Creating memories in the kitchen...One meal at a time.

Tuesday, December 22, 2009

New Year's Brunch- Lodge Style

I hope everyone had as great a Christmas as we did. It was so fun to see family, eat good food, and just have fun! Here is the delicious brunch recipe we promised. I think breakfast is my favorite meal of the day. I just love all the different flavors and varieties and especially the sweet treats. We always have a family brunch on New Year's and watch the Rose Parade. I got this fabulous brunch menu last year from Better Homes and Gardens. The French Toast is so yummy with the crunch from the granola and the creamy cinnamon yogurt sauce. The Beef Hash is especially great for the men who want something filling and hearty. I love all the flavors from the orange and lime juices combined with the spice of the peppers! The warm citrus fruit is a great contrast with the tart fruit and sweet sugar and unique because you serve it warm. And last but not least, some delicious hot chocolate with toffee on top. I like to add a little vanill to mine. Save room because this is one delicious and hearty meal.

Granola Topped French Toast

Beef Hash with a Spicy Kick

Warm Citrus Fruit with Brown Sugar

Timberline (or other) hot chocolate

Granola Topped French Toast
Better Homes and Gardens
3 eggs, lightly beaten
3/4 cup milk
1 tablespoon granulated sugar
1 tablespoon finely shredded orange peel
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
12 1/2-inch thick bias-slices baguette-style French bread
2 tablespoons butter
1 cup granola, coarsely crushed
1 recipe Cinnamon-Yogurt Sauce (see recipe below)
Maple syrup (optional)
Sifted powdered sugar (optional)
1. In a shallow bowl beat together eggs, milk, granulated sugar, 1-1/2 teaspoons of the orange peel, vanilla, and cinnamon with a whisk. Dip bread slices into egg mixture, coating both sides.
2. In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat; add half of the bread slices. Sprinkle some of the granola on top of each slice of bread in the skillet, pressing in gently with spatula so granola sticks.Flip each slice, pressing lightly with the spatula. Cook for 2 minutes more or until golden brown. When removing from pan, flip each slice so granola side is on top.
3. Repeat with remaining butter, bread slices, and granola. Serve with Cinnamon-Yogurt Sauce, remaining orange peel, and syrup. Sprinkle with powdered sugar. Makes 4 servings.
Cinnamon Yogurt Sauce
In a bowl combine one 8-ounce container plain low-fat yogurt, 1 tablespoon honey, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon vanilla. Makes 3/4 cup.
Beef Hash with a Spicy Kick
Better Homes and Gardens
*Plan ahead. Needs to marinate for 30 minutes*

1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon adobo sauce (from chipotle peppers)
1-1/4 pounds beef sirloin or top loin steak, finely chopped
2 large onions, diced (2 cups)
2 tablespoons minced garlic or bottled minced garlic
1 tablespoon chili powder
1 tablespoon cooking oil
1-1/2 pound Yukon Gold potatoes or red skinned potatoes, cooked* and diced
1 tablespoon chopped chipotle peppers in adobo sauce
2 Roma tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
Salt and ground black pepper
Fried eggs (optional)
Fresh cilantro sprig (optional)
1. In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce. Add meat, turning to coat. Close bag. Marinate in refrigerator for 30 minutes. Drain and discard marinade. Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)
2. In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender. Add meat to skillet; cook and stir about 2 minutes or until meat is browned. Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet. Cook for 8 minutes more or until potatoes are golden brown, turning occasionally. Stir in tomatoes and snipped cilantro. Season with salt and pepper. Serve with fried eggs and fresh cilantro. Makes 6 servings.
*To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender. Drain.

Warm Citrus Fruit With Brown Sugar
Better Homes and Gardens

2 medium red grapefruit, peeled and sectioned, or 1-1/2 cups refrigerated grapefruit sections, drained
2 medium oranges, peeled and sectioned
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
1/4 cup packed brown sugar
2 tablespoons butter, softened
1. In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
2. In a small bowl stir together brown sugar and butter until well mixed; sprinkle on fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly. Makes 4 servings.

Timberline Hot Chocolate
Sligtly adapted from Better Homes and Gardens
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1/4-1/2 teaspoon vanilla to taste
1 recipe Schlag (see recipe below) (optional)
English toffee, crushed (optional)
Unsweetened cocoa powder (optional)
1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy. Add vanilla.
2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.
Schlag: In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Beat until soft peaks form (tips curl).

Posted by: Sallie & Julia

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