Brunch is the perfect party on these busy summer weekends to
enjoy with family and friends. Choose recipes that can be made ahead to make
preparation easy. Today's brunches are so much more than bacon and eggs!
Decorate the tables with small pots of flowers and fresh
herbs, you can use the herbs later to cook with. Tie ribbons on the pots and
stick place cards in the centers for an individual touch. Another small touch
would be to cut 8 inch squares or circles of light-weight fabric with pinking shears. Add
some small stones or rice wrapped in plastic to the center to use as a weight,
gather the edges and tie with a rubber band. Insert a small nosegay of silk
flowers into the center. Hide the rubber band with ribbon.
Platters of fresh fruit look great and also make people feel
they are starting the day off right. Bake a batch of muffins or scones or order
them from a really good bakery. Some scones can be made the night before and
baked in the morning. Bagels with cream cheese and fresh salmon are a special
treat and require no cooking. Buy a head of pretty butterhead lettuce or
radicchio and separate the leaves. Add a few perfect strawberries, blueberries
or melon balls. Spoon in a few tablespoons of dip and you have pretty individual
Make ahead french toast recipes are really popular for
brunches. Any kind of bread can be used, each will lend its own flavor and
texture. Thin sandwich bread will soak up the milk egg mixture and create a
moist, custard texture. Unsliced bread can be cut thicker and create a spongy,
light texture. Whole wheat or grain breads will produce a moist, heavy french
toast with a slightly nutty texture. Experiment with different types of bread to
determine the flavor and texture you like best.
Think outside the box and have your brunch at the beach,
outside in your garden or perhaps at the park. Frittatas work well for a
carry-out brunch, bake it just before you leave. Turn it out onto a serving
plate and cover well with aluminum foil. Wrap in a dish towel or several layers
of newspapers to keep warm. Try sunrise on the beach with your
children and surprise them with pancakes. Make the batter the night before
and put it in a plastic bag. Snip off a corner and squeeze the batter into a
pan. Be sure they have a grill available where you're going to avoid
disappointment. Top with your favorite toppings.
Layered Fruits in Lemon-Pear Sauce
29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans
Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a
saucepan. Cook until thickened. Stir in butter and lime juice. Cool thoroughly
and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer
diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl.
Spread the cooled topping over. Cover and chill overnight. Just before serving
decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle
with the nuts.
Breakfast Tortilla Torta
1 Tablespoon olive oil
1 pound new potatoes - thinly sliced
2 bunches green onions - sliced
1 teaspoon chili powder
1/2 teaspoon salt
3 large eggs
3 large egg whites
1 cup frozen corn - thawed
1/8 teaspoon black pepper
1 pound turkey sausage
1 large sweet red peppers - seeded, chopped
1/2 cup salsa, bottled
5 large flour tortillas
1 cup cheddar cheese - shredded
sour cream (optional)
Preheat oven to 400° F. Coat 10-inch springform pan with nonstick vegetable-oil
Heat the oil in nonstick skillet over medium heat. Add the potatoes; cook,
covered, stirring occasionally, for12 minutes or until tender. Add 1/3 cup of
the green onion, chili powder and 1/4 teaspoon salt; cook 2 minutes. Scrape into
Coat skillet with nonstick cooking spray. Beat eggs, egg whites, corn, black
pepper and the remaining 1/4 teaspoon salt, in a bowl. Add to skillet; cook over
medium heat for 2 to 3 minutes or just until set, stirring constantly. Scrape
into a clean bowl. Wipe out skillet with paper toweling. Coat skillet with
nonstick cooking spray.
Remove casings from sausage. Add sausage along with sweet pepper and remaining
green onion to skillet; cook until sausage is no longer pink, breaking up
sausage meat with spoon. Drain well. Stir in 1/4 cup of the salsa.
Assemble torta: Place a tortilla in the bottom of prepared springform pan. Spoon
on the potatoes, spreading evenly. Top with tortilla, pressing flat. Spoon on
half of the sausage mixture, spreading evenly. Top with tortilla, egg mixture,
tortilla, remaining sausage mixture and tortilla. Spoon on the remaining salsa.
Sprinkle with the cheddar cheese.
Bake for 40 minutes or until egg mixture is set, tenting loosely with aluminum
foil during last 20 minutes.. Let stand 10 minutes before serving. Remove sides
of pan. Slice into eighths.
Cheddar Apple Breakfast Lasagna
1 cup sour cream
1/2 cup brown sugar
2 (9 ounce) packages frozen French toast (or 12 slices homemade)
8 ounces sliced, boiled ham
2 1/2 cups shredded Cheddar, divided
1 (20 ounce) can apple pie filling
1 cup granola with raisins
Grease a 9 x 13 inch baking pan.
In a small bowl blend together the sour cream and sugar. Chill.
Prepare the French toast according to the package directions and place 6 slices
in the bottom of the prepared pan. Top with a layer of the ham, 2 cups of
cheese, and the remaining French toast. Spread the pie filling over the toast
and sprinkle with the granola.
Bake in a 350° F. oven for 25 minutes. Top with the remaining 1/2 cup of cheese
and return to the oven until the cheese melts. Serve with the sour cream
Raspberry Stuffed French Toast
One 10-ounce package unsweetened frozen raspberries
Two 8-ounce packages cream cheese, softened
1 Tablespoon sugar
1 teaspoon ground allspice or nutmeg
4 loaves day-old French bread
2 cups milk
Thaw and drain the frozen raspberries. Mix with the cream cheese, sugar, and
allspice/nutmeg. Cut the ends off the French bread. Then cut the bread
lengthwise, part way through (as if making a hero sandwich.) Pull out a narrow
trough of bread in center. Fill the trough with raspberry cream cheese mixture
and close the top over the bottom. Chill overnight or for several days. Can
freeze for up to 1 month (wrap tightly).
Mix and beat together the eggs and milk. The amount needed may vary depending on
how dry the bread is. Brush butter-flavored oil onto a 4 sided shallow cookie
sheet. Cut stuffed French bread in 1 inch slices and dip into egg-milk mixture.
Bake in preheated oven at 350 degrees for 30 to 35 minutes, turning once after
20 minutes. Pour small amount of heated sauce over French toast.
Serves: 8 to 9
To make raspberry sauce to go with the above recipe, pour raspberry juice
drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of
sugar and heat slowly until melted. Boil for several minutes until syrupy. Pour
over the French toast above. You will have more raspberry sauce than you need
for his recipe.
Country Ham Balls
2 pounds cooked ham, ground
1 pound uncooked pork sausage
2 cups dry, unseasoned breadcrumbs
1/2 to 1 cup milk
2 cups brown sugar
1 cup white vinegar
1 tablespoon prepared Dijon mustard
Combine ham, sausage and breadcrumbs and use side of fork to cut them together.
Beat eggs slightly, and stir them into mixture briefly. Add 1/2 cup milk, and
mix with your hands. When mixture is moist - add more milk if necessary - and
can be formed into balls, shape into balls about size of walnut. (You can freeze
the balls at this point.)
Mix brown sugar, vinegar and mustard in small saucepan. Add 1 cup water, and
bring to boil, stirring constantly, over medium-high heat.
Heat oven to 350° F. Pour sauce over ham balls and heat until ham balls are
warmed thru and bubbly. Cooking time will vary from 30 - 45 minutes depending on
if meatballs were frozen.
Written by Mary Ellen at
That's My Home