Mary’s Memo #2274

     Sunday Brunch by Betty Rosbottom (Chronicle Books, July 2012, $19.95) is your guide to beautiful brunches. In this book Betty puts a mouthwatering array of homemade fare at your fingertips. Imagine baskets of pastries alongside scrambled eggs piled high on platters next to crisp, glistening bacon, tender biscuits, bowls of fresh fruit salad and pots of steaming coffee. The more than 50 recipes include Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices, Parmesan Flans with Parmesan Crisps and Southern Cheese Grits. Whether you host a weekly get-together or limit yourself to special holiday brunches, Sunday Brunch is a resource and an inspiration for sparkling meals for years to come!
     Betty Rosbottom has been a cooking teacher, syndicated columnist, PBS host and cookbook author for two decades.

Unsalted butter, for baking dish4 cups water1 cup old-fashioned (not instant or quick) gritsSalt3/4 cup grated sharp white Cheddar cheese1/2 cup grated Parmesan cheese1/2 teaspoon freshly ground pepper1/8 teaspoon cayenne pepperButter a shallow 2-quart baking dish. Bring the water to a boil in a large, heavy saucepan (with a lid) set over medium-high heat. Pour the grits in slowly. Add 3/4 teaspoon salt and whisk well. When mixture comes to a simmer, reduce the heat to low and cover the pan. Cook the grits at a gentle simmer, stirring every 3 to 4 minutes so they do not stick to the bottom
of the pan. Cook until grits have thickened, about 15 minutes. Remove grits from the heat and stir in 1/2 cup of the Cheddar and all of the Parmesan. Add the black pepper and cayenne and season with more salt, if needed. Spread the grits in an even layer in prepared baking dish and sprinkle with the remaining 1/4 cup Cheddar over top. Arrange a rack at center position and preheat the oven to 350ºF. Bake the grits until they are hot and cheese is melted on top, about 25 minutes. If you would like to brown the cheese, arrange an oven rack 4 to 5 inches from the broiler and broil until cheese starts to brown lightly, 2 to 3 minutes. Serve immediately with scrambled or poached eggs. Recipe serves 4 to 6.
Source: Sunday Brunch by Betty Rosbottom (Chronicle Books, July 2012, $19.95).SITTING TOO MUCH?
      According to a new Australian study of 22,000 healthy adults in the Archives of Internal Medicine, those who sit for at least 11 hours a day are 40% more likely to die over the course of the three year study than those sitting less than 4 hours a day. These findings are in line with other research and held true regardless of body weight, age, overall health, smoking status and time spent exercising. Prolonged sitting can have adverse effects, notably on blood vessel function, HDL (good cholesterol), triglycerides and blood sugar. Many people spend 90% of their waking hours sitting. Try to break up prolonged sitting time by getting up every hour or two and walking a few minutes.
Source: University of California, Berkeley Wellness Letter, July 2012.

     If you don’t have fresh rhubarb you can use frozen in Land O'Lakes Rhubarb Streusel Bread.


1 cup sugar1/2 cup butter, softened1/3 cup orange juice2 large eggs2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1-1/2 cups sliced fresh rhubarb (1-1/2 cups frozen rhubarb, thawed, can be used)Streusel:
2 tablespoons sugar2 tablespoons firmly packed brown sugar1 tablespoon all-purpose flour1 tablespoon butter, melted1-1/2 teaspoons ground cinnamonPreheat oven to 350ºF. Grease and flour an 8x4-inch loaf pan. Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be stiff.)                                                          Reserve 1-1/2 cups batter. Spread remaining batter into prepared pan. Combine all Streusel ingredients in a small bowl; stir until mixture resembles coarse crumbs. Sprinkle half streusel mixture over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter. Bake for 65 to 70 minutes or until a toothpick in center comes out clean. Cool 10 minutes; remove from pan.
Download PDF of Memo #2274

Leave a Reply

Your email address will not be published. Required fields are marked *