IN Great Taste by Yvette Jemison
Easter Brunch QUICHE IS ONE of the most versatile dishes. It’s delicious for breakfast and pairs well with a salad for brunch. Our green onion quiche has a seeded crust that creates its speckled appearance and crunchy texture. The seeds not only add a pop of flavor, but add extra heft, allowing you to build a beautiful crust. When serving salad with quiche, add fresh herbs and a Champagne vinaigrette to enliven the delicate greens. This jar vinaigrette takes almost no time to assemble and will be a great reason to add new bottles to your vinegar stock. When the weekend invites a leisurely meal, treat yourself to the following recipes that may convince you to take your brunch ritual back to the kitchen. We’d like to see your version. Share your creations by tagging us on Instagram at @insidenorthside. For more recipes, go to YDelicacies.com or follow on Instagram at @y_delicacies.
Green Onion Quiche with a Seeded Crust Servings: 6-8 Seeded Crust Makes 1 9-inch deep-dish crust 1 1/2 cups all-purpose flour, plus more for work surface 2 Tablespoons poppy seeds 1 Tablespoon sesame seeds ½ teaspoon kosher salt ½ teaspoon fresh cracked pepper ½ cup chilled unsalted butter 1/3 cup ice water 2 teaspoons Champagne vinegar
Having a ball with brunch March 19
11 am - 1 pm
The Sanctuary
Love the idea of hosting brunch, but stress over the details? Join Yvette Jemison, local food blogger and cookbook author, as she shares her favorite prep-ahead brunch tips and recipes. The class is a continuation of the Cook the Cookbook Series she began with the publication of her Entertain Effortlessly, Gift Deliciously book. Signed copies will be available at the class. For tickets and information, log onto ydelicacies.com or look her up on Instagram at @y-delicacies. Reserve your seat as seating is limited.
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Inside Northside
photos: YVETTE JEMISON
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