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Post by Stacy on Sept 23, 2004 2:28:03 GMT -5
Hi all!
I was planning a casual brunch buffet for my exchange. I thought I would offer a bacon and cheese quiche, scrambled eggs, strawberry and cream cheese stuffed french toast, bacon strips, sausage links, hash browned potatoes, fresh fruit, and an assortment of bagels and muffins. Of course we will have coffee and herbal teas available, along with orange juice and milk. I was wondering if anyone has a better idea for the menu and also if you think that a sweet champange would also be appropriate. I have always done my exchanges in the evening and just served hors d'oeuvres and cocktails. I thought I would try something different this year. Any feedback would be greatly appreciated!
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Post by Robin on Sept 28, 2004 10:18:57 GMT -5
Hi Stacy,
If you're having brunch, your menu sound terrific. No need to change that menu! ( I wanna come!) Champagne is appropriate for brunches. Good Luck with your party this year.
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Post by Bonnie on Sept 28, 2004 18:58:50 GMT -5
Stacy,
Why not think about serving Mamosas (champagne and orange juice). Another great brunch drink is the Poinsetta (champagne with Cranberry juice and a splash of orange juice). These are great brunch drinks and very pretty.
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Post by Stacy on Oct 4, 2004 23:23:35 GMT -5
Thank you ladies for your input. I have made mimosas before, but haven't heard of the Poinsetta drink before. I think we'll have to try that, it sounds delicious! One more question though, when I make mimosas or poinsettas, do I make them individually, or should I make a pitcher, or in a punch bowl??? Just wondering how the bubbles in the champagne would hold up in quantity like that. Thanks!  |
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Post by Bonnie on Oct 7, 2004 6:23:24 GMT -5
Hi Stacy, You may want to mix them individually because some women don't like a lot of champagne. I have also used a pitcher to serve them in and the champagne was fine (of course it usually goes very quickly). Oh and for the poinsetta drink if you do serve it in a punch bowl or pitcher you may want to include some thin slices of oranges. It looks so lovely.  |
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Post by Stacy on Oct 10, 2004 13:16:41 GMT -5
Thanks Bonnie! |
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Post by Molly on Oct 10, 2004 18:48:12 GMT -5
Hi Stacy I have done a few champagne punches for gatherings and the presentation in the punch bowl holds up very well for a number of hours (if the punch lasts that long!). I also make an ice ring of ginger ale or 7-Up to put in the punch---it doesn't dilute the mixture too much and helps keep the champagne "fizzies"---HTH! |
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Post by Karen S on Oct 20, 2004 9:49:32 GMT -5
I have just a few suggestions. I think you may be making too may different things. I would do one egg dish - the quiches or a egg casserole of some sort, and skip the scrambeled eggs. I have a ham/cheese/aparagus recipe if you are interested - you make it ahead of time and bake before the crowd shows up. I also would skip the hash browns - they are hard to keep from getting soggy if you make ahead of time and you don't want to be frying them with people walking in the door. Try a potato casserole. I have a recipe for that too, if you want it - it is a make-ahead thing too. I would skip the french toast unless it keeps really well - the muffins and sweet rolls can cover for your "sweet" - plus you can get those from the bakery and freeze ahead of time, and defrost for the party. Bacon and sausage are fine if you can keep them warm. If you have meat in the quiches, again, you are covered, and could skip them. Definitely have champagne - Korbel is good and inexpensive. Serve with orange juice (called a mimosa) and cranberry juice, as mixers. Good luck!
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Post by Katherine on Oct 28, 2004 15:56:16 GMT -5
I just read this. Your menu sounds yummy! I saw a neat little trick from a caterer recently. Sausages were kept in a warming pan that was layered with lightly toasted bread. It was used to soak up any excess grease.
I have a fantastic recipe for a potato dish that can be made the day before & baked right before serving. It's baked in a 9 x 13 pan & is made with Ore Ida Hash browns. There's never any left over. Let me know if you want the recipe. It's super easy to make.
Katherine
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Post by Tiffany on Oct 29, 2004 14:26:59 GMT -5
Karen,
I would love to get a copy of your quiche and your potato casserole! Anything I can make ahead of time to make the day more fun and less stressful is great!
Thanks in advance!
Tiffany
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Post by Mallory on Nov 4, 2004 14:01:09 GMT -5
I just read this. Your menu sounds yummy! I saw a neat little trick from a caterer recently. Sausages were kept in a warming pan that was layered with lightly toasted bread. It was used to soak up any excess grease. I have a fantastic recipe for a potato dish that can be made the day before & baked right before serving. It's baked in a 9 x 13 pan & is made with Ore Ida Hash browns. There's never any left over. Let me know if you want the recipe. It's super easy to make. Katherine |
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Post by Mallory on Nov 4, 2004 14:03:36 GMT -5
I'm a little rusty at which buttons to push to reply. Sorry. I agree that you may be making too many different items, though they all sound delicious and I'll clear my calendar and show up! I think the above suggestions are fantastic, and would LOVE to get the recipe for your potato casserole, as well. Many thanks.
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Post by Leo on May 18, 2008 18:30:13 GMT -5
Sounds great. I would appreciate your recipes for the egg and potato caseroles. Thank you.
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