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Katie Brown Shows You How to DIY an Elegant Holiday Tablescape with a Rustic Twist

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  • A great believer in shortcuts store-bought pie crusts, frozen puff pastry, cake mixes, bagged lettuces, bottled dressings, chicken stock, jarred spaghetti, pesto sauces and such , Brown mixes and matches them with other fresh foods, flavors and spices and fixes them up with personal touches, twists and techniques to make the resulting creations her own.

    For brunch offerings, Tramonto suggests platters or pans full of easily made Eggs in Hell the dish gets its name from the heat of the red pepper flakes with red sauce and a sprinkling of Parmigiano-Reggiano cheese. Serve with crusty Italian bread or thick slices of toast.

    Crepes filled and topped with mascarpone cream and blood-orange sauce would also be a fabulous selection. With their distinctive crimson flesh, blood oranges are sweeter than other oranges and taste a little bit of berries.

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    The vanilla mascarpone can be made the day before and the blood orange sauce up to two days in advance. A mixed Italian salad with purple endive and romaine, serrano ham, provolone cheese, roasted red peppers, black olives and pepperoncini tossed with a splash of olive oil and sherry or balsamic vinegar is a good addition, too.

    To impress guests, Brown offers easy turkey bacon eggs — like little souffles baked in muffin tins and popped out for serving.

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