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New Year's Brunch

by Jane Worthington-Roth

On Day 1 of 2014, we are all still enthusiastic about sticking to our New Year’s Resolutions – so let’s begin the New Year with a deliciously healthy brunch.

HIBISCUS MIMOSA

Instead of the traditional Mimosa Cocktails, treat your guests to a Hibiscus Mimosa. Jars of Wild Hibiscus Flowers in Simple Syrup are available at specialty food retailers and also online at Amazon.com.

In a tall champagne glass, put one Hibiscus flower and about 1 tablespoon of the syrup. Top with champagne and watch the flower open up and turn the cocktail the color of a Berkshire sunrise! Younger guests can enjoy a “mocktail” of Hibiscus flowers topped with a little seltzer or ginger ale.

BERKSHIRE MORNING GLORY COFFEE CAKE

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

Beat together:
3 large eggs
2/3 cup firmly packed brown sugar
Add in:
1 ½ cups plain yogurt
3 Tbsp dark molasses
1 teaspoon vanilla extract (or maple syrup)
Set wet ingredients aside.

In another bowl, combine:
2 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon (or apple pie spice)
1 cup wheat bran
½ cup quick-cooking oats (or old-fashioned oats)

Add the dry ingredients to the wet ingredients and combine well.

To this, add:
2½ cups shredded carrots (2 large carrots)
1 Granny Smith apple, peeled, cored and shredded
½ cup golden raisins (or dried cranberries)
½ cup chopped walnuts or pecans
½ cup unsweetened flaked coconut

Spread the batter evenly in the prepared 9x13 inch pan. Sprinkle about 1½ tablespoons of Turbinado sugar evenly on top of the batter.

Bake for 30 minutes until a toothpick inserted in the center of the cake comes out clean.

Let cool a little in the pan on a wire rack, serve warm. Makes 12 servings.

SHINGLED POTATOES

If you’re having a savory meat, such as a ham, for brunch, add a simple green salad and these potatoes for a beautiful presentation. The side dish is a fancy version of an old-standard recipe, the baked potato. Like the standard, this recipe can be garnished with your favorite baked potato topping when served. The recipe originated in Sweden, where it’s called Hasselback Potatoes.

Plan on one large russet (baking) potato per person.

The secret to the preparation lies in the “shingling” of the potato. Peel the potato and place it on a cutting board. You can use a chopstick on either long side as cutting guides. If you’re making several potatoes, keep them submerged in a bowl of cold water so they don’t begin to discolor.

Slice about ¾ of the way through the potato at very thin intervals - being very careful not to slice fully through the potato. You want it to fan out as it bakes.

Drizzle the potato with a little olive oil, salt and pepper.

Bake for 1 hour at 425 degrees until nicely browned.

Serve with your favorite baked-potato toppings… butter, sour cream, cooked and crumbled bacon, chopped chives.

Another variation for the shingled potatoes would be to tuck a few very thinly sliced garlic cloves between some of the slices. You can also make it more savory by baking for 40 minutes – then topping with some grated Parmesan cheese mixed with breadcrumbs, then baking for 20 minutes more. This creates a nice crunchy top! Once you make Shingled Potatoes you’ll find that a regular baked potato seems so mundane. It doesn’t take a lot of work to elevate the humble potato to an elegant side dish.

We at BerkshireStyle wish you health, happiness and prosperity throughout 2014!

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