Brinner

The hardest part about making breakfast for dinner is the number of options one has to prepare. From bacon to biscuits choices are abundant and tasty.

Bacon and sesame seeds

At the most recent Cooka Nostra cookbook club meeting, the group decided to go with a theme instead of focus on one book. The turnout was sweet, savory and economical.

For a variety of reasons, we loved eating typical morning foods for dinner, aka “Brinner”.

Jennifer said she liked it because it’s a different perspective to a meal.

I like it because it brings back memories of a host family in Dublin, Ireland who used to serve omlettes for dinner; something I occasionally do today.

The turnout was great and the front-runners from our evening were the frittata, fruit and dip, and Bloody Mary’s.

Lynn has been making her non-recorded family frittata for years, but she admitted to using Giada De Laurentiis’ recipe as a guideline and added some of her own blend of ingredients.

“I would normally use asparagus, but I thought spinach and mushrooms would be a good winter alternative and I typically use Romano cheese, but this time I tried Asiago,” Lynn said.

For the special occasion she also added prosciutto!

Julie stuck with a Paula Deen recipe and adjusted the ingredients to make it less fattening. Not only was the fruit tray and dip a great way to start the meal, it was delish to nosh on while playing cards and chatting. For the complete recipe click here.

Chocolate cupcakes with bacon - brilliant!

(Chocolate covered strawberries, not too bad either).

A spicy Bloody Mary is great in the morning or at night, and I like to make them spicy. Starting with the usual serving of vodka (Belvedere or Grey Goose recommended) and fill the glass with Clamato juice and ice. Season with salt, pepper, fresh dill, and four dashes of Tabasco sauce. Garnish with a slice of lemon or lime.

“The dill makes it!” Laura said.