HomeMy WebLinkAboutClinton News-Record, 1985-12-04, Page 30Holiday brunches with that extra flair
Holding a brunch during the holiday
season can be a fun and easy way to enter-
tain family and friends. "Brunches are in-
creasing steadily in popularity," says Judy
Welden, Home Economist with The Ontario
Egg Producers' marketing Board. "They're
a fairly inexpensive way to entertain, and if
kept simple, are easy on the hostess."
To keep the brunch simple, plan well in
advance and select a menu of easy but tasty
recipes. Choose foods from at least three of
the four food groups - for example, fruit,
fancy breads or muffins, an egg dish and a
beverage.
The recipes selected should fit the style of
brunch. For a casual get-together, try a
Crowd -Pleasing Double Cheese Omelette as
the main dish. Eggs are always popular and
this delicious egg recipe minimizes last
minute work since all the preparation can
be done the day before. Only baking is re-
quired before serving.
Many restaurants head up their brunch
menu with scrambled eggs. these are great
for entertaining but remember to prepare
the scrambled eggs in small batches and do
not overcook.
For a formal brunch dress the scrambled
eggs up with mushrooms, cooked chicken
livers, bacon bits or minced onion. Cream
cheese, shredded Cheddar, grated
Parmesan or creamed cottage cheese can
also be added for extra flavour and colour.
Serve guests a special holiday thirst quen-
cher, such as Orange Eggnog. To make, mix
together '2 cup homemade eggnog with '2
cup orange juice. Serve with a sprig of mint
and an orange twist. Or blend together one
raw egg with one cup freshly squeezed
orange juice. Both are frothy and delicious
drinks.
Desserts are also nice to serve at a brun-
ch. Serve an attractive and rich dessert
such as Chocolate Ice -Box Dessert or keep it
simple with a tray of homemade cookies or
squares. Lemon and Coconut Shortbread
Squares can be made ahead and frozen.
These also great for gift giving.
Double Cheese Omelette
10 slices -day old French bread (10)
14 cup melted butter (50 mL )
1''4 cups shredded Swiss cheese ( 300 mL )
1 cup shredded Cheddar cheese ( 250 mL
1 cup salami, coarsely chopped ( 250 mL
Beggs (8)
12'i cups milk (4251riL )
2 green onions finely diced (2 )
1 tsp. dry mustard (5 ml.)
is tsp. cayenne pepper (0.5 mi.)
'2tsp. pepper (2mL(
Grease a 9 x 13 -inch (4 L) baking dish. Cut
bread into 1 -inch ( 2.5 cm ) cubes. Spread
bread over the bottom of dish and drizzle
with butter. Sprinkle with Swiss cheese,
Cheddar cheese and salami.
In large mixing bowl beat together re-
maining ingredients until foamy. Pour over
cheese. Cover dish with foil and refrigerate
casserole overnight or up to 24 hours. Bake
casserole in preheated 325 degrees F (160
degrees C) oven one hour or until set. Serve
immediately.
Makes 6-8 servings.
Chocolate Ice -Box Dessert
4-1 oz. squares unsweetened chocolate (4 )
'a cup granulated sugar (175 mL)
2/3 cup half-and-half cream (75 mL )
6 separated (6 )
1'2 cups butter (375 mL )
l'2 cups icing sugar ( 375 mL)
1 tsp. vanilla (5 mL)
36 ladyfingers or small shortbread cookies
(36)
Whipping cream ( optional )
Nuts, cherries (optional)
Melt chocolate in top of double boiler.
Remove from heat. In medium mixing bowl,
beat together granulated sugar, cream and
egg yolks until smooth. Gradually add to the
melted chocolate. Cook in double boiler,
stirring constantly until mixture thickens.
Set aside to cool.
Cream butter until fluffy; gradually add 1
cup (250 mL) icing sugar, and continue
heating until light and creamy. Beat in cool-
ed chocolate mixture. Add vanilla and set
aside. In medium bowl beat egg whites until
stiff peaks form. Beat in the remaining 12
cup (125 mL) icing sugar. Fold the beaten
egg whites into the chocolate mixture.
Line the bottom of a lightly -greased spr-
ingform pan with cookies. Pour one half of
the chocolate mixture over cookies,
spreading evenly. Follow this with a second
layer of cookies, then the remainder of the
chocolate mixture. Top with nuts and cher-
ries if desired. Refrigerate for six hours, or
overnight. To serve, remove the ring of the
pan and top with whipped cream.
Makes one springform pan, about 16 serv-
ings.
Festive drinks for the Christmas season
Christmas is the time of year when family
and friends gather together to celebrate the
joys of the season and look forward to the
year ahead. For your guests who have a
long-distance drive to attend a holiday
gathering, here are two festive, but alcohol -
free drinks.
Serve each of the following Christmas
drinks in 12 -oz. glasses.
Christmas Classic
4 oz. cranberry juice cocktail, chilled
2 oz. pineapple juice, chilled
1 orange slice
1 piece stick cinnamon (about 4 inches)
club soda, chilled
Pour cranberry juice and pineapple juice
over 2 or 3 ice cubes in a 12 oz. bar glass.
Add the orange slice and stick cinnamon
and stir briskly.
Let sit for a minute to develop the flavors,
then add club soda to fill the glass and stir
gently to rnix.
Anstett Jewellers
has the selection; fide quality, and service
you need to choose the perfect gift.
Say "I Love You"
this Christmas with a gift from
Anstett Jewellers.
To make your decision even
easier, refer back to our
"Say l tove You Today"
catalogue. '
ANSTETT
JEWELLERS
Service and satisfaction since 1950
Main Corner, Clinton, 482-3901