Arrange thin slices of russet potato in concentric circles in a cast-iron skillet and fry in clarified butter to make the crisp, golden galette. Topped with cream cheese and smoked salmon, it makes a spectacular addition to the brunch buffet.
The traditional Easter lamb stars in a new role, as homemade sausage. The bold, slightly bitter flavors of escarole, frisee, and endive in the Spring Salad with Herbs makes a perfect accompaniment to the richness of the other dishes on our Easter brunch menu.
Creme fraiche gives a deliciously tangy edge to the custard in this puff-pastry tart. No need to fuss when arranging the raspberries on top; they should look as though they've simply tumbled onto the custard.