From Eveningsnews.com
Have an Easy, Elegant Brunch
By
Sep 25, 2005, 20:46
(NUI) - Expecting guests? Why not show the warmth of your hospitality by hosting a brunch? By inviting family and friends for brunch, you can treat them to a memorable, comforting meal.
As a cross between breakfast and lunch, a mid-morning brunch usually features a relatively simple egg entree. To round out a satisfying menu, all you need to add is fruit, a vegetable or both and, perhaps, a dessert. Altogether, a brunch is an easy, but elegant, way to entertain. It's often much more economical than other gatherings, too.
Among the many ways versatile eggs can be prepared, the layered casserole called a strata is one of the easiest dishes to make. Despite its simplicity, if you add interesting flavoring ingredients, a strata can also be exciting enough for a special-occasion brunch. Strata De Jonghe is a fine example. It starts with handy stuffing cubes and a little shrimp. (To serve six hungry diners, you need only six ounces of shrimp because inexpensive eggs stretch the shrimp's more costly protein.) An uncomplicated custard of eggs and milk and the flavoring of parsley and garlic complete a classy entree. If it's convenient for you, you can even assemble the casserole and refrigerate it the night before.
The next day, about an hour before you plan to serve your guests, pop the strata into the oven. While it's baking, set the table, pour fresh juice and cook a veggie. Asparagus makes an especially nice complement. Although dessert isn't mandatory, it can add a happy ending to a brunch. For a festive, fussless sweet, let diners fill homemade or store-bought crepes with an assortment of ice cream toppings - sliced bananas or another fresh fruit, chocolate syrup, caramel and fruit sauces, chopped nuts, whipped cream and Maraschino cherries. With its strata base, this menu is easy to plan and prepare and impressive for guests to enjoy.
Strata De Jonghe
6 servings
Cooking spray
4 cups plain stuffing
cubes (about 7 to 8 oz.)
6 ounces tiny frozen
cooked shrimp, thawed
and drained
1/4 cup snipped fresh
parsley
6 eggs
1 1/2 cups skim or low-fat
(1%) milk
1 1/2 to 2 teaspoons garlic
powder
1/2 teaspoon salt, optional
Cooked asparagus
spears, optional
Evenly coat 8 x 8 x 2-inch baking dish with spray. In prepared dish, stir together stuffing cubes, shrimp and parsley. In medium bowl, beat together eggs, milk and seasonings until well blended. Pour evenly over stuffing mixture. Cover. Refrigerate several hours or overnight.
Uncover. Bake in preheated 350 F oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with asparagus spears, if desired.
Nutrient information per serving 1/6 recipe using skim milk, without salt and garnish: 228 calories, 7 g total fat, 271 mg cholesterol, 357 mg sodium, 279 mg potassium, 22 g carbohydrate, 17 g protein and 10% or more of the RDI for vitamins A and B12, niacin, riboflavin, thiamin, calcium, iron, phosphorus, zinc
For more easy, entertaining ideas, see www.aeb.org.
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