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	Archive: Dec 6, 2006

	For the next few weeks we will be featuring items for holiday entertaining. This week, we kick it off with three different Christmas Brunches ... from a super casual bread pudding to an elegant frittata, with some fancy baked eggs in between. Expecting a crowd? Make all three! All can be prepared ahead to varying degrees. Check out complete entertaining menus with lots more photos, timelines & table decoration tips for each of these fabulous brunches by clicking here.
	Check out more new recipes and other news on our Members page.		Click on photo to enlarge. Click on recipe name to see the recipe.
	Savory Bread Pudding with Mushrooms & Parmesan Cheese A savory bread pudding that can be made ahead and reheated on Christmas morning. The original recipe called for green peppers but I used red instead ... for that red and green theme for Christmas. Serve it with breakfast sausage and fresh fruit (with lots of red and green) ... the pudding is hearty enough that you really don't need anything else. Decorate the table with red and white flowers and evergreens.		Savory Bread Pudding with Mushrooms & Parmesan Cheese
	Baked Eggs with Spinach Individually served in ramekins, this egg dish is simple to prepare. Make the creamed spinach up to a day ahead, then fill the ramekins and top with an egg, pop in the oven, and 15 minutes later, you've got brunch! Dress it up or dress it down ... serve with bacon and purchased rolls, muffins or scones and fresh fruit (strawberries and honeydew melon ... red and green) ... perfect for Christmas morning.		Baked Eggs with Spinach
	Arugula & Fontina Frittata This is an easy brunch to prepare but worthy of your finest china and crystal. Make it a very fancy spread for Christmas morning ... Panettone (basically, a light Italian raisin bread), raspberries, green grapes and watermelon (red and green for Christmas) and Canadian bacon fill out the menu, and tiny white carnations and baby red roses decorate this very elegant brunch. Substitute spinach for the arugula if you are not an arugula fan.		Arugula & Fontina Frittata

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