The Simple Life

Work/Life Tools

Family and Friends

Weekend Brunch for 12 is a Snap!
By Linda Kemp-Weretka

Whatever you're celebrating this spring--a graduation, a new baby or just the arrival of warm weather--consider hosting a festive brunch. Simple and inexpensive, brunch is an easy way to entertain. And there's something very refreshing about starting the day with a party. (If the occasion is a high-school graduation, an early-in-the-day event is a good way to avoid competing with all the hype and peer pressure surrounding the ceremony.) Choose spring colors--grass green, vibrant iris-purple and sunny lemon--to set the mood and to hint at new and rich experiences to come. Use paper products and some store-bought goodies for easier hostessing. But don't forget that the real stars of the party will be your own home-cooked foods that fill the air with promise as guests arrive. Lay out a tempting balance of sweet and savory dishes and-voilà--easy entertaining and a simple but satisfying celebration.

Fresh Berry Bowl
Serves 12

The night before…
Puree in a food processor:
      2 cups washed, hulled strawberries, 1/2 cup sugar. Refrigerate.

On the morning of the brunch…
Stir in:
      1 tablespoon minced fresh mint.
      1 tablespoon fresh lemon juice.

In a large bowl combine:
      2 pints strawberries, washed, hulled and halved.
      1 pint red raspberries, rinsed.
      1 pint blackberries, rinsed.
      1 pint blueberries, rinsed.

Pour the puree over the berries and gently stir to combine. Transfer to a large glass serving bowl. A garnish of fresh mint sprigs provides the perfect finishing touch.

Morning Glory Carrot Muffins
Yield: 18 muffins

The night before…
Combine dry ingredients in a large bowl:
      2 cups all-purpose flour.
      2 cups light brown sugar.
      2 teaspoons baking powder.
      1 teaspoon salt.
      2 teaspoons ground cinnamon.
      1 teaspoon ground ginger.
      1/2 teaspoon ground cloves.

On the morning of the brunch…
Preheat oven to 350 degrees. Lightly spray muffin tins with vegetable spray.
Add and mix well:
      1/4 cup canola oil.
      1/2 cup applesauce.
      1 egg.
      1 egg white.
      2 teaspoons vanilla extract.
      2/3 cup pureed cooked carrot.
      1/2 cup fresh orange juice.
      1/2 cup pureed canned apricots.

Stir in:
      3/4 cup loosely packed unsweetened shredded coconut.

Fill muffin cups 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove muffins from tins to wire rack. Serve warm, if possible.

Scalloped Eggs
Serves 12

The night before…
Sauté in heavy sauce pan:
      3/4 cup margarine.
      3 cups celery, diced.
      6 tablespoons onion, diced.

Add, stirring constantly until bubbly:
      9 tablespoons flour.

Add, stirring constantly until thick:
      4 1/2 cups milk.
      3 teaspoons salt.

Arrange in two 2-quart, lightly sprayed casserole dishes:
      18 hard-cooked eggs, peeled and halved.

Pour sauce over eggs. Refrigerate.

On the morning of the brunch…
Preheat oven to 400 degrees.

Toss together and place on top of casseroles:
      6 tablespoons margarine, melted.
      3 slices bread without crust, cubed.

Bake 15 minutes. Sprinkle with chopped fresh parsley. Serve immediately with precooked ham or Canadian bacon.