New Year's Day Pajama Party

Brunch Pizzas
Make this recipe your own by using different sausages and cheeses.

1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese (feta works well)
1 pound spicy or sweet Italian sausages, casings removed (lamb sausage or chorizo works well)
8 large eggs

Preparation                                                                                

Preheat oven to 450°F.

For brunch, assemble and chill the pizzas one day ahead. Then bake and top with fried eggs at mealtime.

Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper.

Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes.

Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.

Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes.

Remove from heat and let eggs stand in skillets while pizzas bake.
Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.

Bloody Marys
Check out my video for details on this "Hair of the Dog" hangover remedy

6 limes, juiced
1 tablespoon celery seeds
3 tablespoons grated fresh or prepared horseradish
2 quarts tomato juice, chilled
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 cups pepper vodka, chilled in the freezer
Celery stalk, for serving
Cucumber spears, for serving
Handful fresh cilantro, for garnish

Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds.

Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.

Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix, stick in the celery and cucumber and garnish with the cilantro.

Give the bloody mary a good stir and serve with brunch. Serves 8.

Teachino
Healing hangover recipe courtesy Michael Chiarello

2 herbal tea bags
1 cup milk

Bring 1 quart of cold water to a boil. Remove from the heat and add the tea bags. Steep until the whole pot is flavored, about 3 to 5 minutes.
While the tea is steeping, steam your milk. You can use the steam attachment on an espresso maker, a foamer, immersion blender, or a press.

If using a foamer, immersion blender, or a press, the milk should be 100 degrees to properly foam. Pour a cup of tea, add the foamed milk on top, and serve.

Deluxe Artichoke Dip

1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped
1 jar (12 oz.) marinated artichoke hearts, drained and chopped
1 cup coarsely torn fresh bread crumbs
1/4 cup coarsely chopped fresh parsley
1 container (8 oz.) sour cream
2 Tbsp. Bertolli® Extra Virgin Olive Oil

Preheat oven to 350°.
In small bowl, combine bread crumbs, 1/4 cup cheese and parsley; set aside. In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, sour cream, remaining 3/4 cup cheese, artichokes and garlic. In 9-inch pie plate, evenly spread artichoke mixture; top with bread crumb mixture, then drizzle with Olive Oil.

Bake uncovered 35 minutes or until heated through. Serve with your favorite dippers such as plantain chips, crisp pitas and tortilla chips.
Serves: 5-1/2 cups

New Year's Day Chocolate Fondue
Fabulous and Fun Party Dessert

6 oz. good quality bittersweet chocolate, grated
1/3 cup heavy cream
1/2 tsp instant coffee grinds
1 1/2 tbs fresh orange zest
2 tbs Grand Marnier
Pounc cake sliced
Biscotti
2 pears, peeled and sliced
2 bananas, cut into chuncks
Fresh Pineapple, cut into chuncks
Marshmallows
Mini Pretzels

In a double boiler or fondue pot over medium heat, add cream and grated chocolate. Once melted, whisk in instant cofee, orange zest and Grand Marnier. Serve warm with sliced pound cake, biscotti, sliced pears, bananas, pineapple, mini-pretzels and marshmallows.