Candace Karu

Brunch in the Strata-sphere

FoodCandace KaruComment

Having people over for Sunday brunch is just about my favorite way to entertain.  It’s easy and if you plan properly, you can get a lot of the work done before hand and enjoy your guests. My go-to brunch dish is this Make-Ahead Brunch Strata. I adapted my recipe from one I found Cabot’s website. It has served me well for years.


The beauty of this dish is its versatility. You can use just about anything handy for the base – stale bread, frozen waffles, frozen hash brown potatoes (thaw and dry first), croutons – whatever strikes your fancy. The same is true for the filling. An all-vegetable version is delicious, as is all meat – bacon, sausage, ground turkey, Canadian bacon. Give it a south-of-the-border twist by adding salsa and chorizo, or a hint of Italy with sun-dried tomatoes and pancetta. Let your imagination go wild.


The other thing I love for brunch can also be made ahead of time, are these crowd-pleasing Cheddar & Sage Corn Muffins which I make in mini muffin tins. Just the right size for a party.


The simplest salad was just outside my kitchen door – cherry tomatoes in cheery colors – combined with fresh basil, the tomatoes’ neighbor in the garden, and fresh mozzarella. Add a spritz of balsamic vinegar and extra virgin olive oil and you have a perfect Caprese salad.


In my house, every meal should end with a sweet, but I like to keep things light in the summer. The Barefoot Contessa’s Lemon Bars are a perfect way to end a summer brunch.

Follow the link below for my go-to brunch recipe.

Make-Ahead Brunch Strata