Brunch ideas?

[Michele]

Our CL group is doing brunch next week. Anyone have suggestions for good CL brunch recipes within the last year or so? The main course will be brie strata with apricot papaya salsa.

[Vanessa]

I was just going to suggest the French Toast Souffle but since you are having a brie strata you would be repeating a strata concept. Around 1996 CL had an article about holidays and brunch. They suggested a quiche (but your brie strata would substitute) some mint hot cocoa, cranberry rasberry sprintzer (you can serve mimosas or bellini), spiced winter fruit (like a fruit salad but utilizing winter fruits), fresh lemon ginger muffins (or you can make an assortment of muffins), scones ans a super cinnamon streusel coffeecake (a bundt cake)
These recies appeared in NOv/Dec 1996 (annuals 1997). You don't have to make these but can use as idea.
Good luck!

[Terri-Lynn2]

The new Cooking Light Make It Ahead supplement has some excellent things for brunch, if you would like I could list some. They even have a premade brunch menu, I really liked the magazine alot!

Hope this helps...

Terri

[Michele]

That would be great - I haven't seen the supplement.

[CrystalB]

Michele-
Would you mind posting your recipe for the brie strata?
I would suggest one of the CL crumb cakes from 1998. Others on the board have raved about all of them. Here's the recipe for the one I tried:

Cinnamon Crumb Cake
SOURCE: Cooking Light YEAR: May 1998 PAGE: 115

INGREDIENTS FOR 8 SERVINGS:
1-1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
Cooking spray

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into dry measuring cups, and level with a knife.
Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in
margarine with a pastry blender or 2 knives until the mixture resembles coarse
meal. Reserve 1/2 cup flour mixture for topping, and set aside.
3. Combine remaining flour mixture, baking powder, and baking soda, and add
the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until
blended. Spoon batter into an 8-inch round cake pan coated with cooking spray.
Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350 degrees for
30 minutes or until cake springs back when touched lightly in center. Cool on
a wire rack. Yield: 8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 211 (29% from fat); FAT 6.9g (sat 1.5g, mono 2.9g, poly 2g); PROTEIN
3.5g; CARB 33.9g; FIBER 0.6g; CHOL 28mg; IRON 1.5mg; SODIUM 206mg; CALC 62mg

The Make It Ahead supplement also lists a Poppy-Seed Fruit Salad that might be a welcome addition.

[Kerri]

What about the spinach, rice, and feta pie? I have never made it, but it got good reviews and it sounds really good. Do a search for it if you are interested and it will come up.

[phantomcg]

I have to say that the spinach, rice and feta pie is wonderful. Even on the third day (hubby won't eat vegetables!!) I was LOVING it. Let me know if you would like the recipe posted.

Cheryl

[Michele]

I don't have the recipe for the strata here, but it was in the March or May 96 issue.

[emilycat]

The French Toast Souffle might be an idea

[Terri-Lynn2]

Hi Michelle,

Sorry I havent been doing much reading of the board the last couple of days, when you go back it is overwhelming how many responses have showed up since you were last there.

Theses are there brunch suggestions....

Frozen Peach Champagne cocktail

Vegetable and cheese strata

Toffee Dip with Apples (looks yummy)

Cranberry orange cooler

Cheddar, bacon and tomato strata

Marinated Asparagus bundles

Apple cider caramel cake


The spinach, rice and feta pie and the apricot stuffed french toast recipes are also in here.

If you are interested in any of these let me know and I will post for you.

I hope your brunch goes really well, enjoy!!

Terri

[kltcarley]

The Brie strata with apricot papaya salsa sound awesome. Could someone post the recipe? I tried the search and couldn't find it. Thanks!

[Kismet]

Ok, this is a REALLY old thread, so I apologize! I'm in charge of making an egg dish with fruit for our supper club this weekend, and I ran across this old post about a brie strata with apricot papaya salsa. Would anyone happen to have this recipe? It sounds like it was in CL in like 1996. Thanks much for your help - it sounds SO yummy!!!!

[Terrytx]

* Exported from MasterCook *

Brie Strata with Apricot-Papaya Salsa

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cooking Light 1996 Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apricot nectar
3/4 cup dried apricots -- quartered
2 cups papaya -- peeled, and diced
1 tablespoon honey
1 tablespoon fresh lime juice
15 ounces Brie -- round
8 cups French bread -- cut into 1" cubes
Vegetable cooking spray
2 tablespoons brown sugar
12 ounces evaporated skimmed milk
1/4 teaspoon salt
3 egg whites -- lightly beaten
2 eggs -- lightly beaten

Combine the nectar and apricots in a microwave-safe bowl. Microwave at high 2 minutes or until mixture boils; cover and let stand 30 minutes or until apricots soften. Drain apricots, reserving 2 tablespoons nectar; discard remaining nectar. Combine apricots, reserved nectar, papaya, honey, and lime juice; stir gently, and set salsa aside. Remove rind from Brie, and discard. Cut Brie into small pieces. Arrange half of bread cubes in the bottom of a 9-inch square baking dish coated with cooking spray. Top with half of Brie, and sprinkle with half of brown sugar. Repeat procedure with remaining bread, Brie, and brown sugar. Preheat oven to 350 degrees. Combine milk, salt, egg whites, and eggs; stir well. Pour over bread; press firmly with back of spoon to moisten all bread cubes. Cover; chill 30 minutes. Bake at 350 degrees for 35 minutes or until a knife inserted near center comes out clean.

(serving size: 1 strata square and 1/3 cup salsa)

Source:
"Cooking Light, May 1996, page 101"
Copyright:
"Cooking Light"


Serving Ideas : Serve with a sweet Sauternes from France and warm salsa

[Kismet]

Thank you Terry! You're the greatest!!! :D :D :D