Brunch Recipes

Posted by on Dec 12, 2009 in Kitchen Goodness | 0 comments

Here are the recipes I used for the brunch this Thursday. I hope you enjoy them!  They can all be done the evening before and all the baked items take the same amount of time at the same temperature.  If you have a small oven, cook the casseroles first and keep them warm.  Then cook the monkey bread.  You could stick the casseroles back in the oven while the bread sits for those 5 minutes before flipping.

Ham and Spinach Strata

Serves 8
(My adaptation from a Taste of the South recipe)

1 6-oz. box of seasoned croutons
1 12-oz. package diced ham, drained
1 9-oz. package frozen chopped spinach, thawed and squeezed dry
1 cup shredded Italian cheese blend
1 cup shredded Swiss cheese
10 eggs (I used the equivalent of an egg substitute)
1 1/2 cups half and half
1/2 teaspoon salt
1/2 teaspoon black pepper

Lightly grease a 13 x 9 x 2 casserole dish with cooking spray.  Layer croutons, ham, spinach, and cheeses in baking dish.
In a small bowl, whisk together the eggs, half-and-half, salt, and pepper.  Pour evenly over the layers.  Cover, and refrigerate overnight.
Sit out the casserole an hour before baking.  In the meantime, preheat the oven to 350 degrees.  You may need to add a small amount of milk to the top (about 1/4 cup) since it’s been sitting and soaking overnight.  After the strata has sat at room temperature for an hour, place in the preheated oven, uncovered, and bake for 35-40 minutes, or until lightly browned.  Serve immediately.
(You can prepare it and bake it that morning without letting it refrigerate overnight.)

Swiss and Cheddar Grits

Serves 8
(My adaptation of a recipe from A Southern Collection:  Then and Now – Jr. League of Columbus)

1 quart skim milk
1/2 cup butter
1 cup quick grits (not instant)
1/2 cup shredded Swiss cheese
1/2 cup shredded Sharp cheddar cheese
salt and pepper, to taste
1 small can of creamed corn (this would be the tiny can for 1-2 people)
2 Tablespoons chopped green onions (tops only)

Bring milk and butter to a slow boil over medium heat and slowly add grits, stirring until thick.
Put grits into a large bowl and beat for 5 minutes until creamy.  Add the cheeses gradually, stirring well.  Then add salt and pepper along with the creamed corn and chopped green onion.  Stir to combine.
Pour into a greased 2-quart casserole dish (I spray it well with cooking spray).
Bake in a 350 degree preheated oven for 35-40 minutes.
(You can make this the night before and refrigerate it.  If you do, follow the same procedure as for the ham and spinach strata.)

Monkey Bread

Serves 12

1 package frozen dough balls (in the frozen bread section)
1 small package of instant butterscotch pudding mix
3/4 cup brown sugar

Cinnamon to taste
1 cup pecans, chopped (optional)
1 stick butter, melted
Grease with cooking spray a tall bundt pan.  Into the cake pan, layer dough balls, pudding, sugar, cinnamon and pecans.  Drizzle butter evenly over all. Cover loosely with plastic wrap sprayed with cooking spray.  Leave on the countertop overnight (at least 10 hours).
The next morning, preheat oven to 350 degrees.  Bake the bread for about 30 minutes.  Allow to sit about 5 minutes before flipping onto a plate or cake stand.  Serve immediately.
Grapefruit with Rosemary-Infused Syrup

Serves 8
(My adaptation from Southern Living)

1 cup sugar
1/2 cup water
3 Tablespoons honey
3 fresh rosemary sprigs
1 64-oz. carton of Ruby Red grapefruit slices, mostly drained
1/2 cup maraschino cherries with stems

Combine the first four ingredients in a saucepan; bring to a boil over medium heat, and boil low for 5 minutes.  Remove from heat and cool completely.  Remove and discard the rosemary.
Pour the drained grapefruit into a serving bowl.  Pour the syrup over the fruit.  Add the cherrries.  Cover and chill until ready to serve.

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