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Friday March 17, 2006

Guess who’s coming to breakfast?

by louise fiszer

If you are hosting a big simcha like a wedding or bar mitzvah, chances are you will be also hosting out-of-town guests.

Lunches and dinners probably will be consumed at different venues, but breakfast will likely remain your responsibility. The requisite bagel, lox and shmears are fine, but an interesting oven-baked dish that can be made ahead and eaten hot, but still tastes good at room temperature, will make you a memorable and much-appreciated cook.

A refreshing eye-opener that can be made well in advance are fruit parfaits featuring whatever is in season, layered with yogurt, nuts and oatmeal in attractive stemmed glasses.

Also, a Mediterranean-flavored, savory strata, using golden rich challah from Shabbat, can be assembled the night before and cooked at the last minute. It’s a satisfying breakfast or brunch dish that will convince your guests you’re the best bed-and-breakfast in town.

Fruit Parfaits | Serves 12

1 1/2 cups nuts of choice, toasted and coarsely chopped
1 1/2 cups old-fashioned

oatmeal, toasted
6 cups various fruits, cut up
1/4 cup honey
3 cups vanilla yogurt, stirred
12 glasses
For each serving, use a tablespoon and place one spoonful of oatmeal into glass. Add 1/4 cup of fruit, sprinkle with a spoonful of nuts and drizzle 1 1/2 teaspoons of honey, then two spoonfuls of yogurt. Repeat layering. Garnish with fruit. Cover with plastic wrap and refrigerate until ready to serve.

Mushroom Cheese Strata | Serves 12

1 1/2 cups finely chopped onion
1 cup finely chopped green onions
3/4 lb. mushrooms, sliced thin
3 Tbs. olive oil
2 red bell peppers, cut into thin strips
2 green bell peppers, cut into thin strips
challah cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated Jack or Swiss cheese
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 Tbs. Dijon-style mustard
Tabasco to taste
In a large skillet, cook the onions and mushrooms in the oil over moderately low heat, stirring until the onion is softened. Add bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender.
Arrange half the challah cubes in a buttered 9 x 13 inch baking dish. Spread half the vegetable mixture over the cubes and sprinkle half the cheddar and half the parmesan over the vegetables. Arrange the remaining challah cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
In a bowl whisk together the eggs, milk, mustard, Tabasco, and salt and pepper to taste and pour the mixture evenly over the strata. If preparing in advance to cook later, cover and chill overnight. In the morning, let the strata stand at room temperature for 15 minutes before baking.
Bake in the middle of a pre-heated 350-degree oven for 50 minutes to an hour, or until it is puffed and golden and cooked through.

Smoked White Fish Spread | Makes about 2 cups.

3 cups boneless, skinless smoked white fish pieces
3 Tbs. mayonnaise
3 Tbs. plain yogurt
2 Tbs. chopped fresh dill
1 Tbs. prepared white horseradish (or to taste)
1 Tbs. fresh lemon juice
salt and pepper to taste
Combine all ingredients in food processor until smooth.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to loufiszer@aol.com.

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