Polar Bear Dip Buffet
The Big Plunge
Since moving to Nova Scotia seven years ago, Jana and I have vowed to start each New Year with a Polar Bear Dip in the frigid waters of the Northumberland Strait. Mentally, it helps to start the year off fresh; physically it is invigorating, exhilarating and a little painful. The first time we did it the whole family came out to watch, so there was no turning back. I remember the freezing wind blowing hard, building up a good sized surf. There were easily hundreds of onlookers dressed head to toe in full winter gear, and around 30 brave souls standing in swimsuits with our clothes all laid out at the ready.
Getting in was easy, it was the getting out and dressed that was the hard part. Hands and feet numb from the frigid waters and your body shaking to keep warm. But 10 minutes and a hot shower later, I felt alive and ready for anything; a feeling I have sought every year since. Now we take the plunge much closer to home at our beach. Sometimes we are even able to talk a few brave revelers into joining us the night prior. We live so close to the ocean that it only makes sense for our fellow dippers to come over, warm up and have some lunch. Since I don’t want to miss the Polar Bear Dip and still need to pull off a complete brunch buffet, organization and simplicity are essential. Dishes and ingredients that can be prepared ahead (made the morning of and just before serving) will make the preparation easier and stress-free, allowing me to enjoy the moment.
I designed this menu for maximum flavour with little effort. A warm, spiked and spiced apple cider for the beach will ease the shock and warm us on the walk home. A simple and fresh fruit salad, quick and easy warm biscuits, Gayle’s make ahead egg dish served warm and fluffy from the oven. The BBQ sausages take care of themselves and beautiful roasted baby white, red and purple potatoes need little more than sea salt, while the smoked salmon requires only a few simple garnishes. Finally, a hot chocolate brownie that is a cross between a warm drink and dessert. Brunch couldn’t be any easier or tasty!
Why not try the Polar Bear Dip this year? Fortunately, even if you don’t dip, you can still try preparing any or all of these great recipes this winter!
The Menu
- Apple Cider for the Beach
- Orange Juice
- Biscuits, Butter and Jams
- Mini Croissants
- Fruit Salad
- Bacon
- BBQ Chorizo and Sweet Dry Cured Sausage
- Roast Baby Potatoes with Herbs
- Egg Dish
- Smoked Salmon
- Hot Chocolate Brownie
The Agenda
Preparation
- Shop for all ingredients
- Wash all fruits and vegetables before putting them away
The Day Before
- Make, but don’t bake the egg dish, cover and refrigerate
- Tray up the bacon, cover and refrigerate
- Make the fruit salad, cover and refrigerate
- Toast the almonds for the hot chocolate
- Prepare all ingredients for the smoked salmon, place in serving dishes, wrap and refrigerate
- Prepare the apple cider, cool and refrigerate
Morning of "The Big Dip"
- Make the biscuits
- Cook the bacon
- Prepare the roasted potatoes
- Cook the egg dish
- Score and grill the sausages
- Re-heat the cider, transfer to thermoses and bring to the beach with mugs
Presentation of Food
- Assemble the smoked salmon platter with crackers and garnishes
- Finish the fruit salad
- Place the bacon and sliced sausages on a platter with dishes of mustard and BBQ sauce
- Serve the biscuits in a basket with croissants and dishes of butter, jam and marmalade
- Serve the roast potatoes on a platter dressed with chives
- Place the orange juice on the table with glasses for self serve
Dessert
- Prepare and serve the freshly made hot chocolate brownies
Ready to Serve Ingredients
- Orange Juice
- Jam and Marmalade
- Butter
- Mini Croissants
- Mustard and BBQ Sauce
The Recipes
Serves 8 - 10 Daring Dippers
Beverage
Main
