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My parents decided fairly last-minute that they were going to stop by for Saturday brunch last weekend. They aren’t usually the type to do this (no secret where I get my anal-retentive need to plan in advance), and certainly not the types to relinquish control of the cooking to me.
I did a bit of quick research, and came up with a game plan. SmittenKitchen has a pretty great overview for how to prepare and serve brunch without stressing, so I worked from that. My parents are fairly healthy eaters, and keep their sugar intake pretty low. I wanted to have a hearty main dish, whole-wheat, not-too-sweet baked goods, and finish with yogurt/granola/fruit bowls. I prepped most of the dishes the night before, and gave myself about 2 hours before their arrival to finish up (this included having coffee while waiting for things to heat up in the oven, very low stress). Alas, I forgot to take any pics, so the original website pics (and a stand-in for home fries) will have to do.
The Menu (I’m linking up to the recipes, and noting my changes/substitutions)
(1) Spinach & Cheese Strata –> [Used a multigrain baguette from TJ's. Subbed half the eggs for EggBeaters, and used skim milk. Added 15 minutes to the overall baking time.]
(2) Whole Wheat Muffins –> [Used 1.5 cups spelt flour, 0.5 cups all-purpose. Subbed 1 cup lowfat buttermilk in place of sour cream. Served with homemade Cinnamon Honey Butter made using Earth Balance.] Arrange on tray.
(3) Banana Bread Scones –> [Used 2 cups white whole wheat flour, 0.5 cups spelt flour. Subbed 0.5 cup lowfat buttermilk for yogurt. Added the optional walnuts.] Arrange on tray with muffins.
(4) Oven-Roasted Home Fries (my own recipe) –> Small dice 1 bag of potatoes (I think I bought Yukon Gold from TJs). Sprinkle liberally with salt and grill seasoning (or simply salt + pepper). Toss with about 3-4 T olive oil. Spread evenly onto baking sheet, cook at 375-400 degrees for 45-60 minutes, occasionally tossing.
(5) Olive Oil Granola –> [Subbed 1 cup chopped almonds for coconut chips. This recipe is very forgiving, as long as you stick with the proportions of add-ins and the spice/sugar/oil combination. It's wonderful with dried cranberries, cherries, or golden raisins.] Store and serve from mason jars.
(7) Beverages –> Cappuccinos (made using my stovetop Moka pot), Orange Juice, Freshly brewed coffee
The Timing:
The great thing about an egg strata is that you must make it the day before you plan to serve. I made this on Friday afternoon in a 1.5 quart baking dish, and stored it covered in the fridge. Also made the banana scones on Friday evening – shaped them on a silpat-lined baking sheet, flash froze, cut into 9 pieces, covered with plastic wrap and stored in freezer. I made the granola on Friday afternoon as well.
On Saturday morning, our coffee pot was set to brew a massive pot of coffee as soon as the alarm went off. First, I took out the strata to let it sit on the kitchen counter for at least 30 minutes. Meanwhile, I prepped and baked the muffins. Once these were done, I started cooking the strata. Meanwhile, I diced the potatoes and arranged them on a baking sheet. I popped these into the oven before the strata was done, and continued baking them through the scones (which went in after the strata was finished). There was a bit of planning beforehand to negotiate the cooking times and various temperatures, but luckily, everything (even the muffins and scones) was very forgiving regarding cooking time and temp.
I asked my parents to bring diced fruit (they always make the best assortment), and they arrived just as the scones were finished. This would be a great brunch for a small group, and is hearty enough to stand up to the addition of booze (mimosas or bloody marys). Everything was a big hit and the morning was a success! I was glad that I was able to make a great meal for my parents while they relaxed and enjoyed the morning at our apartment.
