Thinking of hosting a brunch party for Father’s Day or any ole day? I think you’ll enjoy my latest YouTube video. Please join me as I set the table, make a flower arrangement, and prepare several cook-friendly recipes for an elegant make-ahead brunch!
I hope the above video is useful to you. If you’d like to see more videos from me, please subscribe to my YouTube channel. Now scroll down for the printable recipes:
Creamy Gratin of Eggs
This egg-and-bechamel casserole has been in my brunch repertoire for over 30 years. You can fully assemble this dish, as I did in the video, and then cover and refrigerate it for 24-48 hours. Pop it into the preheated oven about 30 minutes before your guests arrive, sprinkle the top with minced parsley or snipped chives, and enjoy.
Creamy Gratin of Eggs
- A greased 9x13 (or slightly smaller) baking dish
- 8 large, hard-boiled eggs
- 2 cups half-and-half
- 2 tablespoons corn starch blended with just enough cold water to make a smooth slurry
- 1 cup grated Swiss cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 cup grated Asiago or Parmesan cheese
Optional for garnish:
- Chopped fresh chives or minced parsley
- Cut the eggs lengthwise in half. Arrange the halves cut-side-down in the prepared baking dish.
- Pour the half-and-half into a heavy saucepan, and place it over medium heat. When the liquid begins to bubble, whisk in the cornstarch mixture. Whisk vigorously for one full minute while the sauce simmers and thickens. Remove from heat.
- Whisk in the Swiss cheese, mustard, nutmeg, and salt. Continue whisking until the cheese melts. Pour the sauce over the eggs, and sprinkle on the grated Asiago or Parmesan cheese.
- If you are not going to bake right away, allow the dish to cool to room temperature. Then cover with cling film and refrigerate for 24-48 hours.
- Center the oven rack, and preheat the oven to 350°F. Bake until the sauce bubbles and the top turns golden brown -- 25-30 minutes. Garnish with the chopped chives or minced parsley.
Homemade Cinnamon-Maple Granola
This is delicious any time of the day. And unlike commercially-produced granola, it is not overly sweet. As shown in the brunch video, I served the granola “parfait style” — layered with plain yogurt and topped off with fresh berries. I wrote the recipe back in 2016.
- 4 cups old-fashioned oats
- 1 cup sunflower seeds
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup coconut or safflower oil
- 1/3 cup pure maple syrup
- Center the oven rack; preheat the oven to 325°F. In a large bowl, stir together the oats, sunflower seeds, almonds, coconut, and cinnamon. Stir in the oil, making sure that all ingredients are coated. Stir in the maple syrup.
- Tip the granola onto a large baking sheet, and spread it out as evenly as possible. Bake for 40-45 minutes, giving the cereal a toss halfway through cooking time. The granola is done when it turns golden brown and crisp.
- Allow the granola to come to room temperature. Store in an air-tight container.
This condiment is so delectable that you might pass out after one taste of it. You can serve the butter alongside croissants, as I did in the video, or use it as a topping for pancakes or waffles.
- 1 cup (227g) butter, softened to room temperature
- 1 cup confectioners' sugar (add additional if desired)
- 7 large, ripe strawberries, roughly diced
- In the bowl of a stand mixer that is outfitted with the paddle attachment (or in any large bowl if using electric beaters), beat the butter and sugar at medium-high speed until light and fluffy. At low speed, beat in the strawberries.
- Scoop the butter into a pretty dish. Cover and refrigerate until serving time.
Sweet melon and salty prosciutto — I fell in love with this dynamic duo during a holiday in Rome, Italy. No printable recipe required! Just do what I did in the video: Cut a cantaloupe into wedges, and remove the peel from each. Then wrap a length of prosciutto around the center of each wedge. Serve immediately or cover and refrigerate for several hours.