brunch menu -- what to eat before souffle?

19 years ago

In the midst of my afternoon deadlines, DH calls to say that he has invited a recognizable-on-TV-person and spouse to brunch mid-morning this weekend. Oh my. No meat can be involved.

I think cheese souffle, fruit salad or green salad or ??, bread basket and then a sweet for dessert. Champagne and OJ.

But timing is tricky and can't rely on promptness. Also think it more congenial to have something to nibble on in LR while souffle cooks. But what?

Thanks. (Any other menu suggestions welcome.)

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Comments (6)

lindac
19 years ago
Cheese straws? Grissini ( bought) Veggies and a roasted red pepper sour cream dip, a basil cream cheese torta with water crackers, pita crisps and hummus...
Lots of possiblities.
Linda C
User
Original Author
19 years ago
lindac -- thanks. I think cheese straws are a good idea and I get very good ones locally. I hadn't quite thought of eating hummus in the morning -- the garlic? (Maybe I make mine too garlicy.)

Basil cream cheese torta is an excellent idea. Is there a recipe you'd share? I have a huge bunch of basil from the farmer's market. I'll google a recipe but I bet it won't be as good as yours.
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No way will I even sample everything. Not that big into turkey and dressing. So the Eggs Benedict, are a must, the Connecuh and Chicken sausages , maybe sample an omelet Bacon Merk's Braised Short Ribs and Good Gravy A must the ambrosia cheeses and end with pecan pie which I love love love Of course one bloody mary :o)
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What great input! Since I have a sweet tooth, I knew I was leaning towards desserts, but I agree with Martha who just pointed out, desserts are what make it brunch instead of breakfast. Although there are no vegans or vegetarians in the group, I wanted to not have more than one egg dish. I'm thinking of leaving the bacon in the quiche and adding onions and red peppers to the sausage and roasted potatoes. Plllog suggested using a more interesting sausage than turkey and I like that idea. Something spicy IS called for! Undecided about the pear mini-muffins. It would be one less thing to make. I don't think they add that much to the menu except a different shape and they would look so cute piled up on my little 3-tier pastry rack. If I do bake them, I'd go with a simple, not-sweet bran muffin with some chunks of pear baked into the top. The suggestions for adding fruit are excellent. I'll probably add the grapefruit and avocado salad. Although some would add ham and other sandwich makings, I'm drawing the line there because these are retired women; they don't eat that much. About the quantity and variety -- I don't mind leftovers. I can't say no to the gingerbread roll or the cranberry jello. These are from friends who really want to help. And because, leftovers! I saw a photo on Pinterest for the grapes and cheese platter -- attached..
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The brunch was fab. Lots of good leftovers. I couldn't corral anyone into grilling the turkey sausages so I skipped them. No biggie, we can have them any time later. I'm also glad I did three bean salad instead of the white bean tuna salad. That allowed the smoked salmon to be the star, and good on that because I bought the really expensive stuff since it was the lowest in salt. When I realized no turkey sausages I threw some feta on the three beans salad for a little extra protein. It was very colorful, served in a cut glass dish, with home grown cherry tomatoes and green pepper, plus some celery and scallions and some fresh parsley. I lost my phone and my camera is stashed away so no photos. The roasted sweet potatoes, red onions and squash was a great side for bagels and lox and matzah brei. I got distracted at the end and overcooked the matzahbrei but it was OK, lots of other good things. The melon was particularly delish . . . I forgot to add that I served sparkling cider as a beverage. No one wanted coffee with dessert, so I have it ready to go in the coffee maker for tomorrow morning. I tried some new yogurt for on top of the apple crisp, it was Chobani cinnamon vanilla lower sugar greek yogurt. It was on sale so I got a few other flavors to try. It was very good! Great for mixing with fall fruits!
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wizardnm
19 years ago
Fresh fruit...cantalope, blueberries and strawberries are very eye appealing.

Nancy
lindac
19 years ago
Torta....no "recipe"!
Allow cream cheese to warm to room temp and cream...add a little milk or not one brand I get is a little stiff..and I add a little garlic salt...but you said....
spread in the bottom of a "mold"..I use one of those large pyrex custard cups that just holds an 8 oz cream cheese with additions.
Line the mold with saran, press about 1/3 of the cream cheese into that, chop a handful of basil very fine and pile that on and salt very lightly ( to draw out any moisture in the basil and allow it to pack down) add another skinny layer of cream cheese, more basil and the last of the cream cheese. Chill, unmold and roll the edges in chopped pecans.
I have also made one of the layers of a sundried tomato brischetta from Trader Joe's...looke Christmassey.
No garlic in the morning?? No everything bagels??
I say it's not a good day if you don't have garlic breath by noon!!
Linda C
User
Original Author
19 years ago
Lindac -- that is so much better (and easier) and fresher than the "prepared pesto" recipes I found on google for torta.

Me -- I decline everything bagels -- all day and night. Don't use garlic salt either. Do use fresh chopped garlic that I mush into a paste but only after a stiff scotch when the sun goes down.
lindac
19 years ago
And less oily too....
I love an everything bagel with cream cheese ahd habanero pepper jelly for breakfast!! LOL! Really!
Not much for garlic salt nor powder...but for times when you need just a whiff of garlic flavor....

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brunch menu -- what to eat before souffle?

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brunch menu -- what to eat before souffle?

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