It’s Your Shower? Let’s Do Brunch!

Sunday brunch is when many people do their entertaining because it’s casual and less hectic than a dinner party. I discovered recently that it’s also the perfect way to do a bridal shower.

I made the recipes included here for a friend who was hosting a shower and found they worked beautifully.

I welcomed the guests with chilled Bellinis--pureed peaches mixed with champagne--and canapes of thinly sliced jicama with spicy crab meat and olive toasts with herbed goat cheese. The buffet also included a tray of thinly sliced smoked salmon with the traditional condiments--capers, chopped onion, softened cream cheese and thinly sliced toasted bagels--sliced tomatoes with a basil vinaigrette and a platter of cheese and fruit.

The dishes can be prepared ahead if you’re trying to cut down on last-minute preparations. And though the recipes are designed to serve eight, they can easily be doubled or tripled if you’re having a crowd.

Mandel’s latest book is “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

BAKED SCRAMBLED EGGS WITH BACON, CHEESE AND CHIVES

8 eggs

6 egg whites

3/4 cup milk

2 1/2 slices white bread, crusts trimmed, torn into small pieces (about 1 1/4 cups)

1/2 teaspoon salt

Freshly ground pepper

5 strips bacon, preferably smoked with apple wood

1 tablespoon oil

1 cup diced sweet onions

1/4 cup snipped chives

1 1/4 cups shredded Muenster or Jack cheese

This is the way to have your scrambled eggs without last-minute hassle.

Whisk eggs and egg whites in large bowl until frothy. Add milk, bread, salt and pepper to taste and mix well. Let stand 20 minutes.

Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp. Drain on paper towels and tear into small pieces. There should be about 1/2 cup bacon pieces.

Pour off all but 1 tablespoon fat from skillet. Add oil and onions and cook over medium heat, stirring occasionally, until softened, about 4 minutes.

Add egg mixture and 2 tablespoons chives to onions and cook over medium heat, stirring occasionally, until eggs begin to set but are still only half-cooked with some liquid remaining, about 3 minutes. Remove from heat and stir in 1/2 cup cheese.

Transfer to shallow greased 6-cup baking dish and spread evenly. (Note: Casserole can be made to this point, covered and refrigerated overnight. If refrigerating, wrap bacon, remaining cheese and chives separately and refrigerate.)

When ready to cook, sprinkle evenly with remaining 3/4 cup cheese, remaining 2 tablespoons chives and bacon bits. Bake, uncovered at 350 degrees, until puffy and browned, 25 to 30 minutes (10 to 15 minutes longer if chilled). Serve hot, cut into wedges or squares.

8 servings. Each serving:

270 calories; 476 mg sodium; 238 mg cholesterol; 19 grams fat; 8 grams carbohydrates; 18 grams protein; 0.20 gram fiber.

BUMBLEBERRY COFFEE CAKE

1 pint blueberries

1 tablespoon quick-cooking tapioca

1 tablespoon lemon juice

1 tablespoon vanilla extract

2 cups sugar

1 cup sour cream

1 teaspoon baking soda

2 1/2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons butter, chilled and cut into 10 pieces, plus 2 tablespoons melted

2 eggs

1 teaspoon cinnamon

Three cups diced plums and raspberries or 3 cups peeled, diced peaches may be substituted for the blueberries.

Toss blueberries, tapioca, lemon juice, vanilla and 1/4 cup sugar gently in 2-quart bowl. Set aside.

Stir together sour cream and baking soda in 2-cup measuring cup until foamy. Set aside.

Sift flour, baking powder and salt into large mixing bowl. Stir in 1 1/2 cups sugar. Scatter butter over flour mixture and cut in with pastry blender until mixture resembles coarse meal.

Beat eggs until frothy and stir into sour cream mixture. Add to flour mixture and mix well until all flour is incorporated.

Pour 2/3 batter into buttered 9-inch springform pan fitted with buttered parchment or wax paper in bottom of pan. Spread evenly. Spoon blueberries and juices evenly over batter. Spoon dollops of remaining batter over berries and spread with knife. Berries do not have to be completely covered.

Combine remaining 1/4 cup sugar and cinnamon in small dish. Sprinkle evenly over batter and drizzle remaining 2 tablespoons melted butter as evenly as possible over top.

Bake at 375 degrees until well browned and toothpick inserted in center comes out clean, about 1 hour. Cool on rack 10 minutes. Use flexible metal spatula or knife to release sides of cake from pan. Remove springform collar. Cool cake completely. (Note: Cake can be baked a day ahead and kept at room temperature, covered.)

Remove paper from bottom of cake. Serve warm or at room temperature. If made ahead, reheat at 300 degrees 12 minutes.

8 to 12 servings. Each of 8 servings:

574 calories; 424 mg sodium; 112 mg cholesterol; 25 grams fat; 84 grams carbohydrates; 6 grams protein; 0.54 gram fiber.

TUBETTI SALAD WITH VEGETABLES

1/2 pound tubetti

2 cups diced, peeled, seeded cucumbers

2 tablespoons olive oil

1 cup thinly sliced green onions

1 tomato, cut into 1/3-inch dice

1 roasted red bell pepper, cut into 1/3-inch dice

1 tablespoon balsamic vinegar

1 1/2 tablespoons red wine vinegar

1/2 teaspoon salt

Red pepper flakes

1 1/4 cups frozen peas, thawed

1/4 cup minced fresh basil

Basil leaves

Freshly grated Parmigiano-Reggiano cheese, optional

Zucchini can be substituted for the cucumbers. Tubetti is a narrow, short Italian macaroni, a much more appealing and delicate shape than typical macaroni.

Bring large pot of salted water to boil over high heat. Add tubetti and cook until almost but not quite tender, 8 to 10 minutes. Add cucumbers. Once boil resumes, immediately drain tubetti and cucumbers, reserving 1 cup water.

Put tubetti and cucumbers in 3-quart bowl and stir in olive oil. Refrigerate until well chilled, 2 to 3 hours or longer.

Add green onions, tomato, bell pepper, balsamic vinegar, red wine vinegar, salt and red pepper flakes to taste to chilled tubetti. If mixture is too thick, add reserved pasta liquid as needed to make moist. (Note: Salad can be made up to this point a day ahead and refrigerated.)

To serve, let come to room temperature. Add peas and basil. Adjust seasoning. Garnish with basil leaves. Pass cheese separately if using.

8 to 12 servings. Each of 8 servings:

182 calories; 214 mg sodium; 0 cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 1.15 grams fiber.