This past weekend we went to a brunch birthday party. (Now why haven't I had a brunch bday party before?? It is, after all, my favorite meal! Note to self...) Using a fresh batch of yard figs, I made this very delicious and well-received fig tart with lemon marscapone cream and a rosemary cornmeal crust (recipe to follow).
The real star of this brunch, though, was pho. Yep, that's right, we sat outside in late July, eating steeping hot pho in 100 degree weather. And it was delicious...
a bountiful DIY pho bar
- 1/3 cup sour cream
- 1 cup mascarpone cheese (8 oz)
- 3 teaspoons finely grated fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- couple tablespoons honey
- 1 1/2 lb fresh figs