katieclaire's kitchen: A Friday brunch

Finally I can say that I have hosted a brunch. Since September I have not been able to wait to host a brunch, and six months later I can finally say that I have done so. In fact, it is the first time I have even made a great breakfast in my apartment.
On the menu:

Mimosas
Coffee
Zucchini bread
Breakfast potatoes
Broccoli and cheese strata
Turkey sausage links

What a fantastic way to ring in the Spring season. It was a beautiful day! And with great company and great food, I really couldn't ask for anything better!

I have to say that I hate when the host/ess of the party spends the entire time cooking and serving without much interaction with the guests, yet today I found myself doing just that! Boo! I will say, though, that my kitchen is more like a breakfast nook; it is completely secluded from the entertaining area. AND my breakfast potatoes took longer than expected.

Last night I went grocery shopping, prepared the strata, and baked the zucchini bread - a very soothing way to spend a Thursday night.

As far as the Zucchini bread goes, I was hoping to make my Nanny's (grandma's) recipe (she passed away mid-January), but I couldn't find it in her recipe box! So I had to resort to Paula Deen's recipe on foodnetwork.com. I am ALWAYS hestitant to get recipes online, but this recipe is fantastic.

Chocolate chip zucchini bread

3 C all-purpose flour
1/2 t baking powder
1 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1 t baking soda
3 eggs
2 C white sugar
1 C vegetable oil
2 t vanilla extract
2 C grated zucchini
1 C semisweet chocolate chips
1 T orange zest

Preheat your oven to 350 and spray 2 - 9 x 5 inch pans with non-stick spray.

Grate your zucchini.

Mix your dry ingredients until well mixed.

In a large bowl, beat the eggs until light and fluffy. Add sugar, and continue to beat until well blended. Stir in oil, vanilla, zucchini, chocolate chips, and orange zest.

Stir in your dry ingredients. Pour in to prepared loaf pans.

Bake for 50 minutes or until toothpick comes out clean.

I kept the loaf in the pan overnight, covering it with a towel to keep moisture out. Then I cut the loaf and served it on a cute platter.

Then David and I contrived an action shot with his hand taking a piece of bread and laughed our booties off after I took the photo.

I love strata. It bakes like a yummy souffle. And the best part of this strata is that you can make it the night before and pop it in to the oven 15 minutes before your guests arrive.

Broccoli and cheese strata, modified from Smitten Kitchen

Makes 6-8 servings

10 oz broccoli
1 large sweet onion, chopped
3 T butter
1 t salt
1/2 t fresh cracked rainbow peppercorn
1/4 t grated nutmeg
8 C French bread
6 oz freshly grated Gruyere
1 C freshly grated Parmesan
9 large eggs
2 T Dijon mustard

Saute onion and broccoli in butter until soft, about 5 minutes. Add 1/2 t salt, 1/4 t pepper, and nutmeg and continue cooking for another minute. Remove from heat and set aside.

Spread half of your bread cubes on the bottom of a well-buttered, 3-quart casserole dish. Add half of your sauteed broccoli and onions over the bread cubes, and sprinkle with 1/2 of your cheese mixture.

Repeat the second step with the rest of your bread, the rest of your broccoli and onions, and the rest of your cheese.