We threw a brunch last Sunday to get past the winter doldrums. I used it as an opportunity to try to put together a good fresh-backed bread basket.
The ambitious morning also featured a quiche implosion, wherein my lovely-looking quiche crust slumped irretrievably while it was being blind-baked in my springform pan. I hated to waste the ingredients for the quiche filling, and there was no time for a new crust, so this turned into a tasty bread pudding with caramelized onions, sautéed mushrooms, and lots of gruyere.
For those who wanted something besides carbs, I made:
The pastrami is a hit: once again, we went through more than 4lb of brisket in a couple of hours.