Favorite Brunch Menu, Part I

For me, the perfect party menu is one that involves recipes that are home-made, some what nutritionally balanced, pretty to look at, and, of course, tasty. For several years now we’ve been working on creating our own go-to, never-fail menus (with recipes pulled from many different sources) for entertaining. At Easter, for example, we always serve the same treats: ham, a swiss cheese & veggie platter, fresh fruit & citrus cream cheese dip, potato salad, and coconut pudding rolls. Thanksgiving brings herbaltinis, a herb-encrusted turkey, chorizo stuffing, and sweet potato cheesecake. You get the picture. (note: remind me to bring to you the recipe for those herbaltinis soon)

I pulled together this brunch menu a month or two back for a friend’s baby shower. This weekend I hosted a birthday brunch for my mom and her girlfriends, serving the same dishes. It came together pretty well, I think, and will most-definitely be added to my budding collection of menus for celebrating.

By the way, we had a ball. I was so happy to finally meet all the lovely ladies my mom calls friends and see her so happy and healthy on her all-time favorite day of the year. She’s a lucky lady.

Here’s the menu:

-fresh, warm cinnamon rolls with cream cheese frosting on the side

-a baked omelet that is much more than your average egg dish

-my favorite summer fruit salad

-hot coffee, iced tea, OJ, & sparkling water (depending on the crowd I might also serve a light morning-time cocktail – please don’t serve bloody marys with this)

Let’s get to it. First on the menu are the cinnamon rolls. They are the most labor-intensive, but can be prepped the night before and are so worth the effort.

CINNAMON ROLLS

from Deborah Madison, Vegetarian Cooking for Everyone (recipe adapted slightly)

part one: make the bread dough

2¼ teaspoons (1 envelope) active dry yeast

1½ cups warm water

1/2 teaspoon sugar

1 cup warm milk

1 tablespoon honey

1/4 cup vegetable oil

2½ teaspoons salt

2 cups all-purpose flour

3 to 4 cups bread flour

Stir ½ cup of water and yeast together in small bowl, add the sugar, and let it sit until foamy (about 10 minutes). In a larger bowl combine the milk, remaining water, honey, oil, and salt; stir in the proofed yeast. With the paddle attachment of an electric mixer (or with a wooden spoon), work in the flour a cup at a time until you have shaggy, heavy dough that leaves the sides of the bowl. Turn it out onto a floured surface and knead in the remaining flour until the dough is smooth and resilient, about 5 minutes. Put it in a deep oiled bowl, turning it so that the top is oiled too. Cover with a damp towel and set in a warm place to rise until doubled in bulk, an hour or longer.

Note: this recipe makes twice as much dough as you’ll need, so be sure to find a good use for half of the dough (bread anyone?).

part two: assemble & bake the rolls

1/2 recipe for bread dough (see above)

1 tablespoon ground cinnamon

1/2 cup packed brown sugar

3/4 cup chopped pecans (optional)

1/4 cup raisins (optional)

2 tablespoons melted butter

While the dough is rising, mix the cinnamon, brown sugar, nuts, and raisins in a small bowl.

Push the dough down. Roll into a 12 X 16 inch rectangle. Brush it with the melted butter, sprinkle the sugar mixture over the surface, and tightly roll up lengthwise. Slice into rounds about 1 inch wide and set them in the butter-coated pan, cut-side facing up. Don’t hesitate to cram them together. Let rise for 30 minutes.

Preheat the oven to 375°F. Bake the rolls in the center of the oven until well risen and browned, about 30 minutes. Invert them onto a serving plate—the sugar will have caramelized and coated the rolls. You can also serve them baked side-up if you prefer.

part three: whip up the frosting

Simple. Beat 8 oz. cream cheese (room temp) with 2 T. softened butter and 2 t. vanilla until combined. Gradually add 2 c. powdered sugar. Continue adding more powdered sugar until you reach a consistency and sweetness that fits your taste.

Serve frosting in a pretty bowl, to the side of the cinnamon rolls, with a big spoon.