Brunch Bunch

I digress: A short film with our hosts -- unrelated to today's brunch, but v. nice.










(photo by Dan)


(photo by Dan)



Anna and Mike hosted the most charming all-day New Year's Day "brunch" I've ever attended. Seriously. Well, it was also the only all-day brunch to which I've yet been invited, but it was better than I could have imagined -- and I do tend to get my hopes up when it comes to holiday food.

The day started with fruit and doughnuts and egg dishes (etc.), transitioned to chili around lunchtime, and when we left (late in the afternoon) there were promises of spaghetti and meatballs for evening stragglers.

Oh. My.


(photo by Dan)



Babies, dogs, adults -- everybody seemed to be having a lovely time. I certainly did. The food was plentiful and delicious, and it didn't hurt that their (under renovation construction) apartment is gorgeous, too.


(photo by Dan)


(photo by Dan)

My favorite dish? Mike's Hash Brown Casserole (recipe on Epicurious). I will be making this for myself. It was crunchy outside and creamy inside. I had two enormous helpings, with hot sauce.


 


These fancifully-flavored doughnuts from "Dough" were also a big hit.

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The Morning After

(photo by Dan)

Woke up (fully clothed) to a dirty stove. Made one cup of white tea with ginger. Did a thousand dishes. Sorted recycling from night of debauchery. No desire to be in that kitchen anymore.

p.s. The slip of paper is left over from Chwrestling (charades + wrestling) the night before.



(photo by Dan)

Beautiful, sunny, cold day outside.




(photo by Dan)

Let's go to breakfast!



Jean provided a feast in the main house. Truly, it was an accomplished spread.



I ate. Pear cider. Hashbrowns. Fruit. Granola. Quiche (I chose spinach). Applesauce. More hashbrowns. Yogurt. A few more hashbrowns.

Delicious. Back to cleaning. Jen is an angel - she did the stove. Apples to Apples. Hugs goodbye. Well-wishing. Then home, sweet home.

Post-dinner snack

I saved room for dessert after our big New Year's Eve potluck dinner...and there was none! Good thing I brought leftover Jo's Candies peppermint bark that Kevin T. had given us at the cookie party this year. Top notch.

Happy New Year!

I hope the year 2009 is rife with plates worth cleaning, full bellies around the world (but not unpleasantly full), and tasty tastes on our tongues.

Cheese pleases me

I made Frico (chewy cheese crisps) for the cookie party two years ago, but I ran out of time to make it this year. It's very easy (shredded Parmesan or Asiago plus a little black pepper and spices - I used cumin), but making it in batches on a cookie sheet is time consuming. So I took the goods to our New Year's Eve celebration at Shaker Meadows Bed and Breakfast in upstate New York. It was excellent on the Caesar salad others prepared for the evening - and as a pre-dinner snack! They didn't crisp up as much as they sometimes do, but the cheesiness can't be beat.


Frico

8 oz. Parmesan-Reggiano, Montasio, or Asiago cheese grated into large strips (use the large holes of a box grater or food processor)

optional additions:
1/4 tsp. black pepper
2 T. finely chopped fresh rosemary
1 tsp. cumin, caraway, or fennel seeds.

Preheat oven to 350 F. Place oven rack in middle of oven. Line large baking sheet with silicone mat.
Spoon tablespoon-sized mounds of cheese mixture four inches apart on baking sheet. Gently flatten into even 3 1/2-inch long ovals.

Optional: sprinkle the top with finely chopped nuts.

Bake 4-6 minutes until cheese is melted, golden, and lacy-looking. Cool on baking sheet. Drain on paper towels. Store up to 1 week between layers of waxed paper in an airtight container.

Guacamoolah

Guacamoolah, or Guacamoney, is a Jeff H. invention (named by me). Don't have enough avocado for guacamole? You might be surprised by the deliciousness of avocado, cucumber, tomato, and lemon.