View Mobile Site

Ask the Expert

Signal Photos


Brunch: The New At-Home Happening

Posted: June 22, 2011 1:55 a.m.
Updated: June 22, 2011 1:55 a.m.
Stuffed French toast Stuffed French toast
Stuffed French toast
Lemon cheesecake bars Lemon cheesecake bars
Lemon cheesecake bars
Field greens with oranges, strawberries and vanilla vinaigrette Field greens with oranges, strawberries and vanilla vinaigrette
Field greens with oranges, strawberries and vanilla vinaigrette

Brunch is the ultimate way to gather friends and celebrate special occasions. Instead of going out, host your brunch
at home where you can relax and make everything delicious with your favorite flavors from McCormick.

“An at-home brunch is the perfect opportunity to express the flavors of the season with herbs and spices — sweet and warm cinnamon brightens Stuffed French Toast, while lively ginger, savory thyme and unmistakable vanilla all contribute to an unforgettable occasion your guests will enjoy,” said Mary Beth Harrington of the McCormick Kitchens.

Harrington shares ideas for successful brunch entertaining, including adding fresh twists to popular dishes, like the distinct taste of a vanilla vinaigrette on a field green salad. She suggests heightening the flavor of favorite dishes with a mix of herbs and spices­­­. Try picking recipes that can be prepared the day before, like lemon cheesecake bars, or welcome guests with a be your own flavor-ista coffee station that can be set up in just a few minutes. Need help getting started?

From sweet to savory, McCormick has recipes to inspire your table; check out for tips and tricks to hosting the ultimate weekend celebration.

Lemon cheesecake bars

Prep time: 15 minutes
Cook time:
45 minutes
Refrigerate time: 4 hours
Makes 24 servings
    1 1/2     cups graham cracker crumbs
    1/3     cup butter, melted
    1/2     teaspoon McCormick ground ginger
    3     packages (8 ounces each)
        cream cheese, softened
    1     cup sugar
    1/4     cup milk
    2     tablespoons flour
    1 1/2     teaspoons McCormick pure lemon extract
    1     teaspoon McCormick pure vanilla extract
    3     eggs

1.    Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13 x 9-inch baking pan. Refrigerate until ready to use.

2.    Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

3.    Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

4.    Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store left­over
bars in refrigerator.

Berry topping: Garnish top of cheesecake with four cups assorted berries, such as blackberries, blueberries,
sliced strawberries and raspberries. Brush berries with three tablespoons currant or apple jelly, melted and cooled slightly.

Flavor variations: Prepare as directed. Use 1 1/2 tea­spoons McCormick pure orange extract or two teaspoons McCormick raspberry extract in place of the lemon extract.

Nutritional information per serving:
198 Calories, Fat 14g, Carbohydrates 15g,
Cholesterol 63mg, Sodium 159mg,
Fiber 0g, Protein 3g

Stuffed French toast
Prep time: 20 minutes
Cook time: 20 minutes
Makes 8 servings
    1     tub (8 ounces) whipped cream cheese
    1     tablespoon brown sugar
    3     teaspoons McCormick ground cinnamon, divided
    1 1/2     teaspoons McCormick pure vanilla extract, divided
    16     slices Italian bread (1/2 inch thick)
    1/2     cup apricot preserves or jam
    5     eggs
    1     cup milk
    2     tablespoons butter, divided

1.    Mix cream cheese, brown sugar, two teaspoons cinnamon and one teaspoon vanilla in small bowl until well blended. Spread two tablespoons cream cheese mixture on each of eight slices bread. Spread one tablespoon preserves on remaining eight slices of bread. Press one each of the bread slices together to form eight sandwiches.

2.    Beat eggs with wire whisk in 13 x 9-inch baking dish. Stir in milk, remaining one teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended.

    Dip sandwiches in egg mixture, soaking for two minutes on each side.

3.    Melt one tablespoon butter in large nonstick skillet or griddle on medium-low heat. Place four sandwiches in skillet.
Cook four to five minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining table­spoon butter in skillet. Serve French toast with maple syrup, if desired.

Nutritional information per serving:
398 calories, fat 18g, carbohydrates 47g, cholesterol 173mg, sodium 496mg,
fiber 2g, protein 12g

Field greens with oranges, strawberries and vanilla vinaigrette

Prep time: 20 minutes
Makes 6 servings
    1/3     cup olive oil
    3     tablespoons white wine vinegar
    1     teaspoon McCormick pure vanilla
    1/2     teaspoon salt
    1/2     teaspoon sugar
    1/4     teaspoon McCormick black pepper,

    1     package (6 ounces) field greens or baby
        spinach leaves
    2     seedless oranges, peeled and sectioned
    1/2    cup toasted pecan pieces
    2     cups strawberry halves or slices

1.    For the vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.

2.    Toss greens with oranges, strawberries and pecans in large bowl. (Or divide among individual serv­ing plates.) Serve with vinaigrette.

Nutritional information per serving:

231 calories, fat 19g, carbohydrates 13g, cholesterol 0mg, sodium 208mg, fiber 3g, protein 2g


Most Popular Articles

There are no articles at this time.
Commenting not available.
Commenting is not available.


Powered By
Morris Technology
Please wait ...