Long before cholesterol warnings put an end to morning wake-up aromas of bacon and eggs for most folks, there was already a different alarm clock at work in the home where this Grandma grew up. It would steam up from the sauce pots and frying pans that were bubbling and sizzling away in the kitchen early on a Sunday morning, to waft stealthily up the stairs and slowly lengthen into an enticing finger that tickled Uncle Joey and I persistently under our noses, until we awakened--salivary glands already going full tilt--then beckoned to us with a promise of good things downstairs, if only we would hurry up and get moving! We did, and reveled in a Sunday morning brunch of crunchy fried meatballs and home-baked bread spread with butter; or better yet, drenched with the tomato sauce that simmered on the back of the stove, waiting to be used on pasta at our main meal later in the day.
I remember, too, how good leftover pizza (when there was any leftover), cold or warmed under the broiler, tasted with the pastini in chicken broth which Mom ladled from a hot pot of soup that she had started cooking, several hours before we even arose. That combination satisfied longer than any bowl of cream of wheat.
Some bitterly cold, winter mornings, I would lie huddled under the covers, despairing of getting a taste of whatever it was that my father had cooking with onions. Mom would come to the rescue, though. She’d bring my socks and undies to the bed and I would stick out one foot at a time for her to clothe, as quickly as she could. When I was dressed at last, clear to the sweater I would wear to school that day, I’d bravely s-w-o-o-s-h back the covers and head for the kitchen.
It was always warm and toasty in there. You could count on Dad to light the oven for extra warmth and to keep the goodies that he’d created hot, until we arrived. The coffee pot would be giving a few final burps, sending ‘Maxwell House’ messages to the senses that some sugar and several tablespoons of its brew in a cup of hot milk were in order. Big slices of Mom’s bread, already buttered, waited to be speared up and dunked into the hot drink.
On any given day we could be having a scramble of potatoes, onions and eggs or homemade Italian sausage and eggs or crispy fried potatoes with eggs steamed on top. Many times my mother made oatmeal, French toast or pancakes, and I loved graham crackers and bananas with milk, but nothing ever smelled as good as a breakfast of Dad’s own concoction, made when he came home from driving crane on the midnight shift at Sharon Steel.
In the warmer days of the year, our close-knit family groups visited more often and earlier in the day. Sunday would find any number of us, in one home or another, partaking of an informal brunch from a kitchen table laden with goodies, while the aromas of Sunday dinner, still in the making, filled the air.
When I was married and my own home was included in these Sunday visits, I created a brunch menu that incorporated a large percentage of the dishes with which we were all familiar. Everyone remembers Dad’s treats, either first-hand or from the stories that go with each serving of them. This brunch is always a big success with family and friends.
********************************
OLD-FASHIONED SUNDAY BRUNCH MENU
(Serves 8 abundantly)
Chilled Fruit Cocktail with Bananas
Fresh Italian Bread
Hot Spaghetti Sauce ----- Cold Whipped Butter
Large Round or Oval Serving Tray Crisp Romaine/Lettuce Leaves
8 Oz Each, thinly sliced: Genoa Salami, Capocollo, Pepperoni, Prosciutto/Ham, and Provolone Cheese
8 Oz Cherry Tomatoes -- 1 Tin Rolled Anchovies 1 Cantaloupe: Peel & Slice
1 Pint Olive Salad (Greek/Italian Olives)
1 Can Pitted, Ripe Black Olives
Small Jar Large Green Pitted Olives -- Small Jar Stuffed Olives
Cover Tray with Lettuce Leaves.
Wrap 8 slices ham around 8 slices melon, diagonally. Arrange like wheel spokes in center of tray. Place the rest of the ham and melon and all other articles attractively on the tray. Cover with plastic wrap. Refrigerate until serving time.
Crispy Meatballs
1 Lb Very Lean Ground Beef -- ½ Lb Ground Pork
2 Slices Bread -- ¼ C Dried Bread Crumbs
3 Cloves Garlic -- 1 Onion Quartered
1 T Basil -- 1 T Black Pepper -- ½ C Grated Romano Cheese
½ C Fresh Parsley -- 2 T Beef Base -- 2 Eggs -- ½ C Cold Water
Place Meat and Bread Crumbs in a large bowl. In BLENDER, mix Eggs & Water briefly. Add all other ingredients, except Meat and Crumbs to blender--a little at a time. PULSE till chopped fine. Add mixture to Meat & Crumbs in bowl and mix well with hands. Cover and chill one hour. (This can be done the night before)
To Fry: Preheat non-stick or iron skillet on medium. (Add 2T Olive Oil to iron skillet)
Roll Meatballs 1½-inch diameter.
Fry, turning until crispy & brown on all sides. Use spatula to turn.
To Bake: Place Meatballs on lightly oiled cookie sheet. Bake in preheated 325° oven for about 25 minutes, turning once, until they are crispy all around.
Serve in bowl, with a sprig of fresh parsley.
Potatoes and Eggs
5 Large Potatoes - 1 Large Sweet Onion - 1 Qt Water in a Bowl 1 T Parsley Flakes - 1 T Salt - ½ tsp Granulated Garlic 1 tsp Black Pepper - ½ C Oil (olive/corn) - 8 Large Eggs
Peel potatoes and onion and slice thinly into water in bowl.
Heat oil in heavy 10” skillet on Medium.
Meanwhile, mix together salt, pepper, garlic and parsley.
Drain potatoes & onion very well and wrap in fresh towel to get off excess water.
Carefully slip them into hot oil, evenly spacing them over the bottom of the skillet. Sprinkle half of the seasoning mixture all over.
Fry till bottom is crispy & brown, when metal spatula is inserted underneath.
Carefully turn potatoes, half at a time and fry 10 minutes longer. Now break the eggs one at a time, into a small bowl, carefully to keep yolks whole.
Slip them onto the potatoes, one at a time, spacing them evenly over the surface.
Sprinkle all with the rest of the seasoning.
Cover tightly and cook, just until whites are set. Yolks should still be soft.
Serve in the skillet, cutting through potatoes to make eight squares, each with a steamed egg on top.
Frittata
(Baked Omelet)
Preheat Oven to 350°
9x11x2 Glass Baking Dish buttered heavily on bottom and sides
1 Lb Loose Italian Sausage, brown and drain very well 8 Oz Pepperoni sliced thin
8 Eggs - ½ C Milk - 1 tsp Salt - ½ tsp pepper - ½ tsp Baking Powder
Arrange Pepperoni slices to layer bottom of baking dish.
Blend Eggs, Milk, Salt Pepper and Baking Powder in blender for 1 minute--pour over Pepperoni in dish.
Sprinkle cooked Sausage over the eggs, pressing under the batter slightly with a spoon.
Bake until butter knife inserted in center comes out clean and top starts to brown--20 to 30 minutes.
Cut in 2-inch squares and serve straight from baking dish.
Café Espresso
Purchase your favorite brand of Espresso Ground Coffee, or Espresso beans to grind yourself. Follow directions on can or bag for making good, strong, Espresso. If you do not have an Espresso maker, you can use a regular drip coffee maker or just buy Instant Espresso.
Café Sport
Have available Crème De Menthe, Anisette, Kahlua, or Whiskey. Make Sport by placing ½ Shot of your preferred liqueur into a 6-Oz Cup and filling the rest of the way with Espresso.
Café Latte
4 C Prepared Espresso Coffee--HOT!
4T Sugar -- 4 C Very Hot Milk (do not boil)
Mix all ingredients & stir well. Nice served from glass coffee carafe, keeping hot on a warmer & trivet. (As you notice, we were having latte before anyone heard of Starbucks!)
Biscotti
Biscotti are quite involved and time consuming to make from scratch, though I do it for holidays. However, there are several excellent brands of this cookie, in anise, chocolate, orange/chocolate, lemon, flavors on the market. You can find them in regular super markets and especially in Italian Specialty stores.
come over to my blog if you'd like...
nice to meet you!