A Meal with No Rules – Brunch

By Aly Wagonseller

 Ah the contradiction of brunch–not entirely breakfast or strictly lunch, yet always a wonderful excuse for a mid-morning party. It’s a leisurely time to gather with family and friends to savor a hearty meal, sparkling libation and good conversation.  Brunch is the perfect way to set the tone for a relaxing, weekend day to come.

Although there are no rules when it comes to a brunch menu, there are a few things to consider. This is a meal that’s counting for both breakfast and lunch so you don’t want to disappoint your guests with too little variety or not enough to eat. A general rule of thumb for a casual family brunch should present at least one meat or fish selection, an egg dish, one to two side dishes, muffins and a dessert. Think about your menu, paying close attention to the sweet, savory, heavy or light aspects of your food options and providing the proper balance of each. For example, if you decide to serve a weighty Breakfast Torte as your main egg dish, provide contrast by choosing lighter side dishes that might include yogurt with granola or a fresh fruit salad. Conversely, if a rich and creamy Strawberries and Cream French Toast is the main attraction, a savory pairing of sausage and crunchy cottage potatoes might fare better. Most importantly, choose at least a few items that can be assembled or partially prepared the night before. Brunch is about a relaxing morning, hostess included. 

 And don’t forget the bubbly!  Champagne or prosecco are must haves for grown-ups, with sparkling water or cider and 7-Up serving as nice non-alcoholic alternatives. Add frozen peaches and a touch of simple syrup or agave nectar for wonderful bellinis. A splash of orange, passion fruit or pomegranate juice makes flavorful mimosas, or try macerated strawberries with a touch of mint for an interesting departure from the norm.   A nicely stocked lemonade and ice tea bar with fresh fruits and flavored beverage syrups is also a nice idea, especially if there are plenty of kids in attendance.

What a wonderful way to ease into the day. Whether it’s Easter, Mother’s Day, or any Sunday of the week, there’s no better time than now to throw a festive brunch of your own.

Layered Breakfast Torte

Serves 8

1.5 boxes (3 sheets) of puff pastry, thawed then chilled

3 Tbsp butter

10 large eggs

1 Tbsp fresh chives, chopped

2 tsp fresh tarragon, chopped

Pinch of grated nutmeg

1 box frozen spinach, thawed and thoroughly dried

1/2 lb of Swiss cheese, thinly sliced

1/2 pound sausage, cooked, chopped and drained

1 jar roasted red peppers, drained and dried

Salt and pepper to taste

1 egg and 1 Tbsp water, beaten together

Coat an 8 1/2in spring form pan with cooking spray. Roll out one sheet of puff pastry to 1/4in thick and cut out a 9in circle. Place in the bottom of the pan with the extra 1/2in going up the sides. Roll out the second piece of puff pastry to 1/4in thick and cut out an 8in circle; wrap in plastic and refrigerate for later. Roll the remaining sheet of puff pastry to 1/4in thick and cut rectangles out to wrap around the inside of the spring form pan, leaving a 1in overhang at the top. Use water where seams meet, pressing the pastry against the pan for a smooth fit. Cover with plastic wrap and refrigerate one hour.

In a medium skillet, melt butter over low heat. Whisk together the eggs, herbs, nutmeg, salt and pepper. Pour the eggs into the skillet and gently scramble until loosely cooked, (eggs will cook completely in the oven later). Remove from heat, cover and cool completely.

In prepared pastry lined pan, layer half the partially cooked eggs, half the spinach, half the cheese, half the sausage, all the peppers, then the remaining sausage, cheese, spinach, and eggs, in that order.  Spread each layer to the edge of the spring form pan. Fold the puff pastry overhang onto the ingredients. Brush with egg wash, then place the refrigerated 8in circle on top, sealing the pastry along the sides. Cut a vent in the center and place in the refrigerator for one hour or overnight.

Preheat oven to 350°F. Place torte on a baking tray, brushing again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until golden and puffy. Remove from oven and cool to room temperature or the torte will fall apart when sliced. Serve with mustard.

Strawberries and Cream French Toast

Serves 4-6

 1/2 cup chopped pecans

1/4 cup brown sugar

6 Tbsp butter, divided

6 (2″ wide) slices challah or brioche bread 

4 oz cream cheese, softened

4 oz Mascarpone cheese

2 Tbsp powdered sugar  

6-8 large strawberries  

1 cup buttermilk

3 large eggs

1 level Tbsp white sugar

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp salt

1/2 tsp lemon zest  

Preheat oven to 250°F. Heat pecans, brown sugar and 2 tablespoons butter in a skillet over medium heat. Stir until sugar has melted and pecans are coated and sticky. Set aside on parchment paper.

Slice each piece of bread through the middle, stopping as you near the opposite crust, so as to create a single, hinged piece (much like a clam shell).  Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each, creating a thick layer of cream. Place a single layer of strawberries atop the cream, slightly overlapping the berries as you go. Sprinkle with a small amount of the pecans, then close pocket and set aside.

Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches to prevent crowding, dip (don’t soak) each stuffed piece of bread into the buttermilk mixture, taking care to cover both sides and the edges. Fry in butter, no more than 3 pieces at a time, until golden on both sides.  Place in oven while cooking the second batch of toast. Serve with powdered sugar, additional pecans and strawberries for garnish.  

 Prosciutto Quiche Cups

Serves 4

8 oz sliced prosciutto, slices cut in half

3 eggs

1/2 cup whole milk

1 1/2 oz cream cheese, softened

Dash grated nutmeg

¼ tsp pepper

½ cup grated Swiss cheese

2 tbsp chopped chives

Diced mango and papaya for garnish

Preheat oven to 400°F. Coat a mini muffin pan with cooking spray. Layer two halves of prosciutto over each other and press firmly into each muffin cup, allowing overage to fan outside of each cup.  

Blend eggs, milk, cream cheese, nutmeg and ¼ teaspoon pepper in a blender.  Stir in cheese and chives. Pour into prepared prosciutto cups, being careful to fill only about ¾ of the way full. Bake until puffy and set, about 15 minutes.  Serve with fruit.

Chocolate Toffee Coffee Cake

Serves 16-20

2 cups all purpose flour

1 cup dark brown sugar, packed

1/2 cup sugar

1/2 cup unsalted butter, room temperature

1/2 tsp salt

1 cup Heath toffee chips

½ cup mini chocolate chips

1 cup chopped pecans

1 tsp baking soda

1 cup buttermilk

1 large egg

1 tsp vanilla extract

Preheat oven to 350°F. Butter a 13x9x2-inch glass baking dish. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee, chocolate chips and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined.  

Spread batter into prepared pan. Sprinkle with toffee topping. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely and cut into squares. May also be made into muffins.

Beans…The Magical Fruit

The Magical Fruit…

Let’s Have Beans at Every Meal

By Aly Wagonseller

Most of us fondly remember that famous schoolyard sing along. You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean. Snickering aside, as grown-ups we’ve come to realize the tasty legume–which, in reality, is classified as a fruit–is a versatile and healthy addition to our family’s diet. From stretching your meat dollar further, to adding color and texture to soups, salads and main entrées, beans are a great way to save money, bulk up on fiber and cut back on dietary fat. But there’s more.

The real magic of beans comes from their ability to lower cholesterol, reduce the risk of certain cancers, and balance sugar and insulin levels in the body. Soluble fiber’s the key. That’s the indigestible portion of plant food that’s responsible for pushing chow through the digestive tract, removing cholesterol and creating even distribution of insulin as it travels through the blood stream.  A study conducted at the University of Kentucky has shown that by adding just one cup of beans a day to your diet, you can reduce your cholesterol an average of 19% in just three weeks. This equates to reducing your risk of a heart attack by up to 40%. Diabetics (and sugar-hyped children) reap the benefits as well, especially early on in the day,  because beans stabilize sugar levels in the bloodstream, keeping those highs and lows to a minimum. Certain chemicals in beans have also been proven to reduce some forms of cancer.   Data from 41 countries has demonstrated a correlation between bean consumption (or lack thereof) and morbidity of breast, prostate, and colon cancers.

Although we’re sharing some bean-a-licious recipes, some obviously made with beans and others not so much, getting the entire family on the bean-eatin’ bandwagon may require some trickery. Try adding them to hearty meat or lasagna dishes, putting them in soups and stews, or hiding them inside your favorite enchilada or meatloaf recipes.  For the super stubborn set, consider pureeing beans and using them in cookie recipes, like the oatmeal chocolate chip version found at Epicurious.com.  And, there’s no need to spill the beans to the family either, sometimes what they don’t know certainly won’t hurt them, in fact, it may add a few years to their lives!

Santa Fe Chicken Chowder

Serves 6-8

2 Tbsp minced fresh green chile peppers

1 cup chopped onion

1 1/2 tsp ground cumin

1 tsp ground coriander

1/2 tsp dried oregano

1/2 tsp salt

2 Tbsp olive oil

1/2 cup diced carrot

3 cups diced sweet potatoes (Precut available in the produce dept.)

2 cups chicken broth

1 cup diced red or green bell pepper

1 can fire roasted, diced tomatoes

1 cup corn, fresh or frozen

1 cup diced zucchini

2 oz cream cheese, softened

3/4 cup shredded sharp cheddar cheese

1 cup milk

2 cans black beans, drained and rinsed

2 cups cooked and shredded chicken

In a large, heavy pot, heat oil over medium high heat. Add the chiles, onion, cumin, coriander, oregano and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add the carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add the bell peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium high heat for 15 minutes, or until vegetables are tender.

Transfer 3 cups of the soup to a blender. Add the cream cheese, cheddar and milk, processing until smooth.  Add the puree, along with the black beans and shredded chicken, back to the soup.  Heat over medium low heat until thickened to desired consistency.  Serve with tortilla strips, black olives and sour cream, if desired.

Chili Crusted Black Bean Tart

Serves 6

1 1/4 cups all-purpose flour

1 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1/2 tsp salt

6 Tbsp chilled unsalted butter, cut into bits

2 Tbsp ice water

1 medium red onion, chopped

1 bay leaf

2 cups canned black beans, rinsed and drained

1 cup refried black beans

1 Tbsp plus 2 tsp olive oil, divided

1 (10 oz) package frozen corn, thawed

1 red bell pepper, chopped

1/2 cup cilantro, cleaned and chopped

1 3/4 cups coarsely grated Pepper Monterey Jack

1 can chopped jalapeños, drained

1/2 cup green onion, chopped

1 cup plus 2 Tbsp sour cream, divided

2 tsp fresh lime juice or to taste

Preheat oven to 350°F.  Combine 1 cup sour cream and lime juice until well blended.  Refrigerate.

Combine the first five ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press onto bottom and sides of a 10-inch tart pan. Chill 15 minutes, or until firm. Line shell with foil and fill with rice or pie crust weights. Bake shell until edge is set, 8 to 10 minutes. Remove foil and rice and bake 10 minutes more, or until golden. Cool.

Heat 2 teaspoons olive oil over medium high heat, adding the onions and bay leaf and sautéing until tender. Add 2 cups canned black beans and sauté for 2-3 minutes. Remove from pan, discard bay leaf, and place in a large bowl. Set aside. Heat the additional 1 tablespoon olive oil. Add the corn and sauté over high heat for about two minutes.  Salt and pepper to taste. Add corn mixture to the beans, along with the bell pepper, cilantro, cheese, jalapeños and green onions. Season again with salt and pepper.

Mix the refried beans with 2 tablespoons sour cream.  Spread evenly onto the cooled crust. Fill with the bean/corn mixture, pressing down gently. Bake for approximately 20-30 minutes, or until cheese is melted.  Cool in pan for 15 minutes. Serve with lime sour cream.

Tuscan Ribollita

Serves 6

2 Tbsp olive oil

4 oz pancetta or bacon, chopped

1 small onion, peeled and roughly chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

3 garlic cloves, peeled and smashed

1 (15 oz) can diced tomatoes

3 (15 oz) cans cannellini or white kidney beans, drained and rinsed

2 cups chicken broth

1 sprig fresh rosemary

1 package baby spinach

1/2 cup toasted, fresh bread crumbs

Shaved Parmesan cheese

Olive oil and red wine vinegar for drizzling

Heat olive oil in a large pot over medium heat. Add the pancetta and onion, sautéing 2-3 minutes.  Add the carrots and celery, sautéing for 3 minutes. Add the garlic and saute approximately 2-3 minutes more. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

Add the spinach and cook for 5 to 7 minutes more. Cool to room temperature.  Before serving, add the bread crumbs to the soup and gently reheat. Serve, drizzled with olive oil, vinegar and shaved Parmesan cheese.

Moroccan Short Ribs

Serves 4-6

1 Tbsp dried thyme, crushed

1 tsp salt

1 tsp ground ginger

1 tsp black pepper

1/2 tsp cinnamon

6-8 beef short ribs

2 Tbsp olive oil

2 cups beef broth

1 (16 oz) can garbanzo beans, drained and rinsed

1 (14.5 oz) can diced tomatoes, drained

1 large onion, cut into thin wedges

1 med fennel (anise) bulb, cut into thin wedges

1 cup chopped carrot

4 cloves minced garlic

1 package roasted garlic flavored couscous

1/2 cup slivered almonds, toasted

1/3 cup dried currants

Salt and pepper to taste

In a small bowl mix the thyme, salt, ginger, pepper and cinnamon. Dry off short ribs with a paper towel.  Sprinkle with the spices, messaging into the meat. Heat the olive oil over medium high heat. Brown the short ribs, working in batches to ensure space in between ribs. Drain the fat. Deglaze the pan with a bit of the beef broth, scraping up browned bits. Pour into a 6-7 quart slow cooker.

Layer the remaining broth, beans, tomatoes, onion, fennel, carrot and garlic in the slow cooker, ending with the short ribs on top. Cover and cook on low setting for 8-9 hours or high setting for 4-5 hours.

About 20 minutes before the meal, prepare the couscous according to package directions, adding the almonds and currants to the pot along with the dry couscous. Serve with 1-2 short ribs and a healthy serving of vegetables.

Touchdown Tailgating…

Fan Food for Football Fun

The pigskin has arrived!  It’s time to kick off a party that will have your friends and family cheering not only for the home team, but some good eats as well. Although we have few opportunities for traditional, parking lot celebrations, that doesn’t mean you can’t tailgate in your own backyard.  It’s all about gathering your biggest fans for fun, food and a little pre-game cheer, regardless of where you set up camp.

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Whether you plan a get-together at Sam Boyd Stadium or keep your party closer to home, thinking out the details ahead of time will make for a relaxed event that even the host or hostess can enjoy.  Mix and marinate meats in a single zip lock bag that won’t take up valuable space in the cooler or refrigerator. Save room in your ice chest by freezing water in recycled water bottles.  They’ll keep items fresh and cold without the mess of melting ice that can make things soggy. Precook side dishes and appetizers, placing them in aluminum foil pouches that work perfectly for grill top reheating. Prepare chili or hot dips and keep them warm in the Crockpot. Consider purchasing a propane version like the one manufactured by Coleman and available at REI.com for around $80. It works just like a normal slow cooker, but without the need for electricity. Finally, round up all the comforts of home, including utensils, plates, paper towels, moist towelettes, trash bags, a radio or battery operated TV, decorative flags and decorations and more, packing them into a single, portable plastic bin.  You’ll know you have everything you need, and it won’t take an army to transport it.

Click below to download and print the recipes:

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