21st Birthday Brunch

So for my birthday, I decided what could be better than good food, friends, and festivities?  That said, I knew I didn't want to get drunk, but what kind of 21st would it be without any alcohol?  I then decided that some alcoholic cupcakes were the classy and delicious solution.

Thanks again go to love & olive oil, for providing both of my alcoholic cupcake recipes.  The tequila sunrise cupcakes had better frosting than cake, and the chocolate amaretto cupcakes had a slight baking fiasco that made them structurally unsound.  All in all though, mmmmmmmm.

After cupcakes were prepared, more of the menu was prepped.  I made a quick ratatouille.  NOTE ON VEGETABLE DISHES: be aware that once you cut up a vegetable, it makes a lot more food than you thought it would.  My ratatouille excluded eggplant because there's no way to make a reasonable amount of true ratatouille without throwing away vegetables, and I do not approve of wasting food.

Morning of, I got up early, got clean, and set to work.  Step one was the unprepared sausage frittata.  While it baked, I made crepes to be filled with the ratatouille.

My first guests arrived 10 minutes late -- my neighbors -- and after that rolled in for a while longer.  I hurriedly prepared plates for them, sauntering around in my lovely new cocktail dress and Google apron.

With everyone fed brunch, we had some nice conversation, then moved over to the neighbors for some gaming and cupcakes.  An afternoon of Mario World later, we settled in for a super bowl study party.  A few more hours of catching up, and I had a full day of company.

I highly recommend food and friends for a good lazy day.  Can't think of a better way I could have spent it.


Recipes:
Quick Ratatouille
1 Tbsp olive oil
1 small zucchini (sliced)
1 small yellow squash (sliced)
1/2 onion (diced)
3 cloves garlic (minced)
1 can (~15oz) crushed or diced tomatoes
1 tsp thyme
1 tsp oregano

In medium frying pan, heat olive oil over medium heat.  Add onions and garlic and stir until translucent and soft.  Add zucchini and squash to pan.  Cover and let cook, stirring occasionally, until softened.  Add tomatoes, thyme, and oregano.  Stir until heated through.  Season to taste with salt and pepper.

Sausage Frittata
1lb bulk breakfast sausage (sage sausage)
4-5 green onions (chopped)
4 cloves garlic
10 eggs
1 cup mild shredded cheese

Preheat oven to 425 degrees.

Spray a large ovenproof frying pan with cooking spray, add sausage, and cook sausage over medium heat.  Stir occasionally to keep sausage from sticking to pan.  When almost fully cooked, add green onions and garlic, and cook until softened.

In large bowl whisk 10 eggs.  Add cheese, and stir until incorporated.

Pour egg mixture into frying pan over sausage.  Lower heat to low.  Stir gently to redistribute sausage, onions, and cheese evenly.  Let eggs begin to cook, sliding spatula around edges to allow uncooked egg underneath.  When bottom and edges of frittata are set, carefully transfer the pan to the oven.  Let bake for 45 minutes.  Check for doneness by inserting a toothpick or knife in the frittata to have it come out clean.  Remove frittata from oven and let cool shortly before serving.