Cape Gazette
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Southern DE Chefs Share New Year’s Day Brunch Recipes

By Kathy Sperl-Bell | Dec 31, 2013

On New Year’s Eve, most people celebrate the passing of another year by partying with friends at your favorite restaurant or bar; or attending a blowout bash at the beach… but the morning after it all is all about comfort and the food.

Inviting everyone over for New Year’s Day requires some menu planning. Kick off your new year with the festive flavors of this fancy brunch menu that includes a fresh Citrus Juice and Bloody Mary Bar (served with or without alcohol) and your first 2014 Signature cocktail, too. Hangovers are to be expected, so scrumptious spreads, decadent breads and crispy morsels are a must! So read on, our favorite chefs have shared some great recipes to start off the New Year.


Our Chef-inspired New Year’s Brunch Menu is courtesy of these superior chefs Richard Nofi at Bethany Blues, Lion Gardner of The Blue Moon, Debbie Viscovie at Food by Design, Gretchen Hanson at Hobo’s, Jon Orlando at Just In Thyme Restaurant, Ginger Brenneman at MIXX, Scott Viselli from Papa Grandes, Kris Etze,  and Ted Deptula from Nage Restaurant and Root Gourmet

The Menu:
• STRAWBERRY MIXXMOSA!
• AHI TUNA POKE
• HANGOVER SEAFOOD COCKTAIL
• APPLE, CARROT and WALNUT SALAD
• CREME BRULEE FRENCH TOAST
• PORK BELLY BREAKFAST HASH with FRIED EGG
• CHESTNUT BREAD PUDDING
• PARMESAN GRITS
• PECAN PIE BREAD PUDDING
• LEMON TOFU CHEESECAKE

If hosting brunch is a little too much for you, try inviting your guests to an afternoon open-house party. All you need are a few easy appetizers and a signature cocktail or two, and you’ll be ready to entertain. Wishing you all a Happy and Healthy New Year and… Salute!

Click here to read the article and get the recipes.

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