New Year's Brunch

New Year's Brunch
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The Menu

Douglas Friedman
Parmesan-Sprinkled Baked Eggs with Prosciutto and Sautéed Swiss Chard

4 Tbs. unsalted butter
1 small onion, chopped
16 cups baby spinach
1/4 cup heavy cream
8 Tbs. shredded Parmesan cheese
Salt and pepper to taste
8 eggs
Garnish with paprika

1 Heat oven to 400°F. Butter eight 6-oz. ramekins. 2 Melt 4 Tbs. butter in a large nonstick skillet over medium-high heat. 3 Add onion and cook until softened, about 3 minutes. Reduce heat to medium-low. 4 Add spinach, cover; cook until spinach has wilted. Pour off any excess liquid in skillet. 5 Increase heat to medium-high. Add heavy cream, 4 Tbs. Parmesan cheese, salt and pepper to taste. Toss to coat. 6 Divide spinach mixture into prepared ramekins. Crack 1 egg into each ramekin. Sprinkle with remaining Parmesan cheese. 7 Place ramekins in a 9" x 13" baking dish. Half fill baking dish with warm water. Place in heated oven. Bake until center of eggs have set, about 15 minutes. 8 With tongs carefully remove ramekins from water bath. Sprinkle with paprika.

Tropical Fruit Salad of Mango, Papaya and Pineapple, toped with Fresh Lime Juice and Shredded Coconut

2 Tbs. fresh lime juice
2 tablespoons honey
3 cups cubed ripe pineapple
3 cups cubed ripe papaya
2 cups cubed ripe mango
1/4 cup sweetened toasted coconut

1 In a small bowl combine lime juice and honey. 2 In a serving bowl combine fruit. Toss with honey-lime dressing. Sprinkle with toasted coconut.

Assorted Breakfast Breads and Muffins
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Setting the Scene

Douglas Friedman
• Invitations Welcome the new year with a hot-pink invite that asks guests to a midday brunch.

• Décor Bouquets of sunny yellow calla lilies and bright pops of halved oranges will get everyone in a celebratory mood. Let guests help themselves from a table accented with fruit-slice cutting boards ($28; momastore.org and colorful oversize napkins.

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What to Pour

Douglas Friedman
Melon and Cachaca Punch

(Serves 8)

1 small seedless watermelon
1 cup cachaca
1/2 cup fresh lemon juice
1/2 cup sugar
1/2 cup orange-flavored liqueur
1 btl (750 ml) rose Champagne

1 Using a melon-baller cut melon into 6 cups melon balls. 2 Cover with cachaca and marinate overnight. 3 In saucepan over medium heat combine lemon juice and sugar. Stir until sugar dissolves. 4 Strain mixture. With slotted spoon remove watermelon from marinade. Place watermelon in large bowl. 5 Stir in lemon syrup and orange liqueur. Stir well. Divide mixture among glasses and top with rose Champagne.
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Sweet Ending

Douglas Friedman
Offer sour cream, pecan and cinnamon coffee cakes (7-inch coffee cake, $35; Tate's Bake Shop, 631-283-9830 or tatesbakeshop.com.
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