Brunch a Great Way to Celebrate Father’s Day : Give the Nod to Dear Old Dad With an Outdoor Meal Amid Flowers and Good Friends

Summer is just around the corner and now is as good a reason as any to think about planning an outdoor brunch for family and friends. But Father’s Day, this Sunday, is an especially good reason for a festive midday meal.

Sunday brunch is typically heartier and a little more special than the average breakfast. And whether at midday or early morning, a brunch is perfect for a small friendly gathering of family and friends for Father’s Day. Brunch in the garden is a great way to spend Father’s Day. There’s nothing quite as refreshing and appetizing as an out-of-doors meal, surrounded by fresh blossoms and chirping birds.

The recipes suggested here are ideal for an alfresco Father’s Day celebration. Select one and serve with hot buttered croissants or French rolls and a fresh fruit salad to complete the presentation. Champagne and hot coffee are the obligatory beverages.

Miniham-Mushroom Souffles are particularly well timed for outdoor entertaining. The texture is light and moist, the way a good souffle should be. For a stunning effect, individual souffle dishes lend considerable personality to this recipe, but a single two-quart souffle will work equally well.

The second offering features tiny omelets perched atop neat little rounds of beef tenderloin or eye of round. For each serving, saute two (two-ounce) slices of beef, make tiny omelets about the size of a small pancake, fold them and place on top of beef. Dress up these omelets with zucchini strips or sauteed slices of Dad’s favorite vegetable or with a dollop of sour cream and a little caviar.

Basque-Style Salmon-Potato Salad takes inspiration from some of the favorite foods of the Basque mountain region between France and Spain and adds a few contemporary twists for a rich-flavored Father’s Day meal. In it, marinated potatoes, tender-crisp green beans, tomatoes and black olives combine with thin strips of fresh chile pepper and canned salmon. Make the dressing suggested here or use Dad’s favorite prepared brand.

Rounding out the selection is a Sushi Salad, which takes its cue from the Japanese delicacy. Cooked rice is seasoned with soy sauce and mixed with tender bay shrimp, shredded carrot, crisp peas, green onions and ginger. Just before serving, the chilled salad is tossed with a savory dressing.

MINIHAM-MUSHROOM SOUFFLES

6 tablespoons butter or margarine

1 cup sliced mushrooms

6 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups milk

1 cup shredded Cheddar cheese

1 cup diced cooked ham

6 eggs, separated

3/4 teaspoon cream of tartar

Melt butter in medium saucepan and saute mushrooms until tender. Remove mushrooms, reserving drippings in pan. Stir in flour, salt and pepper until smooth. Gradually stir in milk and cook over medium-high heat until thickened and bubbly. Remove from heat. Add cheese, stirring until melted. Stir in mushrooms and ham.

Beat egg whites with cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks until thick and lemon colored, about 5 minutes. Fold ham mixture into yolks. Pour yolk mixture over beaten egg whites and fold gently. Spoon mixture into 6 ungreased (1 1/2-cup) souffle dishes. Bake at 300 degrees 45 to 50 minutes or until knife inserted near center comes out clean. Serve immediately. Makes 6 servings.

Note: To make one large souffle, spoon mixture into ungreased 2-quart souffle dish and bake at 300 degrees 50 to 60 minutes or until knife inserted near center comes out clean.

BREAKFAST STEAKS WITH TINY OMELETS

1 pound beef eye of round or tenderloin

4 eggs, beaten

Salt, pepper

2 tablespoons butter or margarine

Sauteed onions, mushrooms or zucchini strips, optional

Have butcher cut beef into 8 thin slices, each weighing about 2 ounces. Or, partially freeze beef and slice with sharp knife.

Cook beef in non-stick skillet over medium heat about 2 minutes on each side. Remove from skillet and keep warm. Combine beaten eggs with salt and pepper to taste. Melt butter in same skillet and pour in 1/4 cup egg. Lift up with spatula to allow uncooked egg to run under. When omelet is firm throughout and lightly browned on bottom lift and fold in half. Slide omelet out onto each round of beef and place 2 steaks/omelets on each dinner plate. Top each with sauteed onions, mushrooms or zucchini strips. Makes 4 servings.

BASQUE-STYLE SALMON-POTATO SALAD

1 (15 1/2-ounce) can salmon, drained and chunked

Vinaigrette Dressing

1 1/2 pounds warm cooked potatoes, cut in wedges

2 small tomatoes, cut in wedges

1 cup frozen green beans, cooked until tender-crisp

1 mild green or Anaheim chile, thinly sliced

10 black olives, sliced

Lettuce

Lemon slices

Place salmon in 3 tablespoons Vinaigrette Dressing and set aside to marinate. Place warm potatoes in 1/4 cup Vinaigrette Dressing and set aside to marinate.

Arrange tomatoes, green beans, chile and olives on platter. Drizzle with remaining Vinaigrette Dressing and marinate, refrigerated, 1 to 2 hours. Add potatoes and salmon to vegetables. Garnish with lettuce and lemon slices and serve. Makes 4 to 6 servings.

Vinaigrette Dressing

1/4 cup chopped green onions

1 large clove garlic, finely minced

1/4 teaspoon sugar

1/2 teaspoon crumbled thyme leaves

1/4 teaspoon grated lemon peel

1/4 cup white wine vinegar

1/4 cup olive oil

Salt, pepper

Combine onions, garlic, sugar, thyme, lemon, vinegar and olive oil in jar with tight-fitting lid and shake well. Season to taste with salt and pepper and refrigerate until ready to use.

SUSHI SALAD

3 tablespoons soy sauce

1 cup long grain rice, washed and drained

1/2 pound cooked baby shrimp

1 carrot, peeled and shredded

1/2 cup frozen green peas, thawed and drained

1/2 cup chopped green onions and tops

1 tablespoon minced ginger root

1/4 cup vinegar

2 tablespoons sugar

2 teaspoons sesame seeds, toasted

Bring 2 tablespoons soy sauce and 2 cups water to boil in medium saucepan. Stir in rice, reduce heat and simmer, covered, 20 minutes or until water is absorbed and rice is tender. Remove from heat and cool. Rinse shrimp and drain thoroughly. Reserve 1/2 cup shrimp, then combine remaining shrimp, carrot, peas, green onions and ginger in large bowl. Fluff rice with fork and fold into shrimp mixture. Cover and refrigerate until chilled.

Meanwhile, combine vinegar, sugar, remaining soy sauce, sesame seeds and 2 teaspoons water in jar with tight-fitting lid. Cover and shake well until blended and sugar dissolves. Pour over rice mixture and toss to coat. Sprinkle reserved shrimp on each serving. Makes 4 servings.