Weekend Brunch | ParkRecord.com

Weekend Brunch

This menu inspired by Park City restaurants is a blend of healthy and hedonistic

This story is found in the Spring 2019 edition of Park City Home.

Thank the holidays (Easter, Mother’s Day) or thank the weather (in between snow season and summer), but the weekends ahead are meant to be lazy. This simple menu stars a healthy frittata, an indulgent dessert, and a generous cocktail that combines Mexico’s Paloma and the classic mimosa, guaranteed to induce a midday nap.


Palo-Mosa (Serves 4)
8 tbsp. tequila
8 tbsp. grapefruit juice
6 tbsp. lime juice
6 tbsp. grenadine
Chilled bottle of sparkling wine or prosecco

In a pitcher, pour tequila, juices, and grenadine and mix well. Divide among four large glasses, then top with sparkling wine or prosecco. Garnish with lime slices.

If you want the real thing:

Silver Star Café
1825 Three Kings Drive


Frittata with Chicken Sausage and Goat Cheese (Serves 4 – 6)

2 tbsp. olive oil
½ medium yellow onion, diced
1 red bell pepper, chopped
12 oz. chicken sausage, sliced into coins
8 eggs
½ cup chopped fresh basil leaves
¼ tsp. crushed red pepper (omit if you don’t want it spicy)
¼ tsp. kosher salt
Several grinds black pepper
4 oz. goat cheese, crumbled into pieces
½ cup shredded Parmesan cheese

Preheat oven to 400ºF.

Heat olive oil in a 12” cast iron or ovenproof skillet over medium heat until shimmering, then add onion and sauté for 2 minutes. Add bell pepper and continue to cook over medium heat for another 2 minutes.

Add sausage and continue sautéing over medium heat for another 5-6 minutes, stirring occasionally, until sausage is browned and pepper is softened.

Meanwhile, whisk together the eggs, basil, crushed red pepper, salt, and pepper in a large bowl until well blended.

Spread the sautéed pepper and sausage mixture out evenly across the bottom of your skillet and dollop it with goat cheese.

Increase the heat under the skillet to medium-high. Pour the egg mixture on top of the cheese and sautéed ingredients and continue cooking undisturbed over medium-high heat just until the edges start to set (about three minutes).

Turn off heat and sprinkle the top with Parmesan, then move the skillet into the oven and bake for 12-14 minutes, or until set.

Once it is set, broil for another minute to brown, then remove from oven and let cool for at least five minutes before slicing. (Can also be served at room temperature.)

If you want the real thing:

Montage Deer Valley
9100 Marsac Avenue


Bread pudding ingredients
8 large eggs
3 ½ cups whole milk
1 ½ cups sugar
1 ½ cups whipping cream
1 tsp. vanilla extract
1 1-pound loaf Pepperidge Farm cinnamon-swirl bread, cut into 1-inch cubes
1 cup raisins

Bread pudding directions
Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread cubes and raisins. Pour mixture into prepared baking dish. Cover and refrigerate
2 hours.

Preheat oven to 350°F.

Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

Rum sauce ingredients
1 cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter
½ cup whipping cream
2 tbsp. spiced rum or dark rum
¾ tsp. ground cinnamon

Rum sauce directions
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1½ cups, about 5 minutes. Serve warm. (Can be prepared up to 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

If you want the real thing:

Café Terigo
424 Main Street

For more stories from this edition, visit the Park City Home special section.

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