Blunch

Good Morning.

Sometime after I completed my adolescence, not that I ever did, a meal was invented that combined the first two of the day. If you go to a restaurant buffet after ten on a Sunday you will have a choice of everything from omelets to prime rib and a selection of sweets like caramel rolls and tiramisu. Few of us have the stamina to turn out such a spread at home and the trick is to make stuff ahead. Here is a menu that can be done the day or night before. I have chosen to emphasize the second meal of the day, hence the altered name.

We begin with a Wine Margarita.

This will serve one. Multiply appropriately.

1 ounce Chardonnay

1 ounce dry vermouth

1 ounce Margarita mix

Combine ingredients with ice in a cocktail shaker, shake, and pour into any sort of wine glass you have on hand and who cares if they don't match.

For the main dish we like Seafood Souffle, but not everyone will. Invite them some other time for chicken or steak.

1 1/2 cups whole milk

3/4 cup dry sherry

1 loaf French bread, cut into 1/2 inch slices

3 cups seafood - crabmeat, scallops, shrimp, lobster or a combination thereof.

1/2 stick butter

1 cup grated cheddar

1 cup crumbled goat cheese

4 large eggs

1/2 cup Half and Half

3 garlic cloves, minced

Kosher salt and freshly ground pepper

Shell and devein seafood as necessary and cut into bite-sized pieces. In a large skillet, melt the butter and quickly saute the seafood for maybe 4 minutes and set aside. Grease a 12 inch casserole. In a bowl, mix the milk and sherry together. dip the bread slices in this mixture but don't drown them. Place a bread layer on the bottom of the casserole, Place some of the seafood on top, then some of the cheeses. Sprinkle with a bit of salt and pepper. Repeat these layers until the top. In another bowl, mix together the eggs, Half and Half, garlic, and some more salt and pepper. Pour this mixture over the dish, cover, and refrigerate overnight. Remove the next day from the fridge and let the dish warm up to room temperature. In a preheated 350 degree oven, bake for about 50 minutes until golden brown. Serve immediately to 8 people.

I dished this up one time on New Year's Eve shortly after midnight and do not recommend it. Nobody should be fussing around in a kitchen on New Year's Eve. One should be in a foolish hat with a foolish horn until the age of 65 when one should go to bed after the ten o'clock news and awaken rested and fresh for the Rose Bowl Parade. Suggestion for 2018: Watch HGTV

because they don't have commercials.

We also suggest Zucchini Boats because every blunch needs sausage as a tip of the hat to the B part of the word.

4 zucchini

1 1/2 tubes of Jimmy Dean regular sausage

2 tbsp. olive oil

1 medium white onion, finely chopped

3 garlic cloves, minced

6 tbsp. Half and Half

3/4 cup grated Parmesan

1/4 tsp. nutmeg

Kosher salt and freshly ground pepper

1/2 cup shredded cheddar

Cut the zucchini into lengthwise halves. Scoop out the seeds, leaving the shells intact. Saute the sausage in a skillet, stirring with a fork to crumble. When nice and brown, drain and set aside. Add the olive oil to the skillet and saute the chopped onion until translucent. During the final minute, add the minced garlic. Return the drained sausage to the pan, mix with the onion and garlic, stir in the Half and Half, half of the Parmesan, and the nutmeg. Taste and add a bit of salt and pepper. cook over low heat until thickened, stirring constantly. Fill the zucchini shells with the sausage mixture and place in an oblong glass baking dish. Cover and refrigerate at this point to make your life easier. When ready to bake, place a little water around your boats and bake, covered with aluminum foil, at 350 degrees for 25 minutes. Remove from the oven, sprinkle with the cheddar and the rest of the Parmesan, return to the oven and bake for another 10 minutes, uncovered.

Throw some fresh fruit in a pretty bowl and get some confections from your bakery. Otherwise make the following:

Applesauce Muffins

3 cups flour

1/3 cup granulated sugar

1 tsp. cinnamon

4 tsp. baking powder

3/4 tsp. baking soda

Dash of kosher salt

1 1/2 cups applesauce

6 tbsp. melted butter

1/2 cup whole milk

1 large egg

1/4 cup granulated sugar

1 tbsp. cinnamon

Combine the flour, sugar, cinnamon, baking powder, soda, and salt in a bowl. Blend in the applesauce, melted butter, milk, and egg in another bowl. Add to the dry ingredients and mix until moist. Spoon into 12 greased muffin cups. Bake at 400 degrees for 20 to 25 minutes. While the muffins are in the oven, mix 1/4 cup sugar with the tablespoon of cinnamon in a small bowl. As soon as the muffins are done, sprinkle them with this topping. Remove from pan immediately.

And for more of a dessert, Lemonade Cupcakes.

1 package yellow cake mix

1 1/4 cups water

1 3 ounce package lemon Jello

3 egg whites

1/3 cup vegetable oil

2 cups whole milk

1 3 ounce cheesecake pudding mix

6 cups confectioners sugar

1 cup butter, softened

1/2 cup frozen lemonade concentrate, thawed

Mix cake mix, water, lemon Jello, egg whites, and vegetable oil in a bowl with a mixer. Beat for about 2 minutes on medium speed. Line 2 dozen muffin cups with liners. Fill them halfway with the cake mixture. Bake in a 350 degree oven for about 15 minutes. Test for doneness with a toothpick that should come out clean. Cool the cupcakes thoroughly. Mix the milk and cheesecake pudding in a bowl with a mixer until smooth and thickened, about 2 minutes. With a teaspoon, remove and bit from the center from each cupcake. Put somewhere or eat it. Place the cheesecake mixture in a large baggie, cut a small hole at the tip, and squeeze a little into each cupcake cavity. Make a frosting from the confectioners' sugar, softened butter, and lemonade in a bowl by beating all of this stuff in a bowl until smooth. Spread on the cupcakes.

After your guests are gone, throw the dishes in the dishwasher, soak the casserole in the sink, and curl up under a warm throw for a nap. Or watch the football game. Or do both.

Best regards,

Elisabeth