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Today Show Recipes

by Annie B. Copps

Yankee Magazine's Food Editor, Annie B. Copps, appeared on the Today show on Sunday, April 4, and shared these recipes with viewers for a perfect spring brunch menu.

Spring Brunch Menu

Smoked Salmon BLT

From YankeeMagazine.com — April 2010

Fish and Seafood Recipes | Meat Recipes | Sandwiches Recipes

Yield: 6 servings

• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup mayonnaise
• 12 slices country-style sandwich bread, lightly toasted
• 1 pound bacon, cooked
• 12 ounces thinly sliced cold-smoked salmon
• 1-1/2 cups (approx.) arugula, watercress, or frisée, stems removed
• 4 plum tomatoes, thinly sliced

In a small bowl, combine lemon zest, lemon juice, and mayonnaise. Spread lemon mayonnaise over one side of each of 6 bread slices. Break bacon in half and place 4 to 6 pieces on each of those slices (depending on size of the bread). Layer 2 ounces salmon on top of bacon, add about 1/4 cup arugula, and top with about 2 tomato slices. Spread mayonnaise on each of the other 6 bread slices and place atop tomatoes, mayonnaise side down.

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The Bunny Hop

From YankeeMagazine.com — April 2010

Beverages Recipes

Yield: 4 servings

• 1 cup pomegranate juice
• 1 tablespoon sugar
• 3-inch fresh ginger, grated
• 2 tablespoons Cointreau (or other orange liqueur), divided
• 2 tablespoons St-Germain liqueur, divided
• 1 bottle brut Champagne or Prosecco, well chilled, divided

In a small, heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger until syrup is reduced to about 1/3 cup, stirring often, about 10 minutes. Strain and cool.

Pour 2 teaspoons pomegranate syrup, 2 teaspoons Cointreau. and 2 teaspoons St-Germain into each of four 6-ounce Champagne flutes. Fill each with sparkling wine.

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Asparagus Hummus with Spiced Pita Chips

From YankeeMagazine.com — April 2010

Dips and Spreads Recipes

• 2 cups fresh asparagus pieces (fresh spears cut into 1-inch pieces)
• 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well-rinsed
• 2 medium garlic cloves, minced
• 2 tablespoons tahini (sesame paste)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• Kosher or sea salt
• Freshly ground white pepper

Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes, or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

In a food processor, combine chickpeas, garlic, and tahini; purée mixture. Add lemon zest, lemon juice, and asparagus, and process until smooth.

With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with Dukkah-Spiced Pita Chips.

Dukkah-Spiced Pita Chips

• 1 package pita bread
• 4 tablespoons extra-virgin olive oil
• 2/3 cup shelled pistachios
• 1/4 cup sesame seeds
• 1/4 cup coriander seeds
• 3 tablespoons cumin seeds
• 1-1/2 teaspoons fennel seeds
• 1 tablespoon black peppercorns
• 1-1/2 teaspoons dried mint
• 1-1/2 teaspoons kosher or sea salt

Preheat oven to 375°. Separate each pita bread into two rounds. Brush cut sides with olive oil; then cut into small wedges. Place wedges on baking sheet. Set aside.

Heat a heavy, dry skillet on high setting; add pistachios and toast about 5 minutes, stirring often. Remove nuts to a medium-size mixing bowl.

In the same skillet, toast sesame seeds about 5 minutes, stirring often. Add seeds to pistachios in bowl. Repeat toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt.

Use a mortar and pestle to crush ingredients until they’re the size of small breadcrumbs (or pulse in a food processor to a dry, coarse consistency, but be careful not to overprocess).

Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast pita in the oven until golden brown, about 10 minutes.

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Braised Leeks

From YankeeMagazine.com — April 2010

Vegetables Recipes

Yield: 6 servings

To prepare leeks, discard roots and all but 2 inches of the green part; leeks should be 6 to 8 inches trimmed.

• 12 medium leeks, trimmed and rinsed well
• 2 cups low-sodium chicken stock
• 1 cup white wine
• 3 tablespoons unsalted butter, cut into small pieces
• Kosher or sea salt
• Freshly ground white pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup panko breadcrumb

Heat oven to 400°.

In a medium-size casserole, arrange leeks in one layer. Pour stock and wine over top. Scatter pats of butter over the leeks and season with salt and pepper.

Seal with foil and bake 30 minutes. Remove foil. Return to oven for 10 minutes longer.

In a small bowl, combine parmesan and breadcrumbs. Scatter over top of leeks and bake 5 to 8 minutes, or until well-browned.

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