HELP!! Bridal Brunch Recipes?!
HELP!! Bridal Brunch Recipes?
I am one of 7 host for a bridal shower and need some ideas on recipes. Remember this is going to be at 9 am so salads and stuff are out of the picture. I dont know what to make... Some kind of casserole or something would be of great help! Thanks to everyone for any replies received!!
Answers:
www.allrecipes.com
Here is a frittata
Frittata with Potato and Prosciutto Recipe
4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
Here are some more brunch recipes.
http://web.foodnetwork.com/food/web/cach...
How bout;
Frittata with Spinach - - Frittata con gli Spinaci
From Kyle Phillips,
Your Guide to Italian Cuisine.
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A spinach frittata is one of the most classic simple country dishes you'll encounter in Italy, and though you likely won't be served one as a main course if you visit (unless you're family), you may well come across them on an antipasto platter.
INGREDIENTS:
6 eggs
1 1/4 pounds (550 g) fresh spinach
3/4 cup (200 ml) whole milk (or lowfat if you must)
1 heaping tablespoon flour
1 tablespoon grated Parmigiano
1 clove garlic, crushed
1/4 cup butter
A pinch nutmeg
Salt and pepper.
PREPARATION:
Wash the spinach several times to remove sand and dirt, then heat it in a pot with just the water left on the leaves after it drains until it wilts; squeeze it dry (you may want to run it under cold water first), coarsely chop it, and sauté it with the garlic, half the butter, and the pinch of nutmeg.
Let the spinach cool, then gently beat the eggs in a bowl. Slowly stir in the milk, flour, and cheese, then add the spinach and season everything with salt and pepper. Heat the remaining butter in a skillet, and when it begins to brown add the egg mixture, shaking the skillet briskly to settle things. Cook the frittata until the bottom is done and the top begins to firm up, then flip it (see procedure) and cook it a few minutes more before serving it.
It can be served wither hot or cold, and will feed 4, with a tossed salad and a white wine such as Soave or bianco anconetano.
Variations: You can, in the place of spinach, use almost any vegetable that doesn't give off large amounts of water as it cooks. For example, 4 artichoke hearts, slivered and sautéed with a clove of garlic (remove the garlic after sautéeing) and a tablespoon of minced parsley are an excellent substitution, as are a pound of broccoli florets (steamed for a few minutes, then sautéed with garlic and parsley) or a pound of asparagus tips, steamed.
A wine? White, and I might go with a Vernaccia di San Gimignano.
http://italianfood.about.com/od/savoryeg...
Peach Cremolata - - Cremolata di Pesche
From Kyle Phillips,
Your Guide to Italian Cuisine.
Stay up to date!
Marie asks for a recipe for cremolata, a treat I'm not familiar with because it's not made in Tuscany. Turns out that cremolata is quite similar to a sherbet, which is filtered fruit juice that's combined with a sweet syrup and stirred about so as to become creamy as it freezes, though in the case of the cremolata the fruit juice is not filtered. Therefore the gelato has fruit fibers in it and will be more richly flavored, assuming the fruit was perfectly ripe to begin with. To serve 6-8:
INGREDIENTS:
2 1/4 pounds (1 k) ripe peaches, blanched, peeled, pitted and quartered
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
1/2 pound (200 g) brown sugar
Another peach or two, cut into thin wedges
PREPARATION:
To begin, an observation:
Unlike some other cremolata recipes this calls for both milk and cream, which will make it richer than it might otherwise have been; this is possibly an example of a chef's decision to enrich a simpler traditional recipe. It will in any case be quite tasty, and one could also use other ripe fruit instead, for example apricots or flavorful pears.
Bring the milk to a boil in a pot, turn off the burner, add the sugar, and, stir gently until the sugar has completely dissolved.
Blend the quartered peaches. When the milk has cooled, stir in the pureed fruit. Beat the cream to moderately soft peaks and fold it onto the fruit-and-milk mixture, then turn the mixture into a pudding mold that's large enough to hold it all. Chill the cremolata for several hours, then unmold it onto a serving platter and serve it with the peach slices.
http://italianfood.about.com/od/savoryeg...
Blueberry Banana Scones (moist!!!)
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1/8 lb) butter or margarine, melted in a small bowl
1/2 cup lemon nonfat or low fat yogurt
1/3 cup smoothly mashed banana
1/2 cup blueberries
1/4 cup chopped walnuts
1-2 tablespoons brown sugar (optional for topping, but I'd definitely recommend it)
In a bowl, stir together all dry ingredients and pour (as you stir) the margarine. Add other ingredients and stir. Batter will be sticky but good! Depending upon your taste, add more blueberries, walnuts or bananas.
Mound dough on a lightly oiled baking sheet. With lightly floured hands, navigate the mound into a smooth 9" round. Sprinkle top with brown sugar.
Bake in a 350 oven until scone is golden brown. Do not overcook (check center with fork or toothpick similar to a cake). Scone will be moist and completely different from the store-bought scones that taste like sawdust! Serves 8-- best with a cold glass of milk!
Here are some - if you want the recipe, then email me -
Tempting cheese crepes with strawberry-banana topping
cream cheese brunch quiche
Pineapple brunch casserole
Chocolate cherry cordial muffins
bacon cheese muffins
sticky buns
cream cheese swirl coffee cake
easy apple kuchen
Quiche
Any of these sound good?
I think a fruit bowl would be great. Don't buy one though. I have seen at showers and stuff before where you take a watermelon and carve it into a basket. Basically you cut it in half but leave a section in the middle about a inch or so (for the handle) and then cut the edges of the basket like a zip zag all the way around. Gut the melon out and cut it up and combine it with other fruit, maybe other melons, blueberries, apples, strawberries, etc. and put it inside. And if you add slices of orange the citric acid helps keep the other fruit from browning. Good luck.
Amish Breakfast Casserole
Ingredients:
1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded swiss cheese
Directions:
In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Yields:
Serves 8 - 10
Breakfast Pie
1 - 9" deep dish pie shell
mozarella cheese
cooked, crumbled sausage
4 eggs
3/4 cup milk
Line pie shell with cheese-then cover with sausage, then cover again with cheese. Mix eggs and milk and pour over. Bake at 325 degrees for approximately 40 minutes or until set.
hmm who says salads are out of the question for brunch. hehe. anyways scones are great. theres a great one in the generic Better homes and garden cookbook.
2 cups all purpose flour
3 tablespoons sugar
1 tablesopoon bakin powder
6 tablespoons chilled butter
14 cup chopped nuts toasted optional
1 beaten egg
1/2 cup half and half or light cream
2 teaspoons sugar
combine flour sugar bsaking poweder and 1/4 teaspoon salt. cut in butter. if desired stir in nuts. Combine egg and half and half add to dry mixture. stir just till moist.
turn doiugh onto a floured surface. kenad 12 to 15 strokes of till neaqrly smooth. Pat and lightly roll out. cut into 2.5 or 3 inch rounds. Then place on ungreased bakings sheet. brush tops wiht half and half. then bake for 400 degrees, 12-15 minutes. If you wan tto add fruit like blueberries then add iyt to the egg mixture. reduce the half and half amount to 1/3 cup.
whats also is good is biscuits with diced salami and pieces of gorgonzola. lov eit. just add it to a normal biscuit recipe mix it in. the cut out the biscuits and bake.
Rhubarb Bites
? 2 cups diced rhubarb
? 1 cup sugar
? 1/2 cup shortening
? 1 cup brown sugar
? 1 egg
? 1 teaspoon baking soda
? 1/4 teaspoon salt
? 1 teaspoon cinnamon
? 2 cups flour
? 1/2 teaspoon vanilla
? Confectioners’ sugar
Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then the rhubarb mixture.
Place batter in a greased and floured 9x13” baking pan and bake at 350 degrees F for 40-45 minutes. Let cool, sprinkle with confectioners’ sugar and cut into 2” squares.
Quiche Lorraine
Pastry (or use an already prepared pie pastry)
1 cup Gold Medal? all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serve Mimosas to drink -- champagne mixed with orange juice, plus fresh muffins. Yummy
Vegetable Bread
1/2 stick of unsalted butter
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup chopped celery
3 cans of cheap biscuits (not the flaky kind)
3/4 cup shredded medium cheddar cheese
8 oz. bacon, browned and crumbled
Preheat oven to 350 degrees. Spray a bundt pan with Pam; set aside.
In a large skillet, melt the butter. Saute onion, bell pepper and celery until tender but not browned.
While vegetables are cooking, cut the biscuits into quarters in a large bowl.
When vegetables are done, add them and the butter they were cooked in to the cut up biscuits; add the cheese and crumbled bacon. Toss gently to combine.
Spoon into prepared pan. Bake for 30 minutes or until top is brown. Remove from oven and lay a large round platter on top of the bundt pan. Carefully invert the pan so the bread falls onto the platter. Remove the pan.
Serve as pull-apart bread, i.e. let everyone pull off as much as they want per serving.
For my daughter's wedding party brunch which was held at 10 am we did the following:
Christmas Morning Rolls original receipe (find receipe at www.flylady.com and type in title in google search box)
Christmas Morning Rolls Butterscotch recipe (use butterscotch instead of vanilla)
Spinache and Artichoke bowls (minature from www.Schwans.com)
Cheese Puffs (Minature from www.schwans.com)
Variety of fresh bagels and spreads
Vareity of muffins (blueberry, chocolate, poppyseed, banana nut)
Fresh strawberries and pineapple with a big bowl of melted chocolate for dipping
Orange Juice and Coffee
There is also a "Christmas morning stratta" receipe on flylady that looks good we just haven't tried it yet.
Good luck!
peas salad potatoes salad