By the time winter reaches its midpoint, it is easy to feel like the only sensible plan is to hunker down and wait for brighter days. Hosting a winter brunch, though — something colorful, comforting and celebratory— can be the perfect way to bring a little sunshine to a cold, gray season.

A fennel salad makes a bright, refreshing start, especially as winter citrus hits its peak. Thinly sliced fennel provides the crisp backbone, its mild sweetness pairing beautifully with apples, pomegranate seeds and juicy orange slices. A miso-apple cider vinaigrette keeps the dish from leaning too sweet. The miso brings an umami punch that balances the fennel and is the perfect foil to the fruit, giving the salad a savory depth that wakes the palate and sets a lively tone for the rest of the meal.

Crepes always feel like a party, and part of their charm is how easy they are to prepare. They can be made the day before, stacked between parchment sheets, covered and tucked into the refrigerator until needed. That alone makes them a gift to any host. But when you top them with a cream made from mascarpone — cream cheese’s richer, sexier Italian cousin — and warm brandied pears swimming in a caramel sauce, they become something truly special.

Of course, every brunch needs a showstopper, and ours comes straight from the viral Dubai chocolate trend. Instead of serving it in its usual chocolate bar form, we fold those flavors into a flaky tart with a pistachio frangipane and a crispy mix of kataifi and pistachio cream, which is now widely available at most grocery stores. (Kataifi, those fine, shredded pastry threads, can be ordered online or picked up at a Middle Eastern market.) Together, they create a dessert that is dramatic without being fussy, offering a mix of silky, crunchy and gooey textures with just the right hit of saltiness to make guests lean in for seconds.

If you feel like your brunch table needs protein to be complete, just add your favorite egg dish or a platter of crispy bacon or sliced baked ham. If you’re going the ham route, make sure it’s not coated in a sweet glaze. Between the crepes and the tart, you’ve got everyone’s sweet tooth covered.

A winter brunch doesn’t need to be elaborate to feel restorative. A few thoughtful dishes, a chilled bottle of bubbly or a pot of good coffee and the simple pleasure of gathering around a table can shift the whole mood of the season and create a moment of brightness. And that’s its own kind of comfort.

Fennel Salad with Winter Fruits and Miso Vinaigrette

Serves 8.

Fresh, crisp and brightly flavored, this salad is lovely for a brunch but works just as well at dinner too. A mandoline helps get consistently thin slices of the fennel, shallot and apple, but a sharp knife works well, too. From Meredith Deeds.

For the salad:

2 medium fennel bulbs

1 Honeycrisp apple

1 small shallot, peeled

2 oranges, peeled and segmented

¼ c. pomegranate seeds

For the dressing:

2 tbsp. white miso

3 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 ½ tsp. honey

5 tbsp. extra-virgin olive oil

Pinch of salt and freshly ground black pepper

Directions

Trim the fennel, reserving a few of the fronds for garnish, and slice the bulbs as thinly as possible. Transfer the fennel to a large bowl. Thinly slice the apple and shallot and add them to the bowl with the fennel.

In a separate bowl, mix together the white miso, apple cider vinegar, Dijon mustard and honey. Whisk and then drizzle in the olive oil and season with salt and pepper to taste.

Add the orange segments and pomegranate seeds to the bowl with the fennel. Pour the vinaigrette over the top and toss gently to coat everything.

Transfer the salad to a serving platter and top with reserved fennel fronds.

Crepes with Mascarpone Cream and Caramelized Brandied Pears

Serves 8.

Crepes always make a meal feel special, but when they’re topped with a luscious, creamy filling and saucy, caramelized pears, it’s even more true. From Meredith Deeds.

For the mascarpone cream:

1 c. (8 oz.) mascarpone cheese

½ c. heavy cream

3 tbsp. powdered sugar

1 tsp. lemon juice

For the crepes:

3 tbsp. melted butter, plus more for cooking

1 ½ c. all-purpose flour

1 ½ tbsp. granulated sugar

¾ tsp. salt

1 ¾ c. whole milk

3 large eggs

2 tsp. pure vanilla extract

For the topping:

3 large firm Bartlett pears

½ cup sugar

3 tbsp. unsalted butter

3 tbsp. brandy

Directions

For the mascarpone cream: In a medium bowl, whisk together the mascarpone, cream, powdered sugar and lemon juice until smooth. Keep covered and chilled until ready to use.

For the crepes: Combine the 3 tablespoons melted butter, flour, granulated sugar, salt, milk, eggs and vanilla in a blender. Blend on medium-high speed for 20 to 30 seconds until combined. The mixture should be smooth and the consistency of heavy cream. Add another tablespoon or two of milk if the batter is too thick. Chill, covered, in the refrigerator for 30 to 60 minutes.

Heat a 10-inch nonstick skillet over medium heat. Lightly grease the skillet with butter, using a paper towel to wipe out the excess. Hold the handle of the pan in one hand and pour in 3 to 4 tablespoons of batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Cook for 1 to 2 minutes, then flip as soon as the bottom is set and golden brown. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. You should have 16 crepes.

For the pears: Peel, core and slice the pears into ½-inch wedges, then cut each wedge in half crosswise. Warm a large heavy-bottomed skillet over medium-high heat. Once hot, sprinkle the sugar evenly across the pan so it caramelizes uniformly. As soon as the sugar begins to melt, gently move and tilt the pan to keep it from burning and to help the melted sugar flow over the unmelted sugar. Do not stir, just swirl the pan. (Stirring can cause the sugar to crystalize.) Cook until the sugar turns a light golden brown.

Add the butter and stir until fully melted. Add the pears and stir to coat with the sauce. Pour in the brandy and let the mixture cook over medium heat until the pears are just tender but still hold their shape — the tip of a paring knife should slide in easily. If the pears are still firm once the liquid has reduced, add a few tablespoons of water and continue cooking until they reach the desired texture.

To assemble, place the crepes onto serving plates. Top with pears and a dollop of mascarpone cream.

Dubai Chocolate Pistachio Tart

Serves 6 to 8.

Note: You’ll need a couple of special ingredients for this showstopping tart inspired by the viral trend, but they aren’t hard to find. Kataifi, which is dried shredded phyllo dough, can be ordered online or found at a Middle Eastern market, and the sweet pistachio cream can be found in most grocery stores or ordered online. From Meredith Deeds.

10 tbsp. unsalted butter, room temperature, divided

2 c. dry kataifi (see Note)

¾ c. roasted, unsalted pistachios

½ c. granulated sugar

½ tsp. salt, divided

3 tbsp. all-purpose flour

1 large egg

½ pkg. puff pastry, thawed according to package directions

7 to 8 oz. pistachio cream (see Note)

1 tbsp. tahini

½ c. chopped milk chocolate

Directions

Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.

In a saucepan, melt 4 tablespoons of butter on medium heat. Add the kataifi and cook, stirring, until the kataifi is golden brown and toasted, about 6 to 8 minutes. Transfer to a bowl to cool, stirring once or twice, and set aside.

For the frangipane: In the bowl of a food processor, combine the pistachios, sugar, ¼ teaspoon salt and flour. Pulse 8 to 10 times, or until it forms a fine powder. Add remaining 6 tablespoons butter and pulse until smooth. Add egg and pulse until just combined. Set aside.

On a lightly floured work surface, roll out the sheet of puff pastry into a 12- by 9-inch rectangle. Spoon the pistachio frangipane on top of the pastry. Using an offset spatula, spread out the frangipane in an even layer, leaving a ½ inch border around the edges. Transfer to the prepared baking sheet and bake until the puff pastry is puffed up around the edge and golden brown, about 16 to 18 minutes. Remove from the oven, transfer to a rack and let it cool completely.

In a medium bowl combine the pistachio cream, tahini and remaining ¼ teaspoon salt. Stir until combined. Add the toasted kataifi and stir until combined.

Spread the pistachio-kataifi mixture on top of the cooled tart, leaving the borders uncovered. In a small microwavable bowl, microwave milk chocolate for 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Transfer to small, resealable food-storage plastic bag; cut off a small corner of the bag. Drizzle chocolate lightly on top of the tart. Cut the tart into 8 pieces and serve.

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Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

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