Photos by Amy Shutt
In May our thoughts turn to milestone celebrations—graduations, Mother’s Day, bridal showers, baby showers and end-of-the year parties. It’s a festive time of year and everyone has some special occasion to celebrate. That’s why we’ve come up with a menu for a lovely brunch or lunchtime gathering. It’s a deliciously satisfying yet light meal that is sure to please. Most of this menu can be made well in advance, freeing you up to enjoy the party with your family and friends.
THE MENU:
All recipes by Tracey Koch
• Pink Champagne Punch
• Cream of Asparagus Soup with Crème Fraîche
• Grilled Crab Cakes with Grapefruit and Avocado Relish
• Lavender-scented Lemon Tartlets
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Pink Champagne Punch
This punch is a festive way to serve a bit of the bubbly without blowing your whole budget on alcohol. It is also a little less potent, making it a perfect grownup beverage to serve at a luncheon. Choose a bright rosé wine, not white zinfandel. Light and refreshing, it’s great for a warm spring afternoon as well.
Servings: Yields approximately
12 (8-ounce) glasses
1 small (12-ounce) can frozen pink lemonade concentrate
1 small (12-ounce) can frozen limeade concentrate
1(2-liter) bottle chilled sparkling rosé wine
1 liter sparkling water
1 cup pineapple juice
Sliced lemons and lime for garnish
1. Thaw the frozen lemonade and limeade concentrates, and chill the sparkling rosé wine and sparkling water.
2. Before serving, combine the juice concentrates and the pineapple juices and slowly add in the sparkling water and sparkling rosé.
3. Garnish with the sliced limes and lemons. Serve cold.
Cream of Asparagus Soup with Crème Fraîche
This is a delicious soup that is very mild in flavor, so it pairs well with the delicate crab cakes. It is just creamy enough to satisfy without being too heavy. The light green color makes for a beautiful spring presentation and the dollop of Crème Fraîche adds a special touch and depth of flavor.
Servings: 6
1 pound asparagus
3 tablespoons butter
½ cups chopped shallots
½ teaspoon salt
¼ teaspoon white pepper
½ cup dry white wine
2 cups low-sodium chicken or vegetable broth
1 cup half and half
Crème Fraîche (recipe follows)
1. Using a potato peeler, peel the asparagus and cut into fourths.
2. In a large pot, melt the butter and sauté the shallots until they are soft, 3 to 4 minutes.
3. Add the asparagus, salt and pepper and continue to sauté for an additional 2 to 3 minutes.
4. Pour in the white wine and bring the mixture to a simmer.
5. Stir in the broth and continue to simmer until the asparagus is very tender.
6. Turn off the heat and allow the mixture to cool.
7. Once the mixture is cooled, carefully pour it into a blender or food processor and pulse until the soup is smooth.
8. Pour the soup back into the pot and add the half and half. Turn the heat back up and heat the soup until it is warm throughout.
9. Serve the warm soup topped with a dollop of Crème Fraîche.
For Crème Fraîche:
1 cup heavy whipping cream
1 cup sour cream
1. In a mixing bowl, gently whisk together the heavy cream and sour cream until it is well blended.
2. Cover the mixture and allow it to sit at room temperature for 6 to 8 hours or overnight.
3. Remover the cover and gently stir.
4. Replace the cover and chill until ready to use. The Crème Fraîche will last covered in the refrigerator for up to a week.
Grilled Crab Cakes
These grilled crab cakes are filled with crabmeat—not a lot of breading. Be sure to use plenty of claw meat, which acts as a great binder. Grilling the crab cakes is a lighter way of preparing them and preventing them from getting greasy. Grill over a piece of aluminum foil to prevent the cakes from falling through the grates of the grill. If they begin to break as you flip them just gently press them back together. They are going to be topped with the Grapefruit and Avocado Relish, so they don’t have to all look perfect.
Servings: 6
½ cup chopped onion
½ cup chopped celery
½ cup chopped red or yellow bell pepper
2 tablespoons butter
1 pound jumbo lump crabmeat
1 pound claw meat
½ teaspoon Creole seasoning
¼ cup lemon juice
2 teaspoons hot sauce
½ cup mayonnaise
¼ cup Dijon mustard
1 cup plain panko bread crumbs
1. In a large skillet, sauté the onion, celery and bell pepper in the butter for 3 to 4 minutes or until they are soft.
2. Gently pick through the crabmeat to make sure there aren’t any shells. Make sure not to break up the crabmeat as you pick through it. Place the crabmeat into a mixing bowl.
3. In a separate bowl, whisk together the Creole seasoning, lemon juice, hot sauce, mayonnaise and mustard.
4. Fold in the sautéed vegetables and pour this mixture over the crabmeat.
5. Add the breadcrumbs and gently mix everything together until well combined.
6. Make 3-inch by 2-inch round patties. This will make 12 cakes. Place the crab on a baking sheet in a single layer and put them in the refrigerator for at least an hour.
7. Preheat the grill and brush grates with oil to prevent sticking.
8. Grill the crab cakes for 4 to 5 minutes per side. Serve warm crab cakes topped with Grapefruit and Avocado Relish. (Recipe follows.)
Grapefruit and Avocado Relish
The sweet, tangy and creamy combination of flavors and textures in this relish raises the crab cakes to another level. Many times, crab cakes are served with a heavy sauce that overpowers their delicate flavor. This relish helps to balance them out, bringing out the natural sweetness of the crab. The grapefruit and lime juice have the right amount of acidity to give them the perfect combination of flavors.
Servings: Yields 2 cups
2 ripe avocados
2 Ruby Red or pink grapefruits
¼ cup chopped green onions
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice
1⁄3 cup grape seed oil or canola oil
1. Remove the peel of the grapefruit and section the fruit. Cut the sections into thirds and place them into a mixing bowl.
2. Peel and chop the avocado and place it into the bowl with the grapefruit.
3. In a small mixing bowl, whisk together the remaining ingredients to make a dressing.
4. Pour the dressing over the grapefruit and avocado and chill for 30 minutes.
5. Serve the relish over the warm crab cakes.
Lavender-scented Lemon Tartlets
These mini lemon tartlets are a lovely little pick-up dessert that is easy to make. The pre-baked frozen phyllo shells are a breeze to use and are light and crispy. The lemon curd scented with lavender is just enough to keep these little sweets interesting and irresistible.
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Servings: Yields 15 mini tarts
1 box frozen mini phyllo tart shells (These are fully baked.)
½ cup fresh squeezed lemon juice
1⁄3 cup sugar
2 large egg yolks
2 large eggs
½ teaspoon fresh chopped lavender buds and leaves
6 tablespoons butter cut into pieces
1. Remove the mini frozen tart shells from the freezer and allow them to thaw completely.
2. Squeeze the fresh lemon juice through a strainer to catch any seeds and set it aside.
3. Using a double boiler or a stainless steel bowl over a pot of simmering water, whisk together the sugar, egg yolks and eggs until they become light in color.
4. Stir in the lemon juice and the lavender and continue to stir the mixture over the simmering water until it becomes thick and coats the back of the spoon. (This will take 5 to 7 minutes.)
5. Remove the mixture from the heat and quickly whisk in the butter one tablespoon at a time. The lemon curd should be smooth and glossy.
6. Strain the lemon curd through a strainer and place a piece of plastic wrap directly on top of the lemon curd as it is cooling to prevent a skin from forming on the top.
7. Once the lemon curd is cooled, fill it into the mini phyllo and keep them chilled until they are ready to serve. These may be made several hours ahead of serving.