Belghit’s Birthday Brunch Bonanza - Side Dishes

Belghit’s birthday turned out to be the perfect excuse to finally host for the first time in literal months, thanks to the pandemic quarantine.  [As I found when re-reading past posts, I wasn’t always as immediately familiar with what was going on, so a quick recap: we’re in the midst of the 2020 COVID-19 pandemic.  Massachusetts was hit HARD, especially my county, so we have been social distancing since mid-March, and hadn’t gotten together with friends since February, because we were busy, too].  Even though Belghit tells me every year that his birthday isn’t something he’s used to celebrating, I’m slowly working to convince him to adopt this particular American tradition.  And, you know, I always want an excuse to have people over!

So we had our closest friends over for brunch, knowing we were all taking whatever precautions we could (and two of us likely already had it).  And I spent WEEKS planning the menu, sorting through various recipes, choosing way too many, and finally settling on the following:

• Shakshuka
• Jalapeño cheddar bread
• Asparagus with hollandaise sauce
• Smashed potatoes fried in duck fat
• Lavender lemon scones
• Vanilla cupcakes with orange blossom frosting
• Grapes
• Dates
• Mortadella
• Cheese (cheddar, manchego, and smoked Gouda)
• Bottomless mimosas

As this is clearly far too much for just one post, I’ll start with just the side dishes: the asparagus and potatoes.

SAUTÉED ASPARAGUS WITH HOLLANDAISE 

Ingredients

• 2 lbs thin asparagus
• 2 tablespoons olive oil
  
• 3 egg yolks
  
• 1 lemon, juiced (no pulp)
  
• 1 stick butter, melted (hot)
  

1. 1/2 teaspoon salt
   
2. Prepare asparagus by snapping off the woody ends.
   
3. Heat the oil in a saucepan over medium-high heat.  Add the asparagus and sauté until tender, seasoning with salt and pepper to taste.  Remove to a serving platter.
   
4. Place the egg yolks and lemon juice in a blender and pulse for ten seconds.
   
5. With the blender running, add the hot butter in a thin stream to the egg yolks.  The mixture will thicken as the hot butter cooks the yolks.
   
6. Mix in the salt.
   
7. Serve the asparagus with the hollandaise on the side.
   

DUCK FAT FRIED SMASHED POTATOESIngredients

• 1.5 lbs new potatoes
• 1 teaspoon salt
  
• 2 - 3 tablespoons rendered duck fat, divided
  

1. Salt and pepper to taste
   
2. Fill a large pot with water and add the salt. Bring to a boil.
   
3. Add the potatoes and boil until fork tender, about 10 - 12 minutes.
   
4. Drain and allow to cool.
   
5. One at a time, place the potatoes on a flat surface and using the bottom of a glass or the heel of your hand, smash them so they are flattened but still hold a shape.
   
6. Heat a cast iron skillet over medium high heat and add one tablespoon of duck fat.
   
7. Fry to potatoes in 2 - 3 batches, allowing them to crisp on each side (3 - 5 minutes per side), turning carefully.  
   
8. Transfer to a serving platter and season with salt and peppper to taste.