How to Host a New Year's Brunch

Hosting a New Year’s brunch is not that much different from hosting a brunch at other times of the year except that you will want to keep in mind that some of your guests may have freshly made dietary resolutions. Just prepare a well-rounded menu featuring nicely balanced dishes prepared with quality, nutritious ingredients. Offer a selection of beverages including coffee, herbal teas, and juices, and put out a pitcher of ice water.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 cups shredded Swiss or Cheddar cheese, divided
• 2 cups steamed chopped broccoli florets, dried on paper towels
• 2 cups cubed cooked ham
• 1/3 cup finely chopped scallions
• 2 unbaked pie crusts for 9-inch, deep-dish pie
• 2 cans (12 ounces each) evaporated milk
• 6 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1 cup bran cereal (flakes)
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/4 cup brown sugar, firmly packed
• 1 cup quick-cooking oats (not instant)
• 2/3 cup whole wheat flour
• 1 tablespoon baking powder
• Pinch salt
• 1/2 cup dried sweetened cranberries
• 1 head green leaf lettuce
• 1 head romaine lettuce
• 1 each red and green bell pepper
• 2 carrots, peeled
• 1 cucumber, peeled
• 1 red onion, halved and thinly sliced
• 8 to 10 red radishes, thinly sliced
• Pitted black and green olives
• 8 hard-boiled eggs, peeled and chopped
• 1 cup blue cheese crumbles
• 2 cups croutons
• Roasted sunflower seeds
• Selection of dressings, including olive oil and vinegar
• 1 cantaloupe, seeds and rind removed, sliced thin
• 1 honeydew melon, seeds and rind removed, sliced thin
• 2 Cortland apples, sliced and tossed with 1 tablespoon lemon juice
• 2 Granny Smith apples, sliced and tossed with 1 tablespoon lemon juice
• 2 pomegranates
• Red and green seedless grapes, cut into small clusters of 5 to 6 grapes each
• 10 to 15 clementines
• 8 to 10 Seckel pears
• 1 1/2 quarts low-fat vanilla yogurt
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 3 cups granola

Broccoli and Ham Quiche (makes 2)

1. Preheat oven to 350 degrees Fahrenheit.
2. Place 1 1/2 cups cheese, broccoli, ham, and scallions in a large mixing bowl and toss to combine. Line two pie pans or dishes with crusts and flute edges. Divide cheese mixture evenly between the two pans.
3. In a medium-size mixing bowl, combine evaporated milk, eggs, flour, and salt and pepper. Whisk until well mixed. Pour egg mixture over cheese mixture in pie crusts. Sprinkle with remaining cheese.
4. Please each pie pan on a sheet of foil on the middle rack of the oven. Bake for 50 minutes or until a knife inserted in the middle of the quiche comes out clean. Let quiches sit for 10 to 15 minutes before cutting and serving.

Cranberry Bran Muffins

5. Preheat oven to 400 degrees Fahrenheit. Spray a 12-cup muffin pan or 6-cup jumbo muffin pan with nonstick cooking spray and set aside.
6. In a medium-size mixing bowl, combine cereal and milk. Stir to combine and let sit for 10 minutes. Add egg, oil, honey, and brown sugar; stir.
7. In a separate bowl, combine oats, flour, baking powder, and salt. Add to wet ingredients and stir just until dry ingredients are moistened. Stir in cranberries.
8. Spoon batter into muffin cups. Bake 15 minutes for 12 regular muffins; 20 minutes for 6 jumbo. Muffins are done when a toothpick inserted in the center comes out clean.

Make Your Own Salad

9. Tear green leaf and romaine lettuce into bite-sized pieces. Rinse well and spin-dry or blot dry between paper towels. Play in a large chilled salad bowl.
10. Halve and seed peppers, then dice. Please each in a separate small bowl. Shred carrots and place in a bowl. Quarter cucumber lengthwise, then slice and place in a bowl.
11. Place onion, radish slices, olives, chopped hard-boiled eggs, blue cheese crumbles, croutons, and sunflower seeds in separate small bowls.
12. Arrange salad toppings around bowl of lettuces on table. Set out dressings and oil and vinegar.

Fruit and Yogurt Platter

13. Chill a large platter at least one hour before serving time. To assemble, arrange melon and apple slices on the platter. Wash pomegranates and score skin with the tip of a sharp paring knife. Break into sections and add to platter. Add clusters of grapes, clementines, and Seckel pears to platter.
14. In a medium mixing bowl, combine yogurt, honey, and cinnamon. Pour yogurt into serving bowl and place next to platter on table. Set out granola in a serving bowl next to yogurt. Provide serving spoons for yogurt and granola.
15. Put out small bowls for guests to put their yogurt and granola. The yogurt may also be eaten as a dip for the fruit slices. Serves 10 to 12

Tips & Warnings

• Leftovers of this quiche freeze very nicely. To defrost, thaw in refrigerator. Reheat in oven or microwave.
• To cut calories, use low-fat cheese and fat-free evaporated milk.