I try and make something different each Sunday. A Cheese Souffle, Herbed French-Style Potato Salad and Asparagus with Sauce Marquis pair quite well with Mango Mimosas.
Asparagus with Sauce Marquis
1 1/2 sticks unsalted butter
3 large egg yolks, well beaten, 4 teaspoons lemon juice
Dash each of salt and Cayenne pepper
1 ounce black caviar
8 to 16 asparagus spears - cooked until barely tender
Make the basic Hollandaise sauce:
Break butter into three pieces. Put one piece into the top of a double boiler - set over hot (not boiling) water. Add egg yolks and lemon juice. Beat with a wire whisk until butter is melted. Add the second piece of butter and continue beating and cooking until the mixture thickens, never allowing the water to boil. Then add the last piece of butter. Stir and cook until sauce has thickened. Remove from heat and stir in salt and cayenne.
Add caviar to the cooled Hollandaise and Voila! You have Sauce Marquis. Drizzle sauce on cooked asparagus.
Herbed French Style Potato Salad
1 pound small red potatoes
1/8 to 1/4 cup finely chopped shallots
1/2 garlic clove, finely chopped
1 tablespoon chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped dill
1/4 cup white wine
2 tablespoons mild-flavored oil (Olive or Grapeseed)
1/2 to 1 teaspoon kosher salt
Freshly ground pepper to taste
Cover potatoes with cold water in medium pot and bring to boil. Reduce heat and simmer until done.
While potatoes are cooking, prepare marinade. In medium bowl, combine shallots, garlic, hers, wine, oil, salt and pepper.
When potatoes are cooked, drain them and let them sit until just cool enough to handle. Cut potatoes into quarters and drop into bowl of marinade. Toss gently and refrigerate for at least an hour or two while potatoes absorb the dressing.
2 cups shredded cheese (Chévre, Havarti or Cheddar)
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried
1/4 cup butter
1/4 cup flour
1/8 teaspoon cayenne pepper
1 cup milk
Separate eggs and cover both bowls with plastic wrap. Set aside at room temp for 30 minutes. Toss shredded cheese with thyme, cover and set aside.
In medium sauce pan, melt butter, stir in flour and pepper. Add milk. Cook and stir over medium heat until thickened and bubble. remove from heat. Add cheese mixture a little at a time until melted. beat egg yolks until smooth. Gradually stir cheese sauce into yolks. Set aside to cool. Beat egg whites until stiff peaks form. Gently fold about half of the beaten egg whites into the cheese mixture to lighten it, then fold in the remaining egg whites. Pour into an ungreased 1 1/2 quart souffle dish and bake for 40 minutes or until knife inserted in center comes out clean.
Photography By: Ryannan Bryer de Hickman