do you know how difficult it is for Nina B. and I to sit to a meal together? Tremendously difficult. We both tend to juggle more than professional circus performers, but on a sunny Sunday, we finally did what we should have done months ago: gathered around the brunch table! As I stated in the multiple En Route to Bonnaroo posts, the South made quite the impact on me with its flavors. Incidentally, I didn’t have the chance to eat a single biscuit while south of the Mason Dixon line. I came very close at Lynn’s Paradise Cafe until I saw the bourbon burger on the menu. Brunch with Nina seemed an appropriate time for some Southern nostalgia…or rather, vicarious eating in support of overall quality time.

Quelcy + Nina + Breakfast at Lunch Time = Quelcina Brunch

“Cat Head Biscuits” (the size of a small cat’s head) + Fruit Medley Compote + Homemade Whipped Cream + Maple Sausage + Fresh Fruit + Bellinis of sorts + Cold Brew Coffee + GOOOOOD TIMES!

Mixed Berry Compote

Ingredients

16 ounces frozen berry medley (strawberries, blueberries, raspberries, blackberries)

¼ raw cane sugar

This little Accomplice (Shiraz) was a casualty of Bonnaroo. We bought this bottle in Savannah, thinking it’d make a nice hotel nightcap. Somehow, we didn’t make it to that point, and the bottle traveled with us to Bonnaroo, where it baked (illegally) in the rental car. Thus, this little red guy was demoted from the drinking shelf to the baking shelf.

Now, I know fancy food magazines will tell you to use high quality wines for cooking or baking. Whatever. Waste not, w[h]ine not.

¼ cup Shiraz

Fresh juice from one lemon

1 Tablespoon cornstarch*
*skip the cornstarch if using fresh fruit or if using frozen fruit that is well drained.

Directions

Combine the berries, wine and sugar in a saucepan over medium-high heat.

Bring to a boil.

Reduce the heat.

Allow to simmer, stirring frequently, until most of the mixture has more of a jelly texture, about 20 minutes. Add the cornstarch and stir.

Remove from heat. Add the lemon juice and stir to combine.

Set aside to cool.

Whipped Topping

1 cup heavy whipping cream, chilled
¼ cup local pure maple syrup
1 Tablespoon pure vanilla extract

Combine all the ingredients in a chilled bowl. Use an electric mixer to whip until stiff peaks form. Keep chilled until ready to serve.

Cat Head Biscuits
Makes 7 biscuits

1 ½ cups local unbleached all-purpose flour (St. Vincents)
1 ½ cups whole-wheat pastry flour
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
12 Tablespoons (1 stick) organic, unsalted butter, softened
1 ½ cups local buttermilk

Adjust an oven rack to the upper-middle position, and heat the oven to 425 degrees.

Grease a 9-inch skillet.

Combine the flours, baking powder, salt and baking soda in a large bowl.

Rub the butter into the flour mixture until the combination resembles coarse meal.

Stir in the buttermilk until combined.

Use a greased ½-cup measuring cup to transfer heaping portions of dough into the prepared skillet.

Bake until the biscuits are puffed and golden brown, 20-25 minutes.

Cool in the skillet slightly.

Serve with homemade whipped cream and fruit compote.

As For The Rest Of The Table…

Local fruit offerings.

Organic maple sausage links and cold brewed mocha java coffee.

Peach lemonade + muddled local peaches + Prosecco + fresh local mint

As For The Ladies …

As For the Dishes…

Almost the clean plate club (and the Bowie fan club?).

As For The Rest Of The Afternoon…

After a few of our respective commitments and proper digestion, it was time to reunite for some sun and splashing and a check on my summer to do list: The Polish Hill Pool!