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Brunch for Overnight Guests
The holidays are here and so is the season for overnight guests. It can be challenging when you need to wake up ready to entertain. See below for a few brunch recipes that will allow you to prepare the night before so you wake up feeling ready to roll out the hospitality for your guests.
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EGG “SOUFFLE” WITH CHEDDAR AND MUSHROOMS
This is not a traditional souffle but it is easy and can be prepared the night before.
2 tablespoons unsalted butter
1/2 lb. sliced mushrooms
1/2 cup chopped onion
24 eggs
1 cup milk
2 tsp salt
1 cup heavy cream
2 cups shredded cheddar cheese
Fresh chives for garnish, if desired.
In saucepan, heat butter over medium heat. Add mushrooms and onions; cook until softened, about 10 min. Remove from pan; let cool. Lightly coat a 13″ by 9″ glass baking dish with nonstick vegetable spray. In large bowl, combine eggs, milk, salt. Pour mixture into dish. Place cooled vegetables in bowl of food processor and process until chopped; do not puree. In medium bowl, beat heavy cream with electric mixer on high until thickened. Fold in vegetables. With rubber spatula gently spread vegetable mixture over eggs, covering them completely. Cover with plastic wrap and refrigerate 8 hours or overnight. Heat oven to 250 degrees Farenheight. Sprinkle souffle with cheese. Bake, uncovered, 1.5 hours or until eggs are cooked through. Garnish with chives. Serve immediately.
Source: In Style, June 2001
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STRAWBERRY GOUDA SPINACH SALAD
If you have been to a brunch I have hosted, you have eaten this salad. It is a crowd pleasing staple. You can easily prepare the night before so that all you need to do in the morning is toss in vinaigrette and serve!
6 oz/6 cups of fresh baby spinach
2 cups sliced strawberries
1 cup halved seedless red grapes
1/4 cup thinly sliced sweet onion
7 oz gouda cheese, cubed (about 1 cup)
Poppy Seed Dressing:
1/4 cup vegetable oil
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 tablespoons sugar
2 teaspoons poppy seeds
1/4 teaspoon dry mustard
In small bowl, whisk together all ingredients until well blended.
Sugared Almonds:
In small heavy skillet, cook 1/2 cup almonds and 3 tablespoons sugar over medium heat, stirring constantly, until sugar melts and almonds are lightly toasted. about 5 minutes. Spread on parchment paper to cool Break apart, if needed. Store in airtight container. Makes 1/3 cup.
Source: The Best of Dierbergs
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5 large eggs
1 cup milk
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
6 cups cubed French bread
6-8 oz brie, rind removed and cut into cubes
1 cup fresh blueberries
2 cups chopped fresh strawberries
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
confectioners’ sugar for dusting
Instructions:
Spray a 2-3 quart baking dish with nonstick cooking spray and set aside
In a medium bowl, add the eggs and beat with a fork or whisk. Add in the milk, maple syrup, vanilla and cinnamon. Whisk until well combined.
Add half the bread cubes to the prepared baking dish. Top with half the brie and then half the blueberries. Top with the remaining half of the bread cubes, then the remaining half of the brie and blueberries. Evenly pour the egg mixture over the top.
Cover the dish tightly with plastic wrap and transfer to the refrigerator. Let sit for 8 hours or overnight.
When ready to bake, preheat the oven to 375 degrees Fahrenheit. Add the strawberries, granulated sugar and vanilla to a small bowl. Mix to combine. Let the mixture sit while you bake the dish.
Remove the plastic wrap from the baking dish and then cover with foil. Bake for 20 minutes then remove the foil and make for another 15-20 minutes. Let stand for about 10 to 15 minutes before serving.
To serve, top each portion with a good amount of the strawberries and a dusting of confectioners’ sugar.
Source: Cook Nourish Bliss
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For a simpler option, read my post on Pumpkin Scones at www.styleandlife.com/pumpkin-scone-recipe-beauty-essex. It features a delectable recipe from Bon Appetit that can be prepared in advance and popped in the oven. The aroma from these scones baking is enough to make your guests extend their trip.
Bisous,
Rebecca
photography by Erica Dunhill Photography