Let's Brunch: Tasty Traditions

LET'S BRUNCH: TASTY TRADITIONS

HOLLIE KAZSYNKSI

In the midst of what can feel like holiday chaos,I cling tightly to the traditions I can call my own.They are a constant source of comfort.

One of my most cherished traditions centersaround Christmas and a plate. The old enamelplate you see in some of my recipe photosbelonged to my great, great Aunt Ella. She wasborn in 1902 and ate her meals from that plateevery day of her childhood. She took the platewith her when she was grown and left home,and it remained with her for the rest of herlife. The plate was an item of value to her, sowhen she allowed each of my siblings and meto eat from it, we knew it was no small thing.

Photos by Elizabeth Bernhardt

My older sister, brother, and I each have the same memory of the plate. Individually, and at separate times, Aunt Ella would serve us a meal on the plate and then tell each one of us, “This is your special plate.”

The plate became precious to each of us because we knew it was special to Aunt Ella. We knew it was an honor and a privilege to get to eat from it, when it was clearly one of her most valued possessions. We were each creating our own memories with it each time we got to visit Aunt Ella. Naturally, when Aunt Ella passed away, my siblings and I had trouble agreeing on the matter of who actually got to keep the plate. There were words exchanged. Real arguments. Over a plate.

I see now that it was never really about the plate. The three of us were trying to cling to something that couldn’t really be touched. It was that special sense of belonging Aunt Ella gave to each one of us each time we got to eat from the plate.

Well into our adulthood, and by the grace of God, my siblings and I agreed to share the plate by starting a tradition. Each Christmas, the plate gets placed in a box and wrapped in fancy paper and shiny ribbon. Each year, it’s someone else’s turn to keep the plate for a full year until it gets passed on again the next Christmas.

Oddly, when it’s my turn to have the plate, I’m always surprised to see it after

I unwrap the pretty paper. I almost forget what it looks like and how it feels in my hands until I pick it up and remember Aunt Ella’s words, “This is your special plate.” It turns out she was right, after all.

kale casserole

I N G R E D I E N T S

1 bunch kale, tough stems removed and cut into thin ribbons 2 cloves garlic, minced 2 teaspoons olive oil 12 eggs 1 1/4 cups heavy whipping cream 2 cups shredded cheese of choice, such as mozzarella or Monterrey Jack 1 teaspoon salt

Sauté the kale and garlic in the olive oil until kale is wilted. Whisk the eggs, cream, and salt together. Spread the kale in the bottom of a 9”x13” glass baking pan.

Sprinkle cheese evenly on top of kale. Pour egg mixture on top of kale and cheese.

Bake at 400 degrees for 35-45 minutes or until eggs are set.

Allow casserole to cool for about 10 minutes, and serve warm.

A few years ago, my husband and I decided to invite a “few” people over for Christmas Eve brunch. It was his suggestion, and because my reasoning ability leaves my brain sometime before Thanksgiving, I agreed.

We didn’t send out fancy invitations, nor were we organized in any way about who was going to bring what food. People came, mixed and mingled, ate, sang songs around the piano, clinked mimosa glasses, and relished the last bit of anticipation before Christmas Day arrived. It was perfect. It was something to savor. A tradition was born.

We have continued this tradition in the simplest way possible. Nothing fancy allowed. Invitations are extended by word of mouth or text message. There’s no stressing about activities to plan to keep people entertained. I tell everyone to bring something edible, and we let the rest fall into place.

“Just come over,” I say, “Let’s brunch.”

Grandma Eschberger's Date Loaf

Mix flour, baking powder, and salt in a small bowl. In a large bowl, cream egg yolks, butter, and sugar. Add dry ingredients, and mix well. Batter will be very stiff.

In another medium bowl, beat egg whites until stiff peaks form. Fold into batter until well incorporated. (Mixing for a few seconds on the lowest setting with a hand or stand mixer will help get this process started. Don’t over mix, though!) Fold in dates and pecan halves.

Line two loaf pans with parchment paper. Pour batter evenly into the two pans, and bake at 325 degrees for 50 minutes to 1 hour, or until inserted toothpick comes out clean. After baking, leave loaves in pans for 10 minutes. Then remove to place on cooling rack until cool.

I N G R E D I E N T S 1 cup flour

2 teaspoons baking powder 1 teaspoon salt

4 eggs, separated 1 cup sugar

1 tablespoon butter 1 pound (4 cups) dates, pitted and chopped 1 pound (4 cups) pecans, halved

This is my great grandmother’s recipe. Every year, my mom asks me what she should bring for brunch, and every year my reply is, “Bring the date loaf, Ma!”

Loaves will freeze well wrapped in foil and placed in a large plastic storage bag.

Sweet Potato Pancakes

I N G R E D I E N T S

2 cups flour 1 teaspoon nutmeg 2 tablespoons sugar ¼ cup brown sugar

2 teaspoons baking powder ½ teaspoon salt

2 teaspoons cinnamon

1 cup baked sweet potato 1 stick butter 1 ½ cups milk 2 large eggs

1 teaspoon vanilla extract

WE HELP YOU GET WHAT YOU NEED IN LIFE.

In a large bowl, mix dry ingredients.

Heat the sweet potato, and place it in a second mixing bowl. Allow butter to melt with it, and then puree until very smooth. (I use a hand mixer.) Whisk in remaining ingredients. Gently mix sweet potato mixture with flour mixture, and stir until well combined. Do not over mix.

Heat a griddle over medium-high heat, and lightly coat with vegetable oil.

Ladle about ¼ cup batter onto griddle. Cook until bubbles appear on the surface of the cakes. Gently flip, and cook until light brown.

Serve with butter and maple syrup!

HOLLIE KAZSYNKSI Hollie Kaszynski is a native Texan and has lived in Austin, with her husband and three kids, for 13 years. She posesses a deep passion for teaching and service, which she pours into her children, church family, and local community. She loves adventure, traveling, writing, and being creative in the kitchen.