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April 17, 2017

Brunch for Dinner

Close up of mini frittatas cooked in pastel colored cupcake holders.

Who says that brunch is meant only for morning or early afternoon? Mix up your cuisine at your next get-together by serving breakfast for dinner. Offering delicious breakfast favorites paired with fruity cocktails give guests a fun change from the usual dinner-party fare.

Serve up our mini frittatas and donut skewers for the most important meal of the day, and don’t forget the mimosas.

Mini-Frittatas

  • 8 eggs
  • 4 oz. shredded ham
  • 2 roasted red peppers
  • ⅓ cup crumbled goat cheese

Preheat oven to 350 degrees. Whisk 8 eggs in a bowl. Spray a 12-cup muffin tin with nonstick spray. Pour eggs into each spot, filling the tin about halfway. Top with equal portions ham, peppers and cheese. Bake for 20 to 25 minutes. Serves 12.

Donut-Hole Skewers

  • 3 cups vegetable oil, for cooking
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup low-fat milk
  • 1½ cups all-purpose flour
  • ⅛ teaspoon grated nutmeg
  • ¼ unsalted butter, melted
  • 1½ teaspoons baking powder
  • Confectioners’ sugar, for coating

In a bowl, combine granulated sugar, flour, baking powder, salt and nutmeg. In a separate bowl, combine butter, eggs and milk. Stir wet ingredients into dry ingredients, and mix until a soft dough forms.

Heat oil in a deep pan to 375 degrees. Drop spoonfuls of dough into the oil, and fry until golden-brown, taking care not to crowd the pan. Remove to a paper-lined baking sheet to drain, and then roll donuts in confectioners’ sugar. Divide doughnut holes among five skewers (five per skewer). Makes 25.

Mimosa

  • 4 oz. KORBEL® Brut
  • 4 oz. orange juice

Top orange juice with KORBEL in a large champagne flute.

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