Host a Parisian Brunch

PAIRING: 2018 Estate Brut Cuvée

Ingredients
One 9-inch deep-dish frozen pie crust
8 oz thick-cut bacon (about 6 slices), diced
1/2 cup chopped shallots, from 2 medium shallots
4 large eggs
1 1/4 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, finely shredded (about 1 1/4 cups)

Instructions
Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Pick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If there are any cracks in the crust, see note below on how to patch it up.) Set aside and reduce oven temperature to 325°F.

In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.

In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.

Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.

Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.

Recipe by Jennifer Segal

PAIRING: 2019 Brut Rosé

Dressing Ingredients
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens

Instructions
In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

Recipe by Ina Garten

PAIRING: 2018 Verméil Demi-Sec

Dough Ingredients
1 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 stick of butter
1/4 cup of ice water
2 cups of Chamomile pastry cream
2 pints of berries (Strawberries, Raspberries, Blueberries)
3 tablespoons of roasted unsalted pistachios
Chamomile flowers for decoration

Chamomile Pastry Cream Ingredients
5 XL egg yolks, room temperature
3/4 cup sugar
3 tablespoons of cornstarch
1 1/2 cup scalded milk infused with 2 bags of chamomile tea
1 tablesoon unsalted butter
1 tablespoon heavy cream

Pastry Cream Instructions
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Dough & Tart Instructions

Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured surface and form into a disk. Wrap in plastic and chill for 30 minutes.

Preheat the oven to 375°F.

Roll out the dough and fit into a 9 inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shell all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside and cool.

Before serving, fill the tart shell with the pastry cream. Arrange the berries decoratively on top of the cream. Sprinkle with pistachios. Place chamomile flowers. Slice into 8 pcs.