Spring Entertaining: Brunch Recipes and Themes

I hosted a brunch this weekend with a group of my college girlfriends.  We celebrated a recent marriage and an upcoming baby.  The theme:  French Garden, complete with vintage accessories, decorative hens and birds, sunflowers, freesia, and the ubiquitous bird cage.  I love to entertain - and also know that many people don't share those same sentiments about it.....but what they don't know is that it doesn't have to be overwhelming and expensive.  It's all in the preparation and planning.  The more you do ahead of time, the easier it is for you to be an involved host. 

On the Menu:
Prosecco Mimosas with Fresh Squeezed Orange Juice
Mini Herbed Frittatas (recipe below)
Maple Roasted Bacon
Ricotta, Cinnamon, and Honey Casserole
Mixed Greens Salad with Grapes, Candied Pecans, and Goat Cheese (recipe below)
Huge fruit platter 
Lemon Cake with Powdered Sugar Glaze and Mixed Berry Sauce (recipe to come)




Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese

Mini Herbed Frittatas

Freesia

What a fun afternoon!  Good food, good conversation, good company.  It's amazing how we've changed over the years....convos now revolve around kids and the things our mothers never told us.  We talk about house projects, the days of past that we used to sleep in AND take a nap all in the same day, those fun nights we spent on Santorini - oh how we miss them so, and our trials and tribulations of dealing with our newly inherited families (aka the in-laws) that we love.  We cherish these times together - after all, they happen far too infrequently.  And isn't this why we entertain anyways?  To bring our nearest and dearest together and create memories?  I think so.

On to the recipes.  These are simple dishes that can serve double duty as brunch items or just plain 'ol breakfast on Saturday morning.  They are full of flavor and take very little time to prep. 

Happy Brunching!

Mini Herbed Frittatas
Recipe by A Toast to Taste

Ingredients Needed:
10 large eggs
3/4 cup milk (I used skim, whole is best)
2 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
3 Tbsp finely grated parmessan
salt and pepper to taste

Preheat oven to 375 degrees. Grease a muffin tin and set aside.

In a large mixing bowl, whisk eggs, milk, herbs, parmessan, salt and pepper together until well combined.  Fill prepared muffin cups with egg mixture almost to the top.  Bake in preheated oven for 10-12 minutes or until center is set and tops are lightly golden.  Using a fork, loosen the frittatas from the cups and place on serving platter.  Serve and enjoy!

Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese
Original Recipe from Bitchincamero
Adapted by A Toast to Taste

For the Pecans
8 oz pecan halves
1 Tbsp sugar
1 Tbsp honey
1/2 tsp cinnamon

For the Salad
4 large handfuls mixed greens
15 red grapes, sliced in half
2 oz goat cheese, crumbled

For the Dressing
1/4 cup olive oil
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
1 small shallot, minced
salt and pepper to taste

Preheat oven to 300 degrees.  Place pecans on foil-lined baking sheet and drizzle with sugar, honey, and cinnamon.  Mix together using a spoon and make sure everything is well coated.  Roast for 20-25 minutes.  Let cool.

While pecans are roasting, prep other salad ingredients and make vinegarette by whisking all ingredients together until emulsified.

Dress greens and top with grapes, pecans, goat cheese.

Enjoy!

Grilled Cheese with Vermont Cheddar & Prosciutto

Did you know that April is National Grilled Cheese Month?  I'm celebrating today.

When I think of grilled cheese my mind automatically wanders back to my childhood.  Grilled cheese was a staple in my diet back then, and still, to this day, the smell of buttered bread toasting in a pan brings back such vivid memories.  Back in those days, my parents literally had to pull us into the house to eat because we were so busy playing outside with the neighborhood kids.  We weren't watching TV, playing video games, or social networking on our computers and cell phones.   We were playing tag in the backyard.  Building forts in the woods.  Riding our bikes up and down the gravel roads.  Playing tennis against the garage door.  Racing our big wheels down the hill in the front yard.  We used our imaginations.  And that's what fueled our lives and our brains.  We sat down as a family for dinner each night.  We had consequences for bad behavior.  We were taught the value of hard work, and that we can't win at everything we do.  My how things have changed in this society.  What happened to those good ole days? 

I digress...back to the sandwich.  This grilled cheese is a riff on the classic, geared more towards my grown-up tastes.  For years I have tried to find a sharp cheddar that I liked, and have finally found one that I literally cannot stop eating.  Enter Cabot Sharp Cheddar from Vermont.  This stuff is dreamy.  It's tangy, creamy, salty, over the top flavor.  Plus, it melts like a charm in a grilled sandwich.  Add prosciutto and you won't be able to stop eating these.  I'm not joking. 

Bread, butter, cheese, prosciutto all toasted on rustic Italian bread.  Pure joy!  The key to this sandwich is to cook it low and slow - I even covered the pan with the top for a couple minutes to aid in the melting process.  If you cook it too high you will end up with burned bread and unmelted cheese.  Who wants that?  Not me!  Just remember - low and slow.

Happy Grilled Cheese Month!

Grilled Cheese with Vermont Cheddar & Prosciutto
Recipe by A Toast to Taste

Ingredients Needed:
2 slices Italian Bread
1 Tbsp butter, softened for spreading
5 very thin slices of Cabot Sharp Cheddar (white) - they come in blocks in my store
1-2 slices prosciutto

Makes 1 sandwich

Spread butter on one side of each slice of bread and place buttered side down on a plate for assembly.  Place 3 slices of cheese on one slice of bread followed by slice(s) of prosciutto and then the remaining slices of cheese.  Cover with remaining slice of bread, butter side up.  Heat skillet over low heat, add sandwich.  Cook on one side for about 4-5 minutes or until golden brown and flip with spatula, being careful that sandwich does not fall apart, and cook another 4-5 minutes on other side until golden brown.  You may add the cover to your pan for a couple minutes to aid in the melting.  Remove sandwich from pan and transfer to plate, cut in half, and enjoy!

Marinara, Lightened Up!

We got a ton of heirloom tomatoes from our CSA share last year.  A ton.  So many in fact that I couldn't eat or use them fast enough.  I had to do something to prevent from having to throw half of them out - and I couldn't fathom that because they were soooo fabulous and flavorful.  The light bulb came on in my head.  I got out my stock pot, filled it with water and tomatoes and boiled away.  I cored, seeded and peeled them, placed them in ziploc bags, and threw 'em in the freezer for use during the winter.  Brilliant!

Well, here it is the middle of April and I haven't used any of them.  I had grand plans to make sauces and salsas throughout the winter.  Clearly that never happened.

So, time to put these babies to use!  I wanted to make a marinara - but a lighter version for spring.  I thawed the tomatoes, pulsed them in the food processor for a minute or so and added them to onion, garlic, basil, oregano, and red pepper flakes.  No wine, no tomato paste, just tomatoes and herbs.  This sauce was so fresh and light.  The perfect complement to our 70 degree day!

I served this with some Bucatini, chopped fresh basil, and grated parmessan.  Splendid!  Tasty, and so easy.

Happy Eating!

Marinara Light
Recipe by A Toast to Taste

Ingredients Needed:
olive oil
4 cups fresh peeled, cored, and seeded tomatoes (or use a 28 oz can crushed tomato if fresh are not available)
1/2 large yellow onion, chopped
3 cloves garlic, finely chopped
1 tsp red pepper flakes
1 Tbsp dried basil
2 tsp dried oregano
salt and pepper to taste

1 lb favorite pasta
fresh basil, loosely chopped
finely grated parmessan cheese

In the bowl of a food processor, add tomatoes and pulse for about 1 minute or until well combined.  You want them to be smooth (see image above).  Set aside.

In a large skillet, heat olive oil over medium heat.  Add onion and cook for 3-4 minutes.  Add garlic, cook for another minute.  Pour in tomatoes, and stir to combine with onion mixture.  Season with basil, oregano, red pepper flakes, salt and pepper.  Let sauce simmer for 20 minutes, stirring frequently.

While the sauce is simmering, cook the pasta according to directions on box (or you could use fresh pasta).  Drain and add noodles to sauce in skillet.  Combine and transfer to a serving bowl.  Top with fresh basil and parmessan cheese.  Enjoy!

Cheddar & Chive Buttermilk Biscuits

I seem to have ticked someone off pretty badly lately.  Bad karma has been following me around like crazy.  Last week, something major went wrong every day.  The water heater exploded and flooded our main living area.  We had no hot water for 3 days....which just led to greasy hair [thank goodness I work at home], piles of dirty dishes, and two very cranky homeowners.  In an effort to boost our spirits, we got the patio furniture out.  Table, chairs, umbrella and stand - the whole deal.  The weather was warming up, the sun was out, we were planning to entertain on Friday evening - PERFECT!  We were so excited.  I left to take the dog for a walk and came home to our umbrella half way down the street and our glass-top table smashed into a zillion little pieces.  Completely ruined.....and glass everywhere.  I wanted to cry.  In the meantime, the dog got her leash wrapped around my ceramic handpainted planter and sent it flying into a stone paver wall....smashed into a million little pieces.   Haz mat control!  The good news:  we are all healthy and alive.  These are all just "things" and can be replaced.  But it was really just enough to put a major cramp in my style.

Moving on.  It's a new week, time for a new beginning.  My husband came down with a spring cold this weekend [ya, that was another kink in the week].  He usually craves comfort food when he's sick so I made an extra spicy batch of my Spicy Bean Soup with Shredded Chicken.  I've had a quart of buttermilk taking up room in my fridge so thought these cheddar and chive buttermilk biscuits would be the perfect complement to the soup.  Total comfort all the way.  I think he's cured now....

I admit that I haven't had the best of luck with biscuits in the past.  But I was determined to get it right this time.  These biscuits turned out so wonderful - soft, flaky, full, flavorful.  They were everything I was hoping for.  And the best part - they were so incredibly easy. 

Switch up the flavors to your liking and enjoy a batch today! 

Cheddar & Chive Buttermilk Biscuits
Original Recipe from Sweet Pea's Kitchen
Adapted by A Toast to Taste

Ingredients Needed:
1 3/4 cup ap flour
3/4 cup corn meal
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 stick cold, unsalted butter, cut into cubes
1.5 cups extra-sharp cheddar, shredded
3 Tbsp parmessan, finely grated
1/3 cup fresh chives, chopped
1 1/3 cup buttermilk

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or a Silpat.

In a food processor fitted with the dough blade, add flour, corn meal, baking powder, baking soda, and salt.  Pulse a few times to mix.  Add the butter.  Pulse until texture resembles coarse cornmeal, with the butter pieces no larger than small peas.  The rest of the work will be done by hand.  Pour mixture into large mixing bowl.  Stir in cheeses and chives.  Then add buttermilk and stir by hand until just combined.  Do not overmix.  Drop dough into 8-10 (depending on the size you want them) equal mounds, about 2 inches apart on the baking sheet.  Bake 12-14 minutes, or until golden brown.  Cool on wire rack for 10 minutes, serve, and enjoy!

Italian Sausage, White Bean, & Tomato Bake

It's not always an easy feat trying to find really good Italian Sausage here in Minnesota. Potato sausage? Sure, no problem, with all the Scandinavians (including me) that call this place home it's quite easy. But, there are few places here in the Twin Cities that procure and sell quality, authentic Italian goods - and I rarely have time to ever get to them. Thanks to my mom who stopped by one recently, and got enough sausage to share with me. What a treat!

This week has been crazy busy, so I've been strapped for time when it comes to making dinner.  I threw this sausage together with some white beans, tomato, garlic, and herbs, and baked it for 30 minutes.  The house smelled divine while this was in the oven.  Now, at this point you could just serve with some crusty french bread, a nice side salad, and call it a day.  Or you can be like me and serve it atop some browned butter pasta.  Oh my goodness. 

Whatever you choose, this dish was so tasty and flavorful.  The sausage was outstanding - and was such a perfect match with the tomatoes and beans. 

Enjoy this one!

Italian Sausage, White Bean, & Tomato Bake
Recipe by A Toast to Taste
Photos by A Toast to Taste 

Ingredients Needed:
1 lb Italian Sausage
1 15oz can diced tomatoes (or a pint of fresh grape tomatoes - I used a combo of both)
2 15 oz cans white beans (I used butter beans)
5 cloves garlic, smashed
2 Tbsp fresh basil, chopped
1 Tbsp fresh thyme, removed from stem
drizzle of olive oil
salt and pepper to taste

To serve with Browned Butter Pasta:
1 lb pasta - your choice
3 Tbsp butter
1/4 cup pecorino romano cheese, finely grated
salt and pepper to taste

Preheat oven to 375 degrees.

To a 9x13 baking dish add beans, tomatoes, sausage, garlic, and herbs.  Drizzle with a little olive oil and season with salt and pepper.  Transfer to preheated oven and bake for 30 minutes.

At this point, if you plan to eat the dish as-is then you're done!  But, if you want to serve with the pasta, then while the dish is baking, bring a large pot of water to a boil.  Cook pasta according to instructions on the box.  Drain and set aside.

Heat large skillet over medium heat.  Add butter.  Once the butter is melted it will foam up and then subside.  Brown specks will begin to appear at the bottom of the pan.  Smell the butter - it should have a nutty aroma at this point.  Remove from the heat and place on cool surface to prevent further cooking.  Add drained pasta, cheese, salt and pepper, and toss together.  Spoon into bowl, top with sausage dish.

Taco Night!

Everyone loves tacos, right? They're fun, messy, spicy, crunchy, all out goodness. You really can't go wrong with a taco.

We went old school last night - seasoned meat, lettuce, tomato, cheese, black olives, and sour cream. The perfect combination of classic all in one. I've been making tacos for quite a few years. I made them often in college and continued in those first few years of living on my own in the real world after college....and I always used the store bought packet of taco seasoning. It worked perfectly! But, these days I'm a little more concerned with what I'm putting in my body and decided to read what was actually in those little 99 cent spice packets. YIKES!! They are full of ingredients I can't even pronounce. No way am I putting that stuff in my meat.

So, back to drawing board. I'm making my own. S-i-m-p-l-e. And I couldn't even tell the difference. I highly, highly recommend doing this. It's guilt-free eating at it's best!

Tacos with Homemade Seasoning
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:

For the Seasoning
2 Tbsp Chili Powder
2 Tbsp Cumin
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Oregano
1 Tbsp salt

** You will have leftover seasoning. Store in an airtight container for future use. **

For the Tacos
1 lb ground turkey or beef
diced tomato
shredded lettuce
shredded cheese
black olives, sliced
sour cream
8-10 tortillas

Combine all the taco seasonings in a small bowl. Set aside. In a medium skillet, brown the meat over medium heat. Add about 3 Tbsp of seasoning to the meat along with a 1/2 cup of water. Stir to combine well. Lower heat and let simmer for about 8-10 minutes.

While the meat is simmering, prepare the toppings. Assemble to your liking and enjoy!