| by Beth Maya | photography by Alex Lepe | prop styling by Deborah Points |
May is one of the prettiest months in Texas – that sweet spot in the weather cycle when we have the unrelenting urge to dine outdoors. While every Fort Worthian knows there are a bevy of brunch options around town, I'm here to tell you that you have the skills to host brunch at your very own home.
Mother's Day is May 8 this year, and brunch is a perfect way to celebrate. But of course, any given Sunday will do. With some of these make-ahead dishes, a few store-bought items and a little time management, you can host a lovely spread.
One crowd-pleasing dish with a big wow factor is house-cured gravlax. Gravlax is originally a Scandinavian dish used to preserve an abundance of beautiful wild salmon. The word gravlax simplytranslates to "buried salmon." The name fits, as the recipe calls for burying the salmon under a pile of seasoning. Think smoked salmon minus the smoke. The key to this dish is all the decadent condiments that put it over the top. It's delicious served with a hearty kale and romaine Caesar salad along with an assortment of fresh fruit, breads and muffins. Whip up a simple orange honey butter for the breads, then add some store-bought beauties, like the beautiful quiche Lorraine and chocolate mousse cake from Central Market.
Now, of course, serve it all with a round of Cava mimosas and you're set. Cava is primarily from the Catalonia region of Spain and is held to the same high standards as champagne, produced in the "método tradicional" or traditional method. If you have had an ItalianProsecco, you might be surprised to find that Cava is much closer in flavor to traditional champagne, with a nicer price tag. Light and fruity but not too sweet, it pairs perfectly with any number of fresh juices like blood orange, pink grapefruit, pineapple or watermelon from Central Market. Just fill a champagne flute one-half to three-fourths full and top with your juice of choice.Now, let's eat.
House-cured Gravlax
8-10-inch long piece of center-cut salmon
1 cup Kosher salt
1 cup white sugar
1 bunch fresh dill, rinsed and patted dry
1. Start with an 8 to 10-inch piece of fresh salmon, weight may vary. Make sure it is clear of pin bones,trim of the belly fat and any ragged edge so that you have a nice even rectangular shape. Then cut your salmon into two equal pieces. Your fishmonger should be happy to do this for you.
2. MixKosher salt and white sugar in a bowl and combine well.
3. Liberally spread mixture on each half of the salmon. When you think you may have put too much, add more. Don't skimp on this process as this is what actually "cooks," or cures the salmon and gives it amazing flavor and texture.
4. Split thebunch of dill in half and layer on each piece of the raw salmon
5. Turn one piece of fish in the opposite direction so that when you layer them together,the pieces fit like a puzzle, all flesh firmly touching. Layer fish together, skin side out. This will look like a dill sandwich.
6. Start to tightlywrap the salmon in plastic wrap. I wrap in one direction, then cut wrap and wrap in the other direction. Try to make sure there is not a lot of air. It should be very tight and secure.
7. Place salmon on a paper towel-lined baking dish orplatter with a mostly flat surface but a lip. Now add a flat dish or platter on top. Make sure it is not too big. A side plate or smaller platter may work. The key is that the top of the salmon sandwich should be in complete contact with the plate on top.
8. Now add some weight. Whatever you have that is heavy and can be refrigerated will work. I used heavy jars, but you can use heavy pantry cans or even clean bricks covered in foil. The point is make it a heavy, even weight on the fish.
9. Rest salmon at the bottom of your fridge (a garage fridge is great for this) with weight added. The gravlax cures for 3-4 days. I like to just flip it once daily.
10. After three to four days, remove gravlax from plastic. Discard dill and rinse gravlax under cold water, ensuring all salt and sugar are gone. Pat dry with a paper towel .
Slice your cold gravlax very thin with a long sharp knife and arrange on a serving platter. Garnish with fresh dill, lemon wedges, cucumber slices, hard boiled egg slices, capers, red onion slices and, of course, an assortment of crusty toasted bread and crackers. Don't forget to get some herbed cream cheese and some grainy mustard. People will not believe how easy it was to make.
Garlicky Kale and Romaine CaesarDressing
1 cup of your favorite mayonnaise
3-4 cloves fresh garlic, rough chop
1 tablespoon spicy Dijon mustard
3 tablespoonsfresh lemon juice
1 tablespoon Worcestershire sauce
1/3 cup extra virgin olive oil
½ cup grated Parmesan cheese
1-3 teaspoon anchovy paste
½ teaspoon black pepper
Salt to taste
Combine all ingredients into the bowl of a food processor and give a few pulses.
On the lowest speed, slowly stream in olive oil until you achieve a thick creamy texture.
Give it a taste. Add salt at this time if needed.
Provide several fresh juice options so guests can create their mimosa of choice.
Salad
1 bunch romaine washed
1 bunch kale washed
½ cup shaved Parmesan cheese
1 cup croutons
1 tablespoon lemon juice
Cut romaine and kale into ½-inch strips.
Add to a bowl, add lemon juice and give a good toss. Add dressing a tablespoon at a time and toss until you have the coverage you like.
The lemon helps to more evenly distribute the dressing.
Transfer to a serving bowl and sprinkle the top with croutons, Parmesan cheese and some fresh cracked pepper.
Pick up a dessert, like this chocolate mousse cake from Central Market.
Orange Honey Butter
1,8-ounce package softened salted European butter like Plugra
Zest of 1 large naval orange
2 tablespoons orange blossom honey
½ teaspoon ground cardamom or cinnamon (optional)
Add all ingredients to a bowl and mix well.
Transfer to a serving bowl and refrigerate for 30 minutes.
Visit FWTX.com for tips for the perfect place setting from prop stylist Deborah Points who helped create the beautiful spread for this shoot. Special thanks to Central Market for providing all of the ingredients for our recipes.
To see more work from Beth Maya, visitfoodbybethmaya.com.
