The perfect holiday brunch

Lunch can be such a stuffy affair. And breakfast? It’s too informal for guests (unless they don’t mind if we serve it in our bathrobes). And I don’t know about you, but I’ve pretty much had it with dressing up for holiday dinners in a slushy, messy snowstorm. The perfect solution for holiday entertaining? A festive brunch, one that offers a slow-down, lazy-Sunday feeling in the middle of the mad rush from cocktail parties to dinner buffets.

The concept of brunch itself is thought to be British in origin, and is said to have first appeared in the United States in (not surprisingly) New Orleans. According to popular legend, restaurateur Elizabeth Kettenring Dutrey introduced Sunday brunch to patrons at the famed Dutrey’s Restaurant (now Begue’s) in the late 1800s. The practice of having brunch took off in the 1930s, when it was made famous by such locales as the Pump Room in Chicago’s Ambassador Hotel, frequented by movie stars and high-powered business moguls.

Whatever the history, one thing’s for sure: brunch marries the best of breakfast–the laid-back approach, the soft, fragrant eggs and breakfast breads–with the crisp attitude and offerings of lunch, the aromatic cheeses and robust fish dishes. And if you plan it right, with lots of make-ahead and easy-to-prepare items–like a baked French toast that soaks overnight, and a simple fritatta that can be whipped up far in advance of the event–you’ll spend your party time chatting with guests, not sweating and fretting in the kitchen.

Arugula and Endive Salad with Hazelnuts, Pomegranates and Goat Cheese
Serves 6
3 tablespoons Sherry vinegar
1 teaspoon Dijon mustard
2 teaspoons minced fresh parsley
1 teaspoon honey
5 tablespoons walnut oil
5 tablespoons extra-virgin olive oil
8 cups baby arugula
2 heads Belgian endive, cut crosswise into 1/4-inch slices
1/2 cup roasted hazelnuts
1 cup pomegranate seeds
6 ounces goat cheese, crumbled

In a small bowl, whisk together Sherry vinegar, mustard, parsley and honey until well blended. Whisk in walnut oil and olive oil. Season to taste with salt and pepper, and set aside.

In a large bowl, combine arugula and endive; toss with just enough dressing to coat. Divide salad among 8 individual salad plates. Sprinkle each with hazelnuts, pomegranate seeds and goat cheese. Serve with additional dressing.

Smoked Salmon Frittata
with Spinach, Tomatoes
and Black Olives
Serves 6
2 tablespoons olive oil
8 egg whites
6 large eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh chives
6 ounces thinly sliced smoked salmon, chopped
1/2 small red onion, thinly sliced
2 cups baby spinach leaves
2 Roma tomatoes, sliced 1/4 inch thick
1 cup Kalamata olives, coarsely chopped
1/4 cup coarsely chopped fresh basil

Preheat oven to 350 degrees F.

In a large, ovenproof skillet (or wrap skillet handle in a double layer of aluminum foil), heat oil over medium heat. Whisk egg whites until frothy; beat in whole eggs one at a time, whisking until mixture is light. Whisk in salt, white pepper and chives. (Mixture can be made ahead and refrigerated until just before cooking.)

Pour mixture into skillet and reduce heat to medium-low; cook eggs, using a spatula to lift up cooked egg around edges and allow raw egg flow underneath, until frittata is set on bottom and eggs are almost set on top, about 5 minutes.

Remove from heat and sprinkle top of mixture with salmon, onion, spinach and tomatoes; press lightly to allow ingredients on top to settle into frittata.

Bake at 350 degrees F for about 5 minutes, until frittata is firm and golden; remove from oven and sprinkle with black olives and fresh basil leaves. Let cool for 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm.

Winter Fruit Compote with Spiced Almonds and Lemon-Ginger Syrup
Serves 6
3 cups apple juice
1/2 cup dried cranberries (available at specialty foods shops and some supermarkets)
1 cup dried figs, chopped
1/2 cup dried apricots, chopped
2 tablespoons butter
4 tablespoons honey
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3/4 cup whole raw almonds
2 medium apples, cored, peeled and cut into cubes
2 medium pears, cored, peeled and cut into cubes
Juice from 1 large lemon
2 tablespoons peeled and minced fresh ginger

Preheat oven to 375 degrees F.

Place apple juice in a medium sauce pan and bring to a boil. Remove from heat and stir in dried cranberries and dried figs. Set aside to soak for 20 minutes.

While fruit is soaking, melt butter in a small saucepan over medium heat, being careful not to brown butter. Stir in 2 tablespoons honey and cook until mixture is bubbly. Stir in cardamom and cinnamon, and mix well. Add almonds and stir to coat with mixture. Spread in a single layer on a baking sheet lined with parchment paper, and bake at 375 degrees F for 5 minutes. Remove from oven and let cool.

Drain fruit and transfer reserved apple juice to a small saucepan. Add lemon juice and remaining 2 tablespoons honey. Cook for 5 minutes over medium heat.

Combine apples and pears in a large bowl, and toss with lemon ginger syrup. Stir in cranberries, figs and apricots. Stir in almonds and serve.

Pear and Raspberry Spritzer with Fresh Mint
Serves 6
1 bottle sparkling water, chilled
3 cups pear juice, chilled
1 cup frozen, slightly thawed raspberries
1 cup fresh mint leaves

In a punch bowl or large pitcher, combine sparkling water and pear juice. Divide raspberries between 8 individual champagne flutes or wine glasses. Fill each glass with pear drink mixture and garnish with fresh mint leaves. Serve immediately.

Blueberry-Vanilla French Toast
Serves 6 to 8
1 whole wheat baguette, cut into 16 1-inch slices
3 eggs
3 egg whites
3 cups milk or fat-free milk
1 cup maple syrup
1 tablespoon pure vanilla extract
1 cup chopped walnuts
3 cups blueberries, frozen and slightly thawed
1/4 cup apple juice

Lightly oil a glass baking dish; arrange baguette slices in a single layer in the bottom of dish and set aside. In a large bowl, whisk together eggs, milk, 3/4 cup maple syrup and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.

To cook, preheat oven to 350 degrees F. Sprinkle walnuts and 2 cups of blueberries over top of baguette slices and bake at 350 degrees F for 30 minutes, or until the top of the French toast is lightly golden and bubbly. While French toast is baking, combine remaining blueberries, maple syrup and apple juice together in a small saucepan; bring to a boil, reduce heat and simmer for 10 minutes, mashing blueberries with the back of a fork against the side of the pan. Remove from heat, let cool slightly, and puree until smooth.

Remove French toast from oven and serve with warm maple-blueberry syrup.

Lisa Turner is a food writer, nutrition consultant and private chef. Her Inspired Eating program is a system of health and nutrition that recognizes the power of food to delight the senses, deeply nourish body and soul, and inspire us on every level. For more details, call 303-588-8523, e-mail Lisa at InspiredEating@aol.com or visit her website at www.InspiredEating.com.