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Dec 8, 2004 02:03 AM

Update on the brunch menu, with recipe for my strata

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Thanks to everyone who replied about my brunch menu - the whole meal was a great success, and if our guests weren't on the home-buying warpath, the day would likely have extended beyond its three hours.

I've posted an abridged version of what's on my blog (I've linked to the blog below if you want more details). The menu ended up being:

To Start:
A citrus salad of orange, pomelo & satsuma mandarins, dressed with orange blossom water and sugared mint.
An assortment of pastries including lemon currant scones, croissants, baguettes & morning buns served with Plugra butter, Bonne Maman blackberry jelly & homemade apricot preserves.

Main course:
Strata of prosciutto, spinach, chard and gruyere with ciabatta bread, served with a salad of arugula & mixed greens dressed lightly with good balsamico & olive oil.

Yogurt with mascarpone (drained overnight in cheesecloth), dressed with creamed honey, spiced pecans & roasted pears.

The strata was easy, delicious and leftovers have made fabulous light dinners for me this week while my husband is traveling. I tried to post the recipe here, but it's reallllly long. But it is on my blog, so feel free to go there if you want it.



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  1. Hi, I'm sorry I disappeared. Am leaving my job and they seem to have chosen to work me to death before I go... It sounds like your brunch was delicious and went really well.

    For next time, or for yourself (all reheat well), here are the recipes you requested. They're all of the throw-everything-together-and-bake variety:

    Cheese Grits
    Cook grits according to package directions. (8 servings will fill your average large pyrex casserole dish; 4 servings for a square one or pie dish. The measurements are for the larger serving). While these are cooking, saute 4-6 cloves of minced garlic and one finely chopped small onion in a couple of tablespoons of oil. Grate two cups of cheddar cheese. Melt a half a stick of butter. Mix everything together in an ungreased casserole dish, beat in three eggs and a tsp of salt and a 1/2 tsp of pepper, and bake for 20-30 minutes at 350 (until bubbly and golden on top). You can also add chopped asparagus or ham to it, which is also quite nice.

    Salmon Cakes
    2 cans salmon, drained
    2 slices of dry white bread, crumbled
    2 eggs, beaten
    1 small onion, finely chopped
    1 tbs. fennel seeds
    1 tbs. thyme
    1/4 tsp black pepper
    1-1/2 to 2 cups chopped mushrooms
    Dash worcestershire sauce

    Mix all of this together in a bowl. Form into cakes (big or small) and place on a greased baking sheet. Bake at 400 for 15-20 minutes (less if they are small; more if they are large), turning over once. They should be nicely browned and cooked through.

    Broccoli Cornbread
    1 box frozen chopped broccoli, thawed and drained
    1 stick margarine, melted
    1 small container of cottage cheese
    3 eggs, beaten
    1 small onion, finely chopped (see a pattern?)
    1 box Jiffy cornbread mix

    Mix everything together and pour into an ungreased pyrex casserole dish. Bake at 400 for 25 minutes, or until slightly browned on top. Just as an FYI, you can really play with this recipe. Add a can of creamed corn instead of broccoli, use sour cream instead of cottage cheese, etc. The cottage cheese really disappears, though, so don't let it scare you.

    1. That sounds fabulous -- I may lift that menu whole for Christmas brunch.

      Off to copy the strata recipe!

      1 Reply
      1. re: Ruth Lafler

        Ruth - I didn't mention, but it may be obvious, that I supremed all the citrus for the salad... I used 4 large oranges, one large pomelo and 3 or 4 satsumas. I added one capful of blossom water (which, in hindsight, I felt was a bit overwhelmint).

        For the sugared mint, I lifted the idea off an epicurious recipe - I pulsed some mint in my food processor, added the sugar, and pulsed 2-3 more times.