Sunday Night Brunch (Spinach and New Potato Frittata, Pumpkin Bread, Croissants, Fruit Medley, Turkey Bacon, Chocolate Chip Cheesecake, and Mango Passionfruit Bellinis)

21 Nov

Is it still called brunch if you eat breakfast type foods at dinner time?  Well, whatever the name, this Sunday’s supper spread was an autumn brunch complete with frittata, turkey bacon, croissants with an assortment of jellies (including the jerk habanero jam which turned out to be a surprising hit), pumpkin bread, strawberries and bananas (tossed with a little sugar), and mango passionfruit bellinis.  Oh and there was dessert, too.


Mango Passionfruit Bellini

1 part mango nectar
1 part passionfruit nectar
3 parts sparkling wine (no need to use the expensive stuff here since you’re just mixing with juice, a $7.99 bottle of Spanish Cristalino Brut did the trick for me)

Pour sparking wine into glass.  Add mango and passionfruit nectar.  Enjoy.

Spinach and New Potato Frittata


1 lb red potatoes, thinly sliced
6 large eggs
1/2 red onion, finely chopped
6 oz baby spinach leaves
1/3 cup freshly grated/crumbled herbed feta
1 tsp dried oregano
1 tbsp milk (I actually used buttermilk, you can also use cream or half and half)
2 tbsp extra virgin olive oil
salt and pepper

Place sliced potatoes in saucepan and add water to cover.  Bring to a boil.  Reduce heat to medium, and simmer 4 to 5 minutes or until potato slices are fork tender.  Drain potatoes and set aside.

Preheat oven to broil.  In a medium bowl, whisk together eggs, milk, 1 tsp salt, 1/2 tsp pepper, and oregano. 

In a large ovenproof skillet, heat 1 tbsp of olive oil over medium-high heat.  Add onions, sautee 2 minutes or until translucent.  Add spinach and sautee another 2-3 minutes or until leaves are wilted.  Add in drained potato slices, 1 tsp salt, and mix well, spreading veggies evenly in skillet.

Drizzle remaining oil around the perimeter of the skillet.  Pour in egg mixture.  Cook 3-4 minutes, or until eggs are just starting to set at the edges.  Sprinkle feta cheese on top. Place skillet in oven and broil frittata for 2-3 minutes or until top is puffed and golden.  Slice into wedges and serve.

Serves 6 

Pumpkin Bread


2 cups all-purpose flour
1 tbsp pumpkin pie spice (or use 1 tsp nutmeg, 1 tsp cinnamon, 1 tsp cloves)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup canned pureed pumpkin
1 cup brown sugar, packed
½ cup orange juice or apple juice
2 large eggs
2 tsp vegetable oil
1 tsp vanilla extract

Preheat oven to 350.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt into large bowl. Sift through. Now add pumpkin, sugar, juice, eggs, vegetable oil, and vanilla extract. Stir well until mixture is even and pumpkin-colored throughout (or use a mixer on low setting).

Spoon into 9×5 loaf pan and bake for 65 to 70 minutes or until you can stick a wooden toothpick in the center and it comes out clean.

Makes 1 loaf

Of course there was also dessert!

Chocolate Chip Cheesecake


2 bricks of cream cheese (8 oz each)
1 (14 oz) can of sweetened condensed milk
2 graham cracker pie crusts
1 cup mini chocolate chips
1 egg
1 teaspoon flour
1 teaspoon vanilla extract

Combine cream cheese, sweetened condensed milk, egg, flour, and vanilla extract in mixing bowl. Beat with mixer until smooth.

Fold chocolate chips into mixture. Pour mixture into pie crusts and bake at 350 for 30 minutes.

Cool and top with chocolate glaze*. Chill for several hours before serving.

*To Make Chocolate Glaze:

In small sauce pan, melt 3/4 cup mini-chocolate chips with 1/2 cup whipping cream over low heat. Cook and stir until smooth (will thicken upon cooling). Pour/spread over pie.

Makes 2 pies.


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