Brunch Recipes

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I wanted to share a few brunch recipes I used recently.  I have never prepared brunch per say, so I was very nervous and probably spent more time than necessary deliberating.  I really believe in quality recipes, especially with baking.  That's why you'll hear me dribble on and on about Ina Garten.  Her recipes are flawless!  You would never find me trying out a random recipe from google when entertaining.  However I'm pretty uptight ;) so stick with what inspires you!!

Cranberry Orange Scones

Ingredients:
4 cups plus 1/4 cup all-purpose flour (divided; to mix with cranberries later...it keeps them from sinking in dough)
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Directions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
 Are they peas yet?!?

Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough (I used a pairing knife to create triangles). Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones. Yum!
 With smoked salmon on bagels I served scallion cream cheese.

8 oz. room temperature cream cheese, mixed with 1/4 cup chopped scallions (white and green parts), 1 tbsp milk, and 1/8 tsp kosher salt.  Process in food processor with steel blade until smooth.  This recipe is from Barefoot Contessa Family Style.

I was shocked to find that Ina does not have a quiche recipe.  I dug around my recipe book collection and found something suitable.  I often pick up vintage cookbooks at estate sales.  I have a 1966 "The New York Times Menu Cook Book" by Craig Claiborne.  Funny thing is, Ina sites him as an inspiration in one of her books!! Don't I look smart!

Spinach Quiche

1 carton frozen chopped spinach, thawed and ALL water pressed out with paper towels1/4 lb fresh mushrooms, sliced (don't wash mushrooms, clean them with a soft, dry cloth)1 large onion, thinly sliced3 tbsp olive oil5 eggs, lightly beaten1 cup milk1 cup heavy cream1 tsp kosher salt1/8 tsp freshly ground black pepperdash of cayenne pepperdash of grated nutmeg1 cup grated Swiss cheese1/4 cup sour cream, room temperature
Directions:1. Preheat oven to 400 degrees2. Saute mushrooms and onion in oil for 5 to 8 minutes.  I would even add the thawed spinach to the pan at the end to evaporate any remaining water. Spread mixture in bottom of baking dish (mine was 12x9).3. Beat eggs with milk, cream, salt, pepper, cayenne and nutmeg; pour mixture over spinach. Bake 10 minutes, then reduce heat to 325 degrees and continue to bake for 30 minutes.4. Combine cheese and sour cream and spread evenly over the top of the quiche.  Place under broiler for 2 minutes, or until lightly browned.
The original recipe used 1 lb shrimp instead of spinach (cooked with mushrooms and onions), included a 4 oz can of pimientos and 1 unbaked pie pastry crust in a nine-inch round pan.  I made some changes based on my needs and typed the recipe how I prepared it.  The recipe says 6 servings, but served with brunch I had more than 7 servings.
I saw the above trick in one of Ina's cookbooks.  "Label" your serving pieces in preparation (I lay out the corresponding serving utensil as well) to make sure everything is covered.  Don't wait for guests to call after you from across the house for a serving spoon while you're busy with a hot broiler!  I have been there!!  Think through every detail and need that may arise and you'll have so much more fun the day of.  I always try to do this the day before with pen and paper in hand.  As I think of things, "check glasses for dust", I jot them down to make sure they are not overlooked.

Happy Entertaining!