Fancy pre-superbowl Sunday Brunch

Superbowl Sunday is here! Yohoo! OK, so I am just trying to sound enthusiastic and adapt to American culture.Truth be told, after having lived her in the US for more than 17 years I have never become hooked on football. I think it is a game that is hard to love if you have not grown up with it. Huge guys piling on top of each other, and too much stop and go. Give me a fast paced soccer game or handball game. I can understand that! (handball you say? Google it!).  My guys will be watching though. My family and I are exited, however, that the Black Eyed Peas will be performing during the half time show, with rumors of other surprise acts. We will be glued to that. But first we will host a family brunch with Robert's parents and other relatives. I have put together a really tasty menu, most of which can be prepared a day in advance. That makes the day of, so much more relaxing. Two of the recipes, the Crunchy Zucchini rounds and the strata, comes from this beautiful cookbook I found at Cooks. It is simply named Brunch! 100 fantastic recipes for the weekend's best meal, by Gale Gand. Great inspiration and photos of almost all the dishes makes this book a treat for a food nerd like me.

Here is the menu (all recipes to follow):

Sunday Brunch menu

Crunchy Zucchini rounds

(with roasted tomatoes and goat cheese)

Bacon, cheddar, mushroom

 and tomato strata

Green salad With apples and Parmesan

Carrot cake

Crunchy Zucchini rounds With roasted tomatoes and goat cheese

2 medium zucchini

Salt and freshly ground black pepper

Oven roasted tomatoes (see below)

3 oz fresh goat cheese

2 T chopped fresh chives

2 T extra-virgin olive oil

Slice the zucchini into 1/4 inch-thick rounds and lay them flat on a platter (about 24 slices). Sprinkle them with a little salt and pepper. Place 1 piece of roasted tomato on each zucchini slice. Pinch a bit of goat cheese on top of each tomato piece. Sprinkle with the chopped chives, drizzle with the olive oil, and serve.

Oven roasted tomatoes

(Can be made up to 4 days ahead. Keep refrigerated until ready for use. Bring to room temperature before serving.)

Makes 24 pieces

6 plum tomatoes, cut into quarters lenghtwise

1/4 cup olive oil

2 t herbes de Provence

1/2 t salt

1/4 t freshly ground pepper

Lay the cut tomatoes on a baking sheet, drizzle with the olive oil, and sprinkle with the herbes de Provence, salt and pepper.

Roast in the oven at 325 degrees for about 2 hours, until the tomatoes are dried and wrinkled and their edges look lightly toasted (mine became a little too dark, so check them occasionally!)

Bacon, cheddar, mushroom and tomato Strata

5 cups cubed French bread (with crust)

2 cups grated sharp cheddar cheese

1 cup crumbled cooked bacon (6-8 strips)

1 cup sauteed sliced white or shiitake mushrooms

1 cup chopped tomatoes

10 large eggs

1 Qt whole milk

1 t dry mustard

1t salt

Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheddar cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Combine the remaining ingredients (bacon, mushrooms and tomatoes) and sprinkle over the egg mixture and fold them in gently. Cover and chill for at least 4 hours or overnight.

Heat the oven to 350 degrees.
Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving.

(recipes adapted from Gayle Gand's book Brunch!)

Baby greens with apples, toasted pecans and Parmesan

10oz baby greens salad mix

1/2  small red onion, thinly sliced

1 apple, quartered and sliced thin

1/2 cup coarsely chopped pecans, toasted

Sweet apple vinegar

Fresh parmesan shavings

Toast pecans in dry pan until fragrant, about 4 minutes.

In large salad bowl, mix salad greens, onion and apples. Toss with apple vinegar. Sprinkle  with pecans and parmesan shavings on top.

Carrot cake with cream cheese frosting

Cake:

Cooking spray

9 T butter, softened

2/3 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 large egg whites

2 t vanilla extract

9 oz all-purpose flour (about 2 cups)

2t baking soda

1t ground Cinnamon

1/4 t salt

3/4 cup low-fat buttermilk

2cups finely shredded carrot

Frosting:

1/2 cup (4oz) block-style fat-free cream cheese

1/4 cup butter, softened

2 t vanilla extract

1/8 t salt

2 cups powdered sugar

1 T orange sugar sprinkles

Preheat oven to 350 degrees.

Coat a 13x9-inch baking pan with cooking spray.

Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 t vanilla extract.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 t salt; stir with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, mix after each addition. Stir in carrot. Spoon batter into prepared pan. Bake at 350 degrees for 25-30 minutes or until a wooden pick comes out clean. Cool in pan.

To prepare frosting, place cream cheese, 1/4 cup butter, 2 t vanilla, and 1/8 t salt in a large bowl, beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating at low speed until smooth. Cover and chill 10-15 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.

(recipe adapted from Cooking Light magazine/Quick baking)