Winter Entertaining...A Country Brunch

If you live in the country and have a big plasma TV and a fireplace, what could be nicer than having friends for brunch on a Sunday afternoon. These days there is a solid schedule of football games throughout the weekend and unless you want to have yet another chili party, this is a nice alternative and a more relaxing way to catch up with friends and family.

Now, we are in the country and in the South so meals here are hearty and plentiful. That doesn't mean you have to spend hours in the kitchen before or after your guests arrive. This menu will allow you to get everything ready by the time everyone gets there so you can have an enjoyable time too. You can prepare most of the recipes the day before, including the shrimp, and make the french toast and the grits that morning. There are great frozen biscuits available in most supermarkets that are almost as good as the recipe below. So give yourself a break if you need to. Nobody will be the wiser!

A Country Brunch For A Crowd

Mimosas

Bloody Mary's

Shrimp And Grits

Baked French Toast

Country Biscuits

Coffee

For more ideas, check out the city brunch in Lindaraxa.

Brunch Anyone?...Shrimp And Grits

A legendary morning repast in the Carolina Low Country, shrimp and grits is said to have begun as a fisherman's breakfast, created by shrimpers using the days catch. Original recipes called for sautéing the small local shrimp in butter and serving the seafood as a topping for creamy, stone-ground grits. Today, "New Southern" variations abound, as creative cooks embellish the classic dish with everything from bacon and mushrooms to fresh truffles.

I know it's hard for Northeners to appreciate grits but think of it in terms of polenta, just white!

Serves 6.



Ingredients:

For the grits:

1 cup white grits

4 1/2 cups water, plus more as needed

1 1/4 tsp. kosher salt

4 Tbs. (1/2 stick) unsalted butter, at room

temperature

2/3 cup shredded medium-sharp cheddar

cheese

1/3 cup grated Parmigiano-Reggiano cheese

Freshly ground pepper, to taste

1 tsp. Tabasco (optional)


For the shrimp:

1 1/2 lb. large shrimp, peeled and deveined

Salt and freshly ground pepper, to taste

2 Tbs. all-purpose flour

6 oz. bacon slices, cut into 1/2-inch dice, fried

until crispy and fat reserved

1/3 lb. white button mushrooms, sliced

1/3 cup diced red bell pepper

2 garlic cloves, minced

1/3 cup sliced green onions, white and light

green portions

2 plum tomatoes, diced

1/3 cup chicken stock

4 tsp. fresh lemon juice

1 1/2 tsp. Tabasco sauce


Directions:

To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.

Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.

In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.

Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.

Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately.

Don't forget the biscuits!



From Williams-Sonoma Kitchen.

Ham And Cheese Strata II

I am getting ready to post a brunch menu next week in Lindaraxa's Garden and have been trying to make up my mind as to which of two recipes to try out and post for a cheese strata.  They are both so good I decided to split them up in the two blogs.  Maybe I will do a city and a country brunch!

What I liked about this recipe is that unlike most other strata recipes that are baked in a long rectangular dish this one can be made  in a springform pan and the results are spectacular! 

Keep in mind that the strata takes about 1 1/2 hours to bake and some time to rest so plan ahead the day of the brunch..

The recipe is from the Junior League Cookbook of Boca Raton, Savor the Moment,  which won a James Beard Award.


Ingredients


1 loaf French bread, cubed

1 pound ham, cubed

1 pound Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

3 green onions, chopped

15 medium eggs

2 egg yolks

4 cups half-and-half

2 teaspoons Dijon mustard


Directions


Combine the bread, ham, Cheddar cheese, Parmesan cheese, and green onions in a large bowl. Beat the eggs, egg yolks, half-and-half and mustard in a medium bowl. Pour over the bread mixture and stir until moistened. Cover and refrigerate for 8 hours or longer.

Stir the mixture and pour into an oiled 10-inch springform pan; place on a baking sheet. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, covering with foil if necessary to prevent overbrowning. Cool in the pan for 20 minutes. Place on a serving plate, run a knife around it and remove the side of the pan. Cut into wedges and serve. Serves twelve.

If serving on a regular rectangular baking dish,  proceed as above but serve right from the pan after letting cool off.

Look What I Found...Cinnamon Almond Croissants!

If you want to impress a special loved one, serve these with hot chocolate as a midnight snack.  Save some for breakfast the next morning!

P.S. Better practice...Valentine's Day is just around the corner!



Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)

1/2 cup canned almond filling

1/2 teaspoon ground cinnamon

1 egg, lightly beaten


Directions


Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.

Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.

Bake for 20 minutes or until the pastries are golden brown.


Recipe: Pepperidge Farm

Shirred Eggs With Spinach And Crisp Bread Crumbs

Tired of bacon and eggs for Sunday's  breakfast?  Not only is this recipe healthier, it is easier and probably less fattening.

This dish can be prepared in four ramekins, each 2D3 to 1 cup, instead of in a baking dish. Divide the spinach among them and then break an egg into each. The cooking time will be about 10 minutes less.

Serves 4

Ingredients:


For the crisp bread crumbs:

2 tsp. unsalted butter

3/4 cup fresh sourdough bread crumbs

1 large garlic clove, pressed (optional)

Sea salt and freshly ground pepper, to taste

1 1/2 lb. spinach, well rinsed and stemmed

1 Tbs. unsalted butter

1/2 cup heavy cream

1/2 tsp. fine sea salt

Freshly ground pepper, to taste

Pinch of freshly grated nutmeg

4 extra-large or jumbo eggs


Directions:

To make the crisp bread crumbs, in a small fry pan over medium-low heat, melt the butter. Add the bread crumbs and garlic, and season generously with salt and pepper. Cook, stirring constantly, until crisp and golden brown, 7 to 8 minutes. Remove from the heat and let cool. The bread crumbs may be stored in a small, airtight container at room temperature for up to 24 hours before using.

Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the spinach, submerging it completely, and cook until wilted, about 2 minutes. Immediately drain in a colander and rinse under cold running water until the spinach is no longer warm. Gather into balls and squeeze very firmly to extract as much water as possible. Chop coarsely.

Preheat an oven to 350°F. Generously butter an 8 1/2-inch round gratin or similar-size shallow baking dish.

In a large fry pan over medium heat, melt the butter. Add the spinach and cook, stirring frequently, until any excess moisture has evaporated, about 4 minutes. Stir in the cream, the salt, a generous amount of pepper and the nutmeg. Cook until thick and dry, about 2 minutes more. Remove from the heat.

Transfer the spinach to the prepared dish and smooth the top into a perfectly even surface. Using the back of a large tablespoon, form 4 evenly spaced, egg-shaped pockets, each 1 inch deep, in the top of the spinach. Break an egg into each depression.

Carefully transfer the dish to the oven and bake until the whites of the eggs are set and the yolks are still distinctly runny, 18 to 20 minutes. Scatter a few tablespoons of the bread crumbs over the top of the dish and serve directly onto individual plates, scooping up the base of spinach underneath each egg.


Adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003).

Baked Eggs With Tomatoes, Herbs And Cream

Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here, are a bed for the eggs. Cooked spinach, chard or kale, or sautéed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.


Ingredients:

2 tsp. unsalted butter, plus more for ramekins

2 or 3 tomatoes, chopped

1/2 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

1 tsp. salt

1 tsp. freshly ground pepper

4 eggs

4 tsp. heavy cream

4 tsp. grated Parmigiano-Reggiano cheese (optional)

Directions:

Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.

In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream. Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately. Serves 4.


Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan (Oxmoor House, 2007).

Poached Eggs with Tarragon Cream

Those of you who have been following both my blogs should know by this time that I simply adore baked eggs.  Every time I see a recipe, I'm fair game and I'm happy to say I'm seldom disappointed!

One of the great things about these eggs is they are simple and easy to assemble and can wait to bake until you are ready for them.   They make an excellent choice for an elegant lunch anytime you have unexpected company.

This particular recipe is from the Los Angeles Times

Total time: 25 minutes


Servings: 2

Ingredients

Nonstick cooking spray, optional

1 teaspoon minced shallot

2 tablespoons plus 2 teaspoons butter, divided

2 tablespoons flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon salt

2 teaspoons minced fresh tarragon

4 eggs

1/4 cup shredded Gruyere cheese

2 tablespoons fresh bread crumbs


Directions

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

3. Heat the oven to 375 degrees.

4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.


Copyright © 2010, The Los Angeles Times

Curry Deviled Eggs

Adding a little curry powder to a basic recipe for deviled eggs makes them special.  This is always a staple on my Easter table!

Serves 4

Ingredients:

4 eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 tsp. curry powder
Salt and freshly ground pepper, to taste
8 small pinches of paprika

Directions:

Cook the eggs

Put the eggs in a saucepan and fill half full with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

Let the eggs cool

Remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.

When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.

Flavor the yolks

Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.

Add the mayonnaise, curry powder and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Taste and season with salt and pepper.

Mound the yolks

Carefully spoon a small mound of the yolk mixture back into each egg white half.

For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.


Photo: Williams Sonoma

Valentine's Day Breakfast In Bed Menu- Cinnamon Pinwheels

This year, Valentine's Day falls on a Sunday...the possibilities are endless!  There are tons of  things you can do to celebrate...that is, as far as food is concerned! I've got all bases covered, with a nice menu for dinner over at Lindaraxa's Garden and a nice brunch over here. The rest is up to you!

Valentine's Day Breakfast Menu

Blood Orange Mimosas

Baked Eggs With Spinach, Prosciutto & Parmesan Cheese

Cinnamon Pinwheels

Coffee

Cinnamon Pinwheels

1 cup sugar

1/4 to 1/2 tsp cinnamon (to taste)

1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold

Directions

1. Mix the sugar and cinnamon together; dust work surface with half of it. Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.

2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion.* Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.

3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.

*for Palmiers (elephant ears):  Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Cut in 1/2 inch slices and place on a baking sheet lined with parchment paper. Proceed as above.

Recipe Dorie Greenspan

Sunday Brunch ...Smoked Ham, Gruyere and Caramelized Onion Frittata

All you need is bloody marys, a nice crusty baguette and fresh fruit to accompany this egg dish for a wonderful brunch!

Ingredients


8 extra-large eggs

2 tablespoons heavy cream

1 cup grated Gruyere cheese

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 small onion, diced

4 small red potatoes, diced

1 cup diced smoked ham or Canadian bacon

1 cup grated Parmigiano-Reggiano, for finishing top

1/4 cup sour cream

1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F.

In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.

Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.


Recipe courtesy of Tyler Florence

Sunday Brunch - Lemon Yogurt Berry Parfaits with Homemade Granola

This is part of Tyler Florence Ultimate Brunch Menu!

Yield: about 9 cups
Serves 4-6

Prep Time: 10 minutes
Cook Time: 40 minutes


Granola:
Recipe courtesy Mark Dissin

Ingredients

4 cups oats (NOT quick-cook or instant)

1 1/2 cups whole almonds, shelled, but skin still on

1/2 cup flax seeds

1/2 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup neutral cooking oil (canola)

1/4 cup honey

1 teaspoon vanilla extract

1 1/2 cups raisins or dried cranberries

1 cup diced dried apricots

1/2 cup dried banana slices

Directions

Preheat oven to 300 degrees F.

Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.


Lemon Yogurt and Berry Swirl:

Recipe courtesy Tyler Florence


Ingredients

Berry swirl:

3 cups mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen

1/4 cup confectioners' sugar

1 lemon, juiced

Lemon yogurt:

1 1/2 cups lowfat vanilla yoghurt

1/2 teaspoon lemon zest

1 tablespoon lemon juice

Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.

Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.



Prep Time: 5 minutes

Sunday Brunch - Blood Orange Mimosas

If you are entertaining houseguests for the weekend, you want to keep the cooking to a minimum.  That doesn't mean starving your guests, it means planning ahead and getting organized

By the time it comes to Sunday morning, I'm pretty exhausted so whatever i am going to serve is going to be pretty simple.  I already impressed them with Saturday's dinner! Combining two meals in one, such as breakfast and lunch is the answer...hello brunch.  Prepare a pot of coffee the night before and leave a box with some cinammon buns or bagels by the pot so your guests can serve themselves when they wake up.   Plan brunch for around 11:00 - 12: 00.  and you are done until dinner, which hopefully, will be a simple BBQ.

Menu

Lemon Yogurt Berry Swirl with Homemade Granola

Smoked Ham, Gruyere and Caramelized Onion Frittata

Blood Orange Mimosas

Serves 4-6

Ingredients

1 bottle Prosecco
1 1/2 cups fresh blood orange juice
1 tablespoon super-fine granulated sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)

Directions

Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

Caramelized Leek Quiche

A great addition to a Sunday Brunch!


Ingredients


Makes one 9-inch tart

All-purpose flour, for work surface

1/2 recipe Pate Brisee

3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves

Coarse salt and freshly ground pepper

1 1/2 cups freshly grated gruyere cheese

3 large eggs

1 large egg yolk

1/2 cup milk

1/2 cup heavy cream

Directions

On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

From The Martha Stewart Show

The Best Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.


Ingredients

Makes nine 6-inch pancakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

From Martha Stewart Living, January 2001