Another delicious and fun post by our Chef on Board Kathy Casey.  Enjoy!

Springtime is perfect for casual entertaining—and an unhurried brunch is one of my favorite ways to welcome the season.  It might even be warm enough mid-day to serve out on the deck, what with everyone a bit restless for outdoor "activities." Make the occasion stress-free by getting nearly all of the dishes prepared in advance. Then you can delight in the day instead of just tending to the kitchen goings-on.

Start out with oversized martini glasses filled with Sunshine Fruits drizzled with Ginger Lime Splash. Then move on to Smoked Salmon Benedict with Sour Cream–Chive Hollandaise and simple Grilled Asparagus.

Eggs Benedict takes on a new elegance with warm orange scones replacing English muffins and Canadian bacon swapped for thin slices of smoked salmon. (English muffins are perfectly fine if you are crunched for time!) Luscious, silken Sour Cream–Chive Hollandaise is not too scary to make since the addition of sour cream helps keep it stabilized and much less likely to break. Garnish with fresh snipped chives.

Fresh spring asparagus is fabulous lightly grilled. Grilling adds a nice smoky character to the “grass,” whether served hot off the fire, warm or even chilled.

So, cook up some delicious fare and enjoy it with the ones you love. Then spend a leisurely afternoon lounging, conversing, and celebrating springtime!

Sunshine Fruits with Ginger Lime Splash
You can make the Splash and cut up the fruit a day ahead and then assemble right before serving.
Makes 6–8 servings

Splash
3 Tbsp fresh lime juice
3 Tbsp honey
2 tsp finely minced ginger
1 Tbsp minced fresh mint
finely minced lime zest from the lime

Fruit
1 large, ripe mango, peeled and diced
1/2 pineapple, peeled and diced
2 oranges, peel cut off and segmented
8 large strawberries, cut in thin wedges

Garnish: fresh mint sprigs

To make the splash: Combine all ingredients in a small bowl. Refrigerate till needed.

To assemble and serve fruit: (The mango, pineapple and oranges can be cut up a day ahead, mixed, tightly covered and refrigerated.) Place the cut fruits in a large bowl and gently toss with the Splash to combine. Serve in large chilled martini glasses. Garnish with fresh mint sprigs.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Smoked Salmon Benedict with Sour Cream–Chive Hollandaise
This makes for a special brunch, served with glasses of bubbly champagne and bowls of fresh fruit. If fresh chives are not available, substitute thinly sliced green onions.
Makes 6 servings

Sour Cream–Chive Hollandaise
1/2 cup dry white wine
1 Tbsp orange juice
1 tsp fresh lemon juice
1 tsp minced shallot
2 Tbsp sour cream
2 egg yolks
1/4 tsp Tabasco
3/4 cup melted butter
1 Tbsp minced fresh chives
salt and fresh-ground black pepper to taste
---------------------------------------------
8 oz thinly sliced cold-smoked salmon or lox
6 Orange Scones, split crosswise (recipe follows)
1 tsp distilled white vinegar
12 eggs
fresh chives, cut in 1-inch pieces for garnish

To make the hollandaise: Reserve 2 Tbsp. of the white wine. Combine the remaining white wine, orange juice, lemon juice and shallot in a small saucepan. Cook over high heat to reduce to 2 Tbsp. Remove from the heat and stir in the sour cream. Set aside.

In a medium stainless steel bowl, whisk the egg yolks, Tabasco and 2 Tbsp. reserved white wine. Place over, but not touching, simmering water in a double boiler and whisk constantly, scraping down the sides often. When the eggs begin to look frothy, remove double boiler from the heat (overheated eggs will turn the sauce to scrambled eggs) and, while continuing to whisk, slowly drizzle in the melted butter. After all the butter has been incorporated, remove the bowl from the double boiler. Whisk in the sour cream mixture and minced chives. Season with salt and pepper.

Meanwhile, preheat oven to 300 degrees F. Lay smoked salmon slices on the scone halves and place on a baking sheet. Heat in the oven until warmed through, about 4–5 minutes.

Meanwhile, in a large saucepan over moderately high heat, bring 1 gallon water and the vinegar to a low boil. Crack eggs into gently boiling water and poach for about 2 minutes or until cooked to desired doneness. Remove from the water with a slotted spoon, draining well.

Place 2 warmed scone halves with salmon on each plate. Place an egg on each half and top with dollops of hollandaise. Garnish with chives. Serve at once.

Orange Scones
Scones can be made the day ahead, cooled, wrapped and held at room temperature.
Makes 8 scones

2 1/4 cups all-purpose flour
2 Tbsp sugar
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 Tbsp fresh orange juice
2 Tbsp milk, plus 1–2 Tbsp more if needed
1 large egg
2 tsp finely grated orange zest
1 egg white mixed with 1/2 tsp water for glaze

Preheat oven to 375 degrees F. Sift together the dry ingredients into a large bowl. Cut in the butter and shortening with a pastry cutter or 2 knives.

In a separate bowl, mix together all the remaining ingredients except the egg white glaze. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Add 1–2 Tbsp. additional milk if needed. Do not overmix. Place on a lightly floured board and pat into a 3/4-inch-thick circle.

Place on a baking sheet and cut into 8 triangular wedges. Brush top lightly with the egg white glaze. Bake in the preheated oven for 18–22 minutes, or until golden. (Scones not used for the Benedict recipe can be cooled completely, wrapped and frozen for up to 3 months—they’re fantastic for shortcakes during berry season!)

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Grilled Asparagus
Makes 6 servings

2 bunches of fat asparagus, about 2 pounds
olive oil, as needed
salt and pepper as desired
squeeze of lemon

Wash asparagus and with a paring knife trim off and discard the bottom woody tough part. Meanwhile, get coals going in grill—you want to grill the asparagus over pretty hot coals. (Or use a grill pan and heat over high heat.)

To grill the asparagus: Place asparagus on a large baking sheet and lightly brush with a little olive oil. Season with salt and pepper. Grill asparagus over very hot coals for about 1 minute on each side to mark asparagus nicely and cook until just done. Squeeze lemon over asparagus. Sprinkle with a little extra seasoning if desired. Great served hot or warm.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog