Brunch-The Perfect Solution For A Stress Free Day

Easter Sunday is a major international holiday for those who observe it and like other major holidays it’s celebrated by family gathering and a special dinner. In fact, I’ve written a book, Spring Roasts for Easter and Passover that offers some new twists on traditional meats. However, on Easter it’s an acceptable option to enjoy the dinner at a restaurant. Perhaps this is due to the fact that Easter, traditionally, includes a full day of scheduled social activities combined with the following day being the start of a work week. No one relishes preparing and cleaning up after a large evening meal at such a time.

The Easter Parade may be a thing of the past, but there is still church, an egg hunt, afternoon socializing and, of course the dinner. Obviously people need some nourishment to carry them through such a full day. The solution is a brunch. This will make guests, and family feel catered too on a special day while giving the host a sense of having filled their hospitality obligations and freedom to enjoy a dinner out. This brunch can be a casual pick-up, or a more formal seated meal. Either way it should be mainly prepared ahead or so easy to make that it doesn’t cause the cook any anxiety or require more precautions than covering clothes with an apron.

I’ve listed a “Baker’s Dozen” of brunch recipes below. All are simply made. Some, like #1, # 7 & #10 are prepared as served. Others like # 2, # 4, # 6 & # 9 can be partially prepared ahead and finished as served. Then # 5 & # 8 can be completely prepared ahead and baked on cue. In #12 the livers can be made ahead and simply re-heated as the eggs cook, whereas #10 simply needs re-heating before serving. The easiest, yet still tasty and impressive is #13. Simply have the fillings ready and heat the waffles or pancakes according to package directions. A perfect quick
fix.
1. Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.

2. Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.

3. Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.

4. Toad-in-the-Hole: Serves 4
1 loaf French or Italian bread unsliced
4 large eggs
4 thin slices of ham AND/OR 4 slices of cheese- sharp or Swiss recommended
Butter
Salt and pepper
Cut 4 slices of the bread 2 in. thick and 4 more 1in thick. Using a cookie cutter or a glass or jar, cut 1 ½ in round holes in the thinner slices. Butter both sides of all the slices and toast one side of each. Spread ham and/or cheese on the toasted sides of the thick slices cover with the untoasted sides of the thin ones. Break an egg into the center holes and carefully place on a lightly oiled grill. Close the lid and grill for 5 min. until the cheese is bubbly. Serve at once with salt and pepper.

5. Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth.
Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

6. Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice
Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook

7. Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

8. Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe

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Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1 Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

10.Sautéed Mushrooms on Anchovy Toast Serves 2
6 oz. Cremini mushrooms – white buttons will do as well
2 Tbs. butter
2 Tbs. flour
½ cup white wine
½ cup milk
2 slices of white bread
1 tsp. anchovy paste*
1 Tbs. butter
Chopped parsley for garnish
Wipe the mushrooms with a damp cloth. Remove stems and slice. Place caps, tops down, in a pan and bake in 350 degree oven until they release juice. Keep warm. Mix 2 Tbs. butter with the anchovy paste and set aside. Toast bread and cut diagonally. Over medium heat, melt 2 Tbs. . . .butter and sauté stems until golden, about 3 min. Stir in flour and incorporate, add milk and wine stirring until sauce thickens. Spread anchovy butter on toast. Place two triangles on each plate, arrange tops over toast and spoon sauce over them. Serve hot garnished with parsley.
• Anchovy paste can be made by mashing anchovies with softened butter.

11. Creamed Beef in Patti Shells Serves 4
1 pkg. dried beef (3-4 oz.)
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
12. Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can stems and pieces mushrooms
2 Tbs. butter
2 ½ Tbs.flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot

13. Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.
Serve at once. Can also be done in a microwave at 1 min. interval

2) Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.
Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the
curry.
Use your imagination.
Happy Easter everyone——
But remember it doesn’t have to be Easter to enjoy brunch, any old day will do—-