Whenever you're gathering family and friends, serving brunch is a great way to celebrate. And when you plan and make the meal ahead, you can enjoy the party along with your guests. This make-ahead brunch menu from the June issue of EatingWell Magazine, with recipes created by Silver Palate Cookbook author Julie Rosso, is perfect for Mother's Day or any occasion. Here's the menu and a planner to help you get organized and get your brunch ready ahead of time.
Very Berry Fruit Salad
Pistachio Breakfast Sausage Patties
Prosciutto & Asparagus Strata
Pecan-Berry Coffee Cake
Up To 3 Days Ahead:
• Make berry puree (Step 1) and lemon sauce (Step 2) for Very Berry Fruit Salad and refrigerate.
Up To 1 Day Ahead:
• Make Sunrise Bellini mix (Step 1) and refrigerate in an airtight container. Freeze-ahead instruction: Freeze airtight for up to 1 month; thaw overnight in the refrigerator.
• Prepare egg mixture (through Step 1) and vegetables (Steps 2-5) for Prosciutto & Asparagus Strata; cover and refrigerate.
• Prepare Pistachio Breakfast Sausage Patties (Steps 1-2) and refrigerate. Freeze-ahead instructions: Individually wrap and freeze for up to 3 months; thaw overnight in the refrigerator before cooking.
• Bake Pecan-Berry Coffee Cake (Steps 1-5) Cool, cover and hold in the pan at room temperature.
About 3 Hours Before Serving:
• For Very Berry Fruit Salad, remove berry puree and berries (if refrigerated) from the refrigerator to bring to room temperature.
About 2 Hours Before Serving:
• Remove the strata egg mixture and vegetables from the refrigerator so they can stand at room temperature for about 1 hour before you assemble and bake (Step 6).
About 1 Hour Before Serving:
• Assemble and bake the strata (Steps 7-9).
• Combine Puree and berries for the fruit salad (Step 3); let stand at room temperature until serving.
About 40 Minutes Before Serving:
• Cook sausage patties (Steps 3-4); keep warm in a 300°F oven.
About 20 Minutes Before Serving:
• Unwrap the coffee cake and reheat (whole) in a 300°F oven.
Just Before Serving:
• Finish and garnish the fruit salad (Step 4).
• Finish the Bellinis (Step 2).
What are your favorite brunch foods to serve?
By Stacy Fraser
Stacy Fraser is Test Kitchen manager at EatingWell. With a background in ecological agriculture and many past growing seasons under her belt, Stacy began her study of food in the field, literally. Before joining the crew at EatingWell, Stacy managed the kitchen of breakfast and lunch hot spot Penny Cluse, in downtown Burlington, Vermont, where she learned how to make simple, delicious food from fresh ingredients.
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