Brunch for the ladies....?!


Question: OK...its my turn to host a brunch for the girls...and I was looking for some creative ideas for the menu....

three courses - appetizers, entree and dessert
I've jotted down some of my own - pan seared scallops for the first, sesame crusted tuna for the main and cheesecake for dessert (yeah I know I'm a lazy bum)...
but then these don't sound interesting enough, since I've already made these for family get togethers and formal stuff....

I NEED something creative...

I'm a good cook, so please don't hold back on complicated recipes.....help!!!!


Answers: OK...its my turn to host a brunch for the girls...and I was looking for some creative ideas for the menu....

three courses - appetizers, entree and dessert
I've jotted down some of my own - pan seared scallops for the first, sesame crusted tuna for the main and cheesecake for dessert (yeah I know I'm a lazy bum)...
but then these don't sound interesting enough, since I've already made these for family get togethers and formal stuff....

I NEED something creative...

I'm a good cook, so please don't hold back on complicated recipes.....help!!!!

I just made this last night.

Italian Lobster Pie. It was wonderful! Instead of the usual pie crust type pies/quiches..the mixture is put into a pie dish but it's rice that binds it all together. A nice change and very impressive. You can substitute shrimp, crab, scallops or whatever for the lobster. I combined shrimp and lobster. For this recipe go to: grouprecipes.com and type in Italian Lobster pie. Enjoy!

Make a crab and asparagus quiche for the entree along with a strawberry spinach salad, some nice warm rolls and angel food cake topped with strawberries.

wow, that sounds great! if it were me, i would probably just make muffins or something, lol.

i'm sure they wouldn't judge you on what you serve at a brunch. if you try to make a good presentation or make a creative theme (placemats, center pieces) then it would be even better.

Mile High Quiche
Ingredients
Pastry to fit bottom and side of a 9-inch springform pan
1/2 pound sliced bacon
3 cups natural Swiss Cheese, grated
6 whole eggs
1 egg yolk (save white to brush on crust)
1-1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
dash of cayenne pepper
3 cups light cream
2 green onions, chopped (optional)
Preheat oven to 375 degrees. Fit the pie crust into the springform pan. Brush the pie crust with the egg white. Fry the bacon until crisp; drain and crumble. Sprinkle the bacon and then the green onions over the bottom of the crust. Sprinkle the grated cheese over the bacon and onions. In a large bowl add the whole eggs, egg yolk, salt, nutmeg, pepper, cayenne, and beat mixture until well combined, but not frothy. Slowly, pour the mixture over the bacon and cheese in the pie shell. Bake 50-55 minutes, or until top is a golden brown and puffy and the center seems firm when it is gently pressed with fingertips. Remove to a wire rack and let cool 15 minutes. With a sharp knife, loosen edge of pastry from the side of the pan, and gently remove side of springform pan. Leave the bottom of pan in place and put on a serving plate to serve. Serve warm.

Serves: 6 to 8



Baby Spinach Salad with Mandarin Orange and Red Onions Recipe courtesy Rachael Ray

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper.



Lemon Cream Napoleon
Recipe courtesy Sandra Lee



1 cup low-fat ricotta cheese
1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
1 cup sour cream, light
1 tablespoon lemon zest, finely minced, plus extra for garnish
1 tablespoon honey
1 tablespoon warm water
12 won-ton wrappers
4 tablespoons whipped topping
1 teaspoon vanilla extract


In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.

Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.

In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.

To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

For the appetizer make an italian salad. add lettuce and italian sauce then put your choice

for the entree i like salmon

for essert get a NYC style cheeseycakey

u know what's tasty, crab rangoons. and for dessert, how about a cherry almond pie. theres a recipe for it on foodnetwork.com





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