Mother's Day Brunch

The best thing about brunch is that there's usually something for everyone- from the savory to the sweet.  You can mix and match everything from omelets to coffee cake.  Be creative and add lots of extras like hash browns and fruit, or whatever rounds out the menu.  Of course it's best served outside on a sunny day, but anywhere will do, as long as it's perfectly appointed with china, crystal and beautiful fresh flowers.  Extra points if you add mimosas and belinis!!  Mother's Day is only a few days away and here is a suggestion for what I think will be the perfect menu to commemorate this special day. This is what I will be preparing for my mother on Sunday:

Belgium Waffles

1 1/2 c flour
2 t. baking powder
1/2 t. salt
2 t. sugar
1 c milk
2 eggs, separated
3 T. melted butter

Mix dry ingredients.  Add yolks and milk.  Fold in whipped egg whites and butter.  Spoon batter onto buttered hot waffle iron.  I prefer the old fashioned stove top iron, but any waffler will do. Keep waffles in warm oven before serving.  Pssst.... don't have time to make the batter?  Use Pop & Fresh croissant dough!! Not as good, but will do in a pinch ;)


Spinach and Pancetta Strata

2 T olive oil
4 oz. thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10 oz) box chopped frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. freshly ground nutmeg
8 c cubed Italian bread
1/2 c  grated Parmesan cheese
3 c milk
10 eggs

Heat oil in a heavy large skillet over medium heat.  Add pancetta and saute until crisp and golden. Transfer pancetta to a bowl, Add the onion to the pan drippings in the same skillet and saute until transparent.  Add the spinach and garlic.  Saute over low heat until garlic is tender. Stir in 1/2 t. salt, 1/4 t. pepper, nutmeg and cooked pancetta. 

Place half the bread cubes in a buttered 3 qt. baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture.  Repeat layering.  Whisk the milk, eggs, remaining salt and pepper in a large bowl and pour evenly over the strata.  Chill, covered with plastic wrap, at least 2 hours, up to 12 hours.  Preheat oven 350 degrees and bake uncovered until golden brown and cooked through, 40 min.  Let stand 5 min. before serving.


Apple Glazed Sausage and Bacon

8 - 10 pork sausage links
3/4 lb. kielbasa sausage, cut into slices
1 (6 oz. pkg) sliced Canadian bacon
1/4 c apple juice
1/4 c apple jelly
2 T. maple syrup

In large skillet combine sausage links, kielbasa  and apple juice. Bring to boil- cover and cook 5 min. Remove cover and continue to cook 15 min. Add jelly and syrup and bacon until heated through.


Donuts Muffins  (from the Rabbit Hill Inn)

Dry ingredients mixed in bowl:
4 c flour
2 t. baking soda
1 t. nutmeg

Wet ingredients in separate bowl:
1 c canola oil
4 eggs
2 c sugar
2 c sour cream
2 t. vanilla

Whisk dry ingredients together in a bowl.  Whisk wet ingredients in separate bowl.  Gently fold two mixtures together until combined.  Line muffin tins with papers and preheat oven to 350.  Fill each muffin to top. Bake 20 min.

While muffins are baking, stir together topping ingredients: 1 T cinnamon and 1 c sugar in a small bowl, and 1/2 c melted butter in another separate bowl.  When muffins are cool enough to handle, dip tops of muffins into melted butter and then into sugar mixture. Coat tops generously. Let sit for a few minutes.