Let’s Call It a Dinner

Holiday weekends can be so lazy that a meal intended for breakfast ends up as lunch or supper. No matter. Here’s a menu that is just that versatile. It can even be made entirely ahead of time.

You may want to accompany it with Christmas cookies and cups of rich, roasted coffee, but that’s it. Less is more at this time of year.

Winter Pear Compote With Dried Cranberries

Active Work Time: 30 minutes * Total Preparation Time: 45 minutes

If you have a pomegranate on hand, sprinkle some seeds on the compote when you’re ready to serve it.

2 teaspoons grated orange zest

1 cup orange juice

1 teaspoon lemon juice

1/4 cup sugar

1/4 cup dried cranberries

1 cinnamon stick

3 cloves

6 firm ripe pears, peeled, cored, quartered lengthwise

* Place zest, orange and lemon juices, sugar, cranberries, cinnamon stick and cloves in 3-quart saucepan. Bring to boil and boil, uncovered, until syrupy, about 9 minutes.

* Add pears, gently pressing into syrup. Simmer, covered, until just tender but not mushy, about 3 to 5 minutes; it may take longer if pears are very hard. Cool at room temperature. (Can be made a few days ahead and refrigerated, covered airtight.)

* To serve, remove cloves and cinnamon stick. Serve chilled or at room temperature in small bowls.

6 servings. Each serving: 214 calories; 1 mg sodium; 0 cholesterol; 1 gram fat; 54 grams carbohydrates; 1 gram protein; 3.02 grams fiber.

Mexican Strata ‘Souffle’ With Tomato Salsa

Active Work Time: 20 minutes * Total Preparation Time: 1 hour plus 6 hours chilling * Vegetarian

To give this comforting dish a soft, souffle-like texture, use a thin-sliced commercial bread such as Original Pepperidge Farm.

1 tablespoon oil

1 red bell pepper, diced

1 green bell pepper, diced

1 large onion, diced

2 tablespoons bottled spicy salsa, plus more for serving

1/4 cup coarsely chopped cilantro, plus more leaves for garnish

4 eggs

2 cups milk (regular or 1%)

1/2 teaspoon salt

Freshly ground pepper

10 to 11 dry, thin bread slices (enough to make 2 tight-fitting layers in pan), crusts trimmed

1/2 pound (4 to 5 cups) grated Chihuahua or Jack cheese

* Heat oil in large nonstick skillet over medium-high heat. When hot, add peppers and onion. Cook until softened, stirring often, about 10 minutes. Drain liquid from 2 tablespoons salsa and stir in. Remove from heat.

* Place chopped cilantro, eggs, milk, salt and pepper to taste in large bowl. Whisk until mixed well.

* To assemble, fit single layer of bread tightly together in bottom of greased 8-inch-square baking pan, or other shallow 7-cup baking pan. Spread half the vegetables over bread, then sprinkle with half the cheese. Cover with remaining bread slices in single layer, tightly fitting them into pan. Repeat layering of vegetables and cheese.

* Pour egg mixture evenly over surface of strata. Use spatula to gently press top layer of bread down into liquid. Refrigerate at least 6 hours or overnight, covered with plastic wrap. Before baking, remove wrap; use spatula once more to gently press top layer of bread down into liquid.

* Bake at 350 degrees until puffy and golden, 35 to 45 minutes. Let rest 10 minutes before serving. To serve, garnish strata with cilantro leaves, cut into squares or wedges; pass salsa separately. (Leftover strata can be reheated, covered with foil, in 350-degree oven for 30 to 40 minutes.)

6 servings. Each serving: 463 calories; 607 mg sodium; 225 mg cholesterol; 24 grams fat; 39 grams carbohydrates; 23 grams protein; 1.75 grams fiber.

Breakfast Sausage Loaf

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

Put the sausage loaf in the oven about the same time as the strata; it bakes 15 to 25 minutes longer, but the strata will need a 10-minute rest before serving. If you prefer a milder dish, replace the hot sausage with more ground pork and increase the seasoning.

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped Granny Smith apple

1/2 pound “hot” breakfast sausage

1/2 pound ground lean pork

1/2 cup soft bread crumbs

1 egg

2 tablespoons bottled tomato salsa

2 tablespoons milk (regular or 1%)

Scant 1/2 teaspoon salt

Freshly ground pepper

* Heat butter in small skillet over medium-high heat. Add onion and apple. Cook, stirring often, until soft, about 7 minutes. Transfer to large mixing bowl along with sausage, pork, bread crumbs, egg, salsa, milk, salt and pepper to taste. Use 2 large forks, wooden spoon or your hands to mix ingredients thoroughly.

* Transfer mixture to 8 x 4-inch loaf pan and shape into compact loaf. Use your hands to lightly press surface to be sure loaf is compact. (Can be baked immediately or made a day ahead and refrigerated, covered airtight. If refrigerated, let rest at room temperature 30 minutes before baking.)

* Bake uncovered until browned, about 1 hour. Use large spatula to transfer to serving platter. To serve, cut crosswise into half-inch slices. Serve hot.

6 to 8 servings. Each of 8 servings: 161 calories; 368 mg sodium; 64 mg cholesterol; 12 grams fat; 4 grams carbohydrates; 8 grams protein; 0.27 gram fiber.