I need a great recipe to take to a brunch?!
I need a great recipe to take to a brunch?
I am going to a brunch for 30 people (15 adults plus kids), and will be driving some distance. I won't have access to a stove or oven to bake, but might be able to warm it up when I get there.
People are already making a cheese plate, veggie tray, muffins/breads, and fruit salad. Drinks are also taken care of. What can I make that is easy and portable, and will complement the other foods?
Answers:
why not try emapnadas? check out www.allrecipes.com and search empanadas. they are little individual pies, you can make either sweet fruit filled ones or savory sausage filled. make them the night before, and refrigerate. then, be sure to pack them in zip lock backs & place in a cooler with icepacks or ice. you don't have to heat them up to serve, but they should sit out to room temperature before they are eaten and if you have a way to heat them on arrival, they will just be extra yummy.
Huevos Rancheros Recipe
12 small corn tortillas
Oil
2 1/4 cups black beans
2 tomatoes, diced
1 onion, diced
1/2 bunch cilantro, leaves chopped, plus sprigs for garnish
Salt and freshly ground black pepper
12 large eggs
Sliced avocado, for garnish
4 tablespoons sour cream
Fry corn tortillas in 1-inch of hot oil until crispy. Set aside on paper towels to drain excess oil. Warm the black beans in a saucepan over medium heat. Add tomatoes, onion, cilantro and salt and pepper to saucepan. Reduce sauce over medium heat until flavors meld and ingredients come together.
Fry eggs over-easy or over-hard in fry pan.
To assemble:
Plate corn tortillas. Top with black beans. Place eggs over black beans. Add rancheros sauce on top of eggs. Garnish top with avocado, sprig of cilantro and a side of sour cream.
absolutely delicious
How about portabello stuffed mushrooms...these are soo soo soo good and great brunch food.
2 portabello mushrooms, whole, stems removed & reserved
1 jalapeno pepper, chopped
1 garlic clove, minced
2 tablespoons yellow sweet peppers, chopped
2 tablespoons red peppers, minced
2 tablespoons onions, chopped
2 tablespoons butter
4 tablespoons cheddar cheese, grated
Heat the butter in a skillet.
Brown Mushroom caps, both sides, remove and drain on a paper towel.
Add Onion, chopped stems& garlic to the pan cook until softened.
Add peppers cook 1 minute.
Place mushroon caps in an oven proof dish.
(you can do the recipe up to this point and 10 minutes before serving finish cooking).
Sprinkle cheese over the mushrooms.
Bake in 375F degrees oven for 8 minutes.
Broil for 2 minutes or until the cheese is bubbly.
Serve.
Here is a recipe for Blue Cheese Deviled Eggs
24 hard-cooked eggs
1 cup (4 oz.) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Diced celery
Slice the eggs in half lengthwise; remove the yolks and see the whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; sirt until well blended. Evenly fill the whites. Refrigerate eggs until serving. Sprinkle with celery. Yield: 4 dozen.
From my Taste of Home Annual Recipes 2005 cookbook.
Maybe to keep them cold until you serve them, put them in a cooler with an ice pack or two. Make sure you have something to store the eggs in as well. :) Hope this helps.
Jenny, I can't believe you're expected to make something and travel with it rather than have you supply the bagel, crossants or whatever.
Of course quiches always work well, you can make them in muffin tins lines with flattened refrigerator biscuits (you know, the kind you smack against the counter to open) and fill 2/3 of the way with the following mixture.
1 lb bacon, crisply cooked, crumbled
1 1/2 cup shredded Swiss cheese
1/2 cup finely chopped onion
8-10 large eggs
3 cups whipping cream or half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Whip the eggs, cream, salt, pepper and cayenne. Add in the remaining ingredient and pour into you muffin cups.
Another idea is pan fried potatoes or hash browns.
Just pack it all in a cardboard box layered with newspaper below and above your foods for insulation and you should do alright.
Lemon-Blueberry Muffins
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.
MAKE AHEAD Once thoroughly cooled, the muffins can be kept overnight in an airtight container.
--Food & Wine, August 2005
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Lynn's Sour Cream Streusel Coffee Cake
Streusel Filling:
? cup packed brown sugar
? cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 ? cups sour cream
? cup butter, softened
1 ? teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350oF. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 ? cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
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Citrus-Cream Cheese Pull-Apart Rolls
The cream cheese mixture sinks to the bottom of the rolls. Place some foil under the pan in case the sugar mixture runs over.
1 (25-ounce) package frozen roll dough
Cooking spray
1/4 cup butter or stick margarine, melted
1/2 cup sweetened dried cranberries (such as Craisins) or chopped dried apricots
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Thaw roll dough at room temperature 30 minutes.
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85°), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.
Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. Proceed with recipe as directed.
Yield: 4 dozen (serving size: 2 rolls)
CALORIES 174 (29% from fat); FAT 5.6g (satfat 2.8g, monofat 1.9g, polyfat 0.6g); PROTEIN 3.6g; CARBOHYDRATE 27.7g; FIBER 0.6g; CHOLESTEROL 20mg; IRON 0.3mg; SODIUM 203mg; CALCIUM 10mg;
Cooking Light, DECEMBER 1999
--Cooking Light
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Orange Glazed Blueberry Scones
2 cups unbleached flour, plus more for rolling berries
1 Tbsp. baking powder
1 tsp salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries
Preheat oven to 400o F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
Combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
--Tyler Florence
Easy Pumpkin Muffins
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Since there will be kids there, how about fruit pizza? Arrange crescent rolls to cover a pizza pan and bake until golden. Allow to cool and spread on strawberry cream cheese (the whipped kind spreads really easy). Chop some fruit (avoid bananas and apples, they brown up), I use peaches, strawberries, blueberries, and mandarin oranges and pineapple tidbits (thoroughly drained). If necessary, you can use fruit cocktail (thoroughly drained). Mix the fruits together, spread over the pizza, and sprinkle on coconut for the "cheese." It travels well, kids love it, and no heating required!
Stuffed cherry tomatoes.Just slice the short end off the tomato, and drain out the pulp.Take crispy fried bacon, cream cheese, cheddar,green onions, and mayo to mix.Then refill the tomatoes.You can transport in a small container,then put them on a plate with a paper doilly under them.They are delicious.....
This is ALWAYS a hit: cucumber sandwiches. Buy a loaf of sliced white or wheat bread (I like the wheat) and cut circles with a cookie cutter or shot glass. Take 8 oz cream cheese and mix it with ranch or italian dip mix, and spread it on the bread cutouts, then top with sliced cucumber ( peeled). It's so easy, and anywhere I've ever taken it to, everyone loved it. It looks elegant on a nice tray too. Good luck!
Pasta salad w/butternut squash. Yummy and not to heavy for a mid-day meal.