The Perfect Brunch

Brunch is the perfect meal.  You have the heartiness of breakfast plus the casualness of a great lunch.  You can have breakfast food and dinner food.  In my book, it's a win-win.  I typically host brunch three or four times a year for my family and friends and these are items that frequently make the list.

 OMELETTE STATION



One of the things we often do is have an omelette station.  We provide eggs, various shredded cheeses and veggies. Guests bring various fixings like cubed ham, bacon bits and mushrooms.  We have to skillets going making individual omelettes.

 HASHBROWN CASSEROLE

 This really rivals the hashbrown casserole at the Cracker Barrel.  It is sooo good.



INGREDIENTS
  • 1 pint sour cream (fat free works well, too)
  • 1 can cream of chicken soup (or cream of mushroom soup for vegetarians)
  • 2 lbs (32 ounces) hashbrown potatoes, thawed
  • 1/2 cup onion, finely chopped
  • 2 cups cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
DIRECTIONS
  1. Preheat oven to 350 degrees and spray a 9 x 13 Pyrex dish with cooking spray.
  2. Mix all ingredients together and pour into pan.  Bake for 45 minutes or until casserole is light brown on top.

 SHRIMP AND CRABMEAT ETOUFFEE WITH GRITS

 Super delicious dish.  You can make with all shrimp.  This is very filling and always a crowd pleaser.
INGREDIENTS

  • 2 onions, chopped
  • 2 stalks celery, chopped 
  • 1 teaspoon olive oil
  • 1/4 teaspoon Granulated Garlic
  • 2 1/2 cup chicken broth
  • 1/4 cup flour 
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne Pepper, or to taste
  • 2 teaspoons Tabasco sauce
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 1/2 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

  • 3 cups cooked rice or grits

DIRECTIONS
  1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. 
  2. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. 
  3. Reduce heat and simmer until thickened, about 30 minutes. 
  4. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
  5. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. 
  6. Make grits according to package directions.  Substitute half the water for heavy cream or half and half.  When grits are done, stir in 2 ounces of room temperature cream cheese. Then stir in quarter cup of cheddar cheese. (If making with rice, cook according to package directions).
  7. Serve shrimp and crabmeat over grits.



 SWEET POTATO PANCAKES

 I always seem to have left over sweet potatoes or butter nut squash.  This is a great way to use up those left overs.  You can use canned pumpkin, too, but you will need to add sweetener.


INGREDIENTS

  • 1 1/2 cups leftover sweet potatoes
  • 1 1/2 cups oat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup butter, melted

DIRECTIONS

  1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

BELLINI

 I've made these with pureed peaches and pineapples.  Delish!
INGREDIENTS
  • Champagne
  • Can of Peaches, Pureed
DIRECTIONS

 Puree peaches in blender.  Place a tablespoon of peaches in champagne flute and top with champagne.
ABSOLUTE MIMOSAS

 A requirement for every brunch.  I substitute apple cider for OJ in the fall and cranberry juice for the OJ around Christmas or Valentine's Day.


INGREDIENTS


  • 3/4 flute champagne, chilled
  • 1/2 shot Absolute vodka
    •
  • 1 splash or 2 of orange juice

DIRECTIONS

 Add 1/2 shot of vodka to champagne flute. Top with champagne.  Add a splash or two of orange juice.

BAILEY'S COFFEE

 Perfect for a crisp morning.


INGREDIENTS


  • 1 cup strong brewed coffee
  • 1 (1.5 fluid ounce) shot Bailey's Irish cream
  • 1 tablespoon chocolate syrup
  • 1 tablespoon of whipped cream
  • 1/4 teaspoon of cocoa powder for dusting

DIRECTIONS


  1. Pour hot brewed coffee into a mug. Stir in Irish Cream. Stir in chocolate syrup. Top with whipped cream and cocoa powder.


 BAILEY'S COCOA
A great start to breakfast!

INGREDIENTS

  • 1 cup hot cocoa prepared
  • 1 (1.5 fluid ounce) shot Bailey's Irish cream
  • 1 tablespoon of whipped cream
  • 1/4 teaspoon of cocoa powder for dusting

DIRECTIONS

  1. Pour Irish Cream into into a mug. Add prepared cocoa. Top with whipped cream and cocoa powder.

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