Best Christmas Brunch Ever Ruth Bingle WHY BRUNCH? * YOU set the time. * Most dishes are easily prepared the night before. * Once your brunch is over, your guests will be on their way, you finish clean up, and you have the rest of the day to yourself! * Start a tradition! Specific groups of people, specific occasions, etc A Few Tips: * When planning and inviting, consider how many people will be at your table. Generally, with six people or less, you have one conversation; seven or more will usually mean two conversations will be going at once. * Pick a menu that you know is good. It s too stressful to try out a new menu on company! Pick what you know can be prepped ahead. * Write out your menu. Write out your grocery list, and then check your pantry to see if you have any of the items needed. Think about fridge and freezer space. * Try to shop two days ahead. Clean out your fridge to make space. * Write out a schedule for yourself for at least three days ahead, including shopping, cleaning, food prep, table setting, gift or favor prep. * Do all the chopping, mixing, baking, etc, the day before. On the Day of your Brunch: * Do the dishes as you go. * Start the day with an empty dishwasher. * If your guests offer to bring something, let them! Don t be afraid to give them a recipe that you are planning on including in your meal. If you know they are a good cook, give them a salad or dessert recipe to bring. If multiple people offer, give out two or three dessert recipes and you can have a recipe sampler! If you re unsure about their cooking abilities, ask them to bring beverages and/or ice. * Plan for plenty of ice! Appetizers keep guests busy while last minute prep is going on in the kitchen. Most people tend to congregate in the kitchen unless you give them a reason to be somewhere else! Set up plates, utensils, and napkins, along with the food. You may have a beverage station at the same place, or elsewhere. Placecards designate where you want people to sit so think about who might not know the others, who is a great conversationalist, who is left handed, who might be smaller and can fit in the small end of the table, who you want seated next to you in case you need help serving, etc! Placecards also say I thought of you and was so looking forward to your coming! (If you do placecards, have them ready at least three days ahead, so you are not scrambling at the end.)
Party Favors or Gifts: It s always fun to send your guests off with a little gift but this is not required and is not worth stressing over! Menu Planning: Decide whether you want your brunch to be all breakfast type food, or more about meats and salads and breads, or a combination. Whatever you choose, always have a fabulous dessert! Decide if you want three, or four, menu items, besides dessert. Don t duplicate types of foods; for example, if you have a French toast dish, you wouldn t also want a bread dish. I always serve a fruit or green salad. If you serve a sweet main dish, you might want a savory side dish. Recipes I love to serve bacon with my French toast dishes. I do it the day before, and then warm it in the oven in a glass 9x13 pan. EASY! And the bacon is evenly cooked and flat, and the oven is not messy. NOTE: Cooking 2-3 pounds of bacon will definitely smell up the whole house. So do it the day before, in the morning if possible, so you can air out the house throughout the day. Perfect Bacon in the Oven 1 to 2 pounds Applewood smoked bacon (Trader Joe s? Sam s?) 1. Preheat the oven to 400 F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven. 2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes clean up easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet. 3. Place the baking sheet of bacon in the oven and bake until the bacon is deep golden- brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stovetop. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease. 4. Remove the bacon from the oven and use tongs to transfer it to a paper- lined platter to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to three months; warm the bacon in the microwave before serving. 5. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard. Eggs Florentine/ Julian Hotel 1 lb. creamed cottage cheese 10 oz. pk. frozen chopped spinach (or thin sliced ham) 1/4 lb. butter 6 large eggs 1/2 lb. grated Swiss cheese (I used cheddar) 1/2 lb. Monterey jack or mozzarella 4 oz. cream cheese Fresh nutmeg Beat eggs lightly, add cheeses and butter and mix well. Cook spinach and drain well. Add to cheese mixture (or add cut up ham). Add nutmeg. Pour into a greased 3 qt. casserole or 9 x 13 and bake 350 degrees for 1 hour. Cut into squares to serve. Serves 12-15. I make this ahead and store in fridge overnight.
French Toast Soufflé 5 cups of bread cubes (1-2 inch cubes)[i use croissants] ¾ brick of cream cheese 1 cup maple syrup ½ stick of butter 8 eggs ½ cup cream Cinnamon Grease 9 x 13 casserole dish, spread 5 cups of bread cubes in bottom of dish. Microwave syrup, cream cheese and butter till clumpy. Pour over bread cubes (should be lumpy). Beat eggs and cream till frothy. Pour over bread cubes. Sprinkle with cinnamon. Bake at 350 for 20 to 30 minutes till brown on top and firm. Caramel French Toast 1 ½ cups firmly packed brown sugar ¾ cup butter or margarine ¼ cup plus 2 T. light corn syrup 10 slices French bread, cut 1 1/2" thick 4 eggs, beaten 2 ½ cups milk 1 T. vanilla ¼ tsp. salt 3 t. sugar 1 ½ tsp. ground cinnamon ¼ cup butter or margarine, melted Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into lightly greased 9 x 13 pan. Arrange bread slices over syrup. Combine eggs, milk, vanilla and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours. Combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle butter over bread. Bake, uncovered, at 350 for 45-50 minutes or until golden and bubbly. Serve immediately. Serves 10. Note: Sprinkle half pecans over the caramel mixture before placing the bread on top. YUM. Overnight Apple Cinnamon French Toast ¾ cup butter, melted 1 cup brown sugar 1 tsp. ground cinnamon 2 (21 oz) cans apple pie filling 1 1lb. loaf French bread, sliced in 1 ½" slices 6 eggs 1 ½ cups milk 1 tsp. vanilla ½ cup maple syrup
1. Grease a 9x13 pan. In a small bowl, stir together the melted butter, brown sugar, and cinnamon. 2. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight. 3. In the morning, preheat over to 350 degrees. Place covered pan into the oven and bake at 350 for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes. Cut into squares. Invert each piece as you serve it, so that the apples are on top. Serve hot. Note: I did not use the pie filling, but made my own. I peeled and sliced 4 granny smith apples and sautéed them in a frying pan with ½ cup brown sugar. Then I added about 1 cup water, and covered till done. Then I added 1 tsp. cornstarch and cooked till thick. I drained off a lot of water before putting the cornstarch in the pan. Overnight Cheese Souffle 9 slices Hawaiian egg bread (remove crusts) ½ cup butter, melted 1 lb grated medium cheddar cheese 8 eggs 1 pint ½ and ½ 1 pint milk 1 tsp dry mustard 1 tsp salt Spray PAM in a 9x13 pan. Butter both sides of the bread, then cut into cubes. Sprinkle in pan, and add cheese, then toss with your hands. Whisk liquid ingredients together and pour over bread and cheese mixture. Pat down, cover with Saran wrap and refrigerate overnight. Bake at 350 for one hour. Fresh Fruit Platter This is my favorite way to serve fruit! It looks beautiful on a platter, and then everyone can pick what they like. Choose a variety of fruits, being aware of the colors. Fresh pineapple, kiwi, grapes cut in small bunches, strawberries, melons cut in skinny slices, are all fabulous. If you add fresh berries like blueberries, raspberries, or boysenberries, add them at the very last minute so they don t stain the fruits they are next to. I like to make a big platter with them all laid out so pretty! Fresh Fruit Dip Mix 1 container of lemon yogurt with about 2 cups of Cool whip. Place a small bowl in the middle of the fruit platter.
Pear Cake 1 (15 oz.) can pears in juice 1 (18.25 oz.) Package Yellow Cake mix 1/3 cup butter 3 eggs ½ tsp. almond extract 1 cup warm strained apricot preserves, seedless raspberry jelly or apple jelly ( I like to use apple jelly, but it can be hard to find) Glaze 1 cup powdered sugar 1 tablespoon light corn syrup 2 tablespoons milk ½ tablespoon vanilla Heat oven to 325. Grease and flour a 10 or 12 cup bundt pan. Puree pears with juice in blender or food processor. In large mixing bowl, mix pureed pears and all cake ingredients except preserves. Mix 2 minutes on medium speed. Spoon into pan. Bake at 325 for 55 to 65 minutes or until toothpick inserted in center or cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. While cake is still warm, spread with warm preserves. Stir together glaze ingredients. Drizzle over cake. Banana Caramel Coffee Cake Mix together: 1 package yellow cake mix ½ cup brown sugar 1 tsp. cinnamon Add: 2 bananas mashed 1 cup water ½ cup oil 3 eggs Spray Bundt pan, mix and put in all ingredients above; bake at 350 for 50 min. Frosting: 1 stick butter ½ cup light brown sugar ½ cup dark brown sugar ¼ cup milk 2 cups powdered sugar 1 tsp. vanilla Put butter and brown sugars in saucepan over medium heat. Stir until boiling about 2 minutes.
Add milk and boil again. Remove from heat and add powdered sugar and vanilla; beat with wooden spoon until smooth. Frost cake while it s still warm. Apple Streusel Cake Streusel: 3/4 cup sugar 1/4 cup flour 1 4 cup butter 2 tsp cinnamon Cake: 3 cups flour 2 cups sugar 1 cup vegetable oil 1 2 cup water 1 T. baking powder 2 tsp. vanilla 1 2 tsp. salt 4 eggs 4 cups peeled, thinly sliced apples Heat oven to 325. Grease and flour (I use baker s spray) for a 12 cup Bundt pan. In a small bowl, stir streusel ingredients and set aside. In a large mixing bowl, mix all cake ingredients, except apples, for 2 minutes at medium speed. Spoon 1/3 of the batter in pan. Place 2 cups of the apple slices over batter; sprinkle with 1/2 streusel. Repeat with 1/3 batter and the rest of the apples and streusel. Gently spoon remaining batter on top. Bake at 325 for 75-85 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan, then remove from pan. Cool completely on rack. If desired, sprinkle with powdered sugar. 16 servings. Cheesecake Apple Torte ½ cup butter About 1 cup sugar (divided) 1 tsp. vanilla 1 cup flour 1 (8 oz. pkg.) cream cheese 1 large egg 1 tsp. almond extract 1 tsp. cinnamon 1 2 tsp. grated lemon peel 2 cups Granny Smith apples, peeled and sliced thin. In a bowl, beat butter, 1/3 cup sugar, and vanilla until fluffy. Add flour. Stir until dough holds together. Spread over bottom and 1 1 2 inches up sides of a 9" springform cake pan with a removable rim. Bake at 350 until golden, about 20 minutes. In bowl, beat cream cheese1/4 cup sugar, egg, and almond extract until smooth. Spread over bottom of crust. Mix 1 4 cup sugar, cinnamon, lemon peel, and apples. Arrange apples, slightly overlapping, on
cream cheese. Bake until filling is set in center when pan is gently shaken, and apples are tender, about 40 minutes. Cool at least 30 minutes. Push from rim of pan. May be served chilled or at room temperature. Serves 8. Almond Bars Crust: 1 ½ cups flour 3/4 cup sugar 1/2 cup butter, softened 1 2 tsp. salt Filling: 2 pkg. cream cheese (one 8 oz., one 3 oz.), softened 3 eggs 1/2 tsp. almond extract Frosting: 2 ½ cups powdered sugar 1/3 cup butter, softened 2 T. plus 1 tsp. milk (I used more) 1 tsp. almond extract Sliced almonds, toasted Combine the first four ingredients; mix well. Pat into an ungreased 9x13 pan. Bake at 350 for 15 minutes. In a mixing bowl, combine filling ingredients; beat until smooth. Pour over crust. Bake for 15-20 minutes or until edges are lightly browned. Cool completely. For frosting, in a bowl, combine sugar, butter, milk, and extract; stir until smooth. Frost bars and sprinkle with almonds. Store in the refrigerator. Yield: 3 dozen. Note: To toast almonds, put them in a pie plate and bake in 350 oven for five minutes. Cool. Biscotti Nocciole- Cioccolato 1/4 cup hazelnuts 4 oz. bittersweet chocolate ½ cup butter ¾ cup sugar 2 eggs 2 Tbl. Amaretto 2 cups unbleached or all- purpose flour 1 ½ tsp. baking powder ¼ tsp. salt Place nuts in a shallow pan and bake in a preheated 350 degree oven for 8-10 minutes, or until golden brown. Let cool. With paper towels, rub nuts while warm to remove papery skins. Let cool. In a food processor fitted with a steel blade, grind nuts finely. Remove and set aside. Add the chocolate to the food processor and process until coarsely ground. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and liqueur. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing until well blended. Fold in nuts and chocolate. Optional: chill dough.
Divide dough in half. On a greased and floured baking sheet, pat out into two logs about ½ high, 1 ½ wide and 14 long, spacing them at least 2 apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45 degree angle, about 1/2 thick. Place the slices upright 1/2 apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 ½ to 4 dozen. White Chocolate Macadamia Biscotti ½ cup butter ¾ cup sugar 2 eggs 1 tsp. vanilla extract 2 Tbl. amaretto 2 cups plus 2 Tbl. unbleached or all- purpose flour 1 ½ tsp. baking powder ¼ tps. salt 2/3 cup macadamia nuts, chopped 2/3 cups white chocolate chips In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, extract, and liqueur. In a bowl, combine flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and chips. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2 high, 1 ½ wide, and 14 long, spacing at least 2 apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45 degree angle about 2 thick. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 ½ to 4 dozen. For more recipes and other ideas, email me at: ruth@ruthlessstamping.com (Yes there are really 3 s s is in the middle!) and I ll send you some goodies in the form of an attachment. If you would like to receive last year s handout, be sure to note that in your email. To sign up for my Ruthless Stamping email newsletter, and learn about my stamping and scrapbooking workshops, classes, open houses and other activities, go to my blog at ruthlessstamping.typepad.com and sign up on the right sidebar at the top. You ll receive a free gift when you sign up!