Brunch with Gleaner

Jamaicans are becoming more sophisticated when it comes to food and are looking to explore and experiment. The Gleaner Company, along with Smart Eggs in association with Café Blue and Select Brands, will be hosting a brunch series over the next few months to show our readers how easy and fun it is to throw a brunch of their own with family and friends. We will showcase recipes that were prepared for our readers to recreate at their own brunch.

Here's how it works. Select (foodie) individuals are being asked to host the sponsored brunch at their home with no more than 12 persons and then take us on a culinary journey from the kitchen to the table.

In the first of the series Kaili Scott decided to entertain her girlfriends on a hot summer day sipping on their Sangrias and Santa Margherita Prosecco from Select Brands. According to the host, "I love entertaining and will use any excuse to open up my house, even if it involves planning a dinner party, lunch or brunch at the last minute. Entertaining can be a challenge, and I always try to ensure that things run smoothly - that the food goes out on time and that we never run out of it, drinks or ice."

She went on, "It is also important to stay on budget as it is easy to get carried away in the supermarket."

About the Brunch

Scott tells us, "I have a sizeable collection of cookbooks that are in constant rotation, and for this brunch I relied on my good 'friend' The Barefoot Contessa (Ina Garten) for the fritatta recipe, the maple roasted bacon and the banana pancakes. I choose my menus based on some of my favourite foods. I also try to incorporate a lot of local produce. I also buy Smart Eggs all the time because I love the clean packaging and I also think that they taste healthier than the other options on the market. The sangria was a last-minute choice and I was very happy with the Don Simon Sangria which is ready to drink. I even

spiked it up a bit by adding fresh pineapple, apple slices and some rum," she said.

MENU:

Rosemary Potato Fritatta

Maple roasted bacon

Banana pancakes

Bun bread pudding

Coconut curry callaloo with raisins

Boiled bananas

For other recipes check the Facebook pages at www.facebook.com/smarteggsja

Recipe for the Rosemary Potato Fritatta

8tbs (1 stick) unsalted butter, divided

2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)

8 extra-large eggs

3/4lb cheddar cheese, grated

1/2tsp kosher salt

1/2tsp freshly ground black pepper

3/4 cup chopped fresh rosemary

1/3 cup flour

3/4tsp baking powder

Directions

Heat the oven to 350°F.

Procedure

Melt three tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining five tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the centre of the oven. Bake the frittata until it is browned and puffed, 50 minutes to one hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.