Hosting a brunch, what should I make?!
I'd like to stay away from eggs and dairy for the most part, but recipes with a little dairy is ok.
Thanks!
(Oh-- and I'd like recipes of things you've actually made and tried, please don't tell me to look at different sites I've already done that)
Answers: I'm hosting a brunch this Saturday and it has totally taken a back seat to my other priorities the last week or two-- now I really need to focus on it and figure out what to make for it!
I'd like to stay away from eggs and dairy for the most part, but recipes with a little dairy is ok.
Thanks!
(Oh-- and I'd like recipes of things you've actually made and tried, please don't tell me to look at different sites I've already done that)
Hey Carly...this is good.
Mix 1 stick of butter with 1 block of cream cheese (soften those in the microwave)
Cut up a large cooked chicken breast, add some salt & pepper to taste
Roll it up in crossaints and bake in the oven on 350 for about 20 minutes.
chiken and rice with a sald some small pizzas for a snack!!!!
For midday meals with friends, I love to have a euro-greens salad with grilled and sliced london broil over top. Serve it with a vinegarette dressing and crusty bread. I've done this several times. It's light but satisfying and won't leave you sleepy to be able to visit with your freinds.
brunch without eggs is tough, there are so many good recipies like baked french toast, quiche, fritatas,
but...you could always have some biscuits and gravy...
you can use your own biscuit recipie or buy canned....
use 1 lb of savory breakfast sausage, brown in a large stock pot with 1/4 c. finely minced onion, once browned, add 3 tbsp of flour, sifted over the top of the sausage, add 16 oz. of half-n-half, and bring to a boil....boil for 1 minute and reduce to a simmer, season to taste with salt, pepper, paprika, etc....
serve hot over buttered biscuits
for a brunch?
I like sometimes to put together a fruit salad. And have gone out and bought at walmart whats called Monkey Bread, you could probably make your own (all good stuff). and juices and coffee. I've made a quiche before but it calls for egg and a little milk. Hope that can be of some help.
A brunch without eggs or dairy is difficult, but here is a list of great brunch foods. (OK, I'm going to include some with dairy anyways, if you do a variety of foods it shouldn't matter if on or two choices have some dairy...)
Fresh fruit platter with yogurt dip.
Croissants with an assortment of jams/jelly/preserves
Danish pastries, strudel, cinnamon buns, or coffee cake.
A salad with veggies and fruits (like baby spinach leaves with sliced strawberries, slivered toasted almonds and balsamic vinagrette)
Muffins are great. There are a million different recipes available, sweet or savory. Choose your favorites and offer a variety.
Quiche. Great served hot or warm, quick and easy to do ahead of time. Buy a premade pie crust, fill it with whatever fillings you'd like (meats, veggies, cheeses - tip: sautee your veggies before adding them! and drain the water from any that release liquid like spinach or tomato.) you can prep to this point the day before, then an hour before you want to serve, just mix up about 3 eggs and 1/2 cup of cream (more or less eggs & cream, depending on the size of your pie crust!) pour it over the top, then into the oven at 350°F until the eggs are set. (about 35 minutes)
Tourtiere. (a meat pie. traditional at a quebecois christmas or new years brunch. yummy.) You can probably buy this ready made, I don't have an exact recipe, but basically you fill a pie crust with a mixture of ground pork (or pork, veal & beef, or whatever combo you like) season it, mixed in some cooked cubed potato, cover with a top pie crust, and bake about 45 minutes. (until the meat is cooked through, and the crust is golden.) There is a really great recipe on www.epicurious.com
Bagels and toppings - cream cheese, friut cream cheese, herbed cream cheese, smoked salmon, you get the idea...
fresh fruit or fruit & yogurt smoothies.
Yogurt & fruit parfaits.
If you want to be fancy you could do crepes with a variety of fillings, but it's pretty intensive in prep, labour and time... but it will definitely impress!
Also make sure you have a variety of fruit juices, coffee, and tea, milk, cream, sugar....
this tastes better the second day.... so make early then just re heat!!!
Spaghetti Pie
Italians are apt not to waste anything, especially not leftover pasta (if there is any!). A dozen eggs and lots of parmesan cheese envelop the spaghetti in this recipe to create a perfect one dish meal. If you don’t have leftover spaghetti, feel free to make up a new batch. We won’t tell. Served warm or at room temperature, spaghetti pie can be a great appetizer or main dish served with a crisp salad.
12 servings
Ingredients
3 tablespoons butter, softened
1 pound spaghetti
salt, for pasta
12 eggs, lightly beaten
1 ? cups grated parmesan cheese
? cup extra virgin olive oil
1 garlic clove, very finely minced
? cup Italian parsley, chopped
salt and freshly ground pepper, to taste
1 cup mozzarella cheese, shredded
Equipment
9” x 12” baking dish, preferably glass€
Preparation
Lightly grease the inside of a 9” x 12” baking dish with the butter. Preheat the oven to 350° F.
Prepare the spaghetti according to the package directions and undercook by 2 or 3 minutes. It should be very al dente. Drain and rinse with cool water. Set aside.
Beat the eggs lightly to combine. Stir in the grated parmesan cheese, extra virgin olive oil, finely minced garlic, parsley, salt and pepper.
[Chef’s Note: Be sure not to add too much salt as the cheese has plenty of salt already.]
Add the egg mixture to the spaghetti and mix until all the spaghetti is well blended with the eggs. Pour into the buttered baking dish and spread the spaghetti mixture evenly in the pan. Cover with foil and bake for 40 minutes or until the eggs are completely set. Uncover the spaghetti pie and sprinkle the shredded mozzarella cheese over the top and bake, uncovered, for another 5 minutes or until the mozzarella is melted and slightly browned. Remove from the oven and cool.
Service
Spaghetti pie is best served at room temperature. It can be kept in the refrigerator for up to 3 days. If longer storage is required, it can be wrapped in plastic wrap and then in foil and placed in the freezer for up to a month. Thaw and bring back to room temperature before serving.
Variations
Spaghetti pie is one of those delightful recipes that can be creatively adapted to individual tastes. Feel free to add your own special ingredients such as pepperoni, prosciutto, maple ham, sun dried tomatoes, blanched vegetables or other types of grated cheese. You can also substitute whole wheat or spinach spaghetti, or even linguine or fettucine.
toast!