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Brunch for Four

Roast Chicken With Mustard Vinaigrette
Roasted Potato Salad
Green Beans with Walnuts
Wine Suggestion: Chardonnay
Jam Sandwiches
Wine Suggestion: White Bordeaux

By Marilyn Shodiss

Roast Chicken With Mustard Vinaigrette

1-6 to 7 lb roasting chicken
1 large shallot quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup mustard vinaigrette {recipe to follow}
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
additional fresh rosemary and sage sprigs

Preheat oven to 450 degrees. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets.Spread 2 tbs vinaigrette under skin over breast meat. Tie legs together to hold shape, tuck wings under body. Place chicken in roasting pan.Brush 2 tbs. vinaigrette over chicken. You can use more if you like.Sprinkle with chopped rosemary and sage. Season with salt and pepper.Roast chicken20 minutes. Reduce oven temp to 375. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour and 20 minutes. Remove from oven and let cool 1 hour. (Can be made one day ahead cover and chill.) Place chicken and herb sprigs on platter. Serve with remaining vinaigrette if desired.

Mustard Vinaigrette

1/4 cup Dijon mustard
3 tbs white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tbs chopped fresh rosemary
2tsp chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. This can be made one day ahead cover and chill, Bring to room temp and mix before using.

Roasted Potato Salad

2lbs baby red -skinned potatoes quartered
8 tbs mustard vinaigrette (recipe above)
2/3 cup crumbled Roquefort cheese

Preheat oven to 450. Mix potatoes and 3 tbs vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temp to 375 and continue roasting until potatoes are tender, stirring occasionally about 50 minutes. Transfer to large bowl and cool slightly. Mix 3tbs vinaigrette and 1/3 cup Roquefort cheese. Season with salt and pepper. This can be mad the day ahead and refrigerated serve cold or at room temp.

Green Beans with Walnuts

Cook green beans of haricots verts if you can find them. Some stores list them as French green beans in a large pot of boil in salted water until crisp tender, about 3 minutes. Drain, Rinse under cold water to cool, drain well. Transfer to bowl. Mix in 3 tbsp cheese,2 tbsp vinaigrette, and 1/3 cup toasted walnuts chopped. Season with salt and pepper. This can also be made the day before. Arrange beans on platter, mound potatoes in center of platter, sprinkle with remaining cheese.

Jam Sandwiches

6 ounces fine textured pound cake, a good bought one or you can make one if you like.
1 an 1/2 tbs raspberry jam
1 and 1/2 tbsp apricot jam
Note a piece of pound cake about 6 inches long and 5 inches wide will do nicely

Trim the outside of the pound cake and cut it into 6 slices each 1/4 inch thick.Spread the raspberry jam on the top surface of one slice the apricot jam on the top surface of another slice and the strawberry jam on the top surface of another slice. Top with the remaining pound cake slices to create 3 sandwiches. Cut each sandwich into different shapes one into square one into triangles and one into rectangles. Arrange on a plate and serve with fresh berries kiwi etc. Forgot to put in the 1 and 1/2 tbs strawberry jam.

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