Menu for 6 to 8

Berrylicious Brunch Champagne*
Smoked Salmon Strata*
Fresh Sliced Sunshine Citrus Fruits* or Fresh Ripe Melon

* Recipe follows

All recipes by Chef Kathy Casey

Berrylicious Brunch Champagne

Makes 1 drink

1 1/2 to 2 tablespoons Dish D'Lish ™ Red Sangria Mix Cocktailor ™
4 – 5 ounces chilled Champagne or sparkling wine
Garnish: 1 fresh berry, such as raspberry or strawberry

Measure Cocktailor into a chilled champagne glass, then pour in champagne. Garnish with a berry.

Smoked Salmon Strata

Makes 6 – 8 servings

2 Tbsp. olive oil
3/4 cup diced onion
1 1/2 cups thinly sliced mushrooms
1 Tbsp. minced fresh garlic
8 eggs
3 cups half-and-half or milk
1 tsp. Dish D'Lish French Seasoning Salt
8 cups 1-inch-diced hearty French bread
1 (16-oz.) portion Port Chatham Smoked Salmon, flaked
2 cups grated havarti or jack cheese
1/2 cup grated parmesan cheese

In a large nonstick sauté pan, heat oil over medium-high. Sauté onions, mushrooms and garlic for about 4 minutes. Remove from heat and set aside.

In a large bowl, whisk eggs, half-and-half and seasoning. Add bread, salmon, cooled onion mixture, havarti and half of the parmesan. Transfer to a 9-by-13-inch baking dish. Sprinkle with remaining parmesan, and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

Bake in a preheated 350°F oven for approximately 45 to 55 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Fresh Sliced Sunshine Citrus Fruits

Grapefruits, oranges and tangerines
Freshly squeezed lime juice
Honey

Cut the peel off the fruit, slice fruit into rounds, and flick out any seeds. Toss citrus in a large bowl with lime juice and honey to taste.