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
• 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.
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.