Recipe(tried): Brunch ideas

Good luck with your brunch! As Jen, FL
described, a nice variety of foods, and things
that can be done ahead are the best tips. That
way you will be able to enjoy your party, too.

Here is an easy drinks set-up for a brunch. If you put out orange juice and seasoned tomato
juice, a bottle of vodka and champagne, your
guests can make mimosas, screwdrivers and
bloody mary’s, or drink the juices plain. The
larger the crowd, the more alternatives you’ll
want to add - white wine and beer are staples,
but cranberry and grapefruit juices add to the
drinks the guests can mix. Don’t forget lots
of good coffee (tea for those who prefer it). You know your guests, so do drinks accordingly.

Here are a few more recipes.

EGGS BENEDICT BREAD PUDDING
Here is a great recipe as an alternative to a
strata:

6 English muffins
3 cups 1-inch broccoli flowerets (from about 1
bunch)
6 ounces Canadian bacon
1 teaspoon vegetable oil
4 hard-boiled large eggs
1 cup coarsely grated Jarlsberg cheese (about
4 ounces)
2/3 cup chicken broth
3 uncooked large eggs
1/4 cup fresh lemon juice
1 cup heavy cream
1 cup milk
1 tablespoon unsalted butter, softened

Split muffins. In a large baking pan dry muffin
halves, uncovered, at room temperature 12
hours. (Alternatively, dry muffin halves in a
250 F oven 1 hour.)

Butter a 13- by 9- by 2-inch baking dish
(about 3 quarts).

In a large saucepan of boiling salted water
cook broccoli until crisp-tender, about 3
minutes, and drain in a colander. Refresh
broccoli under cold running water and drain
well.

Coarsely chop bacon. In a heavy skillet cook
bacon in oil over moderate heat, stirring, 3
minutes. Drain bacon well on paper towels.

Chop hard-boiled eggs. Arrange muffin
bottoms, split sides up, in one layer in baking
dish and sprinkle evenly with hard-boiled eggs,
bacon, broccoli, Jarlsberg, and salt and pepper
to taste.

In a small heavy saucepan bring broth to a
boil. In a bowl whisk together 2 uncooked
eggs and lemon juice. Whisk half of broth in a
stream into egg mixture and whisk mixture
into broth remaining in pan. Cook mixture
over moderately low heat, stirring, until
thickened (do not let boil). In bowl whisk
together remaining uncooked egg, cream,
milk, and salt and pepper to taste and whisk in
lemon mixture in a stream until combined well.
Pour custard slowly and evenly over muffins in
baking dish.

Butter muffin tops and quarter them. Arrange
muffin pieces on top of custard, buttered sides
up. Chill pudding, covered, at least 1 hour and
up to 12. (If chilling pudding 12 hours, bottom
muffin layer will develop a custardlike
consistency.)

Preheat oven to 350 F.

Bake pudding in middle of oven until custard
is set, about 30 minutes.

Serves 6 as a brunch main course.
...........

Creme Brulee French Toast
Serves 6-8
2 Tbs. corn syrup (light or dark)
1/2 Cup butter (stick)
1 Cup brown sugar, packed
1 Loaf French or white bread, thickly sliced - with the crust
removed.

5 Eggs
1-1/2 Cups half & half
1 Tsp. vanilla
1 Tsp. Grand Marnier or other orange liqueur (optional)
1/4 Tsp. salt

In a small saucepan combine the syrup, butter and brown sugar;
simmer until syrupy. Pour this mixture into a 9" x 13" baking pan
that has been sprayed with Pam. Set aside.
Slice the loaf into thick slices, and place the syrup in the baking
pan. Place the bread on top of the syrup.

In a large bowl, whisk together the eggs, cream, vanilla, Grand
Marnier and salt. Pour evenly over the bread. Cover and
refrigerate overnight.

In the morning, leave the casserole at room temperature while the
oven preheats. Bake at 350 degrees uncovered, for 45 minutes.
Cut into squares and serve immediately. Serve sprinkled with
powdered sugar, or with maple syrup and butter. (Can be
reheated)
.........

Pesto Fondue
Serve with a variety of vegetables, such as
lightly cooked caulflower, broccoli, and
asparagus tips, cooked red potatoes, cherry
tomatoes, raw fennel and mushrooms, and
cubes of French bread. From Silver Palate
Good Times Cookbook.

6 to 8 servings (or more on a buffet)

1 clove garlic, halved
1 cup Italian dry white wine
1-1/2 cups grated imported ITALIAN Fontina
cheese
1-1/2 grated Swiss or Emmentaler cheese
1/2 cup grated pecorino romano (or
parmesan) cheese
2 to 3 TBL all-purpose flour
1/2 cup basic pesto sauce (buy it or make your
own)

Rub a fondue pot or heat-proof ceramic with
the garlic. Pour in the wine and heat over
medium-low heat until hot.

Toss the cheeses with the flour to coat. Add
the cheese, a handful at a time, to the wine,
stirring constantly and waiting until each
addition melts before adding the next. Check
the consistency and add more cheese or more
wine if needed.

Just before serving, swirl the pesto over the
top of the fondue and swirl into a marbelized
effect.
........

Gratin of Eggs
From an old cookbook Everyday Cooking with
Jacques Pepin. This is an easy but classic dish
for brunch.
Serves 4-6

6 extra-large eggs, hard boiled
2 tbsp butter
1-1/2 cups sliced onions
1 tbsp flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup grated Swiss cheese (add a bit more!)

Slice eggs either with an egg slicer or with a
serrated knife. Place them into a 4- to 6-cup
gratin dish.

Melt the butter in a saucepan and, wen it is hot,
add the onions. Cook them over medium to high
heat, stirring once in a while, for about 3 minutes,
until the sizzle and have just started to brown.
Add the flour, mix well and cook for about 30
seconds. Add the milk, salt, and pepper. Stirring
constantly to prevent lumps, bring the mixture to
a boil. Lower the heat and let the sauce simmer
gently for about a minute. Pour over the eggs.

Mix the sauce and the eggs gently, sprinkle with
the grated cheese, and bake in a 400F oven for
about 10 to 12 minutes. Place under the broiler
for about 4 or 5 minutes to make a lightly
browned crust. Serve immediately.
............

Muttachar
Based on a recipe from the Two Fat Ladies.
This is SO yummy.
Serving Size : 4 - 6

1 tablespoon canola oil
1 small onion -- minced
1 jalapeno -- minced
1 tomato -- diced
1/2 mango, sliced (frozen is fine)
14 oz can Lite Coconut Milk (or reg., but the
lite is a really good product)
12 ounces water
1 tablespoon curry powder
salt
1 tablespoon fresh lemon juice
1/3 cup fresh cilantro -- minced
4 eggs -- for a do-ahead recipe, hard boil the
eggs ahead of time. Or, the raw eggs can be
poached directly in the sauce at the last
minute.

In a heavy frying pan, heat oil and saute the
onion until golden. Add the chili, tomato and
mango and fry a little longer. Add the curry
powder and cook until fragrant, about 2
minutes. Pour in the coconut milk, salt and
water and bring to a boil. Reduce heat and
simmer, about 15 minutes, to thicken. Add the
fresh cilantro to the mixture and lemon
juice just before assembling dish.

If you are using the eggs hard-boiled, for a
make ahead presentation, cut the eggs in half
and lay them cut sides up in a casserole. Top
with the sauce, refrigerate overnight, and heat
in the oven until bubbling (the recipe as
written calls for simmering the whole
hardboiled eggs in the sauce). If eggs are to be
poached, break the eggs gently directly into
the simmering sauce mixture and cook for 4-5
minutes. NOTES : Serve with rice.
...........

Sweet Potato Biscuits
These are soft and wonderful biscuits, and
pretty, too. Split, spread with honey-mustard,
and fill with slices of the best ham. From the
Martha Stewart Living Great Parties.
Makes 12 biscuits

1 pound (about 4) sweet potatoes
2-1/2 cups all-purpose flour
4 tsp baking powder
2 TBL sugar
1 tsp salt
1/4 tsp cayenne pepper
8 TBL (1 stick) unsalted butter, chilled
1/4 cup milk

Wash the sweet potatoes, and prick all over
with a fork. Place on a baking sheet; bake
until soft, about 1 hour. (The juices will start
to run out.) When cool enough to handle,
scoop out flesh and press through a sieve (you
should have 1-1/4 cups of puree). Set aside.

In a mixing bowl, combine the dry ingredients.
Cut in the butter until mixture resemebles
coarse meal.

In another bowl, whisk together milk and
sweet potato puree. Add to dry ingredients,
and mix until well combined.

Place dough on lightly floured board, knead
once or twice, and pat out to 1/2 inch thick.
Cut out biscuits with a floured 2-inch-round
cutter. Bake on parchment-lined baking sheet
for about 20 minutes at 400F degrees, for
about 20 minutes, or until golden brown.Additional ideas:
~ Take high-quality, thick-sliced, streaky
bacon, sprinkle each slice with a little soft
brown sugar (optional), take each end and
twist in opposite directions to form a long
spiral. Place on a baking rack that fits over a
large pan (line the pan with foil to help you
with the cleaning). Bake at about 375F to
400F until cooked and crisp. They look cute
standing up in a bunch from a basket. You
can bake them earlier in the morning and
warm before serving.
~ People don’t make quiche anymore, but it
works so well for a party like this.
~ Smoked salmon is so special if your budget
will allow. Soften unsalted butter, flavor with
a little lemon juice, and spread on thin slices of
best quality brown bread (crusts removed for a
“special” look). Lay thin slices of smoked
salmon over top. Make sure the plate is covered very well with plastic wrap, and refrigerate (helps to make it really cold before cutting). Before your guests arrive, cut them into 4 triangles. Place some very small-but-squeezable pieces of lemon in a bowl in the center of the platter (optional - dip one edge of a few of the lemon wedges in minced fresh dill). A decorative shaker with paprika for optional sprinkling is a nice touch.
~ A smoked fish (like trout) spread would be a
good alternative to the smoked salmon.

Hope you have a wonderful brunch!!