What's your favorite Brunch dish?!
Answers: Planning a sunday brunch and i'd like some new ideas...
INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
french toast :P
sweet type
I cooked the link sausage the night before then used cheap refrig. crescent rolls to wrap and bake them in. Grapefruit halves with a cherry in the middle. I think the idea of a brunch is to have a great variety of things to eat so I offered 2 easy items.
french toast and whiskey
I make a King crab (fresh) strata. It's delish. If you want the recipe let me know.
German Pancakes - Dutch Babies
http://whatscookingamerica.net/Eggs/Germ...
So yummy!!!!
Quiche
Fruit salad (magos, kiwi, blueberries, etc)
Eggs
Fried potatos
Brioche or crossiants with jam
Crepes (sweet or savory kind)
Roast beef hash
Belgian waffles
croissant to start, mybe cereals, the roast beef and after that a really nice tiramisu...
I'm from a Scandinavian background and we ADORE seafood for brunches (OK...anytime) For us brunch is just another word for smorgasbord.
So, I love brunches that have a lot of things like Oysters Rockefeller and little quiche-style tarts with shrimps, crab- stuffed mushrooms...In addition, though its necessary to offset rich foods like this with gently spiced fruit compotes...
On another tact but on the same page, a crepe "menu" is an interesting way to employ the same types of foods since you can pre-prepare the crepes and fillings and the guests can choose the fillings. Unfortunately someone needs to be there to assist but it can be fun for everyone else!
Avocado on French Toast
Per person you will require:
1 slice of bread
1 small egg (beaten and seasoned)
1/2 an avocado (skinned and mashed)
1 small tomato (thinly sliced)
6 thin slices of cucumber
2 or 3 roughly torn fresh basil leaves
Salt/freshly ground black pepper
Olive oil for frying
Add a little olive oil to a non-stick pan and bring up to a medium to high heat. Draw the bread carefully through the beaten egg to coat it completely on both sides but avoid breaking it. Fry it for 3 to 4 minutes on each side.
It is possible to mash the avocado straight on to the toast but I prefer to do it beforehand in a small bowl. Spread it carefully over the toast, add the cucumber slices and the tomato and season. Finish with a scattering of torn basil leaves and an optional drizzle of extra virgin olive oil.
TIP!!! - Avocado
The process of removing the stone from and peeling an avocado is very simple if tackled correctly. Sit the broad bottom of the avocado on a flat surface and hold it steady with one hand. A sharp knife should then be used to cut down through the top centre until you feel it hit the stone. Turn the fruit slowly away from you so that the knife effectively traces a pattern around the entire circumference. The two halves should then be twisted gently in opposite directions and should come apart quite easily, the stone still embedded in one of them. Tap the sharp blade of the knife once, gently but firmly, on the stone. The knife should cut in to the stone and a gentle twist should remove it. The two halves can now be peeled quite easily by hand.
eggs benedict.
Generally I do a fritatta, prosciutto wrapped melon, french toast casserole, sausage and bacon, bagels and lox, juice coffee, tea, and mimosas.