Entertaining Again -- Brunch
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4 years ago
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Fun2BHere
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Brunch for 75
Comments (15)So here's the secret..... I served "eggs Benedict" and "eggs Florentine".....my version for 75. It's what you would expect: English muffin, Canadian Bacon, Hollandaise sauce, the egg, however, was not poached, but I baked them in muffin cups just until the whites turned opaque. I kept them in a cold water bath overnight until serving at which time I drained the cold water and replaced it with warm water. The combination of a warm toasted muffin, warm bacon and/or hot creamed spinach along with the hot hollandaise sauce warmed the eggs through without overcooking the yolk. With the exception of a few that may have overcooked in the oven, they were still runny at serving time. Believe it or not, the potatoes were the biggest challenge! I made 45 pounds. Needless to say, my right arm and hand took a beating that day, but they were very good (people actually fought over the leftovers). The fruit was mostly tropical (papaya, mango, kiwi, oranges and strawberries). I made a simple syrup with peeled fresh ginger and lime zest then tossed in the mint at serving time. It was very good and very refreshing (thank you Bobby Flay). Here's the wonderful recipe that came of my experiments that I will for sure do at Christmas for the family crowd: eggs Florentine in a biscuit. In a jumbo muffin tin (sprayed with Pam) place your biscuit and smoosh it up the sides (I used the flaky kind but I separated the layers and used only half a biscuit per cup), then make a creamed spinach (spinach, cream cheese and mozzarella, s&p) I made mine kind of thick. (Instead of spinach you could put Canadian bacon, bacon, etc). Smoosh that all over the biscuit....bottom and up sides, then crack an egg into the hole, s&p. At this point you can put it in the fridge overnight! Bake them the next morning, take them out of the muffin tin (they come out perfectly) and top with the hollandaise sauce. I experimented with this idea quiet a bit, it was good and easy every time. I decided against it because of my cooking facility I would have had to do them in at least two batches the morning of and it seemed too stressful for 75. I would do this at home for my clan of 15 or so though. I did have chafing dishes to keep my food warm also. I served this with a cosmo punch that was rather tasty too :) I must add that my 'experiment' recipe began with reading many other recipes on-line. It most certainly was not an original idea and though I'd like to give credit to the recipes, I read so many of varying ingredients and methods, I'm not sure who to credit. I hope I did not offend or mean to take credit for others recipes. I just thought someone here might like it if I shared it. This post was edited by dreamhouse1 on Tue, May 7, 13 at 21:45...See MoreAny good suggestions for Mother's Day Brunch?
Comments (4)I've always prepared a Spinach Madeline when I'm serving casseroles for a brunch. It just adds that special something. C&P from River Road Cookbook Spinach Madeleine Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference! Ingredients: 2 packages frozen chopped spinach 3/4 teaspoon celery salt 4 tablespoons butter 3/4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1/2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1/2 cup vegetable liquor 1/2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato! Copyright © 2007, 2009 Junior League of Baton Rouge, Inc....See MoreDay after Wedding 'Brunch'
Comments (7)I served something similar the Sunday morning after our wedding. We invited the bride's relatives, groom's parents, the single girlfriends, one couple from my college days from far across the country, and the wedding party and their dates/spouses. We kept it smaller at the bride's request for a quiet brunch. That turned out to be a wise decision as she needed some down time. I rented 3 large round tables (the size for 10) that filled the patio. Also rented chairs and tablecloths. The groom's mother had sent us home with several rehearsal dinner centerpieces, so we used them liberally. We invited a little over 30, all of them from out of town. I set up a catered buffet in the kitchen, and as it was August, we ate on the patio. I served mimosas, quiche, bagles, croisant, fruit, juice, coffee, iced tea, cheese plate, and sausage. If I were to do it over again, I would skip the bagles and croisants and cheese as almost all of them were untouched. Definitely serve mimosas--makes it seem festive. The bridesmaids and groomsmen were all flying out that afternoon, but it seemed the older guests were driving up the coast for additional vacation. So people left as they chose with the older guests leaving soonest. The bridal party were all checked out of the hotel, so we entertained them a few hours till time for them to leave for the airport. It had turned grey, in fact the sun never came out that day, but originally the bride and groom were going to take them down to the development pool to swim and relax till departure time. But everyone just relaxed for a couple of hours in our family room and kitchen and enjoyed the time to chat about the whole wedding weekend and laugh at some of the goings on. The honeymoon departure was hours later after everyone had left, so the groom relaxed and watched a game on TV while the bride took the last chance to do some laundry and packing before they left for tropical islands. Hope this recap of our post wedding brunch helps your planning....See MoreISO Opinions on a Brunch Menu
Comments (27)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.....See MoreIslay Corbel
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