Recipes from Today’s Show: Holiday Brunch

Published by

With the holidays, comes A LOT of entertaining.  I love sit down, formal dinners but sometimes, a fun, casual brunch is the better way to go.  With a big buffet-style brunch, you’re not waking up at the crack of dawn to get everything on the table.  Instead, you can make plenty in advance and sleep in after a late night of holiday partying.  My crumbly scones can be made the day ahead so that they are plated and ready to go when your guests arrive.  For a big savory main dish, I love making a big Ham and Leek Frittata for everyone to dig into.  Smoked Salmon with Herbed Goat Cheese is delicious and easy to whip up in minutes.  For a bit of a buzz, I serve my Handmade Cappuccinos with my secret foaming method.

Not-Your-Coffee-Shop Scones
Ham and Leek Frittata
Smoked Salmon with Herbed Goat Cheese
Handmade Cappuccinos

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

  • Jean Causey December 7, 2011 at 12:27 pm

    When making the scones, is it ok to use self-rising flour and obtain the same results? Would it also be ok to use frozen blueberries? Thanks Jean

  • Luz E Gonzalez December 7, 2011 at 1:27 pm

    Have been looking for a no-fuss easy to make scone recipe. The scone recipe on today’s “Bruch” show was a wonderful one and I jumped up to try it. Although I had currants, I decided to try chocolate chips. DELICIOUS AND EASY. Thank you for breaking this down for me.

  • Lucinda Scala Quinn December 7, 2011 at 7:11 pm

    Scone fans: It’s ok to use self rising flour if you have no choice–just back off a little on the baking powder. If you use frozen berries–just fold them in gentley and quickly otherwise you’ll make your batter purple. Luz, glad it worked out for you!

  • ann zaff December 7, 2011 at 7:21 pm

    Love Love Love your shows and your recipes. I make many of them and I am of Scilian background. Not crazy about noon show time. Better in the morning.

  • Linda Salvaterra December 11, 2011 at 8:23 pm

    I make scones all the time. I love them. This is the first recipe I’ve seen where you add in melted butter. Usually they call for cold butter to be cut in.

  • Andrea Anderson December 13, 2011 at 6:31 am

    I read one of the comments about the scones not tasting very sweet. Since I don’t care for sugar sprinkled on the top of any baked goods, how much sugar should I add to the batter only? Could I use brown or white sugar?

    I am really grateful that you are now including the video clips again this season. I kept missing your show and I love to watch it. I also learn a lot about cooking.

    I was trying to print the scone recipe. There is no word print to click on for an enlarged copy without all the side bar stuff. Also the font print is soooo tiny.
    Have you ever printed from the Food Network? After selecting the button Print Recipe you get a nice clean copy and a larger easy to read font.

    Please reply soon, I want to make the scones for Xmas brunch. Thank you

  • adjustable windshield suction vehicle November 20, 2014 at 11:29 am

    Superb blog! Do you have any suggestions for aspiring writers?

    I’m hoping to start my own site soon but I’m a little lost
    on everything. Would you recommend starting with a free platform like WordPress or
    go for a paid option? There are so many options out there that I’m completely overwhelmed ..
    Any suggestions? Many thanks!

Leave a Reply

Your email address will not be published.