Sure, it's harder to get up from bed when morning temperatures are dropping this winter and braving 20-degree weather for breakfast at a restaurant with your friends can be an effort. Why not invite them over to your house for a cozy winter brunch? Besides, compared to dinner parties, brunch is a lot easier to host than a typical holiday event, according to Design Sponge.
Below are some recipes you can cook for an easy winter brunch with your friends and loved ones:
Cheese Grits and Corn Pudding from Country Living
Ingredients:
1 1/2 cups whole milk
1/2 teaspoon salt
Freshly ground pepper
1/4 cup grits
1/2 can creamed corn
3 oz. aged cheddar
3 large eggs
Procedure: Preheat oven to 375 degrees F. In saucepan, bring milk to simmer on medium heat then add the salt and stir constantly. Add grits slowly and occasionally stir until it thickens. Do this for about 25 minutes. Transfer to a bowl to let it cool.
Using a food processor, puree the corn and then add to the grits along with the cheddar and eggs. Season with salt and pepper.
Beat egg whites in a mixer until it forms stiff peaks, then fold gently to the grit and corn mixture. Pour the mixture in ramekins or muffin pans then bake until it puffs up, roughly 40 to 45 minutes.
Eggnog French Toast from A Beautiful Mess
Ingredients:
6-8 thick pieces of (day old) bread
2 cups eggnog
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
2-3 tablespoons butter or oil
Procedure: Whisk the eggnog, eggs, cinnamon and vanilla extract in a large bowl then dip the bread in it. Make sure that both sides of the bread are well coated. Heat a skillet, add butter or oil, then toast the bread in the pan until the edges are crispy, for at least four minutes. Once cooked, remove from skillet then brush with melted butter. Do the same for the rest of the bread slices.
Bacon Taquitos from Food Republic
Ingredients:
2 pounds thick sliced smoked bacon
1 white onion, finely diced
1/4 cup honey
2 tablespoons ancho chili powder
1 teaspoon chipotle chili powder
Salt
Vegetable oil, for deep-frying
8 corn tortillas
Thinly sliced radishes and shaved lettuce for garnish
Roasted tomato remoulade (optional)
Procedure: Cook the bacon until crispy, then drain the oil using paper towels. Slice the bacon into bite-sized bits. Set aside.
In the same skillet, sauté the onions and then add to the bacon. Pour honey, add ancho and chipotle powders and then season with salt and pepper. Roll two tablespoons of this filling in each tortilla then secure with toothpicks.
In a deep fryer, pour oil and heat it up to 375 degrees F. When ready, fry the bacon tortillas until crispy and brown. Drain with paper towels and serve with radish, lettuce and tomatoes on the side, if preferred.
