I had Sunday brunch! What was yours?
7 years ago
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7 years agoRelated Discussions
Sunday Brunch
Comments (5)I just finished cleaning the kitchen after serving brunch for 11. We started with cheese, fruit, crackers espresso and mimosas, and then I made breakfast strudels (eggs, peppers, potatoes, onions, ham, and cream cheese in puff pastry braids), apple turnovers, and my dad's homemade venison sausage. A friend brought a King Cake and a table full of beads. We ate, drank, laughed, played foosball, and tried on all the beads. I would be happy to host brunch every weekend....See MoreSunday brunch
Comments (34)Oooohhhhh.....I just love entertaining. What a pretty spread! Orange zest! Have you tried that with French toast? It's reaallllly tasty. I discovered challah French toast right before Thanksgiving and will never go back willingly to plain French toast again. Here's my recipe: 6 eggs 1 1/2 cups half-and-half or milk 1 teaspoon grated orange zest 1/2 teaspoon vanilla extract 1 tablespoon good honey (helps to zap for few seconds in MW) 1/2 teaspoon kosher salt 1 large loaf challah bread Unsalted butter Vegetable oil Preheat oven to 375. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. (Can be mixed the night before and refrigerated.) Slice the challah in 3/4-inch thick slices. Dip bread into mixture, allow to soak for 30 seconds on each side (or a bit longer if bread is really stale), and then remove to a cooling rack that is sitting in a sheet pan. Let it sit for 1 to 2 minutes. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a cooling rack that is sitting on a sheet pan in oven for 5 minutes while continuing to fry the remaining slices, adding butter and oil as needed. (The oven time helps bake the bread all the way through.) -------------------------------- Speaking of recipes, I modified my ATK steel cut oat recipe recently after reading about coconut milk (from the dairy section) in a food blog. Toast 1 C steel cut oats in 1 T coconut oil for a few minutes until toasty. Bring to boiling 3 C water, 1/2 C milk, and 1/2 C coconut milk. Add oats when boiling, and simmer covered for 25 mins. Add 1/4 t kosher salt, 1/4 t pumpkin pie spice (I mix my own with fresh grated nutmeg), and 1/4 t vanilla extract (I make my own now). Cook for another 10 minutes. These are yummy and coconuty. Since I usually make mine the night before and reheat for breakfast, I add more coconut milk before I put them in the fridge to counteract the fridge thickening. Your food and arrangement looks great! Isn't it nice to have a dedicated buffet space for party food? Looks like an excellent way to start 2013 in your new kitchen....See MorePlease share your T & T brunch recipes
Comments (8)This is so easy and so good! Eggs Benedict casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham) **I used diced ham 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use package) How to make it -------------------------------------------------------------------------------- Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings....See MoreI'm done! What about your Sunday?
Comments (13)I rode to church today with Cheryl, the night before we went to the Fall Festival at church and that was fun. Alyssa was Little Bo Peep. After church we went to our business where the men were putting in a new overhead garage door. We picked up Norm and Kevin sandwiches and Cheryl and I had some too. They were from Hardee's. Then Cheryl and I had to go to Sears in another town to get a new garage door opener. We also went into Joann's and I bought some really reasonable fabric. Then back to the business to leave the garage door opener. Back at home we took the dogs out, fed and watered the chickens and a ride on the big rig. Then off to Amber's to see them. The men came and we had pizza from Pizza Hut and Little Cesar's. I just got home and will go to bed soon. Busy day again tomorrow. Sue...See More- 7 years ago
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