Easy Brunch GuideCutco’s

Brunch offers the best of breakfast and lunch – and dinner, too, for that matter. It can be pretty much whatever you want it to be. Serving a variety of foods means there’s something for everyone! With bridal showers, Mother’s Day and Easter all on the calendar it’s time to up your brunch game.

Recipes Page

Bacon & Eggs in Potato Bowls .......................................................................................... 3

Pancake Bar ...................................................................................................................... 4

Bacon & Buttermilk Scones ............................................................................................... 5

Fruit Salad w/ Vanilla Orange Syrup .................................................................................. 6

Green Pea Salad ................................................................................................................ 7

Spiral Vegetable Tart ......................................................................................................... 8

Asparagus Frittata ............................................................................................................ 9

Easy Lemon Bars .............................................................................................................. 10

Beverage Bar Ideas .......................................................................................................... 11

Contents

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Breakfast is better when you can eat the bowl, too!

Bacon & Eggs in Potato Bowls

Ingredients2 large potatoes (russet or sweet), already

baked

1 tablespoon butter, divided

2 large eggs

Salt and freshly ground pepper

2 strips of bacon, cooked and crumbled

2 tablespoons shredded Cheddar cheese or

cheese of your choice

1 tablespoon fresh parsley, chopped

DirectionsPreheat oven to 350ºF.

Carefully cut off the top third of each potato, horizontally. Hollow out the middle of the potato with a spoon to make a “bowl,” leaving the potato as thick or thin as you prefer. Place 1/2 tablespoon of butter in the middle of each bowl. Gently break an egg into each bowl. Season with salt and pepper. Place on baking sheet and bake for 10-12 minutes. Remove from oven and top with bacon, cheese and parsley. Bake an additional 10-15 minutes or until the egg whites are set. Serve immediately.

As elegant as they are functional, these serving pieces are for every occasion.

Stainless Flatware

Make pancakes fun! Set up a pancake bar with plenty of fixings and let your guests create their own masterpiece.

Pancake BarStrawberry Topping:

1 pint of fresh strawberries

1/2 cup white sugar

A splash of vanilla

Zest from half a lemon

Hull and cut the strawberries in half. Place in a large bowl; add sugar, vanilla and lemon zest. Stir and let stand at room temperature.

Crumbled cooked bacon

Sausage patties

Blueberries

Sliced bananas

Chocolate chips

Chopped walnuts or pecans

Warm maple syrup

Powdered sugar

Yogurt (plain or flavored)

Fruit jam

Additional Toppings:

Vanilla Caramel Sauce:

1 cup brown sugar

1/2 cup heavy cream

Pinch of salt

1 teaspoon vanilla

Place all ingredients in a small saucepan and heat over low-medium heat until thick; about 5 minutes.

Strawberry Topping

Sliced Bananas Chocolate Chips Crumbled Bacon

Vanilla Caramel Sauce Blueberries

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Everything is better with bacon, including these buttermilk scones.

Bacon Buttermilk Scones

Ingredients6 slices bacon, cut into small pieces

1/2 cup finely chopped green onions

1 egg, lightly beaten

1 cup buttermilk

3 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper

1/2 cup butter, cut up

11/2 cups finely shredded Gruyére cheese (6 ounces)

DirectionsCook bacon in an extra large skillet over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons drippings in the skillet. Add green onion to drippings. Cook and stir over medium heat until tender. Set aside.

Line a large baking sheet with parchment paper.

Mix egg and buttermilk together in a small bowl.

In a large bowl, stir together flour, baking powder, garlic powder and red pepper. Cut in butter until mixture resembles coarse crumbs. Stir in crumbled bacon, green onions and cheese. Make a well in the center of the flour mixture. Reserve 2 tablespoons of the buttermilk mixture; add remainder to flour mixture. Mix with a fork, just until moistened.

Turn dough out on a lightly floured surface and knead by folding and gently pressing it 10 to 12 times or until dough is nearly smooth. Roll dough until 1/2-inch thick. Cut dough using a 2 to 21/2-inch round biscuit cutter. Place rounds on baking sheet and brush with reserved buttermilk mixture. Bake 15 minutes or until golden. Remove scones to wire rack to cool.

Scramble, whisk, mix and stir eggs, orange juice, batters and sauces.

Mix-Stir

Fruit salad is a brunch staple. Toss it all together with some simple syrup and you’ve got a fresh, colorful accompaniment for the table.

Fruit Salad with Vanilla Orange Syrup

IngredientsSyrup:

1 cup sugar

1 cup water

1 orange, zest and juice

1 vanilla bean or 1 teaspoon vanilla

Fruit:

4 pints of strawberries, hulled and cut in half

2 pints blueberries

2 cups green grapes, halved

2 cups red grapes, halved

Fresh mint leaves (optional)

DirectionsPlace sugar, water, orange zest and juice, and vanilla in a small saucepan over medium heat. Stir to dissolve sugar. Bring to a boil, turn heat to low and simmer about 15 minutes to thicken. Allow to cool. If using a vanilla bean, remove and discard. Put all fruit in a large bowl, pour syrup over the top and toss together. Chill until ready to serve. Garnish with mint leaves, if desired.

Once you taste this Green Pea Salad, I’m pretty sure you’ll be back for seconds. Putting it simply, you can’t stop eating it. It is so good and so simple to make.

Green Pea Salad

Ingredients4 cups frozen green peas, almost thawed

3 hard-cooked eggs, chopped

4 slices cooked bacon, crumbled

1 cup Cheddar cheese, cut into cubes

1/2 cup red onion, chopped

1/3 cup sour cream

1 tablespoon mayonnaise

Salt and pepper to taste

DirectionsMix peas, eggs, bacon, cheese cubes and onion together in a large bowl. Combine the sour cream and mayonnaise. Add to the pea mixture and gently combine. Season with salt and pepper.

Cover the bowl with plastic wrap and chill for a couple of hours before serving.

Perfect for entertaining and cutting both hard and soft cheeses as well as fruits and vegetables.

Cheese Knife

Easily slice or section oranges, slice tomatoes and trim fat from bacon.

Trimmer

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Bring a bit of creativity to your dish. This Spiral Vegetable Tart has the perfect combination of flavor and fun.

Spiral Vegetable Tart

Ingredients1 tube refrigerated crescent dough sheet

8 ounces cream cheese, softened

1/2 cup freshly grated Parmesan

1/4 cup freshly grated Asiago

1 teaspoon lemon juice

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

Kosher salt

Freshly ground black pepper

1 large zucchini

1 large yellow squash

1 medium eggplant

1 tablespoon extra-virgin olive oil

DirectionsPreheat oven to 350°.

Unroll crescent dough sheet and place in an 8" pie pan. Trim dough if needed. Bake until slightly golden, about 10 minutes, then let cool slightly.

Meanwhile, in a large bowl, combine cream cheese, Parmesan, Asiago, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.

Lay each vegetable on a cutting board and thinly slice each vegetable lengthwise into long thick strips, about 1/8" thick. (You should be able to bend them.) You will then want to stack your slices and trim one side so the slices have an even edge.

Spread cream cheese mixture on baked crescent crust. Roll one of the vegetable strips into a tight coil and place it in the center of the tart, even edge down. Arrange vegetable slices in tight concentric circles around the middle, alternating colors, until the tart is filled. Slightly press the vegetables into the cheese mixture to secure them. Drizzle the top with olive oil and season with salt and pepper.

Bake until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. Serve warm or at room temperature.

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This all-in-one tool allows you to easily cut and serve the perfect piece of pie, cake, tart or quiche.

Slice n’ Serve

Fresh, green asparagus is readily available in the spring at your local grocery store or farmers market. Its crisp and sweet flavor perfectly complement this easy frittata.

Asparagus Frittata

Ingredients2 tablespoons Italian dressing

1/2 cup sliced fresh mushrooms

1/2 cup chopped red pepper

1 pound asparagus, cut into 1-inch pieces

8 eggs

1/4 cup milk

¾ cup provolone cheese, shredded and divided

1/4 cup Parmesan cheese, grated

DirectionsPreheat oven to 350°.

Heat the Italian dressing in a 12" oven-proof skillet over medium heat..

Add mushrooms and red pepper. Cook and stir 5 minutes.

Add asparagus.

Beat eggs, milk and ¼ cup of the provolone cheese. Pour over the vegetable mix.

Bake 20-25 minutes or until the eggs are almost set.

Sprinkle with the rest of the provolone cheese and the Parmesan cheese. Bake 5 minutes more or until the cheese is melted. Cut into wedges and serve. Makes four servings.

Smoothly chop, slice and dice small fruits and vegetables with this ultra-sharp knife.

5" Petite Santoku

Have at least 2 brewers available.

Brewers using coffee and tea pods offer the

most options when it comes to strengths, flavors,

decaffeinated and herbal varieties. Think hot chocolate

pods, too.

Add-ins: Flavored liqueurs (make sure they are clearly

marked), flavored creamers, lemon, honey, milk,

cream, sugar and whipped cream.

Mugs for coffee, vintage tea cups and saucers.

Spoons or stir sticks

Napkins

Plates of truffles, mini cookies and doughnuts, spiced

nuts, mints

Glasses

Ice

Bottled water

Individual bottles of a variety

of juices

These can be kept cold in a

plastic tub filled with ice

For Hot Beverages:

Miscellaneous:

For Cold Beverages:

Beverage BarVariety is the name of the game for brunch, so a beverage bar is perfect for letting guests prepare their drinks how they like them.

The sweet and tart of the lemon combine for an easy spring dessert that will end your big meal perfectly. There were no leftovers in our kitchen.

Easy Lemon Bars

Ingredients

DirectionsPreheat oven to 350°, then line a 9" x 13" baking pan with parchment paper (up the sides as well) and spray with nonstick cooking spray.

For the crust, cream the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9"x 13" x 2" baking sheet.

Bake crust until lightly golden, 18 to 20 minutes. Remove from oven and let cool for 30 minutes.

For the filling, whisk together sugar, flour, eggs, lemon juice and lemon zest in a large mixing bowl until fully combined. Pour filling over the crust, return to the oven, and bake until firm, 24 to 26 minutes.

Remove from oven and refrigerate for 3 to 4 hours. Dust with powdered sugar, slice and serve.

For the Crust:1 1/4 cup unsalted butter, room temperature and cubed

¾ cup granulated sugar

1/4 cup powdered sugar

21/2 cups all-purpose flour

1/8 teaspoon kosher salt

For the Filling:

21/2 cups granulated sugar

¾ cup all-purpose flour

6 large eggs

¾ cup lemon juice

Zest of four lemons

Powdered sugar for dusting

Mix, spread, slice and serve with this flexible kitchen tool.

Spatula Spreader

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