"All of my brunch recipes are designed to be prepped ahead of time," says Linda Haynes author of the More from ACE Bakery cookbook and co founder of ACE Bakery, "allowing you to be a guest in your own home."

"The Corn, Chili and Cheese Strata with Avocado Salsa makes me feel like I've escaped to Mexico for a few hours." Linda continues, "I love the hearty Spinach Gratin with Baked Eggs and Parmigiano after a brisk walk when the weather is cooler and the Oven-Baked Mango Pancake is as spectacular looking as it is delicious."

With prep time at a minimum on the day of your party you just might find yourself making more than one of these mouthwatering recipes to wow your guests.

Now one of North America's leading artisan bakeries, ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods, and a stone deck oven all work to create exceptionally flavourful products with a light, airy texture and crisp golden crust. The breads contain no preservatives and are made with the finest ingredients. ACE Bakery's artisan breads and Crisps are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, from New York to Louisiana, across the Midwest U.S.A., and in the Bahamas.

Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its pre-tax profits to charitable organizations in the principal centres where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships, and supporting organic farming initiatives. All author royalties from More from ACE Bakery are donated to organizations that work with women and children in crisis.

Corn, Chili and Cheese Strata with Avocado Salsa
Serves 6

This is a delicately spiced recipe so feel free to add more jalapeno and chili powder if you want a bigger kick. Although this is a great brunch dish, I have served it as a casual vegetarian dinner accompanied by a mixed lettuce salad.

10 to 12 slices white bread
1 ½ Tbsp. (22.5 mL) corn oil
1 ½ cups (360 mL) lightly packed, finely sliced cooking onion
¾ cup (180 mL) grated 3-year-old white cheddar
¾ cup (180 mL) grated Monterey Jack cheese
1 cup (240 mL) uncooked fresh corn (2 to 3 ears) or thawed frozen corn
1 ½ tsp. (7.5 mL) minced fresh jalapeño pepper, or more, to taste
4 large eggs
1 ½ cups (360 mL) homogenized milk
1 ¼ cups (300 mL) 18 % cream
1 tsp. (5 mL) kosher salt
1/8 tsp. (1 mL) freshly ground black pepper
1 heaping tsp. (5 mL) chipotle chili powder
sour cream (optional)

avocado salsa

1 firm but ripe medium-to-large avocado
3 Tbsp. (45 mL) minced red onion
1/3 cup (80 mL) seeded and minced tomato
1/2 tsp. (2.5 mL) minced jalapeno pepper, or more to taste
3 Tbsp. (45 mL) freshly squeezed lime juice
3 Tbsp. (45 mL) chopped fresh coriander (optional)

Cut the slices of bread in half horizontally.

Pour the oil into a frying pan on medium heat and immediately add the onions. Sauté until soft, approximately 3 to 5 minutes, but not brown. Set aside.

Mix the two cheeses together, reserving ½ cup (120 mL) for the top of the strata.

Evenly place bread slice halves in a low casserole dish with a 7- to 8-cup (1.7- to 8-L) capacity, making sure the bottom of the dish is completely covered.

Sprinkle half the onion, then half the corn over the bread. Follow with half the minced jalapeno pepper and half the cheese. Top with another layer of bread and follow with the rest of the onions, corn, jalapeno pepper, and cheese. Cut the remainder of the bread into 1-inch (2.5-cm) cubes and sprinkle over the top.

In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, and chili powder until well combined.

Pour the egg mixture over the strata, making sure to thoroughly soak the top layer of bread. Cover tightly with plastic wrap and let sit overnight or at least 30 minutes.

Preheat the oven to 375ºF (190ºC) and bring the strata to room temperature.

Remove the plastic wrap and bake for about 1 hour or until the custard is just set. The strata will have a puffy, soft look. Sprinkle the remaining cheese over the strata and bake another 5 to 10 minutes, until the top is golden. (You may want to quickly finish it off under the broiler for 1 to 2 minutes.)

Let the strata rest for 10 to 20 minutes before serving with sour cream and Avocado Salsa.

For the salsa
Peel the avocado and cut into cubes no larger than ½ inch (1.2 cm). In a medium bowl, gently toss the avocado with the remaining ingredients, making sure not to mash the avocado pieces. Taste and add more jalapeno pepper and cilantro if desired. The salsa can be made up to 2 hours ahead. Cover with plastic wrap until ready to serve.

Spinach Gratin with Baked Eggs and Parmigiano
Serves 4 to 8, depending on appetites

This easy dish always gets compliments. You can also make it in individual portions, using 1 or 2 eggs per person. Serve with plenty of thickly cut buttered toast. Back bacon - Canadian bacon to Americans - would be good on the side too.

5 bunches spinach-approximately 2 1/4 lb. (1 kg)-cleaned, drained, and stems removed
2 Tbsp. (30 mL) unsalted butter
1/4 cup (60 mL) finely minced cooking onion
1 Tbsp. (30 mL) finely minced garlic
2 heaping Tbsp. (30 mL) all-purpose flour
2 generous cups (475 mL) warm homogenized milk
1/2 tsp. (2.5 mL) freshly grated nutmeg
1 tsp. (5 mL) kosher salt
large pinch of white pepper
1/2 cup (120 mL) fresh breadcrumbs
1 Tbsp. (15 mL) unsalted butter, melted
1/2 cup (120 mL) finely grated Parmigiano Reggiano
8 large eggs

Preheat the oven to 375°F (190°C).

In manageable batches, plunge the spinach into boiling water. Allow the water to come to a boil again. Cook for 1 minute and drain on paper towels. Roughly chop.

Melt the butter in a frying pan large enough to hold all the ingredients except the eggs. Add the onions and sauté over medium heat for 2 minutes. Stir in the garlic, then mix in the spinach and cook for 1 minute. Sprinkle with the flour and, stirring, gently cook for 1 to 2 minutes more. Pour in the warm milk and bring to a simmer. Lower heat and cook, stirring, until the mixture thickens, about 5 minutes. Add the nutmeg, salt, and pepper.

Spoon the spinach mixture into an 8 cup (2 L) buttered baking dish, about 8- x 12-inch (20- x 30-cm) or 8 individual baking dishes. Mix together the breadcrumbs, melted butter, and the Parmigiano Reggiano. Cover and store both in the refrigerator. Both the spinach and the breadcrumbs can be made up to 1 day ahead.

Bring both spinach and breadcrumbs to room temperature before proceeding with recipe. Make 8 indentations in the spinach and break an egg into each well. Sprinkle each egg with a pinch of salt. Bake for 15 to 18 minutes or until the egg white is set but still soft.

Remove the baking dish from the oven. Turn on the broiler. Sprinkle the crumb mixture over the eggs and place under the broiler for 30 seconds, until lightly golden.

Oven-Baked Mango Pancake
Serves 4 to 6

This is a great recipe to make when you have a craving for pancakes but don't want to stand over a hot stove, spatula in hand. Drizzle with a touch of warm maple syrup or honey and serve with bacon or sausages.

1 small mango, about 1 generous cup (240 mL) diced flesh
2 large eggs, at room temperature
3 Tbsp. (45 mL) granulated sugar + 1 Tbsp. (15 mL) for dusting
2/3 cup (160 mL) all-purpose flour
pinch kosher salt
1 cup (240 mL) whole milk, at room temperature
1 Tbsp. (15 mL) softened unsalted butter
maple syrup or honey (optional)

Peel and pit the mango and cut into ½-inch (1.2-cm) dice.

In a bowl, whisk together the eggs and 3 Tbsp. (45 mL) sugar. Sift the flour into the egg mixture in two batches and mix in along with the salt. Slowly whisk in the milk until a batter forms. Don't be concerned if the batter is not perfectly smooth. Mix in the mango. The batter can be prepared up to 2 hours ahead.

Preheat the oven to 425ºF (220ºC). As the oven is heating, put an 8- to 10-inch (20- to 25-cm) cast iron pan in the oven on the lowest rack to heat.

Carefully remove the hot cast iron pan from the oven. Add the butter and rotate and tilt the pan to form an even coating of melted butter on the bottom and sides of the pan. Once the butter has melted, pour the pancake batter into the pan, making sure the mango is evenly distributed.

Bake for 30 minutes or until puffed and dark golden. Remove from the oven, and turn on the broiler. Sprinkle the top of the pancake with the remaining 1 Tbsp. (15 mL) sugar. Return the pan to the top rack of the oven; broil until the sugar has melted, about 1 minute.

Serve immediately with a drizzle of warm maple syrup or honey.

Cook's Tip
Substitute bananas, peaches or sautéed apples or pears for the mangoes.

For more information, contact Philippe Gaudet, 416/241-3600 x.341, pgaudet@acebakery.com.


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