Character Dinners: Claydia’s Decadent Boudoir Brunch

Claydia is a woman who appreciates her earthly pleasures: food, sex, luxurious clothing and furnishings, and expensive wine. What better way to combine all those things than a leisurely brunch enjoyed right after… you know… that second earthly pleasure listed up there.

Appetizer: Strawberry Baked Brie (recipe by Show Me the Yummy)

Ingredients
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • ½ pint strawberries, sliced
  • ¼ cup fresh basil, minced
  • ⅓ cup pecans, toasted* and roughly chopped
  • 1 (8 oz) round Brie cheese**
  • Crackers or sliced toasted baguette for serving!

Instructions
In a medium sized bowl, mix together balsamic vinegar and honey together until well combined.
Place the sliced strawberries into the mixture, stir to coat the strawberries, and let sit in the fridge for about 10 minutes.
Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper and place cheese in center.
Bake on middle rack until cheese feels very soft when pressed, about 15 minutes.
Remove strawberries from fridge and stir in fresh basil and pecans.
Top brie with strawberry mixture and serve immediately with crackers or toasted baguette slices!
Notes
*To toast your pecans: Preheat oven to 300 degrees F. On an unlined baking sheet, spread pecans in an even layer. Bake for 8-10 minutes. Cool.
** The strawberry mixture probably makes enough for 2 wheels of brie, so feel free to heat up 2 wheels OR use the leftover strawberry mixture on my strawberry goat cheese bruschetta!
Main Course: Lobster Eggs Benny (Recipe by NYCity Eats)

Ingredients

For the Lobster:
1 – 1 1/2 lb lobster, live
3 quarts water
4 tablespoons butter
2 tablespoons salt
1 teaspoon pepper
3 garlic cloves, smashed
1 bay leaf
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
6 green peppercorns, whole

For the Hollandaise:
2 egg yolks
1 teaspoon lemon juice
4 tablespoons butter, room temperature
3 drops Tabasco sauce
salt
1/2 teaspoon chives, sliced

4 eggs, poached (instructions below)

4 Individual Oven “Fried” Hash Browns

Preparation

Get your Individual Hash Brown Cakes prepped and in the oven. (click link for recipe)

Poach your eggs: Add 1 tablespoon vinegar (I went with white wine vinegar) per every 1 quart of water. Bring the water mixture to a low simmer, swirl the water with a spoon and quickly add your egg. (This will create a central pull so the egg does not spread out.) Let the egg cook for 3-4 minutes, remove once egg whites are cooked and yolk still jiggles. Remove and place in a bowl with cold water. Repeat with rest of eggs, set aside until needed.

Bring all of the ingredients for the lobster (except the lobster) to a boil in a large pot. Place the live lobster in another large pot and pour the boiling liquid over the lobster. Place a lid on top and bring to a boil. Cooking for another 10-12 minutes. Remove the lobster, place in a ice bath to stop cooking.

While the lobster is cooking bring a pot of water to a simmer. In a medium stainless steel bowl whisk together the egg yolks & lemon juice until creamy and doubled in size. Place the bowl over the simmering water, not touching the water. Continue to whisk, add butter, 1 tablespoon at a time until butter is fully incorporated. Continue whisking until the sauce is thickened and doubled in volume. Remove from heat and add the Tabasco & salt to taste. Cover and place in warm area until needed.

Once cool enough to handle remove lobster from ice bath, remove claws & tail. (You can save the body for stock – that’s what I did & I’m using it for V-Day dinner!) Split the tail & remove the meat, also remove meat from the claws.

With the simmering water used for the hollandaise sauce, reheat your poached eggs by placing them in the water for 30 seconds. Remove and place on paper towel to drain.

Plate your Individual Hash Brown Cakes – 2 per person. Place the tail meat on top of one cake & claw meat on other. Place one poached egg atop each cake. Mix the sliced chives into the hollandaise and drizzle generously over the eggs.

Serve immediately.

 

Dessert: Old Fashioned Coconut Cream Pie (recipe by Carol H. on Allrecipes.com)

Ingredients

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

 

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Serve all this with a lovely Strawberry Cream Mimosa!

You might want to make sure Claydia hasn’t slipped any poison in the food. You know how she is after all.

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