Third of Three “Hot” Brunches | The Boquete Gourmet
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Third of Three “Hot” Brunches

iCal Import
December 31, 1969 7:00 PM


Strawberry Morning
Crepes with Crab and Hollandaise Sauce
Wilted Cucumber Salad
Fresh Herbed Country Cheese
Crunchy Lemon Muffins

This third brunch just couldn’t wait for an introduction. These five dishes were prepared in the Cantina during the “Bring on the Brunches” class early on Sunday morning, and they were enough to wake up any taste buds and to “shake out the cobwebs” from the previous week’s work.

The Boquete Gourmet hosted Minnesota Chef, Alie MacArthur, and she led the class of 16 local cooks to prepare a total of 15 very different recipes, each offering unique qualities of flavors, textures and appearances.

When Englishman Guy Beringer made the first “brunch” ever, he said the purpose of this all-new meal was to stir up the senses with colorful, hot, cold, spicy, sweet, sour, and mild flavors.

This “Cantina Brunch” menu has it all, including a very hot and spicy Watermelon Morning drink pepped up with a good helping of cayenne pepper. It might sound strange, but try it, you’ll like it! The only ingredients are a few frozen chunks and several fresh pieces of seeded watermelon, 1 teaspoon cayenne pepper and ginger ale to fill the blender. Try it, it’ll wake you up!

The main dish of this menu is Crepes with Crab and Hollandaise sauce, which is as beautiful as it is delicious. Coni learned how to make the perfect Hollandaise sauce and assembled the dish with her own artistic flair, as you can see in the top photo.

Then, Linda mixed up the Crunchy Lemon Muffins and baked them in an arepa maker, rather than using an oven. The only thing she would have improved the next time she makes them, is to put more lemon glaze atop the muffins. Good advice, Linda!

Probably the easiest dish to make, and it can be made the day before the brunch, is the marinated local, fresh Panamanian country cheese.


1 round fresh Panamanian white country cheese, removed from wrapper
2 cloves garlic, cleaned, pressed and chopped
1 teaspoon salt
2 tablespoon dried herbs or 4 tablespoons fresh herbs, chopped finely
ÂĽ cup extra virgin olive oil

Measure all ingredients into a small plastic zip-lock bag and mull. Add the whole cheese and seal tightly. Turn the bag over and over to coat the surface completely. Chill at least one hour. Serve on plate with crackers or toasted pita points.

When everyone had tasted all 15 dishes, it was impossible to decide on which recipe turned out the best.

The “hot” watermelon drink was a winner for surprising flavor. From the second brunch, the Mushroom Crusted Quiche won for most creative concept. The Wilted Cucumber Salad won for cool and tangy taste and the Herbed Cheese took the prize for the best use of a local ingredient.

I think I could go on and on naming winners, but at the end, they were all dishes that anyone could make and enjoy at their own home with friends.

Only one last question, what happened to this spatula that Alie is holding? It definitely “bit the dust”! Talk about “concentrating on your cooking”!

Thanks to Alie for these 3 amazing brunches, and thanks to Betty Dabney for her gorgeous photos.

The final wrap-up and more photos of all three brunches will be coming soon.

Prepare a brunch today, no need to wait until Sunday!

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