It’s the most wonderful time of the year to spend time with family and friends and celebrate the holiday season. Brunches are a great way to enjoy a casual, cozy get-together with the special people in our lives. These recipes will set you apart whether you’re bringing a dish to a gift exchange or mixing up a drink at a New Year’s Day brunch bash. You can even make ahead to simplify your holiday morning while also being sure to impress your guests. Don’t forget, Dorothy Lane Market is the perfect spot to pick up fresh, gourmet ingredients to take your dishes to the next level.
Croissant Lemon Berry Delight
Casserole Ingredients
6 large croissants, sliced into cubes
3 cups mixed berries (blueberries, raspberries, strawberries)
1 package cream cheese, softened
1 cup sugar
5 eggs, room temperature
2 cups half and half, room temperature
3/4 tablespoon vanilla extract
3/4 tablespoon lemon juice
Lemon Glaze Ingredients
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
Directions
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Preheat the oven to 350°F and toast the cubed croissants on a baking dish for 10 minutes.
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In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, half and half, lemon juice and vanilla and mix until smooth.
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Place the toasted croissants into a greased 9 x 13 pan and layer with 1 1/2 cups of berries.
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Pour custard mix on top and then add the remaining berries on top.
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Cover with foil and refrigerate overnight.
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Preheat the oven to 350°F and bake, covered for 30 minutes. Remove foil and bake for another 15 minutes.
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Set aside and make glaze by adding all ingredients to a bowl and mixing until smooth. Drizzle over the casserole and sprinkle with powdered sugar if desired.
Monkey Bread
Ingredients
Nonstick cooking spray
18-20 soft yeast rolls, frozen
1 regular box of cook-and-serve butterscotch pudding
1/2 cup chopped pecans
6 tablespoons butter, melted
3/4 teaspoons cinnamon
1/4 cup brown sugar
Directions
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Grease a bundt pan with nonstick cooking spray. Sprinkle chopped pecans around the bottom of the bundt pan.
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Next, place frozen rolls in the pan, evenly spreading them out. Sprinkle the rolls with the dry pudding mix.
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Melt butter in a separate container, add cinnamon and brown sugar and stir to combine.
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Pour the butter and sugar mixture over the rolls. Cover with plastic wrap that is sprayed with nonstick cooking spray.
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Place the prepared pan in a cool oven overnight with the light off.
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Remove the plastic wrap the next morning and bake at 350°F for 30 minutes.
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Let stand for 5 minutes and then turn the bundt pan over onto a serving plate and gently pry out of the pan, allowing time for the pecans and toppings to drip on top. Enjoy!
Hashbrown Bites
Ingredients
Nonstick cooking spray
1 20-ounce bag of shredded hash brown potatoes, refrigerated
3/4 cup green onions, sliced
1/2 cup Parmesan cheese, grated
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/2 teaspoon red pepper flakes, optional
1/4 cup pepper jack cheese, optional
Fresh herbs to garnish, optional
Directions
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Spray muffin tins with nonstick cooking spray. Preheat the oven to 400°F.
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Combine all ingredients in a bowl and stir to combine.
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Evenly add the mixture to each muffin tin and lightly press down.
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Bake at 400°F for 45 minutes. Let cool slightly before turning out onto a serving dish. Garnish with fresh herbs.
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These can be made in advance and reheated for convenience.
Eggnog Martini
Ingredients
1-ounce vodka
1-ounce Kahlua
1-ounce brewed coffee, cooled
3-ounces eggnog
1/4 teaspoon vanilla extract
Dash of cinnamon, plus more to garnish
Coffee beans to garnish, optional
Directions
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Add all ingredients together in a shaker and mix.
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Pour into a coupe or martini glass with ice.
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Garnish with a sprinkle of cinnamon and a couple of coffee beans.