Anything goes with brunch, Part Two
Last time we were talking about brunches, and I said we would finish up this time with a few more ideas.
For the very special morning, start off with:
Champagne Orange Juice
Put into each tall 6-8 oz. glasses (I use a large wine glass because champagne glasses fizz over, and you don't want to waste this.) 1 tsp. Grand Marnier, 1/4 tsp. lemon juice. Fill glass to 2/3 full of orange juice, you can chill these until you are ready, then just add the champagne.
"Try Blueberry Coffee Cake
You will need, 1 yellow cake mix (1 layer size 8 oz.), all-purpose flour 2 tbsp., peeled and diced apple 1 cup, fresh blueberries 1 cup, brown sugar (packed) 1/2 cup, ground cinnamon 1/2 tsp.
Mix cake according to package instruction, stir in flour. Pour into 8 x 8 inch pan. Sprinkle apple and blueberries over the top, press down lightly. Mix brown sugar and cinnamon in small bowl, sprinkle over fruit. Bake at 350 degrees for 50 minutes, until a toothpick comes out clean from middle. You could also use peaches instead of apples.
Scrambled Eggs Supreme
Your going to need, 1 tsp. butter or margarine, 1/2 cup finely chopped red onions, 1/2 cup finely chopped green pepper, eight large lightly beaten eggs, 1 tsp. parsley flakes, 3 tbsp. mayonnaise.
Melt butter in non-stick large skillet, add onion and peppers, sautÉ' until soft but not browned. Mix eggs, parsley, mayonnaise, salt and pepper to taste and pour into peppers and onion. Scramble-fry, stir constantly and slowly until moisture is gone and eggs are set.
Stew Tomatoes (One of my favorites)
Ingredients: 1 28 oz. can of whole tomatoes, 1 medium yellow onion chopped, 1/2 cup of chopped green bell pepper, 1 small package of breakfast sausage cut into 1 inch lengths, (you could use 1 inch chunks of ham).
In a large heavy skillet cook sausage, drain off excess fat, add onions, peppers and lightly sweat down (5 minutes) add tomatoes without juic (save for another dish). Cover and reduce heat, simmer for 20 minutes.
For hungrier people, try:
Hash and Eggs
For this you will need, 14 oz. canned corned beef hash, 1/2 cup of dried bread crumbs, 3 tbsp. of water, 4 large eggs.
Mix corned beef, bread crumbs and water in a bowl, transfer to a greased nine-inch glass pie plate. Make four indentations deep enough for each egg. Break an egg into hole and sprinkle with pepper. Bake in a 400 degree oven uncovered for 15 to 20 minutes or until eggs is cooked to doneness. Serve with Texas style bread.
I would like to come back to this, because there is so much you can do with your week-end brunches. So maybe in October, when the mornings are getting cooler, we will do a few more joys of breakfasts/brunches.
In two weeks I would like to cover a Maritime favourite, Hodge Podge
From Paul Kitchen, email@example.com
Please e-mail your comments and requests for up coming articles. I have had a request for some curry recipes, which I will try to cover this fall.