1:3runt

Indulge mom

with a homemade brunch fit for a queen

PRODUCED BY LYNNE KONSTANTIN I PHOTOGRAPHY BY BEN FINK

RECIPES

"Of all the meals you'll ever make, brunch is the most
flexible, the most forgiving — and the most fun,"
writes Ron Silver, owner of Bubby's, a New York City
comfort-food mecca, in his new book, Bubby's Brunch
Cookbook: Recipes and Menus from New York's Favorite
Comfort Food Restaurant. A comfort food destina-
tion for almost 20 years for civilians and celebrities
alike (the late John F. Kennedy Jr. was a regular, as
are Robert DeNiro, Gene Wilder, Beyonce and Jay
Z) since opening in Tribeca (and later, in Brooklyn)
as Bubby's Pie Company (the inspiration for Silver's
first book, Bubby's Homemade Pies), Bubby's will next
month branch out to new locations in New Jersey and
Yokohama, Japan.
With an emphasis on fresh, seasonal and local
ingredients and classic dishes prepared in thought-
ful ways, Bubby's is a "homelike haven for everyone
who loves home cooking," writes Silver. "My goal has

been to create, with a few changes, home cooking the
way I remember it from my childhood." Sour Cream
Pancakes, Roasted Pear and Goat Cheese Omelet,
Smoked Trout Cakes, Gingered Sweet Potato Home
Fries and much more can be had at the restaurant
— and now can be prepared in your home. Bubby's
Brunch Cookbook offers gorgeously appealing recipes
alongside a history of brunch and its staples as well
as sample menus for holidays and special occasions
— such as this one for Mother's Day (see sidebar).
Here, Platinum offers a few of our favorites to cel-
ebrate Mom in delicious style, with a little help from
Bubby.

SMOKED SALMON AND
GOAT CHEESE ROSES

of the large end of the cone in an outward direction.
The idea is for it to look like a rose.
Stick a toothpick crosswise through the base end of
each "rose" if you feel you want to hold it together; or
just present the roses without the toothpicks, making
sure they are securely sealed so your guests can pick
them up.
Arrange the roses on a platter, alternating with
Deviled Eggs (for a version updated with generous
dashes of Tabasco and Worcestershire sauce, see recipe
in Bubby's Brunch Cookbook). Before serving, sprinkle
the sliced chives in the center of the rose for a nice
splash of green color. Makes 12 roses.

-

AND MENUS

-----
OM
FROM

NEW YORK'S

FAVORITE

COMFORT FOOD

RESTAURA NT

; L

ROSEMARY SLACK

R 0SILVER

MOTHER'S DAY BRUNCH MENU

Ron Silver's Bubby's Brunch Cookbook

(above) suggests special menus

for occasions of all kinds, from

"Post-Sleepover Brunch for Teens" to

"Snow Day Brunch." Here are his

suggestions for Mother's Day:

• Rhubarb Coffee Cake

• Chocolate Chip Silver Dollar Pancakes

A beautiful and elegant starter to have on the
table when guests arrive, these are easy to prepare.
Toothpicks are optional; you can also just seal the
rolls with a firm hand. Make these up to six hours in
advance, if you like, and store them, tightly covered,
in the refrigerator. These are meant to be eaten in one
bite from your hand.

• Smoked Salmon and Goat

Cheese Roses

• Fruit Salad with

Lemon-Poppy

Dipping Sauce

• Rose Hip and Mint

Arnold Palmers

4 ounces Smoked Salmon (see
Bubby's Brunch Cookbook to learn
how to make your own), sliced as
thinly as possible with as much
surface area as possible
6 ounces chevre-style goat cheese,
at room temperature
1 bunch fresh chives, very thinly
sliced

Lay the smoked salmon slices
out, one at a time, on a cutting
board. Cut each slice into 1Y2 x
3-inch strips. Spread 1 teaspoon
of goat cheese down the center
of each strip. Holding the strip at
one end, roll it up on the diagonal,
so you wind up with a cone shape.
Use your fingers to coax the edges

P 1 2 •

MAY 2010 •

.1N

platinum

EXCERPTED WITH PERMISSION FROM BUBBY'S BRUNCH
COOKBOOK: RECIPES AND MENUS FROM NEW YORK'S
FAVORITE COMFORT FOOD RESTAURANT (BALLANTINE BOOKS;
$30), BY RON SILVER WITH ROSEMARY BLACK.

GERMAN SKILLET-BAKED
PANCAKES

This recipe yields puffy, golden pancakes with minimal
effort because they're baked rather than cooked on top
of the stove. Lemon cuts the sweetness of these pan-
cakes and imparts its fresh, citrusy flavor.

FOR THE PANCAKES
8 extra-large eggs
1 cup all-purpose flour
1 cup half-and-half
8 tablespoons (1 stick) unsalted butter, room
temperature, plus 4 tablespoons, melted,
for brushing on the pancakes
continued on page P14