A fruit platter and cheese grits soufflé are perfect brunch side dishes

Pineapple with cranberries & mint

I hope each of you had a great Christmas and Santa was good to you. We had planned to celebrate Christmas in the mountains, so in early December we left our little pied-à-terre in south Florida and headed for home. No sooner than we unpacked the car it began to snow and soon we were snowed in. It didn’t take long to realize that going home for Christmas was a bad idea and as soon as the first thaw, we jumped back in the car and set the autopilot for sunny Florida.


We spent Christmas morning at Meakin’s brother’s house where we enjoyed a scrumptious brunch after opening packages. As you can see, our little nieces were thrilled with what Santa brought them.


Our niece loves The Little Mermaid

Our niece showing Aunt Tammy her new boots



While my SIL prepared her famous popovers

Popovers

and fried Nueskes thick sliced apple-wood smoked bacon, Meakin scrambled eggs and I prepared a pineapple fruit platter with cranberries mascerated in rum and baked a cheesy grits soufflé.

Pineapple with cranberries & mint

Pineapple fruit platter with cranberries and mint
Adapted from Ocado

1 large fresh pineapple
About 3 tablespoons (or more if you wish) dried cranberries
1 – 2 tablespoons gold rum
1 lime, zest grated and juice reserved
About 3 tablespoons (or more) fresh mint leaves, chopped
2 tablespoons brown sugar

Using a sharp knife, cut away the skin from the pineapple and discard the skin and top. Cut the flesh into quarters, remove and discard the woody core, and slice into spears. In a small bowl, pour some gold rum over the dried cranberries and set aside to plump.

Arrange the pineapple spears on a serving platter and squeeze the lime juice over, and then scatter the cranberries over the pineapple and drizzle with the rum. In a small bowl, add the chopped mint, lime zest and brown sugar, and mix well. Drizzle the mixture evenly over the fruit, then chill the fruit in the refrigerator for at least 1 hour. Before serving, bring back to room temperature. Serves 6 to 8.

Cheddar cheese grits souffle

A sautéed sweet red bell pepper was added to the cheese grits for a holiday accent. When you cook grits, always, and I emphasize always, salt your water before adding the grits. If you skip this, you will never be able to properly season the grits and they will taste flat and unseasoned.

Cheese Grits Soufflé
Adapted from Southern Living

4 cups milk
3 tablespoons butter
1 1/2 teaspoons kosher salt
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
½ teaspoon freshly ground black pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
½ cup finely chopped parsley or herbs of your choice
4 tablespoons grated Parmesan cheese

Bring milk just to a boil in a large saucepan over medium-high heat; add salt, then gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly (whisking keeps grits from spattering on you and the stove), 5 to 7 minutes or until grits are done. Remove from heat and taste for salt. (We usually add more salt.)

Into the hot grits, stir in the lightly beaten egg, freshly ground black pepper, cheese, and chopped parsley. Pour into a lightly greased soufflé dish. (You could also use a 11- x 7-inch baking dish.) Sprinkle the grits with grated Parmesan cheese. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired. Yield: 6 – 8 servings.

Cheese grits souffle with red peppers

Optional red bell pepper addition for cheese grits

Prepare grits as above and add the sautéed red peppers at the same time you add the cheese.

1 sweet red bell pepper, finely chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

In a 10” non-stick skillet, heat the olive oil, and then add the chopped red bell pepper and sauté for about 4 to 5 minutes, until it softens. Season with salt and freshly ground black pepper. Remove from the heat and add to the hot grits when you add the cheese.