Happy Mother’s Day

Back on February 28th, the Men’s Group at Resurrection hosted the annual Shrove Tuesday Pancake Supper, and the proceeds from that were set aside to pay for the Mother’s Day Brunch this morning.

Somehow, The Squire ended up being in charge of both events – not that there’s anything unusual in that, goodness knows. I found an interesting recipe online, and we gave it a whirl sometime in late April, just to make sure we didn’t poison anybody.  Last night, we whipped up a triple batch, and had it ready to go into the oven this morning.  We got the tables set up and the food in to bake, then I went to early church while The Squire and his cohorts got things organized in the kitchen.

The meal was a grand success, and I had several requests for the recipe, which I will put in the next issue of the newsletter. We had enough left that I could pack up meals for two shut-ins, which I delivered during late service.

And without further ado —

This recipe originally called for one pound of sausage to be browned and then added to the pan, but we omitted it, and served sausage patties separately. You may do as you wish, but the pan is so full without it that you may run out of space. Your cup running over in the oven makes for a real mess!

1 8-ounce round of brie                                               3 cups whipping cream, divided

6 white sandwich bread slices                                    1 teaspoon dried sage

1 cup grated Parmesan cheese                                   1 teaspoon seasoned salt

7 eggs, divided                                                              1 teaspoon dry mustard

Trim outer rind from Brie (not the top and bottom) and discard. Cut Brie into slices and set aside. Cut crusts from bread slices and place bread evenly in the bottom of a lightly greased 9 x 13 pan. Cover with Brie and Parmesan cheese. Whisk together 5 eggs, 2 cups of whipping cream, and the spices; pour evenly over the cheeses. Cover and chill for 8 hours or overnight.

Whisk together the remaining 2 eggs and 1 cup of whipping cream; pour evenly over chilled mixture and bake at 350° for 1 hour or until set.  Let sit for ten minutes before cutting into squares and serving.  Serves 8.

This is not, heaven knows, a low-cal dish, but it’s just the thing for special occasions. Serve with sausage patties (or meatless links) and fruit cocktail.