BRUNCH: A CASUAL WAY TO ENTERTAIN ON WEEKENDS.Byline: Natalie Haughton Food Editor Brunch - that meal between breakfast and lunch - is a great way to casually entertain on weekends and celebrate special occasions including graduations, birthdays, anniversaries and showers. It doesn't have to be fancy or complicated to be a celebration. ``Don't be obsessed ob·sess v. ob·sessed, ob·sess·ing, ob·sess·es v.tr. To preoccupy the mind of excessively. v.intr. about doing food that's really extraordinary,'' suggests Ina Garten  Ina Rosenberg Garten (born February 2 1948) is an American author, and host of the Food Network program Barefoot Contessa. , author of the best-selling ``The Barefoot Contessa Cookbook'' and the recently released sequel, ``Ina Garten Barefoot Contessa Parties!'' ``If you're anxious about the food, the party won't be fun.'' Garten recommends relying on an easy menu or one that is more about assembling food than cooking. ``Try to make the party about bringing friends together and serving really good simple food.'' Simple food doesn't mean you have to sacrifice taste. ``The best food is about taking excellent-quality ingredients and just cooking to enhance them - or serving them 'as is,' like fresh strawberries.'' You can mix some good-quality prepared food items like coffee cakes, muffins, scones, salads, etc. with a dish or two you've prepared yourself. Garten, the owner of Barefoot Contessa, a specialty food shop in East Hampton East Hampton or its variants is the name of several places in the United States:
``Guests come at 11 a.m. and by 2:30 p.m. they are off for the rest of the day - and not staying past my bedtime.'' For fun and to have a party in a surprising location, Garten sometimes moves the dining table onto the porch or into the garden. She usually keeps the party casual, inviting eight to 12 guests. She puts out thermoses of hot coffee and sets the table with baskets of fresh bread, sour cream coffee cake (drizzled with maple icing), raspberry and honey butters, and big showy show·y adj. show·i·er, show·i·est 1. Making an imposing or aesthetically pleasing display; striking: showy flowers. 2. platters of fresh fruits (melon slices, grapes, papaya papaya (pəpī`ə), soft-stemmed tree (Carica papaya) of tropical America resembling a palm with a crown of palmately lobed leaves. halves, strawberries, pineapple, etc.). All are placed down the middle of a long narrow table (which she prefers so everyone is seated close together) along with a few bouquets of flowers. < After gathering everyone at the table, she passes scrambled eggs scram·bled eggs pl.n. 1. Eggs with the yolks and whites beaten together and cooked to a firm but soft consistency. 2. Slang The gold braid worn on the bill of the cap of a field-grade officer in the armed services. topped with roasted asparagus (or caviar) along with the other items. Other times at informal Sunday gatherings, she might whip up big pitchers of tropical smoothies or offer homemade granola and orange yogurt and serve with homemade banana crunch or cornmeal-raspberry muffins or maple oatmeal scones and fresh fruits. Avoid creations like omelets that take last-minute preparations. You want to spend your time with your guests, not in the kitchen. Garten recalls a time many years ago - when she was a rookie, and first married - that she spent what seemed like hours at the kitchen stove making omelets, one at a time, for a fancy brunch. ``It seemed like the longest day of my life and I think it took me a year to build up the courage to give another party. ``Stay focused and very, very cool,'' she adds. ``Parties are recess for grown-ups, and I want everyone to go home saying: 'Wasn't that fun!' '' Among some other good brunch entree choices in today's recipe collection are Cheese Quiche quiche n. A rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood. [French, from German dialectal Küche, diminutive of German Kuchen, cake Supreme and Fabulous Layered Brunch Torte, which both use puff pastry puff pastry n. A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. puff pastry or US puff paste Noun a light flaky pastry for the crusts. Serve the quiche with a fresh vegetable salad, fresh fruit and assorted coffee cakes or muffins. Depending on the number of guests, I like to serve tossed cut-up or sliced fresh fruits (such as pineapple, peaches, nectarines, oranges, bananas, etc.) combined with some whole fresh raspberries and fresh orange juice in round-stemmed red wine glasses. Then I top off each glass with a splash of Fresca or lemon-lime or strawberry soda for a little extra fizz and pizazz. Although variations on the torte recipe (some layered with scrambled eggs) have been around for years, my version combines layers of meats, cheese, spinach and roasted red peppers. While it may appear complicated to make, it's really simple once all the ingredients are assembled. The finished results are impressive. A cheese strata - some refer to it as a savory bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. - is another delicious and easy option. ``Strata is a culinary term coined in the 1950s for an old-fashioned casserole composed of layered ingredients,'' says Beth Hensperger in her recently released cookbook ``Bread for Breakfast.'' ``It uses the same technique as for constructing a lasagne, only bread is the main starch.'' Stratas are really convenient for brunch as they can be assembled and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. the night before baking. And they lend themselves to all kinds of flavor and bread combinations: goat cheese, prosciutto pro·sciut·to n. pl. pro·sciut·ti or pro·sciut·tos An aged, dry-cured, spiced Italian ham that is usually sliced thin and served without cooking. , artichokes and sun-dried tomatoes; Mexican inspirations with salsas Salsas is a Portuguese parish in the district of Bragança. The population in 2001 is 424, its density is 16.5/km² and the area is 25.76 km². , cheeses, green chiles and corn; fresh chopped basil, sun-dried tomatoes and interesting cheeses; flavors found in a Reuben sandwich The Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing. It is typically made with rye bread, though originally it may have been served on pumpernickel bread, and is often served including sauerkraut, corned beef, Thousand Island dressing Thou·sand Island dressing n. A salad dressing made with mayonnaise, chili sauce, and seasonings. [Perhaps after the Thousand Islands.] Noun 1. , Swiss cheese, cream cheese and fruit preserves
A version with bacon, spinach, cheese and green chiles from Hensperger's book is included along with a memorable Baked Tomato French Toast creation she raves about in which bread is combined with Canadian bacon Canadian bacon n. Cured rolled bacon from the loin of a pig. Noun 1. Canadian bacon - from a boned strip of cured loin pork loin - meat from a loin of pork , shredded cheese, eggs, milk and tomato slices. Other ideas run the gamut from a Fruited Dutch Baby to a Monte Cristo Monte Cristo (mŏn'tē krĭs`tō, Ital. môn`tā krē`stō), unpopulated, rocky island, 6 sq mi (15.5 sq km), belonging to Italy, in the Tyrrhenian Sea between Corsica and the Italian coast. . To complete the menu, we've sprinkled in a few coffee cake, salad, fruit and dessert ideas. Mix and match and personalize the suggestions here for your brunches. Don't forget some background music to get the party off to a great start. ROASTED ASPARAGUS WITH SCRAMBLED EGGS 2 pounds fresh asparagus Olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. Kosher salt kosher salt n. A refined, coarse-grained salt with no additives. [From its use in making meat kosher by drawing out the blood.] Freshly ground black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 1/2 cup freshly grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan 16 extra-large eggs 1 1/4 cups half-and-half 4 tablespoons unsalted butter (1/2 stick) Break off tough ends of asparagus and, if thick, peel. Place asparagus on a baking sheet baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. , drizzle with olive oil, then toss to coat asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper
While asparagus is roasting, whisk eggs in a bowl with half-and-half, 1 teaspoon salt and pepper to taste. Melt 2 tablespoons butter in a large skillet. Add eggs and cook on lowest heat, stirring constantly with a wooden spoon, to desired doneness. Remove from heat, add remaining 2 tablespoons butter and stir until melted. Check for salt and pepper and serve with roasted asparagus. Makes 8 servings. From ``Ina Garten Barefoot Contessa Parties!'' Clarkson Potter. FRUITED DUTCH BABY 6 tablespoons butter 1 1/2 cups milk 6 eggs 1 1/2 cups flour 1 tablespoon granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar 1/4 teaspoon salt 1 pint basket strawberries, sliced 2 plums, pitted and sliced 2 nectarines, pitted and sliced Powdered sugar Lemon wedges Place butter in a 12-inch shallow, ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, skillet and melt in a preheated 450-degree oven. Watch carefully to avoid burning. Meanwhile, in a blender, whirl together milk, eggs, flour, granulated sugar and salt until smooth. Remove skillet from oven and swirl butter to coat sides of pan; pour in milk mixture. Return to oven; bake about 25 to 30 minutes, until puffed and golden brown. While Dutch baby is baking, combine fruit and sweeten sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. with powdered sugar as desired. When baked, remove pancake from oven and dust with powdered sugar. Spoon fruit onto center of pancake. Cut into wedges and serve immediately with lemon wedges. Makes 4 to 5 servings. ANTIPASTO PLATTER WITH PROSCIUTTO AND FRUIT 3 tablespoons olive oil 1 small clove garlic, crushed 1/8 teaspoon ground black pepper 8 thin slices Italian bread 8 thin slices prosciutto (about 4 ounces) 3 cups assorted fresh fruits, such as peaches, nectarines, plums and melons cut in wedges 1 cup olives (preferably imported) Roasted red and yellow bell peppers Sliced mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese Basil leaves (optional) In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil under preheated broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes. On a large platter, arrange toasts, draping draping, n in massage, technique of securely covering and uncovering parts of the body and moving the client. draping covering the animal with sterile drapes for surgery leaving exposed only that part of the body that has been each one with a folded slice of prosciutto. Arrange fruit wedges among slices. Serve with olives, roasted peppers and mozzarella. Garnish with basil leaves. Makes 4 to 6 servings. CHEESE QUICHE SUPREME 1 sheet frozen puff pastry (1/2 of a 17 1/4-ounce package) 1 (8-ounce) package cream cheese, cut into 8 equal pieces 6 eggs 1 1/2 cups half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon Dijon mustard 1 (4-ounce) can diced green chiles 3 cups shredded cheese (a combination of Gruyere OR Swiss and white Cheddar OR whatever else you like) (12-ounces) Defrost de·frost v. de·frost·ed, de·frost·ing, de·frosts v.tr. 1. To remove ice or frost from: defrosted the windshield. 2. To cause to thaw. v. puff pastry 30 to 45 minutes. On a lightly floured surface, roll out puff pastry to a circle 12 1/2 inches in diameter. Fit without stretching into a 10-inch quiche dish or deep-dish pie Noun 1. deep-dish pie - a pie made of fruit with rich biscuit dough usually only on top of the fruit cobbler pie - dish baked in pastry-lined pan often with a pastry top pan. Roll edges toward center of dish and press lightly against rim. Place cream cheese pieces, spoke fashion, in bottom of crust. Beat together eggs, half-and-half, salt, pepper, mustard and chiles. Mix in shredded cheese. Turn cheese filling into crust. Place quiche on baking sheet (to catch any drips). Bake in preheated 375-degree oven 1 hour and 15 minutes, or until a knife inserted in center comes out clean. Let cool 5 minutes before cutting and serving. Makes 6 servings. NOTE: Cubed cooked ham (1 cup) or crisp crumbled cooked bacon (1/2 cup) can be added to quiche along with cheese, if desired. From ``365 Easy One-Dish Meals,'' by Natalie Haughton, Harper & Row. FABULOUS LAYERED BRUNCH TORTE 1 (17 1/4-ounce) package frozen puff pastry 1/3 cup grated Parmesan cheese 1 (6-ounce) package Monterey Jack Monterey jack n. A pale semisoft cheese with a high moisture content and a mild flavor. [After Monterey + jack (cheese).] OR Swiss cheese slices 3/4 pound thinly sliced cooked ham 1/4 pound salami slices 3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 1 (16-ounce) container ricotta cheese Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese, meaning a product made from whey—a by-product of milk cheese making—rather than whole milk. Other whey cheeses include Gjetost. 2 eggs 2 green onions, chopped 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 (7-ounce) jar roasted red peppers, drained Thaw pastry sheets 30 to 45 minutes and unfold. On a lightly floured surface, roll out one pastry sheet to a large circle that measures about 17 inches in diameter. Ease pastry into a 10-inch springform pan and gently press against bottom and sides, leaving a 1/2-inch overhang. To assemble torte, sprinkle 2 tablespoons Parmesan cheese over bottom of prepared pastry. Top with layers of 1/2 of Jack cheese slices, 1/2 of ham slices and 1/2 of salami slices. Mix together spinach, ricotta cheese, 1 egg, green onions, garlic powder, salt and pepper. Spread spinach mixture evenly over salami layer. Top with all roasted peppers, opened flat. Top with remaining salami, followed by remaining ham and Jack cheese slices. Sprinkle with remaining Parmesan cheese. Roll remaining pastry sheet on a lightly floured surface into an 11- inch circle. Ease crust over filling in springform. Fold up edges of top crust and roll overhanging crust inward to seal, pinching to form a decorative border, if desired. Beat remaining egg and brush over entire top of torte. With a sharp thin knife, make several small cuts in top pastry to allow steam to escape. Set pan on a piece of foil and wrap sides of foil up around pan to catch any leakage that may occur during baking. Bake in preheated 425-degree oven 10 minutes, then reduce oven temperature to 400 degrees and continue baking 40 minutes longer, or until top is golden brown. Cool on wire rack at least 30 minutes before removing springform side. Serve torte warm or at room temperature. Keep any leftovers refrigerated. Makes 10 servings. From ``365 Easy One-Dish Meals,'' by Natalie Haughton, Harper & Row. SPINACH AND JACK BREAKFAST STRATA 1 small loaf firm, day-old white OR egg bread, sliced thin and crusts trimmed 2 1/2 cups shredded mild Cheddar cheese 2 1/2 cups shredded Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation). Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). 1 (7-ounce) can diced green chiles 8 ounces bacon, cooked, drained and crumbled OR cooked chicken apple sausages, casings removed 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 1 yellow onion, chopped 3 cups milk 4 large eggs Generously grease a 9x13-inch shallow baking dish. Arrange 1/2 of bread slices, slightly overlapping, in bottom of dish. Toss cheeses together in a medium bowl. Sprinkle 1/2 of cheese over bread. Arrange a layer of all of green chiles on top of cheese, and then a layer of all of bacon or sausage, and then all of spinach and all of onion. Sprinkle with remaining cheese and top with a layer of bread slices to cover filling completely. Using a whisk, beat together milk and eggs in a medium bowl. Slowly pour mixture over bread. Gently press top bread down to soak it with milk mixture. Cover tightly with foil and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. When ready to bake, preheat oven to 350 degrees F. Bake on center rack of oven, uncovered, 1 hour, or until center is puffed and golden, and a knife inserted into center comes out clean. Let stand 10 to 15 minutes before serving hot. Makes 8 servings. From ``Bread for Breakfast,'' by Beth Hensperger, Ten Speed Press. BAKED TOMATO FRENCH TOAST 10 to 12 slices (1 loaf) white OR country bread, crusts removed and cut in 1/2-inch-thick slices 3 tablespoons olive oil 12 slices Canadian bacon (about 8 ounces) 2 cups shredded Cheddar OR Monterey Jack cheese 8 large eggs 3 cups milk Salt and freshly ground black pepper 3 large tomatoes (about 1 1/2 pounds), cored and cut into 4 thick slices 1/3 cup grated Parmesan cheese, for sprinkling top. Arrange bread on a 10x15x1-inch baking sheet, making sure slices touch each other and cutting to fit if necessary. Brush each slice of bread on both sides with some of olive oil. Layer bacon over bread and sprinkle Cheddar cheese over top. Place eggs and milk in a large bowl and beat using a whisk or handheld immersion blender, until foamy foam·y adj. foam·i·er, foam·i·est 1. Of, consisting of, or resembling foam. 2. Covered with foam. foam . Season with salt and pepper (keep in mind that the bacon is somewhat salty). Pour milk mixture over bread. Bake on center rack of preheated 350-degree oven 10 minutes. Remove from oven and place tomato slices on top in a single layer. Sprinkle Parmesan cheese over tomatoes and bake 15 minutes more, or until custard is set. Cut into squares and serve immediately. Makes 6 servings. From ``Bread for Breakfast,'' by Beth Hensperger, Ten Speed Press. MEXICAN CHOCOLATE CAKE 1 (18 1/4-ounce) package devil's food cake mix 1 (3 1/2-ounce) package INSTANT chocolate pudding and pie filling mix 1 cup dairy sour cream 1/2 cup vegetable oil 1/3 cup Kahlua 1/4 cup hot water Grated peel of 2 oranges 1 1/4 teaspoons ground cinnamon 4 large eggs 1 (12-ounce) package semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet dark OR white chocolate chips, OR a mixture of the two. Grease and flour a 10-inch tube pan or fluted tube mold; set aside. In a large work bowl of a heavy-duty electric mixer, combine cake mix, pudding mix, sour cream, oil, Kahlua, water, orange peel, cinnamon and eggs on low speed, adding ingredients one at a time. Beat on medium-high speed 3 minutes, scraping bowl often. The batter will be smooth and creamy. Add chocolate chips and beat until just evenly distributed. Pour batter into prepared pan. Bake on center rack of preheated 350-degree oven (325 degrees for a dark finish pan) 55 to 60 minutes, or until a cake tester insert into center comes out clean and cake springs back when touched lightly. Remove from oven and cool on a wire rack about 1 hour before turning out of pan. Makes 1 (10-inch) tube cake. From ``Bread for Breakfast,'' by Beth Hensperger, Ten Speed Press. CHILLED ORANGES WITH CURACAO 4 oranges 1/2 cup seedless Seed´less a. 1. Without seed or seeds. Adj. 1. seedless - lacking seeds; "seedless grapefruit" seedy - full of seeds; "as seedy as a fig" seedless adj → raspberry jam 1/4 cup curacao OR other orange-flavored liqueur liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. 1/3 cup toasted sliced almonds Peel 4 oranges; cut in cartwheel slices. Arrange on individual dessert plates and chill. In a small saucepan, over low heat, warm jam until it liquefies. Cool slightly; add liqueur and stir gently. Pour over orange slices. Sprinkle with almonds. Makes 4 servings. GOOD MORNING MONTE CRISTO 1 loaf unsliced French bread 12 small, thin slices ham 12 small slices Swiss cheese 8 eggs 1 1/2 cups half-and-half 2 teaspoons vanilla Fresh fruit for garnish Raspberry syrup Maple syrup Slice bread into 12 (1-inch) thick slices. Slice again halfway (in center of slices) to make a pocket. Into each pocket stuff 1 slice EACH ham and cheese. Whisk together eggs, half-and-half and vanilla. Dip each stuffed slice into egg mixture and place on a greased baking sheet. Bake in preheated 425-degree oven 15 minutes on first side; turn and bake 10 minutes longer. Serve with fruit garnish and warmed syrups. Makes 6 servings. From Apple Lane Inn Bed & Breakfast, Aptos, Calif. SOUR CREAM COFFEE CAKE This recipe can also be made into sour cream coffee cake muffins. CAKE: 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature 1 1/2 cups granulated sugar 3 extra-large eggs, at room temperature 1 1/2 teaspoons vanilla 1 1/4 cups dairy sour cream 2 1/2 cups cake flour (NOT self-rising) OR 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 2 teaspoons baking powder 1/2 teaspoon baking soda baking soda: see sodium bicarbonate. 1/2 teaspoon kosher salt STREUSEL streu·sel n. A crumblike topping for coffee cakes and rich breads, consisting of flour, sugar, butter, cinnamon, and sometimes chopped nutmeats. : 3/4 cup packed light brown sugar 1/2 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into pieces 3/4 cup chopped walnuts (optional) GLAZE: 1/2 cup powdered sugar 2 tablespoons real maple syrup Grease and flour a 10-inch tube pan. For Cake, cream butter and granulated sugar in bowl of an electric mixer fitted with paddle attachment 4 to 5 minutes, until light. Add eggs one at a time, then add vanilla and sour cream. In a separate bowl, sift together flour, baking powder, baking soda and salt. With mixer on low, add flour mixture to batter until just combined. Finish stirring with a spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. to be sure batter is completely mixed. For Streusel, place brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in walnuts. Spoon 1/2 of batter into prepared pan and spread out with a knife. Sprinkle with 3/4 cup streusel. Spoon remaining batter in pan, spread out and scatter remaining streusel on top. Bake in preheated 350-degree oven 50 to 60 minutes or until a cake tester comes out clean. Let cool on a wire rack at least 30 minutes. Carefully transfer cake, streusel-side up, onto a serving plate. For Glaze, whisk powdered sugar and maple syrup together, adding a few drops water if necessary, to make glaze runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest . Drizzle as much as you like over cake with a fork or spoon. Makes 8 to 10 servings. From ``Ina Garten Barefoot Contessa Parties!'' Clarkson Potter. CAPTION(S): 6 photos Photo: (1 -- cover -- color) Branch out at brunch Make it simple... with special touches (2 -- color) Serve this Dutch Baby immediately after removing from oven. (3 -- color) No caption (Chilled oranges with curacao) (4 -- 5 -- color) For easy and delicious brunch fare, offer scrambled eggs with asparagus, above, and an atipasto platter with fruit and prosciutto, right. From ``Ina Garten Barefoot Contessa Parties'' Clarkson Potter (6) Ina Garten, owner of Barefoot Contessa, enjoys entertaining at breakfast or brunch. |
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