Brunch Menu Help
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last year
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Easy brunch menu for 100+?
Comments (22)Wow! Thanks again for all of your input. It is helping a lot. I really like Woodie's egg and potato casserole. If I do that, can I eliminate the potato salad? (As a little aside, I think I should add that I don't eat eggs. I hate them! However, I do accept that others enjoy them, they are easy to prepare, and are cheap. So, they really are great for entertaining. However, I do have a hard time envisioning them as part of a menu.) I think I will leave the veg dish up to DH. He claims he can do it, and his cousin (whose wife wore the fur coat in May) will be staying with us, and he is such a gem - will be a huge help, too. I can see the two of them outside, chopping vegetables and hanging out by the grill, and laughing it up! Or, maybe he wants to make life a little easier and make one of the marinated dishes posted here (they both sound yummy). As for his foot - he should be in a walking cast by that point. If he doesn't feel up to it, well... screw it. I'll call the market. I'm not going to get all stressed about it. Bread, bread, bread, everyone mentions bread. I thought I had too many starches as it is. Along with mini-rolls for the ham, should I pick up some bagels, too? At first I thought no, but now I think it might be a good idea, especially to fill up the kids. What do you guys say about the granola trifle? Keep it or cut it? I must admit that this brunch is something I kind of fell into. The cousin is getting married, and we are all thrilled. She is a terrific girl who had waited a long time for Mr. Right (she is 34). Anyway, she mentioned her mom was planning an after-wedding brunch, and DH and I offered for her to host it here. The aunt has a small house and yard, and we have a great place for entertaining, so it made sense. Then, SIL and I were discussing a shower for the cousin, and it would probably be at my house. Well, I realized that since I'm going to be getting the house ready for the brunch already, why don't we just do the brunch instead of the shower? It would be loads easier on the aunt this way. Sooo, I offered the brunch. At first the bride hesitated to accept our offer because they were planning on such a large guest list. I must admit that 120 invites was more than I was expecting. However, what could I say? "Forget it, that is too many people. Your mom can do it after all!"? So I assured her it was fine, and that is how I ended up looking like such a brave woman. I am very happy to do it, I love DH's family and they have always been wonderful to me. I just wish that I had an extra half day and a little healthier budget! But hey! I've got the CF, and that is going to help a lot! Thanks again, Nicole...See MoreHow Does this Brunch Menu Look?
Comments (21)I think your final menu sounds great! That zucchini cake will stand in for a sweet dessert just fine. Most of the items can be made ahead too - except for the biscuits, and they can be partially assembled with the wet ingredients added to the dry ingredients at the last minute. Potatoes are not needed - you've already got several garden ingredients spotlighted: spinach, zucchini, strawberries, lemons, fresh mint, etc....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 MoreBrunch menu musings
Comments (10)Salmon mousse actually is pretty foolproof if you have a good recipe and a source for good (but not too good to put in a mousse) salmon. It's also not all that good. It was a staple at Jewish brunches as an elevated alternative to the inevitable tuna salad. It's probably old enough to be "retro" now. :) I also associate it with funerals. It's parve so no one has to worry about the time and whether it's meat or milk. It's definitely make ahead compared to soufflé, but the soufflé is a much nicer dish, IMHO. Soufflé tips: Put a quarter teaspoon of the salt in the egg whites as you're whipping them. It helps them structurally and makes it less likely to fall. If you're having difficulties and are under the gun, and don't care about "cheating", add a little baking powder and a little fine flour (some people just throw in a big spoon of Bisquick, but don't do that. You can taste it and it's not nice). If you have good eggs and a stable oven, you don't need the cheats, though putting some of the salt you were going to use anyway in the egg whites really does help. You must cover the salmon mousse to go in the fridge. It will pick up odors and flavors like you wouldn't believe. The salad sounds a bit summery. You could do the same salad by steaming the veg before marinating them. I've made it that way often. It's still a cold salad, but with tooth rather than crunch. I can't figure out how to describe why it seems less cold with the different texture, but it does. Oh! Bonus: It'll be easier for the elders to chew if it's steamed. Both the soufflé and the mousse cry out for bread. If you don't want to do Islay's suggestion of the croissants croque monsieur style, you could still serve croissants. Maybe warm them slightly. Or any kind of crusty bread in thick slices. Maybe fancy crackers, even. Breadsticks are meant to be crunched separately from the meal, and don't go so well. Actually, riffing off IC, another way to go would be to serve croques madame as your main. That's Frenchy, and brunchy, and you actually can make the eggs ahead if you're careful, as well as all the other fixings, assemble just before you expect the company, and pop them in the oven. Just before serving, pop the eggs on top and leave in the oven just long enough to warm them up. No more than half a minute. Or make the eggs the normal way, while the sandwiches are in the oven. I keep thinking you need fresh fruit, but that might not be a big thing there in the Winter. But poached pears or grilled melon maybe? The desserts all sound fine and plentiful. Hm... maybe with that many you're having a bigger party than I imagined. If it's more than about 10 people, do the mousse. Really....See Morebbstx
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