Traverse City Record-Eagle

Food

May 9, 2013

A tapas-style take on brunch

A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.

Use these ideas as a jumping off point. Accompany them with mini muffins, mini bagels with cream cheese and smoked salmon, and fresh berries served in shot glasses and topped with yogurt and honey. And nobody says you need to give up the cocktails. Mimosas, anyone?

Smoked Schmeared Potatoes

2 medium red potatoes

Olive oil

Salt and ground black pepper

1/4 c. garlic-herb cheese spread, such as Boursin

Half an 8-oz. package smoked trout

Heat the oven to 400°.

Slice each potato into six 1/2-inch-thick slabs. Brush the potato slices with olive oil on both sides. Season with salt and pepper. Arrange the slices on a rimmed baking sheet and roast for 15 to 20 minutes, or until tender. Allow to cool. Spread a bit of the cheese onto each potato slice, then top with a piece of the smoked trout. Makes 12 pieces.

Nutrition information per serving: 70 calories; 30 calories from fat (43 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 6 g carbohydrate; 1 g fiber; 1 g sugar; 4 g protein; 75 mg sodium.

Chorizo Hash-Stuffed Mushroom Caps

12 cremini mushroom caps

Salt and ground black pepper

1 t. olive oil

1/2 small yellow onion, chopped

1 link (about 4 oz.) fresh chorizo sausage, casing removed, crumbled

1 small potato, grated

2 T. water

1/4 c, grated manchego cheese

Heat the oven to 400 °.

Arrange the mushroom caps, open end up, on a rimmed baking sheet. Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, in a medium skillet over medium-high, heat the olive oil. Add the onion and chorizo and saute until browned, 5 to 6 minutes. Add the potato and water, then cook for another 3 to 4 minutes. When the mushrooms are roasted, spoon the sausage mixture into the caps and sprinkle with the cheese. Return to the oven for another 10 minutes. Serve warm or at room temperature. Makes 12 pieces.

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