Free Sunday Brunch by Betty Rosbottom Page B

juice, red wine, and sugar. The grapefruit cups can be prepared a day ahead so that at serving time, you will need only to add a colorful garnish of fresh mint.

    Serves 6
    PREP TIME:
    20 minutes
    START-TO-FINISH TIME :
    30 minutes
    MAKE AHEAD:
    Yes
5 Ruby Red grapefruit
6 tbsp/90 ml dry red wine
6 tbsp/90 g sugar
6 mint sprigs
1. Halve the grapefruits crosswise and, using a sharp paring knife or a grapefruit knife, remove the segments from each and place them in a medium bowl. By hand, lightly juice the empty grapefruit halves into a small bowl to get 6 tbsp/90 ml of juice; save any extra juice for another use.
2. Using kitchen scissors, trim away and discard the membranes from six of the halves, discarding the other halves. If necessary, cut very thin slices of rind from the bottoms so that the grapefruit halves are not wobbly. Mound the grapefruit segments in the cleaned halves.
3. Combine the grapefruit juice, wine, and sugar in a small, heavy saucepan set over medium-high heat. Stir until the sugar has dissolved. Cook, stirring often, until the mixture has reduced by half and is slightly syrupy, 5 to 8 minutes. Cool to room temperature and then drizzle the syrup over the segments in each grapefruit half. (Grapefruit cups can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature before serving.)
4. Garnish the center of each grapefruit cup with a mint sprig and serve.

A lthough breakfast side dishes are meant to play supporting roles, they are often as important as their main-course counterparts. They round out menus, bringing all the elements together as a whole. Many cooks fall back on predictable brunch extras like bacon, sausages, corned beef hash, and home fries, but there is a host of more creative options. In this chapter, many old standbys get modern updates from assertive seasonings and unexpected ingredient pairings.
    Bacon, the quintessential favorite, gets elevated to new heights when it is baked rather than fried, and glazed with an intriguing mix of brown sugar and grainy mustard. All manner of seafood make splendid accompaniments at the brunch table. For an easy, bite-size interpretation of an ever-popular dish, try the Heavenly Little Crab Cakes, which are coated in panko crumbs for extra crispness, scented with citrus, and baked in small muffin tins.
    New versions of hash will surprise even your most sophisticated diners, such as one prepared with smoked salmon, fennel, and potatoes and another with sausage, apples, and sage. For new twists on the perennial side of potatoes, there are skillet potatoes with mushrooms and pancetta, and hash browns made from roasted sweet potatoes. Top or pair any with a fried or poached egg for breakfast bliss.
    Far from being afterthoughts, these distinctive sides could easily steal the spotlight at your next brunch. Put them at the top of the list when you start to plan your menu.

Roasted Tomatoes on the Vine
    For this colorful side dish, I like to use Campari tomatoes, which are about 2 in/5 cm in diameter and usually sold still on the vine. They are tossed in olive oil and dried herbs, and then popped in the oven to roast for less than 15 minutes. Glistening red with slightly puckered skins, they make a delicious garnish for scrambled, fried, or poached eggs.
    Serves 4
    PREP TIME:
    5 minutes
    START-TO-FINISH TIME:
    20 minutes
    MAKE AHEAD:
    No
2 tbsp olive oil, plus more for the baking dish
½ tsp dried crushed rosemary (see cooking tip )
½ tsp dried thyme
Kosher salt
Freshly ground black pepper
1 lb/455 g Campari tomatoes, preferably on the vine (see market note )
    MARKET NOTE:
    Campari tomatoes are larger than cherry tomatoes, but smaller than Roma (plum) tomatoes. Deep red in color and often still attached to the vine, they are typically sold packaged in plastic or paper boxes. They are available in most grocery stores year-round.
1. Arrange an oven rack at center position and preheat the oven to 425 degrees F/220 degrees C/gas 7. Lightly grease