Brunch and Beyond

A leisurely morning feast is a great way to get together—whether hosting holiday houseguests or to cozy up with savory and sweet brunch fare anytime throughout the season and beyond.

RECIPES BY STEVEN CAPODICASA

Cheese Frittatas

MAKES 6 SERVINGS

6 large eggs

½ cup half-and-half

¼ teaspoon black pepper

¼ teaspoon salt

¼ cup shredded Gruyère cheese

¼ cup shredded sharp cheddar cheese

1⁄8 cup grated Parmesan cheese

2 teaspoons chopped fresh Italian parsley

1. Heat the oven to 375°F. Spray a 6-portion muffin tin with nonstick spray.

2. In a large bowl, whisk eggs and half-andhalf with salt and pepper until well blended.

3. Stir in the cheeses and parsley. Fill prepared muffin cups almost to the top with the egg mixture.

4. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a small offset spatula, loosen the frittatas from the muffin cups and slide them onto a platter. Serve immediately.

French Toast Casserole

MAKES 6 TO 8 SERVINGS

12-14 ounces day-old challah bread

1 (8 ounce) block full-fat cream cheese, softened to room temperature

2 tablespoons powdered sugar

3 teaspoons pure vanilla extract, divided

8 large eggs

2¼ cups whole milk

1 orange, zested

1. Heat oven to 350°F. Grease a 9x13inch oven-safe dish with nonstick spray.

2. Cut the bread into 1-inch cubes. Spread half of the cubes into the prepared baking pan.

3. In a medium bowl, use a handheld mixer to beat the cream cheese on medium-high speed until completely smooth. Beat in the powdered sugar and ¼ teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of the cream cheese.

4. Whisk the eggs, milk, orange zest, orange extract, cinnamon, brown sugar,

½ teaspoon orange extract

¾ teaspoon ground cinnamon

2⁄3 cup packed light brown sugar

For the Topping

1⁄3 cup packed light brown sugar

1⁄3 cup all-purpose flour

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, cold and cubed and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3 to 4 hours.

5. Remove the prepared pan from the refrigerator.

6. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.

7. Bake uncovered for 45 to 55 minutes or until golden brown on top and serve. Cover any leftovers tightly and store in the refrigerator for 2 to 3 days.

Blinis with Smoked Salmon and Crème Fraîche

MAKES 4 TO 6 SERVINGS

½cup cornmeal

½cup flour

1teaspoon baking soda

½teaspoon salt

1large egg

1cup whole milk

1cup crème fraîche

8ounces sliced smoked salmon

Chopped chives, for garnish

1. In a medium bowl, combine cornmeal, flour, baking soda, and salt. Add egg and milk and stir until fully combined.

2. Heat a medium or large frying pan over medium heat and spray with cooking spray. Drop 1 tablespoon batter in the pan for each blini. When bubbles form on top, flip over and continue cooking, about 1½ minutes per side.

3. Transfer blinis to a serving platter. Place a small piece of sliced smoked salmon on top followed by a dollop of crème fraîche and a sprinkling of chives.

BLINIS WITH SMOKED SALMON AND CRÈME FRAÎCHE

Crab and Cheese Soufflé

MAKES 6 SERVINGS

1tablespoon soften butter, for coating ramekins

½cup plain breadcrumbs

1stick butter

1cup all-purpose flour

2tablespoons dry mustard

1½cups half-and-half

½cup grated extra sharp cheddar cheese

1. Butter six medium ramekins, lightly coat with breadcrumbs, and set them aside.

2. Melt the stick of butter in a thick-bottomed saucepan and blend in flour and dry mustard. Heat butter and flour until mixture bubbles, stirring constantly.

3. Whisk in half-and-half and turn heat to low, whisking constantly, and cook for 10 minutes. Adjust flavor with salt and pepper to taste.

4. Remove from heat and add in

Avocado Deviled Eggs

MAKES 4 TO 6 SERVINGS

8large eggs

1ripe avocado, peeled, pitted, and chopped

1teaspoon lime juice

1small garlic clove, peeled

1tablespoon olive oil

1teaspoon salt, divided Black pepper, to taste

2tablespoons sour cream

1. In a medium saucepan, cover eggs with cold water. Bring to a boil, then remove from heat. Cover and let stand 12 minutes. Drain eggs, then run under cold water until cool enough to handle.

2. Peel the eggs. Slice them in half lengthwise and remove the yolks.

3. Place egg yolks, ½ teaspoon of salt, and the olive oil into a food processor. Process until smooth. Add in prepared avocado, lime juice, garlic, and remaining ½ teaspoon salt and process until fully combined.

4. Transfer the mixture into a piping bag with a small star tip and fill cooked egg white halves. Top each filled egg with a small dollop of sour cream. ■

¼pound Parmigiano-Reggiano cheese, thickly grated

¼pound Gruyère Cheese, thickly grated

Salt and pepper, to taste

½pound lump crabmeat

6egg whites

6egg yolks

¼cup chopped parsley cheeses. Cool the mixture about 5 minutes and whisk in egg yolks and chopped parsley. Gently fold in crabmeat so as to not break it up.

5. In a separate bowl, beat egg whites until soft peaks form; gently fold in cooled cheese and crab mixture into beaten egg whites.

6. Carefully place prepared mixture into buttered ramekins and bake in a preheated 325°F oven for about 30 to 40 minutes or until centers of soufflés are set.

Potato Possibilities

Not only are potatoes a delicious go-to vegetable, but they are also naturally free of gluten, fat, and cholesterol, while being loaded with nutrients including vitamins B6 and C, and more potassium than the average banana. There are also countless ways to prepare the versatile spud. Check out these recipes and expert tips from the Idaho Potato Commission to make the most of this favorite side.

Mastering Mashed Potatoes

The folks at the Idaho Potato Commission have perfected the art of creating fluffy mashed potato dishes. Here are their tips so you can, too:

1. Peel and cut the potatoes into even-size chunks, 1 to 2 inches in size.

2. Leave the potatoes in water until ready to use. Just add a little acidity, a tablespoon of white wine vinegar or lemon juice added to a gallon of water.

3. Always start with cold water and bring the potatoes up to a boil, then simmer.

4. Salt the water you boil the potatoes in.

5. Drain the hot water from the cooked chunks of russets and put back on the stovetop to cook off any extra water. Stir occasionally to keep the bottom of the potatoes from sticking to the pan.

6. Always add warm or room temperature butter (never cold) first then the warm liquid slowly to the cooked mashed potatoes. Cold milk, cream, or butter will make the potatoes gummy.

7. Use your food processor for something else—don’t whip the potatoes to mash; they will be overmixed and gummy as it breaks down the starch cells.

Traditional Mashed Potatoes

MAKES 4 TO 6 SERVINGS

2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)

¾ cup hot milk (1%, 2%, or whole)

2 tablespoons butter

½ teaspoon salt

¼ teaspoon black pepper

Optional Add-Ins:

½ cup grated sharp cheddar cheese

2 tablespoons freshly chopped parsley or dill

1. Place potatoes in a large pot and add enough cold water to cover the potatoes. Bring the water up to a boil, then simmer for 13 to 15 minutes or until very tender. Drain potatoes in a colander.

2. Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.

3. With potato masher, mash in hot milk, butter, salt, and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired.

Cook’s Notes:

■ Be sure to warm up the container you are serving your mashed potatoes in before serving. This will help keep your potatoes hot.

■ Add a little “crunch” on top of your mashed potatoes when serving, such as homemade Idaho potato chips, thinly sliced fried onions, or fried cheese crisps.

■ Mix and match varieties in your mashed potatoes by using the Idaho russet potato as the base and then incorporating a percentage, say 10-25%, of fingerlings, reds, or yellow potatoes with the skins on.

Lemon Roasted Fingerling Potatoes with Garlic and Lemon Aioli

MAKES 4 SERVINGS | RECIPE BY DANIELLE KARTES, RUSTIC JOYFUL FOOD,

COURTESY IDAHO POTATO COMMISSION

2-3 pounds assorted Idaho fingerling potatoes

¼cup olive oil

3-4sprigs of rosemary, removed from the stem

2lemons, one sliced very thinly, one halved Salt and pepper, to taste

For the Garlic and Lemon Aioli

1cup mayonnaise

Juice and zest of 1 lemon

1small garlic clove, finely chopped and mashed into a paste

½teaspoon cracked black pepper

¼cup finely grated Parmesan cheese Salt, to taste

1. Heat the oven to 350°F, and line a baking sheet with parchment paper.

2. Slice potatoes in half lengthwise, and add them to the baking tray along with the olive oil and rosemary. Add thin lemon slices to the pan. Squeeze juice from halved lemon over the entire pan of potatoes. Season generously with salt and pepper, and toss to coat the mixture evenly. Roast 40 to 60 minutes.

3. While the potatoes are roasting, make the Garlic and Lemon Aioli: Mix all the ingredients together and serve alongside potatoes. If you would like to make the aioli ahead, it will keep 3 to 4 days in the refrigerator.

Basic Twice Baked Idaho Potatoes

MAKES 4 SERVINGS

What is a twice baked potato? The potato is first fully cooked in the oven, then the interior is scooped out to leave a potato skin shell. The potato insides are mixed with fillings, loaded back into the potato shell, and baked a second time. These are easy to make ahead of time, so that dinner comes together in a snap.

4Idaho potatoes

1teaspoon olive oil (optional, for a softer-skinned potato)

½cup sour cream

Pinch nutmeg

Salt and freshly ground pepper to taste

Milk (as desired, for consistency)

1. Heat oven to 450°F. Wash and dry potatoes.

2. With a fork or sharp knife, pierce each potato 2 or 3 times.

3. Rub each potato with a little oil to lightly coat and salt generously.

4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.

5. While potatoes are still hot (use an oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-size bowl, leaving a shell about ¼-inch thick all around. Using a potato masher, mash the potato flesh.

6. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency.

7. Turn oven to 325°F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 to 20 minutes or until hot.

Cook’s Notes:

■ To make ahead: Do the first bake, cool potatoes, and refrigerate until you’re ready to hollow them out and mix the filling. Or, you can take them a step further and mix the filling, restuff, and then cover with plastic wrap and refrigerate up to 2 days until you’re ready to do the second bake.

■ Use this recipe as a starting point and then have some fun with your fillings. Some ideas: broccoli and cheddar; loaded with cheese, bacon, and chives; barbecued chicken with red onions and jalapeños; taco-style with hamburger, Mexican blend of cheeses, and salsa. ■