As you know from the previous article, one of my favorite meals to serve to guests is brunch. Everyone is relaxed and ready to eat, drink, and have a good time with friends and family. It is a great time of day to honor a bride-to-be, mother-to-be, graduate, or even just to celebrate the beginning of a new week on a Sunday morning. Here is a brunch menu that I have served many times. It has always received “rave” reviews, with many of our guests asking for the recipes. I hope you enjoy these delicious treats as much as we do! These dishes are not low-fat or low-calorie, but simple and mouth-wateringly delicious. Below is the menu, followed by the individual recipes.
- The Perfect Ramos Fizz-Compliments of William-Sonoma “Brunch Entertaining”/ or Bloody Mary for non-gin drinkers.
- Sausage and Egg Casserole
- Honey-Glazed Baked Peaches
The Perfect Ramos Fizz
This is a frothy drink that has a taste that is similar to Key lime pie or lemon-lime sherbet. It is a great way to welcome guests and get their taste-buds warmed up for all of the other taste sensations of your brunch. If you are using a shaker, you probably only want to make one drink at a time, but you can double the recipe if using a blender.
- 1/4 cup (2 fl. oz.) gin
- 2 tsp. lemon juice
- 1 tsp. lime juice
- 2 tsp. sugar
- 1 egg white from a pastuerized egg
- 2 tsps. heavy cream
- few drops of orange-flower water
- 3/4 cup crushed ice
- about 1/3 cup club soda
- ground nutmeg (optional)
In a blender or cocktail shaker, combine the gin, lemon and lime juices, sugar, egg white, cream, orange-flower water, and crushed ice. Blend or vigorously shake until well mixed and frothy, about 1 minute. Pour into a highball glass, fill to the top with club soda, and dust with ground nutmeg, if using. Serve immediately.
Sausage & Egg Casserole (You can make this the night before, and bake it the day of your gathering.)
Makes 8-12 Servings
- 2 one lb. pkgs. sausage
- 12 slices of bread with crusts removed
- 3 cups shredded cheddar cheese
- 8 eggs
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 2 1/2 cups milk or half & half
Preheat oven to 350 degrees. Brown the sausage and crumble. Drain well and place in the bottom of a 9″x13″ casserole dish. The Hartstone pottery casserole would be perfect for a casual gathering, and the Fiestaware casserole dish would be better suited for nicely set table or buffet. Cube the bread and spread over the sausage. Spread cheese over the bread and sausage. Beat the eggs with the milk or half & half, salt, and mustard. Pour the egg mixture over the top. Cover & refrigerate for at least 8 hours, up to overnight. Bake at 350 degrees for 30-40 minutes. Cut in squares and serve.
The honey glaze and cookie-crumb coating keep the peaches juicy. I use a decorative baking dish for this like the , since you serve it hot right from the oven.
- 20 gingersnaps, each 1-3/4 inches in diameter
- 2 Tbs. unsalted butter, at room temperature
- grated zest of 1 orange
- 8 firm, but ripe peaches, peeled, pitted, and quartered
- 4 Tbs. orange juice
- 1/4 cup honey
Preheat oven to 375 degrees. In a food processor, combine the gingersnaps, butter, and orange zest. Process until crumbly. Set aside. Arrange the peach quarters, peeled side down, in a two quart baking dish. Drizzle about 2 tablespoons of the orange juice over the peaches, then scatter the gingersnap crumbs over the top. Bake until the crumbs begin to brown, about 15 minutes. Meanwhile, in a small bowl, stir the remaining 2 tablespoons orange juice into the honey. Remove the baking dish from the oven, drizzle the honey mixture over the crumbs and return the dish to the oven. Continue to bake until the peaches are tender but still hold their shape and the top is glazed, about 15 minutes longer. Serve hot directly from the baking dish.