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I’m hosting my Book Club this month, and I’ll be serving brunch for 10 people before we discuss this month’s book selection (see below).  It’s springtime in Atlanta, and I’ve come up with a menu that’s delicious and includes lots of seasonal foods.  Should be fun!

(Adapted from Alex Guarnaschelli)
I like the idea of a coffee cake baked in a sheet pan – so much easier to serve.  And the topping that includes pecans and walnuts with 2 sugars and cinnamon appealed to me as well.

Photo Credit: Cate Bogue

Topping:
1/2 cup toasted and coarsely chopped pecans
1/2 cup toasted and coarsely chopped walnuts
2/3 cup all-purpose flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 tsp ground cinnamon, sifted
1 tsp kosher salt
5 TBSP unsalted butter, melted

Photo Credit: Cate Bogue

Coffee Cake:
4 TBSP unsalted butter, plus additional for greasing the pan, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour, sifted
1 tsp baking powder, sifted
1 tsp baking soda, sifted
1 tsp kosher salt
1 cup buttermilk
1/2 cup whole milk yogurt
1 (13 by 9-inch) baking pan

Photo Credit: Cate Bogue

For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt.

Photo Credit: Cate Bogue

Stir to blend. Stir in the butter.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.

Photo Credit: Cate Bogue

For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside. Cream the butter and granulated sugar together until light yellow and smooth, ~ 5 minutes.

Photo Credit: Cate Bogue

 Add the eggs, one at a time, and beat until thoroughly mixed.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt.

Photo Credit: Cate Bogue

In a separate bowl, whisk together the buttermilk and yogurt until smooth.

Photo Credit: Cate Bogue

Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly.

Photo Credit: Cate Bogue

Liberally sprinkle the cake with all of the topping. Take care to cover the whole top.

Photo Credit: Cate Bogue

Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving. Your home will smell heavenly!

Photo Credit: Cate Bogue

FARMER’S MARKET EGG CASSEROLE
(Adapted from Two Healthy Kitchens)
The great thing about this casserole is that not only is it beautiful and healthy, but I can make it the night before, and then just throw it in the oven before my guests arrive.  No slaving in the kitchen for hours leading up to the brunch! It slices up beautifully, and I love that it has no flour – the hash browns are the base of the dish. This dish is also great for a weeknight meal served with a salad.

Photo Credit: Cate Bogue

1 pound sweet Italian turkey sausage
1 cup diced sweet onion (from about half a large onion)
8 ounces fresh sliced mushrooms
2 cloves garlic, minced
2 cups frozen shredded hash brown potatoes (I used refrigerated instead of frozen)
2 cups shredded sharp cheddar cheese, divided
1 cup diced green pepper (from about 1 small-medium pepper)
3 plum tomatoes, seeded and diced
6 chopped green onions
12 eggs
1¾ cup milk
1/4 minced fresh parsley
1 teaspoon kosher salt
1 teaspoon dried basil
¼ teaspoon black pepper

Photo Credit: Cate Bogue

In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into little pieces as you crumble the sausage.)

Photo Credit: Cate Bogue

In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again.

Photo Credit: Cate Bogue

Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)

Photo Credit: Cate Bogue

In the morning, preheat the oven to 375 degrees F. Bake casserole, uncovered, for about 50-70 minutes, or until egg in middle is just set and edges are lightly golden brown. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Photo Credit: Cate Bogue

The book we’ll be discussing is: