Welcome the New Year with a relaxing brunch that celebrates the pleasures of good food enjoyed with family and friends. This versatile menu accommodates diners who prefer a large morning meal, as well as light eaters who simply want a bagel or sweet roll. For prosperity in the coming year, consider adding some traditional “good luck” foods—and leave a little on your plate to guarantee that you’ll have plenty to eat all year!
- Crab-Cream Cheese
- Bake Brunch Eggs
- Sunrise Mimosas
- Shrimp Rémoulade
- Overnight Fruit Salad
- Creamy Orange Bagel Spread
- Cranberry-Pear Rolls
- This combination breakfast-lunch is a pleasant way to start the first day of the year. Scheduling the brunch to begin at 10 or 11 a.m. will be appreciated by any guests who had a late night of New Year’s Eve partying.
- Set a cheery table that will counter winter’s typical grey skies and foster a mood of optimism.
- To keep the eggs and other foods warm throughout the brunch, serve them in chafing dishes.
- There are a number of popular New Year’s traditions for attracting good luck in the coming year. During the meal, invite everyone to talk about their favorite traditions or to share their New Year’s resolutions.
Crab-cream cheese bake
In a medium bowl, combine cream cheese, onions, and dill weed. Unroll crescent roll dough onto a greased baking sheet, being careful not to separate dough into pieces. Press dough into an 8 x 11-inch rectangle.
Spoon crabmeat lengthwise along center of dough. Spoon cream cheese mixture over crabmeat. Fold long edges of dough over cream cheese mixture, slightly overlapping edges; pinch edges together to seal.
Place, seam side down, on baking sheet. Lightly brush top of dough with egg yolk. Cut slits in top of dough. Bake in a preheated 350° oven for 20 to 22 minutes or until golden brown and flaky. Cut into 1-inch slices and serve warm.
YIELD: about 12 servings
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup chopped green onions
- 1/2 teaspoon dried dill weed
- 1 can (8 ounces) refrigerated crescent rolls
- 1 can (61/2 ounces) crabmeat, drained
- 1 egg yolk, beaten
In a saucepan, melt 1/4 cup butter. Stir in 1 cup onions and sauté until soft. Whisk in flour and, whisking slowly, cook over medium heat for 2 minutes. Gradually whisk in milk and cook until thickened. Whisk in cheese, sherry, seasoned salt, dry mustard, curry powder, white pepper, and cayenne pepper; cook until cheese melts. Cool.
Beat eggs with water. Scramble eggs in remaining 1/4 cup butter and oil until barely set. Salt and pepper to taste.
Butter two 2-quart casseroles. Pour a small amount of cheese sauce into bottom of each casserole. Spoon scrambled eggs evenly into casseroles and cover with remainder of sauce. If the casseroles are being made in advance, cover tightly and refrigerate until ready to bake. (It is important that eggs be completely covered with sauce.)
When ready to serve, bring casseroles to room temperature and bake, covered, at 275° for 1 hour. (Eggs may be kept warm over hot water until ready to serve.) Sprinkle with remaining 1/2 cup green onions.
YIELD: about 12 servings
- 1/2 cup butter, divided 11/2 cups green onions,
- chopped including tops and divided
- 1/4 cup all-purpose flour 21/2 cups milk
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/4 cup sherry
- 3/4 teaspoon seasoned salt 1/2 teaspoon dry mustard 1/4 teaspoon curry powder 1/4 teaspoon ground white
- 1/4 teaspoon cayenne pepper
- 18 eggs
- 1 cup water
- 2 tablespoons vegetable oil Salt and pepper