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St. Valentine's Day Brunch: 2003

Source of Recipe

Ann Ring


Recipe Introduction

Nic had recently gotten engaged and I wanted her theatre friends to meet he fiance, Erik. What better way than to host a Valentine's Day Brucnh! Invitations went out in Valentine's Day cards. Lace tablecloth with pink candles and napkins. Pink topiaries made of roses as the centerpiece. White lace tablecloth. Romantic background music. I made gingerbread heart-shaped cookies and decorated them pink, white and red. One for Nic & Erik (NN & EB FOREVER) Party favors includes metal heart shaped harmony balls and chocolates.

List of Ingredients

MENU

Orange Juice *
Ann's Fruit Cup *
Ann's Kale Soup
Cranberry Muffins
Baked Cinnamon French Toast
Bacon *
Home Fries *
Italian Brunch Casserole
French Lasagna
Sausage Quiche
Cheesecake with Strawberries
Black Forest Trifle

* Not included in recipe listed below.


Recipe

ANN'S KALE SOUP - ANN RING

1 ½ lb. Sliced Linguicia (cut and slice in half)
1 ½ lb. Sliced Chorica (cut and slice in half)
2 large Onions
1 medium head of Cabbage-chopped into 2” pieces
1 bunch of Kale – chopped into 2” pieces
1 clove of garlic or 2 Tblsp. Minced Garlic
18 cups of Water
3 large potatoes diced (Red Bliss or Idaho) You may leave skins on.
3 Tblsp. Chicken Base or to taste (get chicken base at US Foods near Hyannis airport rotary or use the same soup base that restaurants use.)
½ tsp. Red Pepper Flakes
Salt & Pepper to taste
Red Pepper Flakes to taste

SOAK 1 BAG OF DRY RED KIDNEY BEANS OVERNIGHT IN WATER.

Water should cover beans completely by at least 4 inches – the beans will expand.

In a large pot : cook onions, liguicia and chorica stirring occasionally.
Smother above ingredients with chopped cabbage
Add water, chicken base and seasonings. Boil uncovered for ½ hour.
Add potatoes and beans – Cook until tender.
Add kale – Cover pot – Cook until tender
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CRANBERRY MUFFINS (L.A. TIMES) MARION CUNNINGHAM

2 Eggs
1/2 cup Vegetable oil
3/4 cup Sugar
1/2 cup Milk
1 teaspoon Orange extract OR
1 tablespoon Orange zest
2 cups Flour
2 teaspoons Baking soda
1 teaspoon Salt
1 1/2 cups Fresh or frozen cranberries -- chopped into bits

Beat eggs with fork in large mixing bowl. Add oil and sugar. Mix well. Stir in orange extract. Blend well.
Add flour, baking soda and salt. Stir briskly just until blended. Stir in cranberries.
Fill 12 greased muffin tins at least 2/3 full (for high domes, fill to top of tins). Bake at 325 degrees just until cake tester comes out clean when inserted into center of muffin, 15 to 20 minutes for standard size muffins, about 10 minutes for tiny muffins. Do not overbake. If in doubt about doneness, pry 1 muffin out of tin and break apart to see. Serve warm. Makes 12 standard size muffins or 3 dozen tiny muffins.

"The cranberry muffins are moist with a delicate orange flavor. I have used orange extract rather than the usual orange zest, and I think they are far more pleasing."

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BAKED CINNAMON FRENCH TOAST - LONGDALE INN B & B, VA

1 large loaf cinamon bread, cubed* (from Portuguese Bakery)
6 ounces of cream cheese, cubed
1/3 cup maple syrup
2 cups milk
12 eggs
2 Tablespoons maple syrup
nutmeg
Spray 9 x 13-inch casserole dish with Pam or other vegetable spray. Put one layer of bread in casserole dish. Layer cubed cream cheese on top of bread and add the second layer of bread. Pour 2 Tablespoons maple syrup over layered bread and cream cheese. Beat eggs, maple syrup, and milk. Pour egg, milk, and maple syrup mixture over bread and press bread into egg mixture with a spatula. Sprinkle with nutmeg, cover with plastic wrap, and refrigerate overnight.

Preheat oven to 350 degrees and bake on center rack for 45 minutes or until toothpick comes out clean. Place aluminum foil over top during last 10 minutes if top becomes brown.

Serve with pure maple syrup.

Serves: 8.

*NOTE: Original recicpe called for 14-16 slices of white bread, cubed.
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ITALIAN BRUNCH CASSEROLE - MARY COOK

1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk


Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.

Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.

Bake, covered, at 325° for 1 hour or until bubbly and hot.
(This was excellent!) DO NOT OVER COOK -CHECK AFTER 45 MINUTES.
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FRENCH LASAGNA - UNKNOWN - FROM E-COOKBOOKS.NET

4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices
8 ounces grated cheddar.
In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer. On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant
halves. Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325F.
Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately. (This was my favorite!)
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SAUSAGE QUICHE (CRUSTLESS)- SONGBIRD AT RECIPE CIRCUS

1 lb. sausage, cooked and drained
onion, chopped
1 zucchini, sliced into rounds
1-2 cups shredded cheddar cheese
4 eggs, beaten
1/2 tsp rubbed sage
salt and pepper

Place zucchini rounds into 9 inch pie plate (sprayed with Pam). Sprinkle the onions and cooked sausage over. Add as much cheese as you like to cover this. To the beaten eggs, add salt, pepper and sage. Pour this over the cheese. Bake at 350 F for 30-40 minutes, until cheese is bubbly and browned. (Jim is on the Atkins Diet - this was made especially for him.)
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CHARLEY'S FAMOUS CHEESECAKE - CHARLOTTE BILLINGSLEY @ RC

Crust and Filling:
1 3/4 cup graham cracker crumbs
1 1/4 cups sugar, divided
1/2 cup butter, melted
3 packages (8 oz ea) cream cheese, softened
2 tsp vanilla extract
3 eggs
1 cup dairy sour cream
1 can fruit pie filling (for topping) optional

Preheat oven to 350F.

For Crust:
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom and up sides of ungreased 9-inch springform pan. Set aside.

For Filling:
Beat cream cheese in large bowl at low speed of electric mixer just until smooth. Gradually add remaining 1 cup sugar and vanilla. Beat in eggs one at a time. Blend in sour cream. Carefully pour into prepared pan. Bake at 350F for 1 hour to 1 hour 10 minutes, or until set. Turn off oven. Open door slightly. Leave cheesecake in over 1 hour. Chill 4 hours or overnight. Top with pie filling if desired, 1 to 2 hour before serving.

(The longer it's chilled the better the flavors combine.)

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BLACK FOREST TRIFLE - HUNGRYMONSTER.COM

2 small boxes instant vanilla pudding
prepared according to directions
1 chocolate cake mix
prepared according to directions
1/3 cup chocolate -- cherry or kirsch
-- liqueur, optional (I used 1/3 cup chocolate sauce)
1 can cherry pie filling
1 cup whipping cream -- whipped, or Cool
-- Whip
Maraschino cherries -- to garnish


Break cake into chunks and arrange in bottom of 14 cup trifle bowl. Drizzle with liqueur if using. Spoon 1 can of cherries, arranging attractively along side of bowl. Spoon in 1/2 of vanilla pudding. Whip the whipping cream and spread 1/2 over the pudding. (Cool Whip can be used instead.) Repeat once more, ending with maraschino cherries to garnish.

(This is a fantastic dessert. It is soooooooo good!)

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GUESTS: Pat & Jim, Eric E., Jamie & Laura, Kirk, Larry, Nic and Erik, Ann & Bill