RECIPES
Time
FOR
Br unch
Offer the best of both breakfast and lunch to accommodate
your guests from late morning to mid-afternoon.
By Kay Orde
THE BEAUTY of brunch is
its flexibility. Just as your customers
have several hours from which to
choose to dine, you can offer the best
of both breakfast and lunch on one
flavorful menu. From catering to a sweet
tooth to filling a need for more hearty
fare, brunch is your time to shine with
innovative dishes that satisfy all-comers.
California Avocado Commission
Stuffed Avocado with Cranberry
Chicken Salad
Marvin L. Davis
Sweetwater Restaurant
Jackson, Wyo.
Blueberry French Toast Sandwich
J.J. Kingery, Chef
Wild Eggs
Louisville, Ky.
Method: In bowl, stir together cream cheese
and confectioners’ sugar. Spread on 4 bread
slices, dividing equally. Top with 1½ cups
blueberries; cover with remaining bread slices.
In bowl, beat eggs until frothy; whisk in milk,
brandy, vanilla, cinnamon and salt. Transfer to
shallow pan. In skillet, heat oil and butter over
medium heat. Dip both sides of each sandwich
in egg mixture; place in skillet. Fry, turning
once, until golden brown, about 5 minutes;
keep warm in low oven. To serve: Place
sandwiches on dinner plates; cut diagonally.
Garnish with remaining ½ cup blueberries.
Sprinkle with confectioners’ sugar and
cinnamon, if desired.
Yield: 6 servings
Yield: 4 servings
8 oz. cream cheese, softened
¼ cup confectioners’ sugar
8 (¾-inch thick) slices sourdough bread
2 cups fresh blueberries, divided
2 large eggs
11/3 cups milk
2 T. brandy
2 t. vanilla extract
½ t. ground cinnamon
¼ t. salt
1 T. vegetable oil
1 T. butter
U.S. Highbush Blueberry Council
12 oz. roasted chicken, diced
5½ oz. celery, diced
2½ oz. dried cranberries
3 oz. red bell pepper, diced
1 oz. green onions, diced
4 oz. mayonnaise
1 oz. fresh lemon juice
Salt and pepper, to taste
6 fresh California avocados ( 7 oz. each)
Method: Combine chicken, celery,
cranberries, red bell pepper, green onion,
mayonnaise, lemon juice, salt and pepper;
mix well. Cut each of the avocados in half;
remove pit. Place two halves on each plate.
Stuff each avocado half with heaping
¼ cup chicken salad.
