Sunday Brunch

I’m not sure how I talked myself into serving a Sunday Brunch to four families and eleven people as we said goodbye to 2015, but I did.  How was I going to do it?  How was I going to prepare food for all these people while still being able to maintain my duties as a host and at least feign attention while someone was talking to me without freaking out about getting the food out on the table?  The answer:  preparation, careful attention to timing and casseroles.  Lots of casseroles.  Almost every recipe in this post can be assembled ahead of time, so all you have to do is manage the clock, putting your food in the oven and taking it out at the right time.

In this posting, you will find recipes for a Cheese Ball, Caprese Skewers, Crispy Prosciutto Wrapped Asparagus Fries, Petite Pigs in a Blanket, Cheesy Sausage Stuffed Pastry Shells, Sausage Stuffed Portobello Mushrooms, a Brunch Soufflé, Cracker Barrel Hashbrown Casserole, plus a whole lot of tips and tricks to pull off a four course meal for as many as 16 people.

After considerable research through perhaps twenty recipes that my Number One Fan had accumulated and proposed, I carefully selected a set of eight recipes based on cooking times and temperatures so that I could stage them to come out of the oven in increments of every thirty minutes roughly an hour after my guests arrived, all to be served in a Tapas-style delivery that would not require anyone to have to sit down at a table to eat.  The last course was an Apple French Toast recipe already posted to Kitchen Tapestry, meant to be served as dessert.

I chose to make this a memorable but uncomplicated endeavor and offered two choices, both of which are the quintessential Brunch beverages of choice:  Bloody Marys and Mimosas.

I could have complicated my life by making my own Bloody Mary mix, but why bother?  I think that Zing Zang is one of the best pre-made Bloody Mary mixes on the market.  If I had poured it from a pitcher instead of the bottle, everyone would assume it was a homemade recipe.  I chose not to be that deceptive, but what I did to make my Bloody Marys special was to use a whole crispy bacon strip in the drink as a garnish, along with a celery stick and a pickled green bean.  The trick here is to cook your bacon the day before to the point they do not bend when picked up in the center with a pair of tongs, drain them thoroughly and allow them to sit, covered, in a cool, dry place overnight on paper towels in-between paper plates (i.e., do not refrigerate).  Don’t worry, they will not be contaminated in any way.  The salt content acts as a preservative and they taste fabulous at room temperature, holding up well to the cold beverage. The room temperature, combined with the liberal use of paper towels and paper plates ensures any residual grease is soaked away, and you’re left with nothing but delicious, crispy goodness.

A Mimosa, of course, is a mixture of chilled champagne and orange juice, using a ratio of three parts champagne to one of orange juice.  Surprisingly, or maybe not so surprisingly, all of my guests went for the Bloody Marys, leaving the Mimosas for the host and hostess to imbibe.  And I was fine with that.

Hor’s d’Oeuvres

The Brunch atmosphere needs four things to be successful (aside from people):  alcohol, a cheerful, well-lit room, lively music and food on display.  Your Hors d’Oeuvres display should be a reflection of your style and personal tastes.  Luckily, we’ve done a lot of entertaining over the years and have all the necessary accouterments and display pieces.  We use two wooden Lazy-Susan butcher blocks and wooden carving boards as under-liners.  You can use whatever you want, but be sure you include small plates, cocktail napkins and skewers for your guests.  The beauty of an Hors d’Oeuvres display is that you can have everything ready, sitting out for your guests before they arrive, which breaks the ice and lets them nosh on something while you’re working on the first course and everyone is getting acquainted.

Visit your neighborhood deli and pick up some pre-sliced and whole chunks of hard cheeses.  Get some unusual gourmet crackers.  Buy some different mustards and small pickles (known as cornichons).  Find some fully cooked brats.  You can put grill marks on these in a stove-top grill pan the day before and then slice them into bite-sized pieces before your guests arrive.  We added four items to our Hors d’Oeuvres display, the latter two of which came out of the oven just before our guests arrived.

Cheese Ball

You can buy them, but this is better.  Found on the Mel’s Kitchen Cafe website, my Number One Fan did a great job making this. The original recipe made too large a portion, however, so she cut  it down to the recipe below for a naval-orange-sized cheese ball.

Ingredients
2 oz cream cheese, softened
1 cups shredded sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp dried oragano
1 tsp dried parsley
1/8 tsp black pepper
1/2 tbsp Tabasco Sauce
1/4 cup pecans, finely chopped for rolling

The Recipe
Mix the cream cheese in a mixing bowl until smooth.  Add the cheddar and other seasonings and mix well to combine. With slightly greased hands, form into a round ball, then coat them in the pecans. Cover in saran wrap and place in a soup bowl in the refrigerator overnight to harden.

Caprese Skewers

Remarkably easy if your grocer has the small, round mozzarella balls already marinaded in an Italian vinaigrette.  But if not, you can buy a ball of fresh mozzarella and using a melon-baller, carve out small mozzarella balls, about the diameter of a large marble.  Marinate them in any Italian salad dressing overnight.

Ingredients
3 dozen marble-sized mozzarella balls
3 dozen grape-size tomatoes
Bunch of fresh basil
3 dozen skewers

The Recipe
Skewer one mozzarella ball and a small tuft of fresh basil (just tear off the amount you want).  Skewer a tomato and some more basil, then finish with another mozzarella ball.  After you’ve done 18 that way, do the other 18 in reverse with two tomatoes on each end with a mozzarella ball in the middle.  You don’t have to do it this way, but it adds some visual appeal.

Crispy Prosciutto Wrapped Asparagus Fries

Ridiculously simple, from the Closet Cooking website.  I personally think his cooking times were off, or made unclear, so I had to adjust. However, some of this will depend on the size of your asparagus.  Ours were about the size of two pencils or thereabouts.  His recipe also called for 1-1/2 pounds of asparagus and 4 ounces of prosciutto.  Again, 1-1/2 pounds of asparagus is an ambiguous measurement depending on their individual size, and the number of ounces of prosciutto is irrelevant – it’s the number of slices you need to do the job.  So, we wound up with about 16 spears and used about eight slices of Boar’s Head prosciutto, each slice cut in half.

Ingredients
any number of asparagus spears you want to make
half that number in slices of prosciutto, each slice halved
non-stick cooking spray (like, Pam)

The Recipe
Pre-heat oven to 450 degrees.

Roll the prosciutto tightly around the asparagus spear.  Place them seam side down on a well-sprayed cookie sheet or sheet pan.

Bake for fifteen minutes and then gauge if you need another 3-5 minutes until the asparagus is just starting to char and the prosciutto is crispy.

Petite Pigs in a Blanket

Another ridiculously simple appetizer, but a Brunch-must if you have kids in attendance.  You can use 1/4 cut hot dogs or what we used, which were those “Little Smokey” sausages.  You know the kind I’m talking about and they are sold under a number of brands, including Oscar Mayer.

Ingredients
30 little smokey sausages
2 5-count Pillsbury Croissant Rolls packages
non-stick cooking spray

The Recipe
Pre-heat over to 375 degrees.

Cut each triangle of croissant dough into thirds, cutting lengthwise.

Roll the sausage up from the large end.  Sprinkle the top with some poppy seeds or sesame seeds to give them that homemade appearance and add a little crunch.

Bake 13-15 minutes and serve hot.

First Tapas

These two recipes were timed to come out of the oven and on people’s plates about an hour after arriving.  They were hot and delicious, and I think unexpected given the Hors d’Oeuvres spread we had out, including the hot Asparagus Fries and Pigs in a Blanket.  But that’s what good entertaining with food is about:  exceed expectations and delight your guests!

The original recipe for the Cheesy Sausage Stuffed Pastry Shells was from the petticoatjunction.com website. The stuffing was intended to be put into won-ton skins that had been molded into a cup by using a small muffin tin.  My store was out of won-ton skins, so I used pre-formed pastry cups that I found in the frozen food section at my neighborhood grocery store.

Cheesy Sausage Stuffed Pastry Shells

This is the only recipe I’m presenting that cannot be fully prepped ahead of time.  Unlike all other recipes that can be fully assembled a day in advance, only the sausage stuffing of this recipe can be made in advance.  You must stuff your pastry shells at the last minute before baking them or they’ll become soggy overnight.

Ingredients

2 dozen mini puff pastry shells (like, Pepperidge Farm)

1/2 lb breakfast sausage (like, Jimmy Dean)

2 oz chopped black olives

1/4 cup Ranch dressing (like, Hidden Valley)

1 cup shredded Colby and Monterey Jack Cheese

dash of Tabasco Sauce

salt & pepper to taste

non-stick cooking spray (like, Pam)

The Recipe

In a skillet over medium heat, brown the sausage and make sure it is well crumbled into very small pieces.  Remove from the skillet and drain well on paper towels.  Allow it to cool slightly.

In a mixing bowl, combine all the remaining ingredients with the sausage and mix well to combine. Salt and pepper to taste.

Thaw pastry shells according to the directions on the package. Preheat oven to 350 degrees.

Spray a cookie sheet or sheet pan with non-stick spray.

Carefully stuff each shell with the sausage mixture, then bake 15 minutes at 350 degrees.  Serve hot.

Sausage Stuffed Portobello Mushrooms

The Sausage Stuffed Mushrooms recipe was from therecipecritic.com site
and the only alteration I made was the amount and kind of mushrooms I
used.  Don’t be worried about these two sausage-based recipes being too
much alike to serve as a tapas course.  They are quite different and
actually complimented each other very well.  For this recipe, you need fresh grated Parmesan cheese in the recipe.  Then, you need a shake or two of the can-type of grated Parmesan cheese (like the famous Kraft green can).  This is to sprinkle on top of the mushrooms before they go into the oven.

Ingredients

12-16 medium sized “Baby” Portobello mushrooms

1/2 lb breakfast sausage (like, Jimmy Dean)

2 tbsp olive oil

1/4 cup yellow onion, finely diced

2 tsp garlic, finely minced

one whole egg yolk

4 oz whipped cream cheese (like, Kraft Philadelphia)

3/4 cup fresh Parmesan, grated

2 tbsp fresh or dried parsley

salt & pepper to taste

5 tbsp Parmesan cheese, finely grated (like, Kraft green can)

The Recipe

Pop off the stems of each mushroom.  Save half of them, and dice them finely.  Discard the rest.  Using a small spoon, hollow out and discard the inside fins of each mushroom cap.

In a skillet over medium heat, brown the sausage and make sure it is well
crumbled into very small pieces.  Remove from the skillet and drain
well on paper towels.  Allow it to cool slightly.

In the same skillet, saute the onion, garlic and mushroom stems in the olive oil until all is collapsed and tender, about five minutes.

In mixing bowl, combine the sausage, sauteed onion and mushroom stem mixture with the cream cheese, fresh grated Parmesan cheese, egg yolk and parsley. Salt and pepper to taste.  Mix well to combine.

Stuff each mushroom with the sausage mixture and top with a sprinkle of the can-style grated Parmesan cheese.

Preheat oven to 350 degrees.

Spray a cookie sheet or sheet pan with non-stick spray.  Bake mushroom caps 30 minutes at 350 degrees.

Second Tapas

These two recipes are also timed to come out of the oven at precisely the same time and served together.  By now, you’re probably understanding that the First Tapas is meant to be served more or less as an appetizer.  The Second Tapas is therefore the entree and the heartiest of the brunch courses. The Third Tapas as you will see is dessert, but still in keeping with the tapas style brunch.

I give credit to the Brunch Soufflé to my sister-in-law.  She served this many years ago and we asked for and stashed the recipe away.  When you read how it is prepared, you’ll think to yourself that there is no way this dish is going to come out light and fluffy like a soufflé.  I promise, follow the recipe exactly and you will be amazed. 

Brunch Soufflé

Creating all of the dishes in this collection can be done a day ahead of time, but doing so is optional.  However, this recipe must be prepared a day in advance and allowed to sit undisturbed in the refrigerator overnight. Its mystery is in its simplicity of preparation and only five main ingredients.  Yet, the result is something totally different than what you might otherwise expect.  I don’t know if my sister-in-law found the recipe or created it herself, but it’s absolutely ingenious.

Ingredients

1 loaf Vienna or French Bread

1/4 cup butter, melted

10 eggs

4 cups whole milk (can substitute 3 cups 1% or 2% milk and 1 cup heavy cream)

3 cups shredded sharp cheddar cheese

dash of Tobasco Sauce

salt & pepper to taste 

non-stick cooking spray (like, Pam)

The Recipe

Slice the loaf of bread and remove the crust from each slice.  Cut the slices of bread into cubes.  Then, toss the cubes of bread in a mixing bowl with the butter until all the cubes are coated.

Beat the eggs and milk together, seasoned with salt & pepper and the dash of Tabasco Sauce.

Put the bread cubs in large casserole dish sprayed with non-stick cooking spray.  Add the milk and eggs mixture, then add the cheese.  Stir all ingredients together and then refrigerate covered overnight.

Bake one hour uncovered at 350 degrees until it is puffy and golden brown on top.  It will look like a soufflé when it comes out of the oven, and may settle a bit as it cools.

Cracker Barrel’s Hashbrown Casserole

If you’ve ever been to a Cracker Barrel restaurant that dot the nation’s Interstate highway system, you will know this recipe.This is a copy-cat recipe found on tablespoon.com.  Having eaten the original casserole many times, this is a very close adaptation, although I doubt the original recipe uses cream of chicken soup, as that would have significantly increased its food cost.  This recipe is damn easy to make and near goof-proof.

Ingredients

2 lbs hashbrown cut potatoes (frozen and thawed is fine)

1/2 cup butter

1 can (10.75 oz) condensed cream of chicken soup (like, Campbell’s)

1/2 cup yellow onion, finely diced

2 cups shredded sharp cheddar cheese

salt & pepper to taste

non-stick cooking spray (like, Pam)

The Recipe

Pre-heat oven to 350 degrees. Spray an 11″x14″ casserole or baking dish with the non-stick cooking spray.

In a large bowl, combine all ingredients well.  Spread evenly in the baking dish.  Bake 45 minutes to one hour.  I actually prepared this recipe in a large zip-lock storage bag in the refrigerator until the next day, and put them in the casserole dish right before putting it in the oven.

Third Tapas

Putting it all Together

So, how the hell do you pull this all off?  As stated a few times, everything here can be made in advance, with the exception of a last-minute stuffing of the pastry shells for the First Tapas.  Pull everything out of the refrigerator about an hour before your guests arrive and follow the timing plan below, which assumes guests will arrive at 11 a.m.  This also assumes you will make almost everything the day before and that you have a double-stack oven.

Sunday Brunch Playbook

Saturday Prep

1. Cook Bacon for the Bar.  Store it overnight at room temperature on paper towels, covered with paper plates.  Using paper assures the bacon will cool completely and no condensation will ruin the crispiness of the bacon.  I suggest you use double thick bacon, and cook it in the oven until crispy.
2. Set-Up Hors d’Oeuvres Station with skewers, plates, napkins and under-liners
3. Prep Asparagus Fries.  Cover tightly overnight.
4. Prep Caprese Skewers.
5. Prep Cheese Ball. 
6. Prep Pigs in a Blanket.  Cover tightly overnight.
7. Prep Stuffed Mushrooms.  Cover tightly overnight.
8. Prep Sausage Stuffing for Pastry Shells
9. Prep Egg Soufflé.  Prepare in the dish you will put into the oven.  Cover overnight , but cook uncovered.
10. Prep Hashbrown Casserole.  You can store overnight in a plastic food storage bag.
11. Prep Apple French Toast.  Prepare in the dish you will put into the oven.  This recipe is not in the post.  Click here to get it.

Sunday Prep
9 AM

1. Set up Bar with bacon, Bloody Mary mix,  Garnishes such as celery stalks and pickled green beans, Vodka, orange juice and Champagne.
2. Have plenty of ice and appropriate glassware.
3. Set the mood of the event location with lighting and music.
4. Get in the brunch spirit.  You and your guests are gonna have a great time!

9:30 AM

1. Fire up top oven at 450 degrees.
2. Fire up bottom oven at 375 degrees.
3. Take Pastry Shells out of Freezer.
4. Make a mental note that after the first course, both ovens are dialed back to 350 degrees.

 10 AM

1. Set up Hors d’Oeuvres Station with Cheeses, Crackers, Cornichons, Sliced Brats, Caprese Skewers, Cheese Ball, etc.
2. Load Pastry Shells and place on sheet pan or cookie sheet.
3. Pull all casseroles out of the refrigerator and/or place contents in cooking vessels.
4. Put Asparagus Fries on a sheet pan or cookie sheet.
5. Put stuffed mushrooms on a sheet pan or cookie sheet.

10:40 AM

1. Put Asparagus Fries in the top oven; Set timer for 20 minutes (450 degrees).

10:45 AM

1. Put Pigs in a Blanket in bottom oven; Set timer for 12 minutes (375 degrees). Check to make sure they’re done; if not go 2-3 minutes more.

11:00 AM

1. Pull out Asparagus Fries and re-set temperature of top oven to 350 degrees.
2. Pull out Pigs in a Blanket and re-set temperature of bottom oven to 350 degrees.
3. Put Asparagus Fries and Pigs in a Blanket out with your Hors d’Oeuvres display.
4. Guests arrive; relax, makes drinks (including one for yourself); mix, mingle and help your guests relax.

 11:30 AM

1. Put Sausage Mushrooms in top oven and set timer for 30 minutes.
2. Put Brunch Soufflé in bottom oven and set timer for 60 minutes.

11:45 AM

1. Put Sausage Stuffed Pastry Shells in top oven.  These will cook 15 minutes, when the timer goes off for the Sausage mushrooms already in the oven.
2. Put Hashbrown Casserole in bottom oven. This dish will cook 45 minutes, when the timer goes off for the Brunch Soufflé already in the oven.

12 Noon

1. Stuffed Mushrooms and Stuffed Pastry Shells come out of top oven.
2. Serve Mushrooms and Pastry Shells on small plates and hand out to your guests.

12:15 PM

1. Put Apple French Toast in top oven and set timer for 45 minutes.

12:30 PM

1. Brunch Soufflé and Hashbrown Casserole come out of bottom oven.
2. Turn bottom oven off.
3. Place a helping of both dishes on small plates and pass out to your guests.

1:00 PM

1. Apple French Toast comes out of  top oven.
2. Turn top oven off.
3. Serve Apple French Toast in small cups and serve to your guests.
4. Bask in the glory of your godlike brunch expertise!