BRUNCH SO HARD....
Brunch, my favorite “meal” of the day!
As far back as I can remember I’ve always loved eating breakfast for lunch and dinner. So as I became an adult and living on my own it was no surprise when I began to cook for family and friends. I started hosting private brunches at my home about 10 years or so ago, long before the “brunch craze” caught on. I’d hand select a different group of guests every brunch since I have a knack for bringing people together, and nothing goes better with food than drinks and thought provoking conversation. In this environment, you can really let down your hair, unplug from the world, and JUST BE for a few hours. For me, it’s all about the laughter coupled with my love for feeding others until they are stuffed (that’s my gratification). I’m always tickled and amazed by the “food for thought” that comes out of the many conversations that are had in one day. You’d be surprised how much you learn about others, your friends and even yourself while interacting in this intimate setting. Through word of mouth I’m always asked “when is the next brunch” and “will I be invited”, I can only say to that “we’ll see” and “stay tuned”!
So until the next brunch, here are some of my favorite homemade brunch recipes I’d like to share:
GRANOLA CRUSTED FRENCH TOAST
3 – Cups of Granola
4 – Large Eggs
2 – Cups of Milk
1 – Loaf of Challah bread
5 – Tablespoons of unsalted butter
1 – Tablespoon of Nutmeg
1 – Tablespoon of Cinnamon
Directions: Cut Challah bread into 1-inch thick slices. In a large bowl mix: milk, eggs, cinnamon and nutmeg (beat until completely combined). Place granola in a small chopper/grinder and blend until granola in finely chopped (set aside). In a large skillet, melt butter. Dip each slice into egg mixture on each side and coat with a layer of granola, place in frying pan with melted butter and brown on each side (approx. 3-4 minutes on each side). Serve hot with syrup.
SPINACH & FETA MINI FRITTATAS
4 – Cups of Spinach
1 – Tablespoon of Butter
1/4 – Cup of Onions, chopped
6 – Large eggs, beaten
1/2 – Cup of Milk
3 – Tablespoons of Feta Cheese, crumbled
Salt and Pepper
Directions: Preheat oven to 375F and spray muffin pan with nonstick spray. Set aside. Cook spinach in boiling water, drain, then set aside. In a medium mixing bowl, beat eggs and milk until combined. Add onions, drained spinach and a few feta crumbles. Add salt and pepper to taste. Pour mixture in muffin pan cups, add feta crumbles on top and bake for approximately 15-20 or until eggs are evenly cooked and golden brown.
Top this off with a nice, simple cocktail of Prosecco and St. Germaine Cocktail, Cheers!
My true passion is not just in the science and creativity behind the ingredients of food making but is also in the sense of togetherness and community that food and libations bring to table!