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MENU: Sunday Lunch

Sunday Lunch

Wine Pairing: Segura Viudas Brut Reserva NV Cava

Paprika Punch
Red bell pepper adds a surprising complexity to this tart cocktail.

Honey Spelt Bread
Lionel Vatinet sweetens his bread with local honey, which may benefit the immune system and help to combat allergies.

Meyer Lemon Marmalade
Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.

Baked Eggs with Chorizo and Potatoes
This is chef David Kinch’s Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

Chicory Salad with Quince and Pecans
This salad features fresh quince, a winter fruit that’s like a cross between an apple and a pear.

Cardamom-Spiced Crumb Cake
This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift.

Coconut-Raspberry Thumbprints
Use a spoon or your thumb to make a dent for the raspberry-jam filling.

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