December is for entertaining. Whether you are a host or a guest, time is always a big consideration. Evenings are often multi-tasking marathons, angling to see as many friends as possible, though never fully enjoying one gathering before heading off to the next.
And then there is your own in-home entertaining to deal with. Choosing a date and time to accommodate the schedules all your family and friends can be a challenge of epic proportions.
Whichever holiday you choose to observe this month, and whenever you choose to celebrate it, one nagging question remains: what to serve? If you shrink from entertaining cocktail party revelers into the wee hours of the morning, or dread the formality of an elegant dinner party, consider inviting friends in for a relaxing late breakfast buffet. Yes, that’s the meal formerly known as brunch.
If you are suddenly paralyzed by thoughts of pre-dawn alarm clocks and broken hollandaise sauce, hear me out.
Egg strata is a layered main-dish casserole that requires advance preparation, ensuring an easy morning for whoever’s on kitchen duty. Set the table at your leisure the night before. Stock up on locally-grown produce and flowers from the farmers’ market. The morning of your party, set out icy pitchers of fresh-squeezed orange and grapefruit juices; pop open a bottle or two of champagne, make a big pot of coffee, and you’re halfway there.
…and now for a little something on the side.
This is an opportunity to show off your entertaining chops, offering a colorful and appetizing array of side dishes to accompany the strata. The more guests you invite, the more options you’ll want to provide.
–Ward off the morning chill with creamy butternut squash soup served in espresso cups
–A platter of smoked salmon dotted with capers and garnished with thinly sliced red onion and lemon wedges. Serve a small bowl of sour cream and a peppermill on the side.
–Fill a large salad bowl with spinach, arugula, or assorted seasonal lettuces, quartered fresh figs, and candied walnuts—all tossed with a champagne vinaigrette
–Small bunches of seedless grapes, piled high in a bowl of ice
–Tiny cornmeal muffins served alongside chilled fresh orange and cranberry compote
–Small scones or bran muffins studded with bits of date and/or dried apricot, served with sweet butter and apricot jam
–Roasted “smashed” new potatoes with fresh rosemary
–Sweet potato gratin with fresh ginger and a drizzle of honey
–A bowl of chunky homemade applesauce with a touch of cinnamon
–Baked pear halves stuffed with raisins, walnuts, and brown sugar, served with a small bowl of sweetened crème fraiche
–Try a modern take on Waldorf salad: bite-size pieces of crisp apple, chopped celery, halved red or green seedless grapes, dried cherries, and toasted walnuts, all bound together with vanilla yogurt instead of mayo. Add a squeeze of fresh lime juice to highlight the flavors.
–If breakfast automatically registers “pork products” with you, bring on a warm platter of crisp bacon, link sausage, or Canadian bacon. All can be cooked in advance and warmed in a low oven just before serving.
Three-Mushroom Celebration Strata
3 tablespoons unsalted butter, cut into pieces
2 ounces dried mushrooms, such as morels, porcini, or shiitake
1 tablespoon California olive oil
2 large shallots, finely chopped
4 ounces (white) button mushrooms, sliced (about 1 1/2 cups)
4 ounces (brown) cremini mushrooms (about 1 1/2 cups)
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
1 teaspoon soy sauce*
10 ounces day-old artisan bread, such as ciabatta or baguette, crust-on, cut into 3/4-inch cubes (about 5 cups)
8 ounces shredded Gruyere or Swiss cheese (about 2 cups)
10 large eggs, lightly beaten
4 cups half-and-half or whole milk
1 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
- Prepare the strata 1 day in advance. Use some of the butter to grease a 13- x 9-inch or other shallow 2 1/2- to 3-quart baking dish.
- Place the dried mushrooms in a heatproof medium bowl. Add boiling water to cover and let stand until plumped and softened, 20 to 30 minutes. Pat dry with paper towels; then slice.
- Combine the remaining butter and the oil in a large skillet. Cook over medium heat until the butter has melted. Stir in the shallots and cook until fragrant, 1 to 2 minutes. Increase the heat to medium-high and add the rehydrated dry mushrooms and the fresh mushrooms. Cook, stirring often, until the liquid cooks away, 8 to 10 minutes. Stir in the thyme and soy sauce and cook 1 minute longer. Remove from the heat.
- Spread the bread cubes in the prepared baking dish and sprinkle the cheese evenly over the top.
- In a large bowl, combine the eggs, half-and-half, salt, and mustard. Whisk until well blended. Pour the egg mixture over the bread cubes, and top with an even layer of mushrooms. Use a rubber spatula to press down the ingredients to ensure that all of the bread is coated with egg. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Discard the plastic wrap and place the cold casserole in the oven. Bake until the top is puffed and nicely browned and a knife inserted into the center shows no evidence of uncooked egg, about 1 hour. Tent the dish with foil if the top is browning too quickly. Let stand for 5 to 10 minutes before serving with a large spoon. Serves 8.
*Soy sauce may seem like an odd ingredient here, but in addition to adding a bit of sodium it boosts the natural flavor of the mushrooms. Don’t worry. Your strata will not taste like Chinese take-out.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.
