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Chief Entertaining Officer Tim Laird offers you great options to make a memorable Sunday Brunch, including an unusual Bloody Mary.
Check out Tim's food & drink ideas below!
Blood Mary Bar
For a fun Bloody Mary bar, set out a pitcher of your favorite Bloody Mary mix, my favorite is Bloody Kentucky (available at: http://bloodykentucky.com). What is different about this mix is it tastes great vodka but it was developed to be enjoyed with bourbon too. Also set out any or all of the following garnishes and let your guests build their own cocktail.
Finely grated Parmesan or blue cheese
Celery salt and celery stalk
Pickled asparagus spears
Pickled green beans
Pickled green tomatoes
Olives stuffed with garlic or blue cheese
Cooked and peeled shrimp
Lemon & lime wedges
(READ MORE RECIPES BY CLICKING THROUGH)
Roasted Red Pepper Frittata
2 tablespoons olive oil
1 teaspoons salt
½ teaspoon fresh ground black pepper
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons chives, finely chopped
2 teaspoons fresh basil leaves, finely chopped
12 eggs, beaten
½ cup sliced roasted red peppers, seeded
3/4 cup crumbled goat cheese
Preheat oven to 350 degrees.
In a large bowl, add the eggs, salt, pepper, parsley, chives and basil and beat well. In an oven-proof non-stick skillet, add the oil, heat to medium-high heat. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 4 minutes. Add the roasted red peppers and goat cheese to the top of the frittata. Put in the oven and cook until the center of the frittata is set, about 12 -15 minutes. Let cool and slide onto a serving platter. Slice into wedges and serve.
Customize your Frittata
You can customize your frittata based on your preferences and brunch theme. Follow the same cooking directions but substitute any combination of the below for the goat cheese and roasted red pepper.
Vegetables & Meats (choose any combination for a total of 1 cup)
• Asparagus, steamed, cut into 1-inch pieces
• Potatoes, peeled, boiled, cut into ¼-inch thick slices
• Mushrooms of any variety, cut into ¼-inch slices, sautéed
• Italian sausage crumbled, cooked
• Onions, thinly sliced, sautéed
• Pancetta or bacon, cooked, diced
• Spinach chopped, sautéed, squeezed dry
Cheese options (choose 1 or 2 for up to a total of ¾ cup)
• Feta, crumbled
• Fresh ricotta in dollops
• Grated Parmigiano-Reggiano
• Fontina, shredded
Fresh herb options
• Basil, finely chopped
• Chives, finely chopped
• Parsley, finely chopped
• Oregano, finely chopped