I've only been to Jack's Wife Freda, a restaurant with two locations in Manhattan, a handful of times, but every time I've been there, I've left happy as a clam, a little drunk on cantaloupe mimosas, and thankful that I can share a meal with friends in such a cozy spot. Started by husband-and-wife team Maya and Dean Jankelowitz in 2012, this is one of my favorite brunch destinations in the city. Spring is a particularly good time for brunch, whether you go to a restaurant or have a bunch of people over to your house for a lazy day of good food, drinks, conversation, and record-playing. So here are three recipes from their new cookbook, to get you in the mood for a lil' party planning of your own.
"I approach brunch with dishes that can be made in large format and left out for everyone to pick at," said chef Julia Jaksic, who developed the recipes alongside Maya and Dean. "One of my favorites is a large pot of creamy, buttery French-style soft-scrambled eggs, along with a few different types of toasts and toppings like smoked salmon, goat cheese, caper berries, and caviar if it's a celebration." I am getting hungry just thinking about it! I think these three recipes would make an excellent addition to any brunch (or lunch! Or dinner!) party in your future.
BLOODY MARY MUSSELS
Yields 2 servings
This is a bold and spicy preparation for mussels, borrowing from the favorite brunch classic. Fresh horseradish gives it a nasal-clearing kick, while the celery lends a bit of freshness.
1 (28-ounce) can whole peeled tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon celery salt
1 tablespoon hot sauce, optional
1 piece fresh horseradish, roughly 4 inches long
2 pounds mussels
3 garlic cloves
2 celery stalks
1 tablespoon olive oil
1/4 cup white wine
Toasted baguette, for serving
Cut the lemon into quarters, removing the seeds. In a blender, combine the tomatoes, Worcestershire sauce, black pepper, celery salt, juice from 2 lemon wedges, and hot sauce (if using); blend until smooth.
Peel the horseradish and grate using a Microplane, add to the blender, and blend again until well combined.
Clean the mussels by rinsing them under cold water and pulling off any beards. If you spot any open mussels, discard them.
Mince the garlic and slice the celery across into 1/4-inch half-moons. In a large pot over high heat, add the olive oil, garlic, and celery, stirring until the garlic begins to toast. Add the mussels, stirring to combine with the garlic and celery. Season with salt, add the white wine, and cover to allow the mussels to open, 3 to 5 minutes. Once opened, add the sauce to the pot of mussels and stir to combine. Cook for 1 to 2 minutes to allow the sauce to heat up, and give one last stir to incorporate all the sauce from the bottom of the pan.
Serve with a toasted baguette and the remaining 2 lemon wedges.
NECTARINE AND PLUM FRUIT CRISP
Yields one 9-inch pie/8 to 10 servings
We change our crisp seasonally depending on what fruits are the ripest and most abundant. You can substitute any fruit in the recipe below. We're particularly partial to stone-fruit season in late summer, so this nectarine-and-plum iteration is one of our favorites. Add a dollop of labneh and a drizzle of honey before serving.
6 black or red plums
3/4 cup packed brown or other preferred sugar
Zest and juice of 1 lemon