Simple ideas for a GALentine Brunch?
phoggie
4 years ago
last modified: 4 years ago
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Comments (17)
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Report back on The Crepe etc. Brunch
Comments (14)How did I miss the first post?? Sounds wonderful! I'll be trying the Lemon Cake next week! I never have lemon extract.... do you think a little of the Boyjiann (sp?) Lemon Oil would substitute? Also could you share the names of the wines and the vineyard? I'll be moving about an hour from Charlottesville soon and would love to try them! Grace...See MoreBrunch Menu
Comments (32)Brunch party is done and it went beautifully :) It was a housewarming party of sorts as none of our friends had seen our house after we finished the remodel and moved in. Thanks to all of you in the cooking forum, the food was amazing. Like any good party, we packed some to-go goodies and have some left overs for us to enjoy over the week. Here is the final menu and how it worked. Scones a la Ann_t -- I made blueberry, raspberry and orange cranberry. Baked last night and served warm today after reheating in the oven. These were awesome and hugely popular. Baked oatmeal from Mabelgeldine's recipe with bananas, blueberries and walnuts. This was great and we have some leftover for this week. Yeasted waffles (marion cunningham's recipe that Ann_t posted a while back). I tripled the recipe and the batter doubled a couple of times and I had to beat it down. I finally refrigerated it late last night. The waffles were great. I served with sliced strawberries, whipped cream and maple syrup. My batter is never as runny as the recipe says. I did add 3/4 cup extra flour as described for the Belgian waffle. I may try with less next time. DD made Ina Garten's rosemary potatoes. She woke up early to cut 5lbs of red, white and purple baby potatoes. We used some rosemary springs from the garden, salt, freshly ground tellicherry peppers and whole cloves of garlic with the skin. Baked in the steam oven and it turned out great. DD who is 8 was really thrilled with her first party dish being a hit. Fritatta - I read many recipes and finally adapted a couple to make a baked version in my all clad lasagna pan. This turned out really delish. I used 18eggs, a cup or so of milk, a 1/4 cup of cream, 1 cup grated gruyere, about 8 tbsp of goat cheese. Seasoned the custard with minced herbs (marjoram, thyme, basil, italian parsley), truffle salt and some grinds of pepper. Sautéed minced shallots, thinly sliced asparagus, 1red bell pepper. Seasoned with salt and pepper and some of penzeys granulated garlic and Fox run seasoning. Layered the sautéed veggies, poured the custard. Arranged slices of tomatoes on the top from the garden (San marzanos, yellow pears and red cherries), dotted with the goat cheese. Baked in the steam oven at 360 for 35 minutes. It was polished off. Definitely something I will repeat and experiment with again. Fruit salad with a dressing of agave, lemon juice, mint. Brownie bites for dessert. Fresh orange juice and apple juice rounded up the menu. We decided to skip the alcohol this time :)...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 MoreChristmas brunch
Comments (10)Last year I served fantastic shrimp and grits, Scotch eggs, ham and cheese biscuits and orange slices. This year I'm gonna try this, it's a new recipe: Easy EGGS BENEDICT CASSEROLE 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use 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 Serve with pineapple casserole...See Morephoggie
4 years agophoggie
4 years agolast modified: 4 years agophoggie
4 years agolast modified: 4 years agophoggie
4 years ago
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