Lakes Region Foodie — Spring into Sunday brunch!

By BARBARA LAUTERBACH

A tradition that is reputed to have begun in England in the mid-1800s when the “Hunt Breakfast” would be served after a morning of “riding to the hounds,” brunch, normally served between 11 a.m. and 3 p.m., is a favorite way of entertaining, either at home or in a restaurant.

The beauty of brunch (combination of “breakfast” and “lunch”), is that much can be done the day before. The table can be set, and many dishes can be prepared ahead of time.

When I had my bed and breakfast, Watch Hill in Center Harbor, the more I could do ahead the smoother the morning service would be.

This dish, “Brie Strata” is perfect for elegant entertaining, or as a family treat.

I like to serve a colorful fruit salsa as an accompaniment to the richness of the brie.

Watch Hill Brie Strata

4-5 TB. soft butter, plus extra softened butter or cooking spray for the pan.

8-10 slices firm white bread, crusts removed

4 large eggs

1 ½ cups milk

1 tsp. salt

1 pound brie cheese (rind removed, this is easier to do if brie is chilled and firm)

Pinch of paprika

Put the oven rack in the middle position and preheat the oven to 350’F. Butter or spray a 9-x-13 inch baking dish.

Butter one side of each of the bread slices.

In a medium bowl, whisk the eggs until blended and then whisk in the milk and salt. Cut the Brie into 1/2-inch cubes.

Place half the bread slices, buttered side up, in the prepared baking dish. Top with half the Brie cubes. Repeat with remaining bread and Brie. Pour the milk and egg mixture over the bread. Sprinkle the strata with paprika. Let stand for 30 minutes before baking,or cover with plastic wrap and refrigerate overnight. If refrigerating overnight, remove the strata 30 minutes before baking, and remove plastic wrap.

Place the baking dish in the oven and bake for 25 to 30 minutes, until nicely browned and puffy. It will soon fall like a soufflé, but do not be concerned! To serve, cut the strata into squares and serve with fruit salsa.

Fruit Salsa

1 pint fresh strawberries, hulled and diced

1 Anjou pear, cored and diced, or 1 cup blueberries, fresh or frozen

1 red apple, cored and diced

1TB. honey

1TB. fresh lime juice

Combine all the ingredients in a glass serving bowl. Refrigerate for up to 2 hours, or serve immediately with the strata. You may purchase fresh fruit, already peeled, cored or hulled at Hannaford if time is an issue. Make up your own combinations, using the honey and lime juice as the dressing.

At brunch, along with lots of coffee, it is sometimes customary to serve a festive beverage such as a Mimosa or Bloody Mary. To give the brunch a totally local flavor, you might serve a crisp white wine such as “Lake House White” produced and bottled in Meredith at Hermit Woods Winery. It is made with local peaches, rhubarb, quince, wild berries, and when chilled, pairs nicely with a brunch menu.

Barbara Lauterbach is a member of International Association of Culinary Professionals and a Certified Culinary Professional with extensive background in teaching, lecturing, demonstration and product promotion. She is the author of four cookbooks, and has been published in Cooking Light, Yankee, Fine Cooking and the Boston Globe. She lives in Meredith.