From the Hearth

Brunch Favorites

During the week, breakfast is often grabbed 'on the go' as children are sent off to school or as one is flying out the door to avoid running late for work. But on the weekends, when there is a bit more time to gather around the breakfast table, lingering over the newspaper and coffee- why not make the mornings a little special? Brunch is a perfect option.

Brunch- a combination of breakfast and lunch- is usually eaten in late morning/early afternoon. Dishes can include traditional breakfast based ones, such as waffles or omelettes- or light lunch variations, such as quiches, fruit salads, salmon pate.

This month, kaylee's providing some of her favorite brunch recipes. Some are made to make ahead (perfect for weekends where guests are visiting and you don't want to wake up at the crack of dawn to feed everyone). Some recipes are fairly simple, but delicious enough to make you and your family feel pampered.

Tomato-Basil Frittata

Unlike standard omelets with the ingredients folded inside the eggs, fritattas mix all the ingredients together and are cooked slowly under low heat.

• 2 medium onions, sliced very thin
• ¼ cup extra virgin olive oil
• 12 ounces Colby-Jack cheese, grated
• 1 tablespoon flour
• 6 eggs, beaten
• ½ cup half and half
• 1 tablespoon Worcestershire sauce
• 2 medium tomato, seeded and chopped
• 3 tablespoons fresh basil, chopped

1. Preheat oven to 350°F. Heat the olive oil in large skillet. Add onion slices and a pinch of kosher salt. Cover and cook over low heat until the onion wilts. Then uncover and cook until the onion is a rich brown color. Drain oil from vegetables.
2. Toss shredded cheese with flour and place in ungreased 8" casserole dish.
3. Beat eggs. Add in half and half, Worcestershire sauce, freshly ground pepper and salt to taste. Combine well and pour over cheese.
4. Sprinkle tomato and basil on top of egg mixture. Bake for 35 minutes or until browned and set in the center. Can be served hot or at room temperature.

Fresh Fruit Salad

• 1 melon or cantaloupe, cubed or scooped out in balls
• 2 oranges, sectioned and cut up into chunks (remove the pith)
• 1 cup strawberries- sliced
• 1 cup blueberries
• 1 mango, chopped
• 2 kiwis, peeled and sliced
• 1 can pineapple chunks in natural juices
• 1 banana, sliced
• 2 tablespoons honey
• 1 tablespoon Grand Marnier
• OPTIONAL: orange zest, mint leaves for garnish

1. Set aside pineapple juice. Mix with honey and Grand Marnier.
2. Combine all fruit except banana slices in large bowl. Drizzle with honey mixture. Chill for an hour or several hours.
3. To serve: serve in individual bowls. Top with banana slices, mint leaf garnish and orange zest.

Broiled Grapefruit

This dish takes only minutes to make, but with a distinct flavor that makes the morning seem extra-special.

• Grapefruits
• Brown Sugar
• Various Spices: cinnamon, nutmeg or all spice

1. Pre-heat broiler.
2. Cut grapefruits crosswise in half. Loosen the sections with knife. Place cut side up on baking sheet.
3. Sprinkle tops of grapefruit with brown sugar and spices of your choice. Broil until top is golden brown.

Cranberry-Orange Scones

• 3 cups all purpose flour
• 1/3 cup sugar
• 2-½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 3 tablespoons orange zest
• ¾ cup chilled unsalted butter, in small slices
• ¾ cup chopped dried cranberries
• 1 cup chilled buttermilk

1. Preheat oven to 400°F. Line baking sheet with parchment paper or baking paper.
2. Sift first five ingredients together. Stir in orange zest. Crumble in butter, blending with fingers until mixture feels grainy.
3. Stir in dried cranberries, and slowly add buttermilk a bit at a time. Combine lightly until moist mixture starts to form in clumps. Do not overwork the dough.
4. Knead on a lightly floured surface a few times to bring dough together, but do not overknead. Create 2 rounds, each 1" thick. Slice each round into 6 wedges.
5. Space scones several inches apart on prepped baking sheet. Brush top with milk, sprinkle sugar on top. Bake until scones are golden brown, about 15-20 minutes. Can be served warm or at room temperature.

OTHER VARIETIES: chopped dried apricots or cherries, chopped nuts, chocolate chips. A personal favourite of kaylee’s is made with dried bing cherries and black walnuts.

Bacon-Apple Casserole

• Granny Smith apples, peeled, cored and sliced
• 2 cups grated Cheddar cheese
• ½ pound bacon, cooked and crumbled
• 4 eggs
• 1-½ cups milk
• 1-½ cups all purpose baking mix

1. Preheat oven to 375°F.
2. Lightly coat a 8" baking pan with cooking spray. Lay apple slices in one layer on bottom of pan.
3. Sprinkle a thin layer of cheese on top of apples. Top with crumbled bacon bits.
4. Beat eggs, and slowly add milk. Add baking mix and mix into a thin batter. Pour batter over the apples, cheese and bacon.
5. Bake for 45 minutes.

If anyone would care to submit one of their favorite recipes, this one can be reached at kaylee{G}