Brunch has been sometimes been thought to be distinctly North American but probably started in 16th century Vienna. At that time, the custom was to have five official meals a day. Early breakfast was mostly liquid like hot chocolate or other beverages. The mid morning meal was called ‘gabelfruhstuck’, meaning fork breakfast. The custom of having fork food in the middle of the morning supposedly spread throughout Europe among the wealthy classes before coming to North America.
Whatever its specific origin, ‘brunch’, as it has become known as, is always the combination of breakfast and lunch foods. It seems to increase and wane in popularity but never really goes out of style. It is always open to new interpretations as well as just staying with the classics.
One such iconic brunch meal is Shrimp Newburg Strata. Evolving from the original, Lobster Newburg that was served at New York’s famed Delmonico restaurant in the United States. It became a standby of the after-theater suppers that were in vogue at the time.
The limitless choices that can be made for brunch have always made it one of my favorite meals to prepare. Overnight strata is the perfect choice to serve for an Easter brunch. This Shrimp Newburg pairs well with a Waldorf salad and hot cross buns.
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- 2 tsp veg oil
- 200 grams (about 3 cups) fresh mushrooms, sliced
- 1/3 cup onion, finely chopped
- 320 grams (about 8 slices) sourdough bread slices
- 454 grams wild fresh shrimp, raw
- 100 grams (1 cup) Gruyere cheese, grated
- 2 1/2 cups milk
- 5 large eggs
- 1 tsp fresh basil paste ( found in fresh vegetable dept)
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- 1 tsp vegetable salt (Herbamare)
Ingredients
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- In a large skillet, heat oil & saute mushrooms & onion for 3 minutes or until tender. Set aside.
- In a buttered, shallow baking dish, arrange half of bread slices. Peel & devein raw shrimp & coarsely chop. Top bread with half of the mushroom mixture & half of the shrimp. Arrange remaining bread slices over shrimp; top with remaining mushroom mixture & shrimp. Sprinkle strata with grated Gruyere cheese.
- In a bowl, whisk together milk, eggs & spices; carefully pour over casserole. Cover & chill at least 8 hours or up to 24 hours.
- Preheat oven to 350 F. Bake, strata, uncovered for 55 minutes or until a knife inserted near the center comes out clean.