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Come Party With Me: Bridal Brunch - Dessert

partysugar — Wed, 06 May 2009 11:30:58 -0700

Brunch is an ideal time to throw a bridal shower. The female-only event is normally hosted by a nonfamily member or the maid of honor. If you're invited to a bridal shower, it's customary to bring a gift. Often the shower will have a gift theme (like all kitchen gear, lingerie, etc.) and games. For Ronda's bridal brunch, we're keeping things simple and sophisticated with a smorgasbord of delicious breakfast foods. After the main course has been devoured, guests can enjoy coffee or tea with a scrumptious cherry breakfast cake. To look at the easy make-ahead recipe that would be welcome on any Mother's Day menu, read more.

Cherry Breakfast Cake
From Everyday with Rachael Ray

Ingredients

4 1/2 cups flour
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Directions

Preheat the oven to 350°. Grease a 9-by-13-inch baking dish.
In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter.
Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Serves 8-12.

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Come Party With Me: Easter - Menu (Brunch, Part 1)

partysugar — Tue, 03 Apr 2007 05:58:32 -0700

Easter is this Sunday and you know what that means, everyone is scrambling around prepping for family brunches, lunches, and dinners. This week I'm helping you (check out the Easter egg invitations I made yesterday) plan the perfect springtime celebration with not one, but two fabulous menus! If you're like me and can't decide wether you want to host a brunch or a dinner (both are quintessentially Easter) take a look at each of my menus and choose the one you like better. Let's start this morning with the brunch menu. Don't go crazy with too many hard-to-make breakfast foods like personalized omelets. Keep it simple with make-the-night-before dishes such as poached egg brioche and maple glazed bacon (the bacon can cook in the oven while you shower). For the recipes, read more

Poached Egg Brioche
From Bon Appetit magazine

12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.
Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.
Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately.
Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

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Maple-Glazed Bacon
From Ina Garten

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels and serve warm.

Serve 4-8.

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Think I forgot about your sweet tooth? Think again, check back later for the sweet, fruity recipes to round out my Easter brunch menu. Hosting your own Easter Sunday brunch, share your menu with me below!

Happy Brunch Hour: Great Uncle's Gin Fizz

YumSugar — Mon, 27 Oct 2008 16:14:22 -0700

I love brunch and even more so, I love brunch cocktails! This past weekend, my great uncle taught me how to make his effervescent, tangy, and delicious gin fizz.

There are many different types of gin fizzes. The simplest version combines gin, lemon juice, sugar, and carbonated water. The Ramos Gin Fizz, a New Orleans classic, dates back to 1888, and jazzes up the recipe by adding lime juice, cream, orange flower water, and egg white.

My great uncle has perfected his variation to include gin, sugar, cream, lime juice, orange juice, soda water, ice, and one whole egg. The egg made me a little nervous, but it adds a fabulous texture and frothiness to the blended drink. If you don't want to use raw eggs, substitute powdered egg white.

To add a little fizz to your weekend brunch, read more.

Great Uncle's Gin Fizz
Original Recipe

Ingredients

8 ounces Gin (I used Bombay Sapphire)
2 ounces fresh lime juice
2 ounces orange juice
1 whole egg
4 ounces cream
5 teaspoons sugar
8 ounces club soda
ice

Directions

Blend gin, lime juice, orange juice, egg, cream, sugar, and ice in a blender until smooth.
Divide among 4 festive glasses. Float 2 ounces of club soda on top of each cocktail and stir to combine. Add a straw and enjoy!

Makes 4 cocktails.

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Come Party With Me: New Year's Day Brunch - Menu (Savory)

partysugar — Wed, 26 Dec 2007 14:19:31 -0800

This year, instead of planning a blowout bash for New Year's Eve, invite everyone over for a New Year's Day brunch. With all of the hustle and bustle from the holidays there was no time to make beautiful invitations! Luckily, we can download, print, and fill out our fabulous New Year's party invite.

As for the menu, hangovers are to be expected, so a scrumptious spread of cheesy eggs and crispy potatoes is a must.

Make and assemble two frittatas the day before the brunch. A roasted red pepper and fresh herb frittata will feed hungry vegetarians, while a bacon and cheese frittata will satiate the carnivores. Oven-roasted home fries pair perfectly with both dishes. To host your own New Year's Day brunch, you'll need the recipes so read more.

Roasted Red Pepper and Fresh Herb Frittata
From Dan Smith and Steve McDonagh

3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish

Preheat the oven to 350 degrees F. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes.
Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan.
Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven.
Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes.
Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter.
Slice into 12 wedges, garnish with basil leaves and serve.

Serves 12.

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Bacon and Cheese Frittata
From Rachael Ray

5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 325°.
In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently.
In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes.
Bake in the oven until the frittata is firm, 20 to 25 minutes.
Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.

Serves 6.

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Oven-Roasted Home Fries
From Everyday Food magazine

2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks
1 large onion, chopped
1 red or green bell pepper, (ribs and seeds removed), chopped
3/4 teaspoon crushed dried rosemary
2 tablespoons olive oil
Coarse salt and ground pepper

Preheat oven to 350 degrees.
On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
Toss until vegetables are coated with oil; bake until tender, about 1 hour.
Transfer to a serving dish.

Serves 6.

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Come Party With Me: Thanksgiving Day Brunch - Menu

partysugar — Tue, 20 Nov 2007 08:28:31 -0800

If you're not making Thanksgiving dinner, think about inviting friends and neighbors who are cooking the bird over for an informal brunch. Keep things simple by hosting it open house style: people can stop by at their convenience Thursday morning. Call, evite, or place a simple flyer in their mailbox.

Serve a delicious apple cheddar frittata with bacon twists on the side. For a lighter option, also offer plain yogurt with mix-ins like homemade granola, honey, and fresh fruit. For these scrumptious, simple brunch recipes, read more

Apple Cheddar Frittata
From Everyday Food magazine

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Preheat oven to 450 degrees, with rack set in top third.
In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper.
In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes.
Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes.
Cut into wedges, and serve.

Serves 4.

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Bacon Twists
From Sara Moulton

12 slices bacon

Preheat oven to 375 degrees F.
Twist each slice of bacon into a tight spiral and thread each end onto 2 metal skewers, continue with the rest of the slices.
Lay the skewers on the rack of a broiler pan.
Bake the bacon in the middle of the oven for 15 minutes, or until crisp. Remove skewers and transfer with a slotted spatula to paper towels to drain.

Serves 4.

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Granola
From Food & Wine magazine

2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups raisins

Preheat the oven to 275°.
In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon.
In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted.
Let the granola cool, then stir in the raisins.

Makes 7 cups.

Make ahead: once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month.

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Come Party With Me: Thanksgiving Day Brunch - Menu (Dessert)

partysugar — Wed, 21 Nov 2007 12:32:18 -0800

Inviting friends and neighbors over to your house for an open house brunch the morning of Thanksgiving is a wonderful way to express your thanks and gratitude. Clean your house and set the brunch out buffet style on a large table. Keep decorations simple with fresh flowers and Thanksgiving themes. For drinks, have lots of coffee, tea, and orange juice.

Besides offering a variety of savory brunch dishes, include one sweet dish on the menu. The scent of homemade cinnamon rolls will have guests smiling from the moment they arrive. If you don't have time, purchase the buns; if you do have time, go all out with a homemade version. For the recipe, read more

Cinnamon Rolls
From Diana's Desserts

1 package (1/4 oz./2 1/4 tsp./7 grams) active dry yeast
1/4 cup warm water (105°F to 115°F/40°C to 46°C)
1 (8-oz.) carton sour cream
3 tbsp. granulated sugar
2 tbsp. shortening
1 tsp. salt
1/8 tsp. baking soda
1 egg
3 to 3 1/4 cups all-purpose flour
2 tbsp. (1/4 stick/1oz/28g) butter, softened
1/3 cup brown sugar, firmly packed
1 tsp. ground cinnamon
Icing:
3/4 cup sifted powdered sugar
2 to 4 tsp. water

In a large bowl, dissolve yeast in warm water.
In a small saucepan, combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (120°F to 130°F/48°C to 54°C) and shortening is almost melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can.
Turn dough out onto lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Cover and let rest for 5 minutes.
Grease twelve 2 1/2-inch (6.35cm) muffin cups, set aside. On a lightly floured surface, roll dough into an 18 x 12-inch (45cm x 30cm) rectangle; spread with softened butter.
Combine brown sugar and cinnamon; sprinkle evenly over dough.
Roll up, starting from a long side; seal seam.
Slice into twelve 1 1/2-inch-wide (4cm-wide) pieces. Place each bun, cut side down, in a prepared muffin cup.
Cover and let rise in a warm place until 1/4 to 1/2 inch (0.635cm to 1.27cm) above top of cups (about 45 minutes).
Bake in a 400°F (200°C) oven about 15 minutes or until golden brown. Remove buns from pan.
Combine powdered sugar and enough water to make an icing, of drizzling consistency; drizzle over rolls. Serve warm.

Makes 12 buns.

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Come Party With Me: Easter - Menu (Brunch, Part 2)

partysugar — Tue, 03 Apr 2007 06:58:19 -0700

The words Easter and brunch go hand in hand, and this week I am planning one party and offering you two delicious menus. Everything about this fete should scream springtime, from the yellow and green color scheme, to the Easter egg invitations to the poached egg main dish (you can't have Easter without eggs!). Serve maple-glazed bacon with a sweet treat in the form of coffee cake or a fruity berry parfait. To look at the recipes, read more

Coffee Cake
From Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
Add the eggs 1 at a time, then add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel side up, onto a serving plate.
Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Serve 8-10.

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Granola, Yogurt, Berry Parfait
From Bob Blumer

2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey

Line up 4 parfait, white wine, or other tall glasses.
Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of fruit overtop and smooth surface.
Repeat the process, adding a bit of honey here and there, to taste.

Serves 4.

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Hosting an Easter dinner rather than a brunch? Keep on reading because my dinner menu is coming up soon.

Come Party With Me: Easter Brunch - Menu

partysugar — Tue, 18 Mar 2008 08:31:57 -0700

As much as I love ordering eggs Benedict or pancakes when I am out, poaching eggs and flipping pancakes isn't practical when hosting a brunch in your own home. Instead choose dishes that can be made the night before and are easily finished in the morning.

A sausage and egg casserole with sun-dried tomatoes and mozzarella is an easy crowd pleaser. Serve an apple potato gratin on the side. A beautiful, fresh fruit platter rounds out the breakfast. Supplement the menu with your favorite store bought breads, yogurts, or pastries.

For these recipes, read more.

Sausage and Egg Casserole with Sun Dried Tomatoes and Mozzarella
From Bon Appetit magazine

Ingredients

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Directions

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes.
Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well.
Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over.
Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Serves 8.

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Apple-Potato Gratin
From Everyday With Rachael Ray magazine

Ingredients

1 cup heavy cream
2 pounds baking potatoes, peeled and thinly sliced
Salt and pepper
Chopped fresh thyme
2 Granny Smith apples -- peeled, cored and thinly sliced
3/4 pound white cheddar cheese, preferably Vermont, grated

Directions

Preheat the oven to 350º. Grease a 9-by-13-inch baking dish.
Pour 1/3 cup heavy cream into the dish. Place a layer of overlapping potato slices on top and season with salt, pepper and thyme.
Add a layer of apple slices, sprinkle with one third of the cheese, some thyme, salt and pepper.
Repeat the layering two more times, pressing the layers down with your fingers so the cream works its way into each layer.
Cover the dish loosely with foil and bake until the potatoes are tender when pierced with a fork, about 1 1/2 hours.
Uncover the dish and cook under the broiler until the top is golden, about 3 minutes.

Serves 8.

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Fresh Fruit Platter
From Ina Garten

Ingredients

Suggested list of ingredients:
2 small ripe melons
1 "golden" pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya

Directions

Begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter.
Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
Once the base is set, you can add any kind of fruit that's available. Have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height.
Then add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit.
After all the fruit is arranged, add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Serves 10-12.

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Come Party With Me: Easter Brunch - Dessert

partysugar — Wed, 19 Mar 2008 09:18:51 -0700

No menu - including an Easter brunch - is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.

I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made, read more.

Petit Pains Au Chocolat
From Epicurious

Ingredients

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Directions

Line baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze.
Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
Serve warm or at room temperature.

Makes 24.

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Come Party With Me: New Year's Day Brunch - Menu (Sweet)

partysugar — Wed, 26 Dec 2007 08:01:31 -0800

When planning a New Year's Day brunch, don't forget to include sweet dishes on the menu. At first I thought French toast would be a bad idea - individual pieces of toast can be too much work - but than I remembered it can be baked! A lemon raspberry French toast strata puffs up into a delicious dessert-like dish. Afterwards, give guests slices of chocolate coconut banana bread to take home. Get the recipes when you read more.

Lemon-Raspberry French Toast Strata
From Gourmet magazine

1/2 cup pure maple syrup, plus additional for serving
6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
1 pint fresh raspberries or 1 bag of frozen raspberries
6 large eggs
4 cups whole milk
1 teaspoon finely grated lemon zest
1/4 teaspoon salt

Arrange rack in center of the oven and preheat to 350°F.
Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

Serves 8 to 10.

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Chocolate Banana Coconut Bread
From Australian Country Style magazine

1 large ripe banana, peeled and mashed
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 cup milk
1 cup sugar
2 1/2 cups plain flour
2 teaspoons baking powder
1 cup shredded coconut
1/2 lb milk chocolate, broken into pieces

Preheat oven to 350°F. Grease and flour a loaf pan.
Mix together the mashed banana, vanilla, eggs and milk. Stir in the sugar. Sift the flour and baking powder over the wet ingredients. Add the coconut and gently fold through the mixture, using a large metal spoon.
Fold in the chocolate, being careful not to over-mix.
Spoon into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes, then turn onto a wire rack to cool.

Makes 1 loaf.

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