Michael and I started making this food thinking about what we would want to eat New Year’s Eve, but our cooking took a turn towards the rustic and the hangover cure side of things. I truly believe that the hair of the dog and a little bit of eggs will fix whatever it is you are hurting form the night before…or can just make a wonderful start to your New Year. We present to you a fabulous New Year’s Day brunch of horseradish deviled eggs, a smoked gouda and asparagus quiche, along with a wonderful bruschetta!
*A pinch means taking your index finger, middle finger, and your thumb. All three fingers means a pinch.
*These Ingredients make food for 4 people.
¼ cup mayonnaise
2 pinches salt
2 teaspoon horseradish
1 slice bacon
1 tablespoon olive oil
1 clove garlic
2 large tomatoes
1 pinch salt
½ a baguette
2 slices smoked Gouda
1 teaspoon thyme
1 pinch salt
4 spears of asparagus
To make the deviled eggs, boil water in a sauce pan, one the water reaches a boil, reduce to a simmer and carefully place eggs in boiling water. Boil for 10 minutes. Remove eggs and place in cold water so they aren’t hot when you peel them. Peel the eggs, and slice in half, removing the yolk and placing in a small bowl.
In the bowl mix together the yolks, mayonnaise, salt, and horseradish, using a fork to whip together until there are no lumps yet. If you don’t like the texture and want it to be smoother you can add a little more mayo.
In a small pan cook the bacon until crisp. Pat dry with a paper towel and slice thin strips of bacon to use as a garnish.
Using either a piping bag, or a sandwich bag with the corner tip cut off, pipe the yolk mix back in to your egg, and now garnish with bacon!
To make the bruschetta, start by slicing the demi baguette into ½ inch pieces and toast. Once bread is toasted take your peeled clove of garlic and lightly rub the bread with it.
Dice the two tomatoes, and mix together with the salt, olive oil, and squeeze half of a lemon over and mix together. No spoon the tomato mix on top of the bread. We topped our bruschetta with some red Hawaiian salt for a garnish and because it looks nice, just be sure that it isn’t too salty if you do this.
To make the little quiches preheat your oven to 375 and take out your muffin tin and grease the sides and bottom. Beat together you eggs, salt, and thyme. Chop the asparagus up into small pieces, now cook the asparagus in a small pan until they start to brown a little; reserve the tops of the asparagus as garnish.
Mix the asparagus into the egg mix and then pour into the muffin tin. Next dice up two slices of smoked gouda and place in the middle of the egg mix in the tin. Place in oven and bake for 15 minutes until the egg cooks all the way through and nothing sticks to a tooth pick when you pierce it.
Let cool to room temperature, top with a dollop of sour cream and the asparagus tip!
Now serve up with some mimosas or just a glass of champagne!