Love it or hate it, brunch is a Sunday ritual that is not going away. Late breakfast, early lunch … what better way to celebrate the leisure of a Sunday?
Check out this illustrated history of brunch … which traces brunch from a gentlemanly breakfast after the early morning hunt, to Prohibition (you knew there would be alcohol), the mainstream IHOPs with stacks of pancakes and ultimately to the gentrified neighborhoods of our cities. And the resulting brunch backlash.
No need to wait on a long line. Mix yourself a Bloody Mary, and make something for brunch at home…read on for our ideas and recipes below.
The long line for brunch. Portlandia: Brunch Village episode. Still via paulgerald.com.
Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food.
Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than 30 years, with time-honored techniques, recipes and all-natural ingredients. We offer a full range of styles and flavors, and our charcuterie is a favorite among restaurants, retailers, and home cooks.
So we take charcuterie pretty seriously, and we like to find new ways to enjoy it. Here are a few of our favorite recipes featuring charcuterie. We hope you will try some of them.
Fig & Prosciutto Tart
Our tart is as easy to make as it is beautiful and delicious. In this recipe, salty French prosciutto (we call it Jambon de Bayonne) pairs perfectly with creamy mascarpone and sweet figs. If figs aren’t in season, replace them with ripe stone fruits for equally tasty results. Served at room temperature, this tart is ideal for a party, picnic, or decadent snack anytime.
Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon.
1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or any time. These easy-to-make scones have crispy edges, a flaky yet tender interior, and are packed with flavor from our applewood smoked bacon, sharp cheddar cheese, and fresh chives. Try one fresh from the oven. Thank us later.
Bacon cheddar scones
Looking for game day ideas? For some of us all the sport is in the kitchen. Score a major win with our recipes for game day – from snacks and bites to full-on hearty meals. Plus you can save 15% right now on both our Game Day and Charcuterie collections.
Top 5 Sandwiches for Super Sunday
1. Deer, beer and bacon buns. While not a traditional sandwich, we love these for the convenience (and neatness), not to mention the presence of three ingredients we adore: venison, bacon and beer. Game meat on game day, get it?
2. These wild boar sliders are in keeping with the game theme. Yes, wild boar shoulder makes a terrific pulled-pork style sandwich filler. Or should we say pulled boar?
3. Who needs a foot-long sandwich when you have a banh mi? Our smoked duck breast is easily sliced and layered on a baguette in this simple banh mi recipe. It’s perfect to make ahead of time of the game, and offers great flavor combinations. Try substituting our duck rillettes for the smoked duck breast.
4. The Philly cheese steak burger. Half sandwich, half burger, wholly satisfying. In place of the sliced steak, we made oblong wagyu burger patties. Yeah, it works.
5. Lobster rolls with bacon. Need we say more? This is a special treat that we heartily endorse for any game day party – but it’s probably best for a small crowd. You want the buttery buns toasted and served immediately.
Stay tuned for hearty mains that will make game day even tastier.
What are you eating on game day? Score a major win with our recipes for every kind of game-viewing party, from snacks and bites to full-on hearty meals. And save 15% right now on both our Game Day and Charcuterie collections.
Top 5 Snacks Foods for Super Sunday
1. Super pigs in a blanket. Because our 1 lb. French-style pork and garlic sausage makes enough for everyone to enjoy a bite. Try it with Dijon mustard spread on each slice.
2. Chorizo bites are gooey and cheesy and are studded with spicy chorizo sausage. What more could you ask for… besides seconds?
3. Dip. What party is complete without it? Our creamy recipe gets a wallop of umami from mushrooms. And the bacon doesn’t hurt, either.
4. If it’s umami you are after, look no further than our game sausage stuffed mushrooms.
5. We like a sweet ending, too. But when dessert has a little bacon on top, now you’ve got our attention. Try it yourself – these maple bacon doughnuts are a revelation.
Stay tuned for our next post on drool-worthy sandwiches for your game day party.
This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.
For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.
Most people agree that everything tastes better with bacon. Wrapping foods in bacon is a fad with serious staying power…and deep historical roots. The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty and smoky at the same time. Perfect for imparting flavor to a lean piece of meat.
Classic bacon-wrapped items, such as rumaki (chicken liver or water chestnuts wrapped in bacon and brushed with a sweet soy glaze), angels on horseback (oysters wrapped in bacon), devils on horseback (prunes wrapped in bacon), and bacon-wrapped filet mignon, have been around for years. Veal paupiettes are another classic version of barding.
Think beyond these old school stand-bys and try baconizing the following:
- Fruit: dried dates, pineapple wedges, fresh figs
- Vegetables: bundles of asparagus, green beans or green onions, mushrooms, potato wedges, spicy peppers, cherry tomatoes, avocado wedges, slices of acorn squash
- Seafood: shrimp, scallops, thick pieces of fish, like seabass or salmon
- Meat: pork loin, venison tenderloin, meatloaf or meatballs, hamburger sliders
- Poultry: whole pheasants or guinea hen, bite-sized chicken pieces, bone-in turkey breast, quail
- Other: hard-cooked eggs, rolls or bread sticks
Once your items are wrapped in bacon, you can choose to bake, broil, grill, or sauté them. If the item you are wrapping in bacon has a short cook time (e.g., a fresh fig), you will need to par-cook the bacon before using to ensure it is fully cooked when the dish is ready to eat. Cook the bacon first in a skillet or the oven until it is half-way cooked, but still pliable. Then proceed to twist, drape or wrap it around the item of your choice, and finish it in the oven, on the grill or in the pan.
Mix things up by using a wide variety of bacon. Hickory smoked and applewood smoked both have the traditional flavors we all recognize. For something completely different, try duck bacon wrapped around dried apricots or baby bok choy. Ventrèche, or French pancetta, isn’t technically bacon because it is not smoked, but can be used in all the same ways. It is especially good wrapped around figs and blue cheese.
This squab recipe involves plums wrapped in bacon, which is a variation we highly recommend. And you can watch Chef Marcus Samuelsson prepare it in our video.
You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.
And it’s summer – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.
While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.
A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise. Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.
A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens. Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect.
While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb. Is is salad? We will allow it.
The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.