You don’t have to wait for a special occasion such as Easter or Mother’s Day to host a brunch. A brunch is simply a great way to connect with family and friends. And with warmer temperatures on the way, you can even hold your brunch outdoors.
Following are recipes certain to “wow” any brunch crowd. Of course, you’ll want to serve mimosas, bloody Marys or other mixed drinks. In fact, you might want to opt for bellinis, spiked lemonade or a punch with a “punch.” If you’re feeling truly adventurous (and your guests include beer lovers), offer them a brass monkey, made with orange juice and wheat beer garnished with angostura bitters.
If some of your guests partied a bit too much the night before, no problem! A considerate host might offer up several hair-of-the-dog hangover cures. And now, on to the recipes…
Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote
Ingredients
• 3/4 cup all-purpose flour
• 2 tbsp. sugar
• 1/2 tsp. baking powder
• Pinch fine sea salt
• 1 cup Il Villaggio® Ricotta Salata Toscanella cheese
• 3/4 cup whole milk
• 3 eggs, separated
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 orange
• Butter or nonstick cooking spray, for cooking
• Fig and Pistachio Compote, recipe follows
• Confectioners’ sugar, for garnish
• Fresh mint sprigs, for garnish
Fig and Pistachio Compote
• 12 oz. fresh figs, quartered
• 4 tbsp. unsalted butter
• 1/4 cup clover honey
• 1/4 cup lightly packed dark brown sugar
• 1/2 cup lightly toasted pistachios, coarsely chopped
• Kosher salt and freshly ground black pepper
Instructions
1. Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
2. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
3. Heat a cast-iron griddle or large nonstick sauté pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray.
4. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners’ sugar and garnish with mint sprigs.
Fig and Pistachio Compote:
1. Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.
If you’re looking for something a little simpler to make, try this:
Easy Brunch Strata Bake
Ingredients
6 eggs
2 1/2 cups of milk
2 tsp. salt
2 tsp. pepper
6 cups cubed crusty bread
1 cup cubed ham
1 cup spinach, cooked and drained
1 cup shredded Il Villaggio® Provolone Piccante cheese
Instructions
1. Whisk together eggs, milk and salt and pepper. Add the cubed crusty bread, stir and let the bread soak up all the egg mix.
2. Oil a 9×13 pan, place half the soaked bread; add ham, spinach and cheese. Top with the remainder of the bread. If you need to, pat down the strata with your spoon or spatula. Sprinkle more cheese over the top.
3. Bake in a preheated oven at 350°F / 177°C for 45 minutes.
Those who are carb-conscious will love this omelet:
Zucchini Tapas Omelet
Ingredients
• 8 eggs
• 3 oz. (90 g) Il Villaggio® Parmigiano Reggiano Extra cheese, grated and divided
• 1/2 tsp. (2 mL) dried oregano
• 1/4 tsp. (1 mL) salt
• 1/8-1/4 tsp. (0.5-1 mL) crushed red pepper flakes
• 1 sm. garlic clove, pressed
• 1 med. zucchini, thinly sliced
• 1/2 cup (125 mL) chopped onion
• 2 sm. plum tomatoes, seeded and diced
Instructions
1. Whisk eggs in bowl. Stir in 1/2 cup (125 mL) of the cheese. Add oregano, salt, pepper flakes and garlic; mix well.
2. Lightly spray a nonstick skillet (do not use stainless) with olive oil. Arrange zucchini over bottom of skillet; sprinkle with onion. Cook without stirring over medium heat 2-3 minutes.
3. Carefully pour egg mixture over vegetables. Reduce heat to low. Cover; cook 12-14 minutes or until egg mixture is set in center. Remove skillet from heat.
4. Loosen edges of omelet and carefully invert onto heatproof serving platter. Sprinkle with diced tomatoes and remaining cheese. Cut into wedges.
Serves 8
Nutrients per serving: Calories 120, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 220 mg, Carbohydrate 3 g, Protein 11 g, Sodium 320 mg, Fiber 1 g
This seasonal salad will add a fresh, colorful touch to your brunch buffet:
Fruity Spring Salad with Gorgonzola
Ingredients
• 2 pints raspberries (can also add or substitute fresh strawberries)
• ⅓ cup olive oil
• ¼ cup raspberry balsamic vinegar
• 1 tbsp. sugar
• ¼ tsp. salt
• ¼ tsp. pepper
• ¼ cup finely sliced green onions
• 2 pkgs. (5 oz. each) baby arugula, watercress or spinach (about 12 cups)
• 7 oz. Il Villaggio® Gorgonzola Dolce, crumbled
Instructions
1. Use a fork to mash enough raspberries to equal ⅔ cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
2. In a large bowl, place arugula and fruits. Toss with dressing.
3. Arrange salad on 6 plates. Top with Gorgonzola and walnuts (or toasted pine nuts or almonds) and serve immediately.
Serves 6
Grilled cheese sandwiches are always a favorite, and even more so when made with mouthwatering melted mozzarella.
Roasted Tomato and Egg Grilled Cheese Sandwich
Ingredients
1/2 lb. roma tomatoes
1 tbsp. olive oil
1/4 tsp. salt
1 clove garlic
5-6 basil leaves
2 eggs
3-4 oz. Il Villaggio® Mozzarella
Olive oil for brushing
Instructions
1. Preheat oven to 400°F.
2. Slice tomatoes in half and toss with olive oil and salt. Place in a covered baking tray and roast for 40-50 minutes. Tomatoes should be soft and beginning to brown.
3. In a food processor, add a clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
4. In a skillet, cook eggs (fried, over-easy or scrambled works).
5. Lightly brush olive oil on outside of bread and assemble sandwich with cheese, spread and egg (try cheese on the outside edge and spread/eggs on the inside). Cook over medium-low in a skillet until cheese is melted and outside is toasted, about 10-15 minutes.
Weekend brunch gathering frees up the rest of the day for chores or leisure activities. There’s no need to feel guilty about what you consume at brunch; you’ve got the rest of the day to work off those calories!
