For a deliciously dazzling brunch sure to wow your guest and keep you out of the kitchen, Tedd suggests his perfectly planned menu listed below.

This is a Sunday Funday Trabert Menu can be made the day before and placed in the oven an hour prior to guests’ arrival leaving you a stress-free gourmet chef! Tedd even threw in a vegetarian option for those guests with dietary restrictions.

Sit in the kitchen with Tedd to build the perfect brunch for your guests as he selects his favorite recipes from his various sites. This fun fall brunch menu was selected from one of Tedd’s favorite sites – William Sonoma.

Here are a few suggestions from Tedd to help you plan a perfect menu:

• Find items that can be prepared the day before for stress-free serving.
• Choose items that can be served in their baking dish so the clean-up is fuss free.
• Select items that reflect your theme and table setting.
• Lastly, have fun and prepare dishes that speak to who you are.

Remember, simple and elegant can be just as welcoming and enjoyable as an over-the-top gourmet dish that leaves you crazed and stressed, potentially leaving guests with a bad taste in their mouth. As you build upon your culinary skills progress you can try to become more adventuresome with more advanced items.

As Martha Stewart told the Traberts, at one very fortunate breakfast, “We must get people comfortable with cooking in the kitchen again for them to become more comfortable entertaining in the dining-room.”

We welcome suggestions on future menu options!  Enjoy!

 

 

Trabert Snow Day Welcome Cocktail 

Prep Time: 20 minutes    Cook Time: 15 minutes     Servings: 1

Ingredients: (Adaptation of Snow Day)

For the Spiced Syrup:

• 1 cup (8 oz./250 g) granulated sugar
• 2 cinnamon sticks
• 2 allspice berries

For Cocktail:

• 2 oz. (60 ml) Plantation 3 Star Silver Rum or good-quality dry white rum
• 3/4 oz. (20 ml) fresh lime juice
• 1 tsp. Apple Butter – Trabert substitution for orange marmalade
• Lime wedge for garnish

Directions:

To make the spiced syrup, in a saucepan over medium heat, combine the sugar, cinnamon sticks, allspice berries and 1 cup (8 fl. oz./250 ml) water. Stir until the sugar has dissolved, then gently simmer for 10 to 15 minutes; do not let the mixture boil. Remove from the heat, let cool to room temperature and strain, discarding the solids. The syrup can be kept, covered, in the refrigerator for up to a month.

To assemble the drink, in a cocktail shaker, combine the rum, lime juice, orange marmalade and 1/2 oz. (15 ml) of the spiced syrup. Fill the shaker with ice and shake vigorously for 15 seconds. Strain into a cocktail glass or coupe, garnish with the lime wedge and serve. Makes 1 drink.

Sweet Potato and Cranberry Hash: Vegetarian Option

Prep Time: 10 minutes    Cook Time: 65 minutes    Servings: 6

Ingredients:

• 3 orange-fleshed sweet potatoes, about 2 lb.
 total
• 3 Tbs. unsalted butter
• 1 Fuji apple, peeled, cored and cut into 1/2-inch
 cubes
• 1/2 cup sliced green onion
• 1 cup cranberries, coarsely chopped
• 1/4 tsp. ground cinnamon
• Pinch of ground allspice
• 1/4 tsp. kosher salt, plus more, to taste
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F.

Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.

In a nonstick fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apple cubes and sauté, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes.

Add the remaining 1 Tbs. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible. Add the 1/4 tsp. salt, or more, to taste, and season with pepper.

Transfer the hash to a serving dish and serve hot, warm or at room temperature. Serves 6.

Sausage Strata, Cheddar Cheese and Sun-Dried Tomatoes

Prep Time: 30 minutes     Cook Time: 45 minutes     Servings: 6

Ingredients:

• 1/2 lb. sweet or hot pork sausages, casings removed and meat crumbled
• 1 yellow onion, finely chopped
• 1 cup slivered dry-packed sun-dried tomatoes
• 8 eggs
• 2 cups milk
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• Unsalted butter for greasing
• 12 slices soft white bread, each 1/2 inch-thick, crusts removed
• 1/4 lb. cheddar cheese, grated

Directions:

In a fry pan over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon, until no trace of pink remains, 10 to 12 minutes. Using a slotted spoon, transfer to paper towels to drain.

Pour off all but 1 Tbs. of the fat from the pan, return to medium-high heat and add the onion. Cook, stirring frequently, until softened, 3 to 5 minutes. Stir in the tomatoes and remove from the heat.

In a large bowl, whisk the eggs, then whisk in the milk, salt and pepper until blended.

Butter a 9-by-13-inch baking dish. Arrange 6 of the bread slices in a single layer on the bottom of the prepared dish. Top evenly with half of the sausage, half of the tomato mixture and half of the cheese. Repeat with the remaining bread slices, sausage, tomato mixture and cheese.

Slowly pour the egg mixture evenly over the layers. Wrap the dish securely in plastic wrap and weight with large cans to submerge the layers. Refrigerate for at least 2 hours or up to overnight.

Preheat an oven to 350°F.

Remove the plastic wrap from the baking dish. Bake until the strata is puffed and golden brown, 30 to 40 minutes. Transfer the dish to a wire rack and let cool for 5 minutes. Cut into pieces and serve. Serves 6.

Bread-and-Butter Pudding with Caramelized Pears

Prep Time: 35 minutes    Cook Time: 45 minutes      Servings: 4 to 6

Ingredients:

• 6 Tbs. (3 oz./90 g) unsalted butter, at room temperature
• 4 ripe pears, such as Anjou or Comice, peeled, cored and cut into eighths
• 1/3 cup (3 oz./90 g) plus 2 tsp. sugar
• 6 slices day-old challah
• 2 cups (16 fl. oz./500 ml) whole milk
• 4 eggs
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• Pinch of salt
• Confectioners’ sugar for serving

Directions:

Preheat an oven to 325°F (165°C). Generously grease a 2-quart (2-l) shallow baking dish with 1 Tbs. of the butter.

In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the pears and cook, stirring occasionally, until they begin to brown, about 5 minutes. Sprinkle with the 2 tsp. sugar and stir gently. Cook, stirring occasionally, until the pears begin to caramelize, about 3 minutes more.

Spread in the prepared baking dish.

Butter one side of each of the bread slices with the remaining 3 Tbs. butter. Cut each bread slice in half. Arrange the bread over the pears, buttered side down, in overlapping rows. In a large bowl, whisk the milk, eggs, 1/3 cup sugar, vanilla, cinnamon and salt until combined. Pour over the bread. Press the bread lightly to submerge it in the egg mixture. Let stand until the bread has soaked up the egg mixture, 10 to 15 minutes.

Bake until a knife inserted in the center of the bread pudding comes out clean, 30 to 35 minutes. Remove from the oven and let stand for 5 minutes. Dust lightly with confectioners’ sugar. Serve warm. Serves 4 to 6.

Apple and Sausage Patties

Prep Time: 15 minutes    Cook Time: 15 minutes    Servings: 6

 Ingredients:

• 1 lb. bulk pork sausage
• 1 tart green apple, peeled, cored and grated
• 1/4 cup fine dried bread crumbs
• 2 Tbs. heavy cream
• 1 egg yolk
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground pepper
• Canola oil for cooking

Directions:

In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and stir until well blended. Stir in the salt and pepper. Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and 1/4 inch thick. Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before cooking.

Preheat an oven to 200ºF.

Place a large fry pan over medium-low heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3 minutes. Carefully flip the patties and fry until browned on the other side and cooked through, about 4 minutes more. Transfer the patties to an ovenproof dish and keep warm in the oven.

Cook the remaining patties in the same way, oiling the pan between batches. Keep warm until ready to serve. Arrange the patties on a serving platter and serve immediately – Serves 6.

Viola . . . Simple, Easy and Fabulous Fall Menu!!! NOW GO EAT AND ENJOY!!