Sunday Brunch Menu

April 11, 2011 at 11:07 am | Posted in Bread, Breakfast, pork, Potatoes | 48 Comments
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After a full meal with many delicious offerings Bob and I enjoy a ritual of asking “what was the best thing on the plate?” 99% of the time we’ll agree that the potatoes, no matter how they were prepared, win the contest.  

Stephanie with lil' Chili

 

This Sunday Brunch post mortem ended up with quite a different scenario. 

Our God Daughter Stephanie came over presenting a perfect opportunity to try out new recipes on my favorite little guinea pig. Stephanie lives in Ft. Collins, about an hour North of Denver.

She attends Colorado State University, majoring in Communications with a minor in Political Science. She graduates in December and we couldn’t be prouder.

Let’s take a look at what I cooked up for brunch and find out what won the “best on the plate” contest.

Take a close look at the bacon. See that shiny glaze? A mixture of brown sugar, cayenne and black pepper turns an over-the-top delicious slice of bacon into a dog fight for second helpings.

Simple to make, preheat oven to 350 degrees. Lay out one pound of thick-sliced bacon, single layer on a sheet pan. In a small bowl, mix together 1 packed T. brown sugar, 1/4 t. cayenne pepper, 1/2 t. black pepper. In our case the 1/4 t. of cayenne turned into 1/4 heaping teaspoon. Bake the bacon until it looks like it’s about 3/4 done. Remove from oven, drain grease, turn and sprinkle each piece with the sugar mixture. Return to oven and watch carefully until it looks done.

Everyone loved this, however, not the “best on the plate” winner.

Next up, the quiche. Going forward, the combination of ingredients for the base of this recipe will be my go-to for quiche. I believe the texture and the creaminess offers a great canvas for about any variety of vegetables and seasonings. The name of the recipe is Three Cheese Baked Eggs With Roasted Red Pepper and Scallions. I can picture Three Cheese with asparagus and scallions or jalapeno with adobo sauce or mushroom and chives….aren’t there always so many possibilities for quiche?

Next time I make it I am going to substitute the grated cheddar with gruyere cheese and see how it turns out. You’ll find the recipe below.  Delicious, but not the winner.

The potatoes on the plate really couldn’t be in the contest since I simply opened up a bag of Oreida Hash Browns, salt and peppered and browned in olive oil until golden.  Always a simple, easy and delicious side for any brunch.

Not being dessert people, for the first time in the history of “what was best on the plate”,  sweet beat out savory. This is a combination of ideas and recipes offered up by two of my favorite bloggers.  Kirstin, over at My Kitchen In the Rockies posted this quick cinnamon bun recipe at about the same time Larry over at Big Dudes Ramblings was frying up pecan bread and wishing he had some Butter Pecan Ice cream to melt over the top. I haven’t been the same since I read that, and knew I was going to have some sort of warm ice cream topped breakfast type bread on Sunday.

I followed Kirsten’s recipe and added about 1/2 cups of pecans to the topping mix. I served it warm from the oven with a scoop of Butter Pecan ice cream drizzling itself down the sides. This is one of those flavors that once the spoons of warm pastry and cool ice cream hits the inside of your mouth, you’re momentarily paralyzed by its outstanding combination of textures and flavors.

Now if I can just wrangle Bev’s Pecan Bread recipe out of Larry before the ice cream is gone, I’d love to try his original combination. 

Spicy Bacon, Three Cheese Quiche, Hash Browns and Cinnamon Pecan Bread with Butter Pecan Ice Cream…It’s What’s for Brunch.

One Year Ago:  Tangy Pineapple Chicken

Three Cheese Baked Eggs with Roasted Pepper

  • 3 medium red bell peppers (I used jarred roasted red bell peppers)
    1/4 cup plus 2 tablespoons all-purpose flour
    1 tsp salt
    3/4 tsp baking powder
    9 large eggs
    3 Tbs unsalted butter, melted
    1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
    1 cup whole-milk ricotta (8 oz)
    1 cup grated Parmigiano-Reggiano (2 oz)
    3 scallions, finely chopped (1/2 cup)

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

2. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.

3. Preheat oven to 350°F.

4. Sift together flour, salt, and baking powder into a small bowl.

5. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.

6. Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

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48 Comments »

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  1. I’m a bacon purist. I once bought the maple syrup flavored bacon by mistake and threw it away!

    • Russ, I’ve had that maple flavored and didn’t like it either.

  2. WOW!!

    • You really need to try that bacon Nance

      • Are you kidding? I really ought to try the entire meal!! Next time we’re together you have to cook this 😉

      • Deal 🙂

  3. It’s funny how brunch never crosses my mind until the weather warms then it seems funny not to do a Sunday meal as brunch or a mid afternoon ‘farmer’s supper’. I love your menu! I’m an egg girl so the baked eggs look so festive with the red pepper AND allow gluten navigation! Thanks for the nudge into brunching season!

    • You’re welcome Toni! Now if I could just get to your Farmer’s Market for some fresh greens. 🙂

  4. Your goddaughter is beautiful! The little pup is a cutie, too.

    Potatoes are almost always the favorite thing on my brunch plate, too — although that bacon looks amazing!

    Love the idea of adding ricotta to the eggs. Silky and delicious.

    • I agree about the beautiful God Daughter, the cute pup, the bacon was amazing and the ricotta was a good addition. 🙂 Thanks for stopping by Bobbi, and the comment. Now I just need to take the time to make my own ricotta.

  5. The whole brunch sounds amazing to me. I bet the gruyere will be killer…and I know I don’t get a vote, but I choose the bacon 😉

    • That bacon was killer Heather…Bob is now rethinking the whole vote and thinks you’re right! 🙂

  6. I am so hungry right now, this nearly made me pass out–especially the bacon!

    • LOL, well don’t pass out. Too funny.

  7. Oh, wow. Can I come over for brunch?! I’m definitely going to make that bacon soon!

    • c’mon over Autumn, we’ll eat bacon until we can’t. Thanks for stopping by and the comment.

  8. I’m blown away by that pecan bread, Lea Ann! Went over and copied the recipe. I can see making that a lot when company comes! Nice blog, too. Thanks for introducing us.

    • My pleasure Barbara.

  9. Wow you really know how to wine and dine a girl! This whole brunch sounds delicious! I don’t know if I’d be able to choose a favorite part!

    • Thanks Joanne. I love having the time to make a meal like this, especially when it turns out this good.

  10. I love baked egg dishes. Which is odd, because deep down inside I think eggs should be runny, so you can soak them up with your toast. But after sunny-side-up, I move all the way to the other side to baked. Everything looks great!

    • I just flat out love eggs…baked, scrambled, and mostly runny. We’re on the same page.

  11. I am going to be making that bacon!

    • Please let me know that you think Pam

  12. First, your little Chili is so cute. I will have to meet her someday.
    So, when are “brunch opening hours” on Sundays at your house???? We will be there!
    Thanks for trying the cinnamon bun bread. Isn’t it unbelievably easy and delicious? Great idea to add the pecans.And, yes, try your Quiche with Gruyere next time, it is the best. I always use Gruyere for its unique flavor in the Quiche.
    Your bacon looks fantastic. It is bookmarked. Thanks, Lea Ann.
    Kirsten

    • That cinnamon bun bread??? Like I said, paralyizing. Thanks so much for the recipe Kirsten. DEElicious.

  13. This is a mouthwatering selection! Will remember your tip next time I make bacon!

    • Please do Joumana. It’s really good. Hope you like it and let me know what you think.

  14. You had me hanging on the edge of my seat with this one! After that bacon didn’t win…I wondered WHAT ON EARTH could beat that!!!??? Well, it ALL looks delish and I believe you that those cinnamon buns stole the show!

    • Too funny! That bacon is amazing.

  15. I’m shocked my savory friend! But I admit…I would be all over that brunch dessert dish.

    I make a great appetizer that is bacon wrapped around a pretzel rod and then coated in brown sugar and cayenne before baking. I KNOW I would love that bacon!

    • You’ve got me pegged..I am your savory friend. Can you belive sweet won? I love your appetizer recipe Barb. Gotta try it.

  16. First, I have to tell you what a doll your god-daughter is and little Chili is pray-shus, of course. And of all things in this post, bacon is what reeled me in. I want to make food that’s so good it creates “a dog fight for second helpings” . . . too funny a visual there. 😛 Loved this post – the pecan ice cream extravaganza looks sinfully good!

  17. Isn’t Stephanie gorgeous…and little chili is big time PRAY..shus. He’s my baby. That bacon is unbeliveable. You have to try it. And yes, it was a dog fight. We were laughing our asses off…. and growling at the same time. Too funny.

  18. Stephanie and Chili are both so adorable. Your brunch looks fit for a VIP. Great photos again!

    • Thanks Karen. I’m still not totally impressed with my photos. The light was so odd in these. Back to the drawing board. 🙂

  19. I’ve been behind on bloog reading for a couple of days. The breakfast looks delicious and I’ll make sure you get the pecan roll how-to. Thanks for the mention.

    • Thanks Larry. 🙂

  20. I’ve always wanted to try bacon this way – I would probably eat it like candy! The quiche looks wonderful with the roasted red peppers in it. What a great brunch!

    • I ate it like candy…fabulous. As always thanks for stopping by Karen. Always enjoy your comments.

  21. I loved the bacon part of your meal.

    • I knew that ChiliB.

  22. Bring on that pork. Bacon and eggs a perfect dua. Savory over sweet wins out almost every time . . . but I haven’t tasted those cinnamon buns.

    • Savory is always my choice…but thanks to Kirsten, I may end up with a sweet tooth before it’s all over. 🙂

  23. Lovely menu for a great sunday brunch. Thanks for the inspiration 🙂

    • Thanks for stopping by Ellie

  24. Nice brunch, hard to be Pig Candy wasn’t the best on the plate, it’s hard to beat that:)

    • Well, in after thought. We’re thinking we were on some crazy sugar/cinnamon high and made a bad decision. 🙂


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