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Brunch
is a great time to enjoy champagne.
We
spoke with author Judy Gilliard about some tasty holiday brunch
ideas.
“Brunch
can be simply elegant. First, set the mood with some light
classical or jazz playing in the background. Have a beautiful
buffet table with lots of fresh flowers and candles. Your guests
can serve themselves on large buffet plates that they can either
set \at their lovely preset table or rest comfortably on their laps
as they sit around the room.
On
the menu have three different quiches – a shrimp and crab,
a mushroom and spinach, and the classic quiche Lorraine –
along with a Caesar salad and fresh croissants.
Dessert?
A chocolate marble cheese cake, fresh fruit, cookies, and French
press coffee. The pièce
de résistance to this
brunch – Champagne! That always makes it special.”
Let’s
eat and... Pop the cork™. Get
Judy's book here.
Judy
Gilliard’s Brunch Goodies - Four Recipes
Shrimp
and Crab Quiche
Serves
6
1
pie crust (9 inch) -- pre baked
1
tablespoon butter
1/2
medium onion – chopped
8
ounces shrimp, cooked
8
ounces crab meat
2
large eggs
2
large egg yolks
1
1/4 cups milk
1/4
teaspoon sea salt
1/4
teaspoon ground white pepper
1/4
teaspoon cayenne pepper
In
a medium skillet melt the butter and saute onion until soft.
Spread cooked onions, shrimp and crab evenly over pie crust.
In
a large bowl, beat the eggs, yolks, and milk. Add the remaining
ingredients and whisk to combine. Pour into the prepared crust and
bake until the custard is golden, puffed, and set yet still slightly
wiggly in the center, 30 to 35 minutes. (Cover the edges of the
crust with foil to keep it from
burning) Remove from the oven, remove foil and let cool on
a wire rack for 15 minutes before serving.
Per
Serving (excluding unknown items): 305 Calories; 16g Fat (47.8%
calories from fat); 22g Protein; 17g Carbohydrate; 1g Dietary Fiber;
261mg Cholesterol; 554mg Sodium. Exchanges: 1 Grain(Starch);
2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Mushroom
and Spinach Quiche
Serving
Size: 6
1 pie crust
(9 inch) -- pre baked
1 tablespoon
butter
1/2 medium onion -- chopped
8 ounces
sliced mushrooms -- grated
10 ounces frozen
spinach -- chopped, thawed
2 large
eggs
2 large
egg yolks
1 1/4 cups milk
1/4 teaspoon sea salt
1/4 teaspoon ground white
pepper
1/4 teaspoon cayenne pepper
In
a large skillet melt 1/2 of the butter and sauté onion until
soft, remove and sit aside. Add remaining butter and sauté
mushroom until they are cooked down and lightly brown. Add
the onions and spinach and heat all mixing all ingredients together.
Spread over pie crust.
In
a large bowl, beat the eggs, yolks, and milk. Add the remaining
ingredients and whisk to combine. Pour into the prepared crust and
bake until the custard is golden, puffed, and set yet still slightly
wiggly in the center, 30 to 35 minutes. (Cover the edges of the
crust with foil to keep it from
burning)
Remove
from the oven and let cool on a wire rack for 15 minutes before
serving.
Quiche
Lorraine
Serving
Size: 6
1
pie crust (9 inch) -- pre baked
8
slices bacon -- cooked and crumbled
2
large eggs
2
large egg yolks
1 1/4 cups milk
1/4 teaspoon sea
salt
1/4 teaspoon ground
white pepper
1/4 teaspoon cayenne
pepper
1 cup
gruyere cheese -- grated
Arrange
the bacon evenly over the bottom of the baked crust.
In
a large bowl, beat the eggs, yolks, and milk. Add the remaining
ingredients and whisk to combine. Pour into the prepared crust and
bake until the custard is golden, puffed, and set yet still slightly
wiggly in the center, 30 to 35 minutes. (Cover the edges of the
crust with foil to keep it from
burning)
Remove
from the oven and let cool on a wire rack for 15 minutes before
serving.
Per
Serving (excluding unknown items): 333 Calories; 23g Fat (62.9%
calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber;
175mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain(Starch);
1 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.
Caesar
Salad
Serving
Size: 6
1
teaspoon anchovy paste
1 teaspoon
garlic paste
1 medium
lemon
1 tablespoon
worcestershire sauce
1 teaspoon
dijon mustard
2 ounces
red wine vinegar
1/4 cup egg substitute
4 ounces
extra virgin olive oil
3 ounces
parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 head
romaine lettuce leaves -- remove rib and slice 1/2-inch thick
1 cup
croutons
Add
anchovy paste, garlic paste, juice of the lemon, worcestershire
sauce, dijon mustard, red wine vinegar and egg substitute into food
processor or blender and blend for 15 seconds.
While
machine is running, slowly add in small amounts of the extra virgin
olive oil until emulsified.
Salt
and pepper to taste. Toss romaine lettuce with dressing, croutons
and parmesan cheese.
Serve.
Per
Serving (excluding unknown items): 277 Calories; 25g Fat (79.0%
calories from fat); 8g Protein; 7g Carbohydrate; trace Dietary Fiber;
11mg Cholesterol; 433mg Sodium. Exchanges: 1/2 Grain(Starch);
1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Chocolate
Swirl Cheesecake
Serving
Size : 8
If
you are a lover of rich European chocolate you will love
this. If you prefer a lighter milk chocolate use milk
chocolate pieces in-place of the semi sweet and use regular
cocoa powder in-place of the Dutch style cocoa powder.
Crust
1 cup graham cracker
crumbs
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons melted
butter
Filling
8 ounces cottage
cheese, lowfat
8 ounces light cream
cheese
1/2 cup egg substitute
1/2 cup sugar
1/2 teaspoon pure vanilla extract,
1/4 cup Dutch-process cocoa powder
1/4 cup mini-chocolate chips
Crust
Place
all ingredients in food processor and process until fine crumbs.
Press mixture in a 7" spring-form pan that had been sprayed
with non stick spray, Bake for 10 minutes in a 350 oven, let cool
15 minutes.
Filling
In
a food process with steel bland process cottage cheese and light
cream cheese until smooth. Add
egg substitute, sugar & vanilla and process to mix well. Remove
½ mixture from bowl, than add to process cocoa powder and
¼ cup chocolate chips and blend until well mixed. Pour vanilla
mixture over crust, top with chocolate mixture, take a knife and
run through mixture into spring-form pan. Bake in 350 oven for 35
min; let cool to room temperature than refrigerate at
least 2 hours. (best made a day ahead)
Per
Serving (excluding unknown items): 275 Calories; 14g Fat (46.0%
calories from fat); 10g Protein; 28g Carbohydrate; 1g Dietary Fiber;
29mg Cholesterol; 418mg Sodium. Exchanges: 1/2 Grain(Starch);
1 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
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