Breakfast & Brunch
Do you like to prepare special family morning feasts or are you entertaining and need a spectacular brunch? Learn how to master the art of breakfast/brunch easily. We'll provide tips and techniques for a perfect meal from cheese souffle' using ham, easy Eggs Benedict casserole, cheese strata (crunch bread cubes in a cheesy casserole), Italian fritatta with zucchini, a Japanese-style puffy pancake traditionally served whit lemon and confectioner's sugar, quiche Lorraine and the Greek spanakopeta. The morning will be rounded out with accompaniments which include a biscotti-like anise toast, crunchy brand-corn bread, traditional cream scones, quick 'dropped biscuit scone muffins', and a beautiful pineapple boat filled with fresh fruits. And to drink, a strawberry fruit smoothie plus the recipe for fresh tangerine or orange mimosas.
There is a $11 material/food fee due to the instructor the night of class.
Laurel Severson is a home economist with over 15 years experience in commercial food service, recipe testing and editing.