I know the fishing opener, baseball, the economy and hundreds other reasons probably got in the way...but you gotta do something for the missus or Mom tomorrow. There's no way out of it. So if you haven't made brunch recipes (and fat chance you'll find any now), or you want to save some change and do something at home. Here are some easy, and fancy, recipe that will make her think you scoured the food mags for weeks looking for just the right dish.
SAMBUCCA BROILED GRAPEFRUIT
Serves 8
4 large Pink Grapefruit
4 pinches Salt
1 tsp. Vanilla Extract
4 tsp. Sambucca Liqueur* (optional)
4 Tbsp. Brown Sugar
2 Tbsp. Unsalted Butter, cut into 8 thin slices
8 each Maraschino Cherries
Preheat the oven broiler to 500° F.
Cut the grapefruit into halves along the equator. Using a grapefruit knife (or any very sharp small knife), cut around the outside perimeter and all the sections (removing the core) to enable easy eating by your guests.
Place the prepared grapefruit halves onto a baking sheet with low sides. Cut a thin slice off the base of each one to make sure they all sit evenly.
Sprinkle the salt evenly on each grapefruit half. Pour the vanilla into a small glass and brush evenly over the grapefruit halves. Pour the Sambucca Liqueur over the grapefruit halves and then sprinkle the sugar over the grapefruit as evenly as possible. Dot with the butter.
Place the pan under the broiler and broil for 3 to 5 minutes, watching carefully.
Place a maraschino cherry into the core area of each half and serve immediately or at room temperature. These are also good as leftovers.
SWISS CHARD AND PROSCIUTTO BREAD PUDDING
Serves 8
12 slices Firm white bread, trimmed & cubed
2 cups Swiss Chard, chopped coarse and blanched
4 oz. Prosciutto ham, diced
2 cups Provolone, shredded
¼ cup Fresh Basil, shredded
¼ cup Italian flat parsley, chopped
6 large Eggs, slightly beaten
3 1/2 cups Milk
3/4 tsp. Kosher Salt
1/2 tsp. White Pepper
Bring 2 quarts of lightly salted water to a boil Add the Swiss chard. Return the pot to a boil and remove from the heat immediately. Drain the Swiss chard and cool immediately in a bowl of ice water. As soon as the chard, is cool, drain and squeeze dry.
Cover bottom of buttered 9 x 13 inch pan with 1/2 bread cubes. Layer Swiss chard, ham and cheese over bread. Top with half the herbs and remaining bread cubes. Combine eggs, milk, salt and pepper. Pour over bread pudding. Cover and refrigerate 2 hours or overnight. Bake at 350° until a knife comes out clean, 55 to 60 minutes. Let stand 10 minutes and cut into squares.
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