A Favorite Things Brunch Menu - A Valentine's Day Brunch

February 9, 2001

Pictures Available at

http://www.cooking.com/advice/adarticle2.asp?id=177 & seq=2

This menu is from Cooking.com. They send out a " Food for Thought " email

occasionally with *delicious* recipes. This entire menu is vegetarian if

you use vegetarian Worcestershire Sauce in the Bloody Marys. (Or leave them

out altogether!)

Note:

Heart-Shaped Pancakes with Strawberry Butter and Maple Syrup:

-Includes the ingredient " Golden Malted Pancake and Waffle Mix " . The

nutritional information for this ingredient was not in the MC Ingredients

List.

-I removed the ingredient nutrition for the maple syrup and strawberries as

amount can vary depending on taste.

*Sharon*

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A Favorite Things Brunch Menu

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

A Favorite Things Brunch Menu

Recipe By :Katie Brown

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Blood Orange Mimosas

" Be Still My Beating Heart " Bloody Mary

Heart-Shaped Pancakes with Strawberry Butt

" Apple of My Eye " Cinnamon-Raisin French T

Roasted Red Pepper and Zucchini Frittata

Fresh Berries with Framboise

herbal tea

One year I may have a " Dinner for Lovers " with four of my favorite couples,

the next I may have just a romantic candlelit dinner for two. This year,

it's brunch for two or more. In the spirit of Rodgers & Hammerstein, I call

it a " Favorite Things Brunch. " I think of as many of my guests' favorite

things and go from there. Food is the most important thing, but I like to

make a list of other items too. Entertaining is not just about the food I

serve, but the entire presentation of the event.

I like to start off with fresh Blood Orange Mimosas or " Be Still My Bleeding

Heart " Bloody Mary's. While my guests are sipping their drinks and I'm

finishing up the cooking in the kitchen, I like to break out that list of

favorites. If crossword puzzles are my guests' thing, for example, I'll give

them each one to work on. Meanwhile I'll prepare an array of sumptuous foods

that will melt their hearts and their taste buds. Brunches are best when

there are lots of choices to splurge on. So I usually make several dishes,

but they are always special and all about my Valentines.

For this meal, I would flip a few Heart-Shaped Pancakes with Strawberry

Butter and Vermont Maple Syrup or some slices of " Apple of My Eye " French

Toast. Next, I'll make my " good eggs " a Roasted Red Pepper and Zucchini

Frittata. I'd make sure to offer some top-quality bacon or sausage

alongside. Another great addition to the table is individual bowls of Fresh

Berries with Framboise. And to top everything off, I love to offer

cappuccinos and herbal teas.

Description:

" A Valentine's Day Brunch "

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/advice/adarticle2.asp?id=177 & seq=2 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5525 Calories; 298g Fat (52.2%

calories from fat); 126g Protein; 489g Carbohydrate; 54g Dietary Fiber;

2429mg Cholesterol; 7126mg Sodium. Exchanges: 13 1/2 Grain(Starch); 10 Lean

Meat; 7 Vegetable; 7 1/2 Fruit; 1 Non-Fat Milk; 52 1/2 Fat; 6 1/2 Other

Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

]]>

</RTxt>

<IngR name= " & quot;Be Still My Beating Heart & quot; Bloody Mary "

code= " R " ></IngR>

<IngR name= " Heart-Shaped Pancakes with Strawberry Butter and Maple Syrup "

code= " R " ></IngR>

<IngR name= " & quot;Apple of My Eye & quot; Cinnamon-Raisin French Toast "

code= " R " ></IngR>

<DirS>

<DirT>

One year I may have a & quot;Dinner for Lovers & quot; with four of my favorite

couples, the next I may have just a romantic candlelit dinner for two. This

year, it & apos;s brunch for two or more. In the spirit of Rodgers & amp;

Hammerstein, I call it a & quot;Favorite Things Brunch. & quot; I think of as

many of my guests & apos; favorite things and go from there. Food is the most

important thing, but I like to make a list of other items too. Entertaining

is not just about the food I serve, but the entire presentation of the

event.

</DirT>

<DirT>

I like to start off with fresh Blood Orange Mimosas or & quot;Be Still My

Bleeding Heart & quot; Bloody Mary & apos;s. While my guests are sipping their

drinks and I & apos;m finishing up the cooking in the kitchen, I like to break

out that list of favorites. If crossword puzzles are my guests & apos; thing,

for example, I & apos;ll give them each one to work on. Meanwhile I & apos;ll

prepare an array of sumptuous foods that will melt their hearts and their

taste buds. Brunches are best when there are lots of choices to splurge on.

So I usually make several dishes, but they are always special and all about

my Valentines.

</DirT>

<DirT>

For this meal, I would flip a few Heart-Shaped Pancakes with Strawberry

Butter and Vermont Maple Syrup or some slices of & quot;Apple of My Eye & quot;

French Toast. Next, I & apos;ll make my & quot;good eggs & quot; a Roasted Red

Pepper and Zucchini Frittata. I & apos;d make sure to offer some top-quality

bacon or sausage alongside. Another great addition to the table is

individual bowls of Fresh Berries with Framboise. And to top everything off,

I love to offer cappuccinos and herbal teas.

</DirT>

</DirS>

<Desc>

A Valentine & apos;s Day Brunch

</Desc>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/advice/adarticle2.asp?id=177 & amp;seq=2 " />

</RcpE>

<RcpE name= " & quot;Apple of My Eye & quot; Cinnamon-Raisin French Toast "

author= " Katie Brown " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

" Apple of My Eye " Cinnamon-Raisin French Toast

Recipe By :Katie Brown

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole milk

4 large eggs

4 tablespoons sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

8 slices cinnamon-raisin bread

6 tablespoons butter

2 Granny Smith apples -- peeled, cored, thinl

Whisk milk, eggs, 2 tablespoons sugar, vanilla and salt in 8-inch square

baking dish. Add bread and let soak until egg mixture is absorbed, turning

once, about 15 minutes.

Meanwhile, melt 2 tablespoons butter in heavy small skillet over medium

heat. Add remaining 2 tablespoons sugar and apple slices. Sauté until apple

slices are tender, about 10 minutes. Keep warm.

Melt remaining 2 tablespoons butter on heavy griddle over medium heat. Add

bread to griddle and cook until golden brown, turning once, about 4 minutes

per side. Transfer French toast to plates. Spoon warm sauteed apples atop.

Drizzle with syrup and serve.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6152.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1073 Calories; 49g Fat (41.7%

calories from fat); 28g Protein; 128g Carbohydrate; 7g Dietary Fiber; 484mg

Cholesterol; 1191mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean

Meat; 1 Fruit; 1/2 Non-Fat Milk; 9 Fat; 1 1/2 Other Carbohydrates.

NOTES : Cooking.com Tip: There's no need to try to cut perfectly thin apple

slices with a chef's knife when you can use a v-slicer mandoline. This

kitchen tool can slice and julienne fruits and vegetables faster and easier

than with a knife and the hand-guard protects your fingers and knuckles from

any sharp blades.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

peeled, cored, thinly sliced

</IPrp>

</IngR>

<DirS>

<DirT>

Whisk milk, eggs, 2 tablespoons sugar, vanilla and salt in 8-inch square

baking dish. Add bread and let soak until egg mixture is absorbed, turning

once, about 15 minutes.

</DirT>

<DirT>

Meanwhile, melt 2 tablespoons butter in heavy small skillet over medium

heat. Add remaining 2 tablespoons sugar and apple slices. Sauté until apple

slices are tender, about 10 minutes. Keep warm.

</DirT>

<DirT>

Melt remaining 2 tablespoons butter on heavy griddle over medium heat. Add

bread to griddle and cook until golden brown, turning once, about 4 minutes

per side. Transfer French toast to plates. Spoon warm sauteed apples atop.

Drizzle with syrup and serve.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6152.htm " />

<Note>

Cooking.com Tip: There & apos;s no need to try to cut perfectly thin apple

slices with a chef & apos;s knife when you can use a v-slicer mandoline. This

kitchen tool can slice and julienne fruits and vegetables faster and easier

than with a knife and the hand-guard protects your fingers and knuckles from

any sharp blades.

</Note>

</RcpE>

<RcpE name= " & quot;Be Still My Beating Heart & quot; Bloody Mary " author= " Katie

Brown " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

" Be Still My Beating Heart " Bloody Mary

Recipe By :Katie Brown

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Ice cubes

2 cups tomato juice

2/3 cup vodka

2 tablespoons fresh lemon juice

Worcestershire sauce -- to taste

Tabasco sauce -- to taste

Salt and pepper -- to taste

4 celery stalks

Fill 4 tall glasses with ice cubes. Mix tomato juice, vodka and lemon juice

in 4-cup glass measuring cup to blend. Divide tomato mixture evenly between

glasses. Stir in enough Worcestershire sauce, Tabasco and salt and pepper to

taste. Garnish with celery and serve.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6149.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 459 Calories; trace Fat (3.1%

calories from fat); 5g Protein; 29g Carbohydrate; 9g Dietary Fiber; 0mg

Cholesterol; 1903mg Sodium. Exchanges: 4 1/2 Vegetable; 0 Fruit.

Nutr. Assoc. : 2130706543 0 0 0 2130706543 2130706543 2130706543 0

]]>

</RTxt>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Fill 4 tall glasses with ice cubes. Mix tomato juice, vodka and lemon juice

in 4-cup glass measuring cup to blend. Divide tomato mixture evenly between

glasses. Stir in enough Worcestershire sauce, Tabasco and salt and pepper to

taste. Garnish with celery and serve.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6149.htm " />

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Blood Orange Mimosas

Recipe By :Katie Brown

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh blood orange juice -- (from about 6 blood

Champagne -- chilled

Pour 1/4 cup juice into each of 4 Champagne glasses. Slowly add Champagne.

Serve immediately.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6148.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 28 Calories; trace Fat (3.9% calories

from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit.

NOTES : Cooking.com Tip: Blood oranges, with their sweet-tart taste and

bright red flesh, make these mimosas a stunning refreshment. A citrus juicer

gets the maximum amount of juice from each orange with the least amount of

effort on your part. Try the juicer for your morning glass of juice and you

may never go back to store-bought.

Nutr. Assoc. : 3410 0

]]>

</RTxt>

<IPrp>

(from about 6 blood oranges)

</IPrp>

<INtI>

3410

</INtI>

</IngR>

<IPrp>

chilled

</IPrp>

</IngR>

<DirS>

<DirT>

Pour 1/4 cup juice into each of 4 Champagne glasses. Slowly add Champagne.

Serve immediately.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6148.htm " />

<Note>

Cooking.com Tip: Blood oranges, with their sweet-tart taste and bright red

flesh, make these mimosas a stunning refreshment. A citrus juicer gets the

maximum amount of juice from each orange with the least amount of effort on

your part. Try the juicer for your morning glass of juice and you may never

go back to store-bought.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Fresh Berries with Framboise

Recipe By :Katie Brown

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Framboise (raspberry liqueur)

2 tablespoons sugar

1 pint fresh strawberries -- stemmed

1 pint fresh raspberries

Stir Framboise and sugar in medium glass bowl to dissolve sugar. Add berries

and toss to coat. Cover and refrigerate for flavors to blend, gently

stirring occasionally, at least 1 hour.

DO-AHEAD TIP: Mixture can be made 1 day ahead. Keep refrigerated.

Spoon fruit mixture into 4 compote cups and serve.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6150.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 125 Calories; 1g Fat (5.1% calories

from fat); 1g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

NOTES : Cooking.com Tip: These macerated berries are wonderful as an ice

cream topping, spooned over pancakes or waffles, or eaten alone. For

individual servings, spoon mixture into compote cups or glass ramekins to

show off the colorful berries.

Nutr. Assoc. : 4687 0 0 0

]]>

</RTxt>

<INtI>

4687

</INtI>

</IngR>

<IPrp>

stemmed

</IPrp>

</IngR>

<DirS>

<DirT>

Stir Framboise and sugar in medium glass bowl to dissolve sugar. Add berries

and toss to coat. Cover and refrigerate for flavors to blend, gently

stirring occasionally, at least 1 hour.

</DirT>

<DirT>

DO-AHEAD TIP: Mixture can be made 1 day ahead. Keep refrigerated.

</DirT>

<DirT>

Spoon fruit mixture into 4 compote cups and serve.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6150.htm " />

<Note>

Cooking.com Tip: These macerated berries are wonderful as an ice cream

topping, spooned over pancakes or waffles, or eaten alone. For individual

servings, spoon mixture into compote cups or glass ramekins to show off the

colorful berries.

</Note>

</RcpE>

<RcpE name= " Heart-Shaped Pancakes with Strawberry Butter and Maple Syrup "

author= " Katie Brown " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Heart-Shaped Pancakes with Strawberry Butter and Maple Syrup

Recipe By :Katie Brown

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Strawberry Butter:

1/2 cup unsalted butter -- (1 stick) room tempe

2 tablespoons strawberry preserves

For Pancakes:

Golden Malted Pancake and Waffle Mix

vegetable oil

2 tablespoons butter -- (1/4 stick)

pure maple syrup -- warm

fresh strawberries -- halved lengthwise

FOR STRAWBERRY BUTTER: Using hand-held mixer, beat butter in medium bowl

until fluffy. Using rubber spatula, fold in strawberry preserves. Spoon

butter into small ramekin.

DO-AHEAD TIP: Strawberry butter can be made 3 days ahead. Cover and

refrigerate.

FOR PANCAKES: Mix batter according to manufacturer's instructions. Pour

enough vegetable oil into small bowl to come 1-inch up sides of bowl. Dip

heart pancake molds into oil. Melt 1/2 tablespoon butter on griddle over

medium heat. Place heart pancake molds on griddle, spacing 2 inches apart

and allow molds to become hot. Working in batches, pour batter by about 1/3

cupfuls into each mold. Cook until bubbles break on surface, about 3

minutes. Remove pancake molds. Turn pancakes over. Cook until bottoms are

golden, about 3 minutes. Transfer to plates. Repeat with remaining batter,

adding butter to skillet and dipping molds into oil and preheating them

before each batch.

Serve pancakes immediately with strawberry butter, warm maple syrup, and

fresh strawberries.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6151.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 29g Fat (90.5% calories

from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 78mg

Cholesterol; 66mg Sodium. Exchanges: 5 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Cooking.com Tip: Pancakes for breakfast? Nothing could be better on

Valentine's Day or on any day for that matter. Whip up a batch of pancakes

for your loved ones using a quality pancake mix. They save on prep time and

with flavors like Lemon Pecan, San Francisco Sourdough and 6 Grain, your

family will want them every day.

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 2130706543

]]>

</RTxt>

<IPrp>

(1 stick) room temperature

</IPrp>

</IngR>

<IngR name= " strawberry preserves " unit= " tablespoons " qty= " 2 "

code= " I " ></IngR>

<IPrp>

(1/4 stick)

</IPrp>

</IngR>

<IPrp>

warm

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

halved lengthwise

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

FOR STRAWBERRY BUTTER: Using hand-held mixer, beat butter in medium bowl

until fluffy. Using rubber spatula, fold in strawberry preserves. Spoon

butter into small ramekin.

</DirT>

<DirT>

DO-AHEAD TIP: Strawberry butter can be made 3 days ahead. Cover and

refrigerate.

</DirT>

<DirT>

FOR PANCAKES: Mix batter according to manufacturer & apos;s instructions.

Pour enough vegetable oil into small bowl to come 1-inch up sides of bowl.

Dip heart pancake molds into oil. Melt 1/2 tablespoon butter on griddle over

medium heat. Place heart pancake molds on griddle, spacing 2 inches apart

and allow molds to become hot. Working in batches, pour batter by about 1/3

cupfuls into each mold. Cook until bubbles break on surface, about 3

minutes. Remove pancake molds. Turn pancakes over. Cook until bottoms are

golden, about 3 minutes. Transfer to plates. Repeat with remaining batter,

adding butter to skillet and dipping molds into oil and preheating them

before each batch.

</DirT>

<DirT>

Serve pancakes immediately with strawberry butter, warm maple syrup, and

fresh strawberries.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6151.htm " />

<Note>

Cooking.com Tip: Pancakes for breakfast? Nothing could be better on

Valentine & apos;s Day or on any day for that matter. Whip up a batch of

pancakes for your loved ones using a quality pancake mix. They save on prep

time and with flavors like Lemon Pecan, San Francisco Sourdough and 6 Grain,

your family will want them every day.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Roasted Red Pepper and Zucchini Frittata

Recipe By :Katie Brown

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 garlic clove -- minced

1/3 cup French bread -- cubes

1 cup drained jarred roasted red peppers -- diced

1 small zucchini -- diced

6 large eggs

2 tablespoons minced parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup shredded Parmesan cheese

Preheat oven to 350 degrees F. Lightly oil 10-inch-diameter baking dish.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add bread

cubes and garlic. Saute until bread cubes are lightly toasted, about 2

minutes. Transfer bread cubes to small bowl.

Heat remaining 2 tablespoons oil in same skillet over medium heat. Add

peppers and zucchini and saute until zucchini is tender and peppers are

heated through, about 5 minutes.

Beat eggs in medium bowl just to blend. Mix in parsley, salt and pepper.

Stir in cooked peppers and zucchini. Pour egg mixture into prepared dish.

Sprinkle with toasted bread cubes and cheese.

Bake until egg mixture is set, about 20 minutes. Serve frittata warm or at

room temperature.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6153.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 299 Calories; 20g Fat (60.6% calories

from fat); 15g Protein; 15g Carbohydrate; 2g Dietary Fiber; 288mg

Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;

1/2 Vegetable; 3 Fat.

Nutr. Assoc. : 0 0 0 904752 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

cubes

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

<INtI>

904752

</INtI>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1/4 "

code= " I " ></IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees F. Lightly oil 10-inch-diameter baking dish.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add bread

cubes and garlic. Saute until bread cubes are lightly toasted, about 2

minutes. Transfer bread cubes to small bowl.

</DirT>

<DirT>

Heat remaining 2 tablespoons oil in same skillet over medium heat. Add

peppers and zucchini and saute until zucchini is tender and peppers are

heated through, about 5 minutes.

</DirT>

<DirT>

Beat eggs in medium bowl just to blend. Mix in parsley, salt and pepper.

Stir in cooked peppers and zucchini. Pour egg mixture into prepared dish.

Sprinkle with toasted bread cubes and cheese.

</DirT>

<DirT>

Bake until egg mixture is set, about 20 minutes. Serve frittata warm or at

room temperature.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6153.htm " />

</RcpE></mx2>

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A Favorite Things Brunch Menu - A Valentine's Day Brunch

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