New Year’s Day Brunch for Eight

Do you want to just sleep away New Year’s Day?

Maybe you want coffee and coffee and coffee and coffee… and maybe a football game later. Much later.

But if you’d like a touching, warm beginning for the New Year (and, honey, it really is 2010), this sweet and savory meal is for you. You might not need anything else the rest of the day.. especially if you don’t make it until 3pm. Smile.

I’m praying your Christmas and Hanukkah were great… This is just the eighth day of Christmas; did I do the math right?

8 maids a milking……………… Whoa. Just the thought makes my hands hurt.

Our tree stays up for the 12 days of Christmas. When the wise men arrive on January 6 is when I’m comfortable beginning to take down an ornament or two. Why not give it it’s full due?

Epiphany is an incredible season of its own. I love the word


Look it up and read the definitions. You need an epiphany; I know. I do, too.

Meantime, the menu.

Pomegranate Sparkler
Fresh Fruit Salad
Balsamic Fried Tomatoes
Sweet Potato and Black Forest Ham Frittata
Whole wheat toast/butter and jam
Stollen (an easy one)
Coffee, Coffee, Coffee, Coffee

Recipes are in the order in which you should make them………
Make your coffee just how you like it. Make lots.


Into each of eight flutes, pour equal amounts of pomegranate juice and champagne or cava (an inexpensive and super Spanish sparkler) or prosecco. No New Year’s Resolutions needed.
A few frozen raspberries or cranberries in the bottom of the glasses add a dash of seasonal red.

2 loaves. Each serves 8-10.
Great to make ahead and freeze. This recipe makes two. Keep one for later or take one to a friend. This is an easy stollen… not to worry about a thing. If you can make banana bread, this is just a T-tiny step above. No yeast. The original recipe that I’ve changed over a couple of years and bakings at sea level and at altitude came from Susan Westmoreland @ GOOD HOUSEKEEPING, linked here.

2 c ricotta cheese
1 cup (2 sticks) softened butter
2 c dried tart cherries (other dried fruit works)
1 c toasted walnuts, chopped roughly
2 t vanilla extract
1 1/2 tsp grated lemon zest
4 lrg eggs (use extra large at altitude)

4 2/3 c unbleached white flour
1 c white, granulated sugar
3 t baking powder
1/2 t kosher salt
Preheat oven to 325 F. Grease two large, rimmed cookie sheets or baking pans.
Mix together ricotta, cherries, nuts, vanilla, lemon peel and eggs. Set aside.
In food processor, mix (using steel blade) flour, sugar, baking powder, and salt.
Cut in cold butter and process until meal-like. Pour flour mixture into a large bowl. Mix in ricotta mixture by hand until the dough hangs together.
Do try this at home…………….or ask kids to help. They aren’t afraid of bread!
You’ll have a lovely dough by now and you need to turn it out onto a floured board or counter and divide it in half. With floured hands, gently knead each piece of dough about three times. With floured rolling pin, roll one piece of dough into 10” by 8” oval. Fold oval lengthwise, bringing top half over or that the bottom of dough extends by one inch. Repeat for second
piece of dough.

Pat /roll out; roll over…….Place each stollen on a prepared baking sheet. Bake about an hour until lightly browned and toothpick placed in center of bread comes out clean. Transfer bread to wire racks and cool completely. Dust with powdered sugar. Slice as desired. 1 1/2 inches is good serving.
Wrap extra stollen in double layer of foil and freeze or deliver to friend.


Cut up 2 cups each of four of your favorite winter fruits and mix well in large bowl. If desired, mix in 1/2 c sour cream and top with shredded coconut.

Suggestions: Apples, oranges, grapes, bananas, pineapples…….Whatever’s good at your market!


Slice two large tomatoes and saute them in a little oil in a skillet over medium heat. Add 2 T top-quality balsamic vinegar and cook 1-2 minutes. Salt and pepper to taste. Set aside and serve with frittata.

2T olive oil
2 small red potatoes, chopped roughly
1 medium sweet potato, peeled and diced
1/2 large onion, diced
1/2# asparagus, chopped (remove bottom couple of inches)
1/4# Black Forest ham, chopped
1 clove garlic, minced
8 eggs, well beaten
1 c Gruyere cheese, grated
1/2 c Parmesan cheese, grated

Preheat oven to 350 F.
In a large (12-14″) skillet, measure oil and heat over medium-high heat. Add both kinds of potatoes and onions. Saute until tender, stirring frequently, about 15 minutes. Add asparagus and ham and saute until the crisp has just worn off the asparagus. Add beaten eggs and cook, stirring, for five minutes or so, stirring often. When the eggs are about half-cooked, add Gruyere cheese and place in oven. Bake until crispy and the eggs are set to your liking. Turn pan over onto large cutting board and shower with Parmesan. Cut into 8 pieces and let your friends or family serve themselves. (While frittata bakes, make your toast.)

Share with someone you love!
Happy New Year, friends………….as you sing any new or “auld” song,

Alyce–Could there be anything better leftover? Add a little butter.

Leave a Reply