You Can’t Make Me But You Might Make Me Want To…Try This Brunch Recipe

I don’t claim to be an incredible cook or a foodie. I like to cook, and I try to cook as often as I can. The other day Bethany and I finally whipped up a spinach-artichoke dip using GH’s recipe. Yuuuummmmyyy. I added some parmesan cheese and upped the garlic, btw.

But what I really love are super easy recipes for yummy food to enjoy and make for my friends and family. I’m starting with brunch because sometimes I can’t decide between breakfast and lunch – sweet and savory. And I just hosted a brunch for a lovely group of friends and it was a lovely way to “build community,” as one of my friends would later say, from morning to afternoon and talk about books, marriage, children, gardening and goals.

We have no food allergies in this home, thank goodness! But, I don’t own a stand mixer or food processor. I know. You’re surprised because apparently I look like someone who would own those two kitchen appliances. Well, I registered for them when I got married, but no luck. Breadmakers were really big in the early 90s so my friends chipped in for one of those and a full set of everyday dishes for eight. (I still break out the breadmaker every now and then, and I still use those everyday dishes every day!) So, no recipes that require a stand mixer or food processor.

Remember. The easier and yummier the better. Links are fine. Ready? Set? Brunch.

6 Comments

  1. Jessica April 25, 2010

    yesss. I was just dreaming of quiche during church today! I love oatmeal, especially because you can top it with so many great things- both sweet and savory; chopped almonds or pecans, raisins, coconut, berries or any other kind of fruit, flavored yogurt & then it feels fun making it. I use my bread maker about twice a week- it is crazy easy & having a house smell like fresh bread is wonderful. We usually take it out after it is done being mixed & bake it in a regular pan because we like the texture better. Have you checked out allrecipes.com? This is my favorite site for looking up new recipes. I just made some awesome rhubarb shortbread bars that I found on allrecipes- perfect for a brunch! http://allrecipes.com/Recipe/Rhubarb-Dream-Bars/Detail.aspx

    Reply
    • Kathy Khang April 25, 2010

      Jess, I’ve never made anything made with rhubarb before, but this recipe may change all that. Last summer I was trying to identify this plant growing in my front yard, and one person thought it might be rhubarb. Unfortunately, it’s not.

      As for the bread maker trick, I’ll use that as well. This is a good baking week with the chilly weather still lingering. Maybe I will prep everything for a Mother’s Day brunch 😉

      Reply
  2. Melissa Mulholland April 25, 2010

    Kathy, I serve this every year for Christmas morning after we open presents. It’s great because you make it the day before…refrigerate…let it sit out for 30 minutes, then bake for 30 minutes. Everyone loves it!

    From the kitchen of Melissa Mulholland (with help from the Land o Lakes Treasury of Country Recipes cookbook!):

    Brunch Omelet Torte
    Prepare one day ahead.

    17 ¼ oz. Pkg. (2 sheets) frozen pre-rolled sheets of puff pastry, thawed

    Potatoes
    ¼ c. butter or margarine
    3 c. sliced 1/8” new red potatoes
    1 medium sliced 1/8” onion, separated into rings
    ¼ tsp. Salt
    ¼ tsp. Pepper

    Omelet
    2 Tbsp. Butter or margarine
    6 eggs
    ¼ c. chopped fresh parsley
    pinch of salt
    pinch of pepper
    2 Tbsp. Water

    Filling
    ½ lb. Thinly sliced ham
    2 c. shredded cheddar cheese
    1 egg, slightly beaten
    1 Tbsp. Water

    On lightly floured surface roll each sheet of puff pastry into a 12” square. Lay one sheet puff pastry into 10” pie pan (Use a deep pie plate); set aside. In 10” skillet melt ¼ c. butter until sizzling. Add potatoes, onion, ¼ tsp salt and ¼ tsp pepper. Cover, cook over medium high heat turning occasionally, until potatoes are lightly browned and crisply tender (12-15 min.). Set aside. In cleaned skillet melt 1 tbsp. Butter until sizzling. Meanwhile, in a small bowl stir together all omelet ingredients except remaining 1 tbsp. Butter. Pour half of omelet mixture (3/4 c.) into skillet with sizzling 1 tbsp. Butter. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set (2-3 min.) Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.

    Layer ingredients into pie pan with puff pastry in the following order: 1st omelet, ¼ lb. Ham, half of fried potatoes, rest of ham, cheese, 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry (I roll out the remaining dough and use cookie cutters to make stars and then I put them on top as decorations.) Crimp or flute edges of puff pastry. Cover, refrigerate overnight or heat oven to 375 degrees. If baking immediately, In small bowl stir together 1 egg and 1 tbsp. Of water brush over puff pastry. Bake for 30-35 minutes or until golden brown. Let stand 5 minutes; cut into wedges. If torte is refrigerated overnight, let stand at room temperature 30 minutes before brushing with egg and baking as directed above.

    Reply
    • Kathy Khang April 25, 2010

      Melissa, this looks amazing! I love eggs, and then I saw butter, ham and cheese. Yummmm. I’ll let you know how this goes!

      Reply
  3. Leigh April 25, 2010

    These have both been big brunch hits:
    http://hopefulleigh.blogspot.com/2010/01/french-toast-casserole.html

    http://hopefulleigh.blogspot.com/2010/01/baked-oatmeal.html

    Reply
    • Kathy Khang April 25, 2010

      The photo of the french toast casserole made my mouth drool! Your baked oatmeal recipe is similar to one I currently use and modify as ingredients are/aren’t available. I did learn, however, that substituting steel cut oats for any part of the oatmeal is risky business. My family enjoyed the added texture but not the extra, er, fiber. 😉

      Thanks, Leigh!

      Reply

Leave a Reply

Your email address will not be published.