Editors at Taste of Home - Taste of Home Brunch Favorites
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A TASTE OF HOME/READERS DIGEST BOOK 2015 RDA Enthusiast Brands, LLC 1610 N. 2nd St., Suite 102, Milwaukee WI 53212 All rights reserved. Taste of Home and Readers Digest are registered trademarks of The Readers Digest Association, Inc. EDITORIAL Editor-in-Chief: Catherine Cassidy Creative Director: Howard Greenberg Editorial Operations Director: Kerri Balliet Managing Editor, Print & Digital Books: Mark Hagen Associate Creative Director: Edwin Robles Jr. Editors: Janet Briggs, Michelle Rozumalski Art Director: Raeann Sundholm Layout Designer: Catherine Fletcher Editorial Production Manager: Dena Ahlers Copy Chief: Deb Warlaumont Mulvey Copy Editor: Dulcie Shoener Contributing Copy Editor: Valerie Phillips Content Operations Manager: Colleen King Content Operations Assistant: Shannon Stroud Editorial Services Administrator: Marie Brannon Food Editors: James Schend; Peggy Woodward, RD Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh Test Kitchen & Food Styling Manager: Sarah Thompson Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke Food Stylists: Kathryn Conrad (senior), Leah Rekau, Shannon Roum Prep Cooks: Megumi Garcia, Melissa Hansen, Bethany Van Jacobson, Sara Wirtz Photography Director: Stephanie Marchese Photographers: Dan Roberts, Jim Wieland Photographer/Set Stylist: Grace Natoli Sheldon Set Stylists: Stacey Genaw, Melissa Haberman, Dee Dee Jacq Photo Studio Assistant: Ester Robards Editorial Business Manager: Kristy Martin Editorial Business Associate: Samantha Lea Stoeger BUSINESS General Manager, Taste of Home Cooking School: Erin Puariea Executive Producer, Taste of Home Cooking School Online: Karen Berner THE READERS DIGEST ASSOCIATION, INC. President and Chief Executive Officer: Bonnie Kintzer Chief Financial Officer: Colette Chestnut Vice President, Chief Operating Officer, North America: Howard Halligan Vice President, Enthusiast Brands, Books & Retail: Harold Clarke Chief Marketing Officer: Leslie Dukker Doty Vice President, North American Human Resources: Phyllis E.
Gebhardt, SPHR Vice President, Brand Marketing: Beth Gorry Vice President, Global Communications: Susan Russ Vice President, Chief Technology Officer: Aneel Tejwaney Vice President, Consumer Marketing Planning: Jim Woods For other Taste of Home books and products, visit us at tasteofhome.com. For more Readers Digest products and information, visit rd.com (in the United States) or rd.ca (in Canada). International Standard Book Number (Epub): 978-1-61765-432-9 Cover Photographer: Grace Natoli Sheldon Set Stylist: Stacey Genaw Food Stylist: Leah Rekau Pictured on front cover: 
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That said, look for recipes that can be made ahead of time. Consider egg bakes, French toast and dishes that set up overnight. Muffins, crescents and scones can be baked the day before and easily warmed in the oven as guests arrive. Deli platters and fruit trays can be assembled and stored in the fridge in advance as well. Set the table or buffet the night before. Brunch is an ideal time to use your favorite serving pieces, so get them out and determine which pieces will feature which foods.
Write notes on pieces of paper and use them to mark platters and bowls so you wont forget in the morning. For many, beverages are key to brunch. If possible, set up a beverage service or bar in a separate location. This way your guests wont have to balance their plates while pouring a beverage. In addition to juice and coffee, consider serving water, hot and iced tea, Bloody Marys and, of course, champagne!
Eggs are well-suited for morning get-togethers because they cook in minutes and can be used in a variety of dishes. Here are a few pointers to help create fabulous egg dishes.
Pour beaten egg mixture into the prepared skillet. As the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thickened and no visible liquid remains. (Acidic poaching liquid makes it easier to get good results.) Bring to a boil; reduce heat and simmer gently. (Acidic poaching liquid makes it easier to get good results.) Bring to a boil; reduce heat and simmer gently. Break a cold egg into a cup or saucer; holding the cup close to the surface of the water, slip egg into water. Repeat with next egg.
Heat oil or butter in a 10-inch nonstick skillet over medium-high heat until hot. Tilt pan to ensure entire bottom is coated with butter. Add egg mixture to skillet (mixture should set immediately at the edges). As eggs start to set, push the cooked edges toward the center, letting the uncooked portion flow underneath. Repeat until eggs are set and theres no visible liquid. Spoon filling on top of one half; fold the other half over the filling and cook to desired doneness. Slide the omelet onto a plate.
Break egg into a cup and gently slide into pan. Reduce heat to low. Cook slowly, uncovered, until the whites are completely firm and yolks begin to thicken but are not hard. Carefully slide a spatula under the egg and flip. Continue cooking, uncovered, until desired doneness is reached.
Test egg dishes containing beaten eggslike quiche, strata or custardfor doneness by inserting a knife near the center of the dish. If the knife comes out clean, the eggs are cooked.Next pageFont size:
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