Last Minute Brunch

Even if I know several weeks ahead that I'm hosting an Easter or spring brunch I usually don't decide on the menu very far ahead. There are always so many new recipes I want to try I find it hard to decide.

Here's a recipe I developed for a popular brunch class. Look for prepared crepes in the produce department. I usually add cold smoked salmon (similar to lox) but smoked salmon or grilled salmon are also great choices.

You can prepare the crepes a day ahead, cover and refrigerate. Reheat just before serving. Avocado slices and sprigs of fresh dill are the perfect garnish.

Baked Crepes with Smoked Salmon and Scrambled Eggs Filling

Serves 8

2 tablespoons butter
12 eggs, lightly beaten
¼ cup milk
1 teaspoon salt
1 package (8 ounces) cream cheese, cut into small dice
4 oz package smoked salmon, chopped
2 tablespoons chopped fresh dill
8 purchased crepes
½ cup sour cream
Additional chopped dill

Heat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Whisk the eggs, milk and salt until smooth. Add the eggs to the skillet. Cook until the eggs begin to set. Reduce the heat to low and stir until the eggs remain slightly creamy. Remove the eggs from the heat and add the cream cheese, smoked salmon and the chopped dill. Stir gently.

Place a crepe on a work surface and divide the eggs into 8 portions. Spoon the eggs down the center of each crepe. Roll up the crepe and place seam side down in a buttered 13x9 inch baking dish. Cover with aluminum foil. Bake about 20 minutes or until the crepes are heated through. Remove the foil and continue baking until lightly browned about 5 minutes. Serve with sour cream and chopped dill.

Spring Celebration Brunch

There are so many events celebrated in the spring and I think the easiest way to gather family and friends-for the cook- is to host a brunch. Most of the food can be prepared a day ahead and baked the morning of the party.

Graduations, wedding showers, and Mother's Day are only three possibilities. I serve a main dish, usually a strata such as the Mediterranean Strata below, muffins and or sweet rolls and a fruit platter or a fruit plate.

Don't forget Easter is next week. A perfect time for a spring brunch. Add colorful tulips to the table and bring some spring sunshine inside.


Mediterranean Strata

This hearty brunch casserole brimming with sunny flavors from the south of France is always a hit. Because it can be refrigerated overnight, it can be in the oven as the guests arrive.

MAKES 8 TO 12 SERVINGS

6 English muffins, split and cubed
12 ounces drained, cooked Italian sausage
1 (14-ounce) can extra-small artichokes, drained and quartered
1/2 cup chopped roasted red pepper
1/4 cup Kalamata olives or ripe olives, pitted and sliced
1 1/2 cups shredded Provolone cheese
4 ounces feta cheese, crumbled
3 cups whole milk
8 eggs, beaten
2 tablespoons basil pesto
1/2 teaspoon coarse salt

Lightly spray 13 x 9-inch baking dish with nonstick cooking spray.
Arrange muffin cubes in bottom of baking dish. Crumble sausage over muffins and top with artichokes, red pepper, olives, Provolone cheese, and feta cheese.
Beat milk, eggs, pesto, and salt until blended in large bowl and pour over other ingredients. Using a spoon, press ingredients down into the liquid. Cover with plastic wrap and refrigerate overnight.
Heat oven to 350°F with oven rack in middle. Uncover the casserole.
Bake 40 to 50 minutes or until set and a knife inserted near center comes out clean although it will be wet.
Letting the dish sit for 5 to 10 minutes before cutting makes it easier to serve. Cover and refrigerate any remaining.

BAKER’S NOTE: You can let the dish stand at room temperature about 1/2 hour until the milk is absorbed if you don’t want to make it the day before serving.
SECRETS TO SUCCESS: I like the texture of English muffins, but cubed French bread or other chewy bread creates variety.
Unless you make your own pesto with fresh basil from the garden, purchase it already prepared. You can also purchase roasted red peppers in a jar.

Think Spring: Think Asparagus

This is the time of year when it seems like winter will never end. I was just in upstate NY and say crocuses popping up through the grass. At least our snow is melted and we're having bright sunny days but no sign of crocuses.

One of the problems with eating fresh and local is very evident this time of year. We're tired of winter vegetables but there are no fresh spring vegies appearing. At least at the supermarket fresh asparagus is abundant but not cheap. I question the nutritive value of fresh asparagus by the time I get it home and prepare it, but like all vegetables while some vitamins may be diminished it's still a nutrition powerhouse.

Asparagus is one of the vegetables I often prepare in the microwave because it is so quick and keeps its brilliant green color. I also like to toss the spears with a little olive oil and roast it as 425 degrees about 5-7 minutes. Sprinkle with a little lemon juice and sea salt just before serving.

Frozen vegetables can be more nutritious than those from the supermarket because they are frozen shortly after harvest locking in nutrients. I especially find frozen baby peas and asparagus cuts great substitutes for fresh. USDA values indicate that as much as 50 % of some nutrients can be lost in just 1 or 2 days storage at room temperature but nutrients such as fiber, minerals and fat soluble vitamins are fairly stable. When you purchase fresh vegetables refrigerate them as soon as possible and serve them within a few days.