Glasses of rose Champagne sparkling wine with a strawberry
What brunch would be complete without a signature cocktail?

Poinsettia Recipe

The Poinsettia is an elegant Champagne cocktail that is perfect for holiday parties.

INGREDIENTS
  • 1/2 ounce Cointreau or triple sec orange liqueur
  • 3 ounces cranberry juice
  • Champagne

Pre-mix the liqueur and juice in a serving pitcher and stir. Keep chilled. As each guest arrives for their cocktail, pour the fruit mix then top it off with fresh bubbly. I like to have some cranberries in the bottom of each glass.  Cheers!

Salad

I like a mix of arugula & spinach mixed with goat cheese, toasted nuts, seeds, and craisons…

spinachI make my own simple dressing with champagne vinegar, good extra virgin olive oil, squeeze of fresh lemon and a bit of salt & pepper.

 

Mushroom & Asparagus Quichequiche

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 4 large eggs, lightly beaten
  • 2 cups (8 ounces) shredded Fontina cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, oregano and rubbed sage

 

Directions

  1. Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
  2. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
  3. Bake at 375° for 30 – 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

This recipe is inspired by an old Taste Of Home recipe.  The flaky buttery crust with the savory veggies and cheese makes this one of my all time favorites!

Egg Casserole…egg

because really, what would brunch be without an egg casserole?!

Everyone has a different take on this satisfying brunch staple…here’s my Go-To!

INGREDIENTS

  • Approx. 6 slices of think farmhouse bread (enough to cover the bottom of the pan)
  • 8 eggs beaten
  • 1 lb pork sausage (not in casing – Jimmy Dean Premium Sage Sausage is my favorite)
  • 2 tsp. dry mustard
  • 2 cups milk
  • 2 cups sharp cheddar, shredded
  • s & p

DIRECTIONS

  • egg-casseroleBeat eggs, add milk, dry mustard, s & p  and mix well and set aside.
  • Brown sausage.
  • Assemble by  placing bread to cover bottom of a 9×13 glass pan, then spoon on cooked sausage and sprinkle with cheese. Finally, pour over egg mixture, cover and put in fridge overnight.  In the morning, simply bake at 350 degrees for about 30 min or until eggs are set (firm).

 

 

STAY TUNED FOR MORE BRUNCH RECIPES SOON!