This week's brunch club theme is November. November makes me think of Thanksgiving, so I decided to incorporate some traditional thanksgiving flavors into my creation.
I started with english muffins. Then I added some sliced brie. I popped that in the oven for 5 minutes at 350, just to get the brie a little melty and the english muffins a warm and toasty.
I was lazy (and running way late because I went to the grocery store at 8:45 in the morning, and had to be done and at brunch by 11) so I used pre-made turkey sausage patties. Made this recipe SUPER easy. I prepared them in a frying pan, and put them on top of the english muffins. Then I chopped some sage and rosemary and sprinkled it over the top of the sausage patties.
While all this was going on, I also prepared a cranberry sauce to go on top of everything. I used this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cranberry-sauce-recipe/index.html. Make sure you give it enough time to let the cranberries pop completely, because otherwise the sauce ends up having awkwardly bitter moments whenever you eat one of the cranberries that didn't burst. But, overall, super easy recipe to make. I took the cranberry sauce as a side, because putting it on too early would make things soggy.
This was a great brunch recipe, especially given the theme. It was fast and easy to make, easy to transport, and had a great flavor combination. The sage and rosemary were critical for that, because they really brought out the Thanksgiving feel.
In other brunch deliciousness, Kristin made an AWESOME corn casserole and Floren made a spicy pear bundt cake, with real pear. Recipes please!
Spiced Pear Bundt Cake
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1 red pear
1 (15 oz.) can pears in light syrup
1 package white or yellow cake mix
2 egg whites
1 egg
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. confectioners' sugar
Directions
1. Grease and flour bundt tin.
2. Slice red pear and arrange in bottom of tin.
3. Place canned pears and syrup in a mixing bowl; chop loosely in bowl; add dry cake mix, egg whites and egg, and ginger/cinnamon to taste. Mix then beat for approx. 3 min.
4. Add batter to bundt tin. Bake at 350 for 45-50 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar and cinnamon.
Pathetically Easy Corn Casserole
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1 can creamed corn
1 box jiffy corn muffin mix
3/4 cups oil
salt and pepper to taste (I like lots of pepper)
4 eggs
1+ cup grated Parmesan
Directions
1. Preheat oven to 350.
2. Beat eggs with everything except the parm.
3. Pour into greased 7x9 pan.
4. Cover top with grated Parmesan cheese (more is better).
5. Bake for ~30 minutes until done. Let cool before serving.
Delicious and comes out way tastier than it has any right to for being so damned simple.