I like to serve a big, bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.** I prefer to use a glass pie dish because it gives a crisper crust. However, you can also use a 9″ rimmed, fluted 1 1/4″ … Continue reading Asparagus Tart
The batter for these waffles can be made the night before, an especially good thing for brunch entertaining! I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt. We also like using fresh fruit and some maple syrup. Make the Waffles: 2 cups sifted unbleached flour** 2 tsp. … Continue reading Phyllis’ Mouth-watering Buttermilk Waffles
Here’s another do ahead brunch dish for a stress free host, you can be enjoying your Blood Orange Mimosa while brunch is baking! I don’t know about you, but around the holidays when entertaining can get crazy, we need all the do-aheads we can get our hands on. This can be made vegetarian by leaving out … Continue reading Brunch Baked Eggs
For a printer friendly version of this recipe, click here. One of our favourite breakfast or brunch plates! For sure, it gets you going! Perhaps for a weekend brunch, with or without guests, maybe a Caesar to kick things off? Makes Approximately 4 Servings For the Beans: 1/2 cup dried black beans, soaked overnight 4 Tbsp., approximately, … Continue reading Huevos Rancheros (Mexican Eggs)
For a printer friendly version of this recipe, click here. The very first time I made quiche was probably in the 1970’s! I had invited a bunch of my “girlfriends” over for Sunday brunch and wanted to make them something none of us had ever had before. I stumbled upon a recipe for “Quiche Lorraine” … Continue reading My Go To Quiche
For a printer friendly version of this recipe, click here. Crepes do make such a nice brunch. The beauty of crepes is that when you make a batch you use what you need and freeze the remainder between sheets of wax paper for another lovely meal. The crepes can be made ahead and the filling can be made … Continue reading Mushroom Crepes
This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made it. It’s a winner and it’s vegetarian too! I prefer using the cheese instead of the … Continue reading Mushrooms On Toast
For a printer friendly version of this recipe, click here. A much more attractive way to present sausages & the mustard baste adds a special note. Great for brunch! Best of all, they’re so easy! Makes 8 Servings 1 sweet red bell pepper 8 links of sausages, (approx. ½ lb.) Mustard Baste: 2 Tbsp. Dijon … Continue reading Sausage Red Pepper Kebabs
For a printer friendly version of this recipe, click here. An excellent way to feed a large-ish group brunch, with most of the work done the day before! Always a good thing in my opinion! You could serve the strata with oven roasted potatoes** and/or sausage patties or sausages, for a hearty brunch; on the … Continue reading Veggie And Cheese Strata
For a printer friendly version of this recipe, click here. These scrambled eggs are a must for breakfast /brunch entertaining & it really works, trust me. I have been making them for eons. I have served them with sausage & red pepper kebabs but you can serve with slices of baked ham, gammon bacon, sausage patties or whatever else appeals … Continue reading Anne’s 1 Hour Scrambled Eggs
