Brunch is that leisurely respite somewhat later than breakfast, and casually bordering on the boundaries of lunch.
It's time to taste tantalizing foods and beverages not usually found on the day-to-day breakfast table.Along with comforting egg dishes and sweet pastries, there's another appeal to brunch. It's a laid-back, pamper-yourself event that feels deliciously festive.
Travel Editor Katie Clayton says adamantly, "Brunch is NEVER before 10!" She's scrutinized many a fine bed and breakfast around the world and is convinced that any weekend meal eaten before 10 a.m. is inhumane.
With Mother's Day on our heels we want "Magnificent Mommy" to have a relaxing "brunch to remember," don't we?
So, sweet lady, we'll have none of that typically selfless mom-talk. Statements like,"That's OK children, I'll just eat these dried up crusts left on your plates . . . " just won't do! At least for Mother's Day Brunch.
'Tis your time to fluff up the pillows of life, and munch that brunch - the brunch that SOMEONE will fix for you.
It just takes some subtle hints to set the stage so that longed-for brunch will materialize.
On second thought, dear lady, throw subtlety out the window. After all, we're going for the gold here. The question being - who will get up early to fix brunch on Mother's Day?
So become mildly militant, Mom! Think how sad you'd feel having to drag out of bed and labor over your own brunch on Mother's Day. After all, you've had enough labor, if you know what I mean!
So, begin your quest. Drop hints. Hubby and the children must be made to feel extremely guilty that you "work your fingers to the bone cooking and cleaning, etc."
In this case, whining is too blatant. Try limping and moaning. Or become adept at kitchen-related dizzy spells.
Sleep-walking while clutching a frying pan, all the while babbling, "What shall I fix for Mother's Day brunch . . ." is effective.
Once the stage is set, place written suggestions, rolled into scrolls of paper, into shoes, tucked into bologna sandwiches or wrapped around toothbrushes.
These helpful little hints might contain special instructions on how your loved-ones can prepare an elegant brunch-in-bed tray. Include recipes. We've given you some dandies, thanks to our loyal recipe exchangers.
Can't think of what to say in your scrolled messages? Here are a few suggestions:
- Dear (insert name):
You could line the breakfast tray with a cloth place mat or linen tea towel. A floral print or spring color such as daffodil yellow, grass green or bright pink is a good choice.
- Exhausted, but always yours,
- Dear (insert name):
A bud vase with a single flower or small bouquet adds festive elegance to Mother's Day brunch!
The stretch marks are worth it, darling child.
- Love, Mother Theresa
- Dear (insert name):
It would be ever so lovely to have brunch delivered on Mother's Day, with the Deseret News and a bright smile.
You always know the right thing to do.
- Adoringly yours, Mother
Got the picture?
They just need some training. And before you know it, Mother's Day brunch will be a family tradition - with no further helpful hints being necessary.
Yep, I've got a hunch that this year, you'll enjoy your brunch!
- FOR A STARRING ROLE at brunch, here's an easy-to-make recipe for Tortilla Quesadillas (kay-suh-dee-uhs) that even kids can create as a special surprise for mom.
Vegetable pan spray
2 tablespoons water
2 tablespoons drained canned diced green chilies
1/4 cup (1 ounce) reduced-fat Monterey Jack or Cheddar Cheese 1 (6-inch) flour tortilla
Cilantro sprigs, optional
Salsa to taste
Coat 8-inch omelet pan or skillet with pan spray. Heat over medium heat. Beat together eggs and water until blended. Pour into pan. Reduce heat to low. Cook until eggs are almost set. Remove from heat. Stir together chilies and cheese. Sprinkle over eggs. Cover and let stand until eggs are completely set or broil about 6 inches from heat until cheese is melted. Place tortilla on plate. With pancake turner, slide egg mixture onto tortilla. Fold in half, then fold in half again. Garnish with cilantro sprigs, if desired. Serve with salsa.
- Each serving contains 266 calories, 15 g fat, 13 g carb, 415 mg sodium, 435 mg cholesterol. - From The American Egg Board
SPINACH AND EGG DELIGHT
Submitted by Sandra Lichfield, Springville
Approximate cost: $6.95
Yield: 8 servings
Evaluation: Unbelievably easy to make, perfect for special brunch or breakfast. Tastes like you have spent a lot of time putting this tasty dish together. A real winner!
1 cup cooked spinach
1 1/2 cups Bisquick
1/2 cup milk
1 small onion, chopped
1/2 cup grated Parmesan cheese
2 cups grated Cheddar cheese
2 cups cottage cheese
2 teaspoon minced garlic
Grease 9xl3-inch baking dish. After cooking spinach, drain and pat dry. In a blender, mix together everything except the spinach and cheeses. When mixture is well-blended, add cheeses and blend well. Pour half of egg and cheese mixture into bottom of baking dish. Cover with spinach, then cover with remaining egg/cheese mixture. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes.
- Each serving contains 350 calories, 19 g fat, 21 g carb, 853 mg sodium, 174 mg cholesterol.
NORWEGIAN PANCAKES WITH FRUIT SAUCE
Submitted by Bessie B. Russell, Kamas
Approximate cost: $2.50 (depending on fruit used)
Yield: 6 servings
Evaluation: Easy to make, beautiful appearance, delicious to taste! Tester says she is planning on having guests so she can make this again! Featured on this week's cover.
1/2 teaspoon salt
31/4 tablespoons sugar
3 cups flour
3 cups milk
1/4 teaspoon vanilla
3 tablespoons melted butter (no substitute)
1 cup boiling water
Juice of 1 large orange
1 teaspoon orange zest
Juice of 1 lemon
1/2 teaspoon lemon zest
1 rounded tablespoon of butter or margarine
3/4 cup sugar
2 tablespoons cornstarch
1 cup Cool Whip
To the dry ingredients, add the egg (wet) mixture. Add the melted butter LAST. Pour the mixture a half cup at a time into hot frying pan. Cook to golden brown, turn and cook the other side. Roll up like a cake roll and serve with fruit and sauce. (For the fruit use fresh strawberries, blueberries, kiwi, bananas, or a combination of all).
For the sauce: Mix sugar and cornstarch, stir in water and juices and zest. Cook until clear. Add butter, stir well. Add Cool Whip.
To serve: Place pancake on plate. Place fruit around it and drizzle sauce over all. Garnish with one perfect piece of fruit. Or let everyone make their own from trays of cakes and fruit and use what they wish of the sauce.
- Each serving contains 483 calories, 17 g fat, 77 g carb, 270 mg sodium, 102 mg cholesterol.
Submitted by Marian Smith, Sandy
Approximate cost: $7.50
Yield: 12 servings
Evaluation: This attractive brunch casserole gets a tasty boost from the green chilies. Delicious flavor. A favorite of the testers. Simple to make.
6 slices buttered bread
2 cups grated Cheddar cheese
2 cups grated Monterrey Jack cheese
1 pound sausage, browned and drained
1 (4-ounce) can diced green chilies
2 cups milk
1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Place bread, buttered side down, in 9x13-inch pan. Cover with cheese, sausage and chilies. Beat eggs in bowl; add milk and seasonings and pour over top. Can be covered and refrigerated overnight. Bake at 350 degrees uncovered for 45-50 minutes. Let stand 10 minutes before serving.
- Each serving contains 408 calories, 30 g fat,10 g carb, 958 mg sodium, 218 mg cholesterol.
Submitted by Donna Carper,
Approximate cost: $5.40
Yield: 6 servings
Evaluation: The "pizza" shape adds some fun to the usual brunch fare. Kids love this one. Could substitute ham and pineapple, etc., for a change of flavor. A perfect surprise for kids to make for mommy!
1 pound bulk pork sausage
1 package refrigerated crescent rolls 1/3 1 cup frozen loose-packed hash brown potatoes, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoons grated Parmesan cheese
In a skillet, cook meat until browned. Drain off fat. Separate the dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward center. Press over bottom and toward sides to form a crust. Be sure to seal perforations. Spoon meat on crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, pepper and salt. Pour onto crust. Sprinkle with Parmesan cheese. Bake at 375 degrees about 30 minutes to be sure crust is done. Test the doneness of the eggs by inserting a knife in the middle of the pizza.
- Each serving contains 645 calories, 40 g fat, 38 g carb, 1604 mg sodium, 278 mg cholesterol.
STRAWBERRY ORANGE ICE
Submitted by Adrienne White, Holladay
Approximate cost: $5
Yield: 10 cups or 20 servings
Evaluation: Wonderfully refreshing slush drink for special brunch. Serve in nice glasses with fresh whole strawberry on side. Sprig of fresh mint would add finishing touch.
1 3/4 cup orange juice
1/2 cup lemon juice
3 pints strawberries, hulled
1 3/4 cups sugar
1/8 teaspoon salt
In covered blender at high speed, blend all ingredients until smooth, blending about half at a time. Pour strawberry mixture in a 9xl3-inch pan and mix well. Cover pan with foil or plastic wrap and freeze until partially frozen (frozen firm to one inch from the edge of pan), about 4 hours, stirring occasionally. Spoon strawberry mixture into chilled large bowl and, with mixer at medium speed, beat until smooth, but still frozen. Return strawberry mixture to baking pan. Cover with foil or plastic wrap and freeze until firm, about 3 hours. To serve, remove mixture from freezer and let stand at room temperature 10 minutes for easier scooping. (This can be made early in the day or a month ahead).
- Each serving contains 87 calories, 0 g fat, 23 g carb, 16 mg sodium, 0 mg cholesterol.
GINGERED KIWI FRUIT
Submitted by Ellen Koucos,
Salt Lake City
Approximate cost: $3
Yield: 4 servings
Evaluation: Interesting combination of flavors add up to tasty fruit combination. Refreshing and delicious.
3 tablespoons sugar
3 tablespoons water
2 tablespoons minced crystallized ginger
1/4 teaspoon vanilla extract
4 large kiwi fruit
2 medium oranges
In a quart saucepan over medium-high heat, bring the sugar, water and ginger to boiling, stirring constantly. Boil until mixture reaches light syrup consistency, about 3 minutes. Remove from heat and stir in vanilla. Cool slightly. Meanwhile, peel and slice kiwi fruit. With a knife, peel and section oranges. In a dessert dish, gently fold sliced kiwi fruit, orange sections and ginger syrup until well-mixed. Cover the dish with plastic wrap and refrigerate until well-chilled.
- Each serving contains 121 calories, 0 g fat, 30 g carb, 5 mg sodium, 0 mg cholesterol.