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Menu suggestions for brunch menu...Please?

Daisys and Diamonds

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what time are we eatting ?
is this eleven's ?
is this brunch alcoholic ?
i always do strawberries in Champaign when ever possible !
how about bloody Marys ?

i like the idea of frittata

last night i was watching the Aussie lady Justine someone or other
she made toad in the holes - sussages wrapped in bacon then baked in what looked like a quesh like eggy mix in a muffin pan then served on an oniony gravy

im now starving !!!
 

Austina

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Toad in the hole is made from the same batter as yorkshire pudding @Daisys and Diamonds, only we don’t wrap the sausages in bacon, they’re the ‘toads’ and the batter is the ‘hole’ :lol:

It’s a shame your guests are weight conscious, because croissants filled with cheese sauce and ham or mushrooms is delicious @Mamabean.

if you want a really fluffy crust less quiche/frittata, whisk the egg whites first, then add the yolks, they’re like a souffle when cooked.
 

dk168

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Guacamole, chunky spicy peanut butter (as in cooled satay sauce made with chopped coriander and spring onions), great on toasted bread.

Budget Buck Fizz made with asti or other fizzy wine and good OJ or tropical juice.

Bloody Mary with or without alcohol. V8 is a great alternative to plain tomato juice IMHO.

DK :))
 

MamaBee

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Thank you @dk168 Your mini muffins look delicious and would be perfect for the littles! I really like the idea of mini offerings for the adults too because you can have a taste and not commit to a huge piece. They’re not all health conscious so I need a mixture of rich and lean. My grandson is 2.5 and only recently had a bite of cake at a child’s party because of the sugar.
I absolutely can’t make a crustless quiche. I tried it and they all moaned about how they were saving up the calories, went for run, etc. so they could eat a huge piece! Hahaha....There will be four men not worrying about calories but still fit...The fifth is my son who is conscious of what he eats since being with his wife.. He will, however, eat whatever I make and make up for it later.
@bluediva I love the dollar size pancakes! Your other ideas are also so helpful...
@Austina i can’t picture the toad in a hole..I have to look that up...The stuffed croissants sound delicious! Yummmmm! It reminded me of sausage bites I made for a party appetizer....
@Elizabeth35 I’m definitely going to make mini offerings. Great idea! I’m definitely doing that!
@AGBF I may even try some vegetarian mini crustless quiches..They would be great for the littles..
@Calliecake Thank you...I have been to many parties or celebrations..and I didn’t like the food. I just picked what I liked and enjoyed the company. This is family so they will be easy on me...haha
@Daisys and Diamonds You are most welcome to come! I have a room all made up for you to stay over because it’s definitely a long trip for you!
I hope I didn’t forget anyone...I really appreciate all the help! I have so many ideas now I have to decide which ones to go with. I also have to make it a little easier for me to prepare since this is my second home. I’m driving to Maryland from Pennsylvania on Friday to make the quiches and shop for food. They come early the next morning..It’s not much time to prepare anything too time consuming..I won’t travel with the refrigerated cooked quiches because I may get stuck in traffic...I don’t want to get anyone sick. I thought about making them on Thursday...and freezing them so they would be extra cold for the trip...On Friday when I get to Maryland I could put them in the fridge to defrost the rest of the way in the fridge overnight. I found that it tastes better made the day before and reheated..I never froze a quiche before...Should I just made them on Friday for Saturday? What do you guys think?
 
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monarch64

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@Mamabean love the ideas in this thread, but then I just read your post about keeping things simple due to the fact that you’ll be prepping, refrigerating, THEN transporting all the food to your other home?! That seems like an intense amount of labor for a family brunch. Can you just cover the kids stuff and maybe a couple other things and have the mains catered or order things locally in MD?

I am overwhelmed just thinking about the logistics!
 

MamaBee

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@Mamabean love the ideas in this thread, but then I just read your post about keeping things simple due to the fact that you’ll be prepping, refrigerating, THEN transporting all the food to your other home?! That seems like an intense amount of labor for a family brunch. Can you just cover the kids stuff and maybe a couple other things and have the mains catered or order things locally in MD?

I am overwhelmed just thinking about the logistics!
Thank you @monarch64! Yes...It will be a feat! That’s why my friend suggested doing the quiches because they love them...and just get cold cuts, rolls...freeing me up to make a few more things...I also don’t like to do a lot of prep when I have a group over. I plan on making pretty much everything on Friday..and just heating things up on Saturday morning. What I didn’t mention is my husband’s niece and family can’t make it on Saturday in Maryland so she is coming to my Pennsylvania house for dinner on Sunday! We have to pack everything up on Sunday in Maryland and hustle over to Pennsylvania to get ready for them to come over! I told my husband that we will be taking them out to eat!
 

MakingTheGrade

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I like doing a breakfast taco bar because the prep is easy and very transport friendly (all the elements get thrown in Tupperware! And the put in serving bowls and reheated I’d needed). Also people who are weight conscious can choose to go tortilla free or pick low cal components.

I usually make a bunch of scrambled eggs, breakfast pork sausage, vegan sausage (like beyond sausage or Morningstar), breakfast potatoes, salsa and guac. And cut up some fresh cilantro for people who like it.
And then warm up tortillas and people are good to go.

Its easy and delicious and people always seem to enjoy it. Allows for a lot of modifications for various diets too.
 

MamaBee

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I like doing a breakfast taco bar because the prep is easy and very transport friendly (all the elements get thrown in Tupperware! And the put in serving bowls and reheated I’d needed). Also people who are weight conscious can choose to go tortilla free or pick low cal components.

I usually make a bunch of scrambled eggs, breakfast pork sausage, vegan sausage (like beyond sausage or Morningstar), breakfast potatoes, salsa and guac. And cut up some fresh cilantro for people who like it.
And then warm up tortillas and people are good to go.

Its easy and delicious and people always seem to enjoy it. Allows for a lot of modifications for various diets too.
That sounds like fun @MakingTheGrade! I may do this for Christmas brunch because although I love the egg sausage breakfast casserole..no one else does! Thank you!
 

MamaBee

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dk168

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@Austina, I like the idea of individual toad in a hole. This would work for cocktail sausages in smaller bite size version.
The difficulty is getting hold of uncooked cocktails sausages in the supermarkets that I frequent.
May try improvising with small balls of sausage meat instead.

DK :))
 

MamaBee

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@Austina, I like the idea of individual toad in a hole. This would work for cocktail sausages in smaller bite size version.
The difficulty is getting hold of uncooked cocktails sausages in the supermarkets that I frequent.
May try improvising with small balls of sausage meat instead.

DK :))
Yes @DK..That would work. I make sausage balls in a biscuit type batter with sausage for appetizers.
 

elizat

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When I make avocado toast at home, I mix the avocado with lemon and salt and pepper.

I chop up cherry tomatoes to top it with and crumble feta as well. Spread the mash, top with tomato and feta, then a drizzle of olive oil.

It's good and milder with goat cheese too. You can spread a layer or dab it in. You can also add toasted nuts or seeds and drizzle with honey.
 

MamaBee

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When I make avocado toast at home, I mix the avocado with lemon and salt and pepper.

I chop up cherry tomatoes to top it with and crumble feta as well. Spread the mash, top with tomato and feta, then a drizzle of olive oil.

It's good and milder with goat cheese too. You can spread a layer or dab it in. You can also add toasted nuts or seeds and drizzle with honey.
That sounds so yummy @elizat I absolutely love goat cheese so I would use that! I’m not a big fan of feta cheese but love blue cheese. It doesn’t make any sense..
 

MaisOuiMadame

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I just read about your crazy logistics and instantly thought : mini blinis. I buy excellent quality blinis (our European Costco has decent ones). Then I prepare fancy - ish toppings that are rather easy to prepare and store them in single use piping bags. Mine aren't cut open in the front , so you basically tie a knot on the end (make sure no air is trapped for hygienic /oxidation reasons) . Its extremely hygienic and very transportable when cooled. The next day the toppings are well settled and yummy and you dress them within minutes before everyone arrives.

I usually do :
-crabmeat, curry and homemade mayo
(BIG hit with everyone... So simple and people think it's super fancy )
Chicken in peanut coriander chili sauce (veg option :sweet potatoes instead of chicken)

-Tarama with some salmon caviar as decoration

-Homemade tzatziki

-Homemade guacamole (if you leave the seed in it won't turn brown in the bag, because it is airtight)

-Tuna cream (blend Tuna,salt, double cream in a blender, add some very finely chopped shallots, pepper, lime or lemon juice to taste).
-Goat's cheese with onion confit

Variations are endless and if you have everything at hand it will take less than an hour to prepare. The actual dressing is a breeze and clean with the piping bags.
 

Daisys and Diamonds

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That sounds so yummy @elizat I absolutely love goat cheese so I would use that! I’m not a big fan of feta cheese but love blue cheese. It doesn’t make any sense..
Mamabean we Have to have photos of this spread!
and of the family helping after with the clearing up !!
i love blue cheese but won't touch feta either - don't know why but i always pick it out of a salad and leave it on the side of the plate

its so old fashoned but i still love a quesh Lorrain (excuse spelling) just delicouse cold too if there were leftovers
you know those little par baked dinner rolls ? sometimes i slit them and fill them with ham, camembert and apricot before i pop them into the oven
yum avo on toast
 

MamaBee

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I just read about your crazy logistics and instantly thought : mini blinis. I buy excellent quality blinis (our European Costco has decent ones). Then I prepare fancy - ish toppings that are rather easy to prepare and store them in single use piping bags. Mine aren't cut open in the front , so you basically tie a knot on the end (make sure no air is trapped for hygienic /oxidation reasons) . Its extremely hygienic and very transportable when cooled. The next day the toppings are well settled and yummy and you dress them within minutes before everyone arrives.

I usually do :
-crabmeat, curry and homemade mayo
(BIG hit with everyone... So simple and people think it's super fancy )
Chicken in peanut coriander chili sauce (veg option :sweet potatoes instead of chicken)

-Tarama with some salmon caviar as decoration

-Homemade tzatziki

-Homemade guacamole (if you leave the seed in it won't turn brown in the bag, because it is airtight)

-Tuna cream (blend Tuna,salt, double cream in a blender, add some very finely chopped shallots, pepper, lime or lemon juice to taste).
-Goat's cheese with onion confit

Variations are endless and if you have everything at hand it will take less than an hour to prepare. The actual dressing is a breeze and clean with the piping bags.
Wow @kipari Everything sounds yummy! I’m heading to Costco today...I’m hoping to find some shortcuts to fill in...and get the dinosaur nuggets my grandson asked for!
 

MamaBee

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Mamabean we Have to have photos of this spread!
and of the family helping after with the clearing up !!
i love blue cheese but won't touch feta either - don't know why but i always pick it out of a salad and leave it on the side of the plate

its so old fashoned but i still love a quesh Lorrain (excuse spelling) just delicouse cold too if there were leftovers
you know those little par baked dinner rolls ? sometimes i slit them and fill them with ham, camembert and apricot before i pop them into the oven
yum avo on toast
@Daisys and Diamonds My daughter-in-law will be the only one helping me. My niece will be running around with a toddler and a busy four year old. The men will be pretty much hanging out watching some sport when we’re cleaning up.
I am making Quiche Lorraine! It’s an oldie but goodie! I’m also getting the little rolls but they can put cold cuts and cheese in them...I have to keep it simple...I’m making some other things that require the oven so those will be easy to put out. I roll my cold cuts on a platter..I’ll do that on Friday evening so all I have to do is unwrap, add a little bowl of olives and garnish...My daughter-in-law is making asparagus...and I decided to make spinach bites..They are a whole lot easier than zucchini bites. I would have had to grate and squeeze the zucchini.. I can use frozen spinach and just squeeze that without prep..
 

Daisys and Diamonds

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yum
it all sounds delicouse
i re membered something today i have to make again
i guess its a fruit compot
i think i used it as a tart filling
but it would be lovelly on museli or porrage
rhubarb diced with a packet of frozen raspberries cooked in the juice of an orange
from menory i think you start the rhubarb off first in the orange juice then add the raspberries near the end
its amazing the sweetness that comes out of one orange ! so no sugar needed

previously id only known strawberries with rhubarb but rasberries just elevated it to a whole new level

i took it cold for lunch on yougart

as much as i love bacon im just as likely to (also!!) want the muselli or the porrage when we go out for breakfast

brown sugar, cream and whisky on my porrage mmmmmmmmmm
maybe it would be fun to have Christmas in the middle of winter !!
but then i couldn't have tomatos
and a big colourful plate of different types of tomatos would be on my summer menu - tomato on toast with black pepper was a summer staple for breakfast when i grew up
 

Daisys and Diamonds

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@Daisys and Diamonds My daughter-in-law will be the only one helping me. My niece will be running around with a toddler and a busy four year old. The men will be pretty much hanging out watching some sport when we’re cleaning up.
I am making Quiche Lorraine! It’s an oldie but goodie! I’m also getting the little rolls but they can put cold cuts and cheese in them...I have to keep it simple...I’m making some other things that require the oven so those will be easy to put out. I roll my cold cuts on a platter..I’ll do that on Friday evening so all I have to do is unwrap, add a little bowl of olives and garnish...My daughter-in-law is making asparagus...and I decided to make spinach bites..They are a whole lot easier than zucchini bites. I would have had to grate and squeeze the zucchini.. I can use frozen spinach and just squeeze that without prep..
frozen spinach is amazing these days
i hadn't brought any for years but ive recently discovered it comes in nice little balls of diced spinach nowdays - not those big tennis balls sized watery lumps that we used to get
know i use spinach in just about every casserole or soup
we go through a bag a week !
 

MamaBee

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frozen spinach is amazing these days
i hadn't brought any for years but ive recently discovered it comes in nice little balls of diced spinach nowdays - not those big tennis balls sized watery lumps that we used to get
know i use spinach in just about every casserole or soup
we go through a bag a week !
I agree @Daisys and Diamonds I make sausage and spinach tortellini soup. I would always use fresh but I I couldn’t get it for whatever reason. Now I just plop in a few frozen packaged and it's good to go!
 

737liz

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Has the brunch alreacy happened? Have a middle eastern section with veggies sticks, pita chips, hummus, tabouleh, pomegrannate/feta/baby leaf salad, and labneh. It's healthy and easy to prep beforehand. Also pairs nicely with a spicy bloody mary!
 

Calliecake

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I hope everything goes smoothly with the brunch prep and you can relax. Often times we drive ourselves crazy with wanting everything to be perfect. Please don’t fall into that trap. Enjoy the day with the people you love. You are making great memories for people and that is what is most important. Your company and the laughs is what they will remember, the food will always come third. Have fun Joanne.
 

missy

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@Mamabean hope your brunch went well! Or will go well if it is today. Have a delicious and yummy brunch filled with good food, friends and lots and lots of fun. Wouldn't a bling brunch be a great idea with PSers? Just a thought...


didsomeonesaybrunch.gif
 

MamaBee

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@Mamabean hope your brunch went well! Or will go well if it is today. Have a delicious and yummy brunch filled with good food, friends and lots and lots of fun. Wouldn't a bling brunch be a great idea with PSers? Just a thought...


didsomeonesaybrunch.gif

That would be awesome! Haha!
It was yesterday...It went really well. We all had a great time..We’re going to head to out house in Pa today to get ready for my other niece to come with her girls and my hubby’s brother. This is my husband’s family but the girls are closer to me. I know them since they are babies so they see me as their aunt. There were little ones running everywhere yesterday..toys all over the place. It was great. I gave my daughter-in-law my bezel moissanite studs because I had my older diamond pair bezeled by David. She was so excited...It was a fun day. That night when our niece left my daughter-in-law stayed with Jackson to go out to dinner. My son had to stay home because he was sick with a cold. I missed seeing him.. It was a long fun day!
 

missy

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That would be awesome! Haha!
It was yesterday...It went really well. We all had a great time..We’re going to head to out house in Pa today to get ready for my other niece to come with her girls and my hubby’s brother. This is my husband’s family but the girls are closer to me. I know them since they are babies so they see me as their aunt. There were little ones running everywhere yesterday..toys all over the place. It was great. I gave my daughter-in-law my bezel moissanite studs because I had my older diamond pair bezeled by David. She was so excited...It was a fun day. That night when our niece left my daughter-in-law stayed with Jackson to go out to dinner. My son had to stay home because he was sick with a cold. I missed seeing him.. It was a long fun day!

Aww I am so happy you had a wonderful brunch! And you are such a wonderful MIL and aunt! I think I would die of shock if my MIL gave me any bling LOL. It's lovely what a good relationship you have with your DIL and your dh's (and your) nieces. You are their aunt. :love:

I am sorry your son has a cold and you did not get to see him. Hope he is feeling better today.

Have a wonderful Sunday with your husband's family (who are now your family too of course). XOXO.
 

dk168

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Glad the brunch went well.

Thanksgiving/Christmas buffet next perhaps? :mrgreen:

DK :))
 

Daisys and Diamonds

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That would be awesome! Haha!
It was yesterday...It went really well. We all had a great time..We’re going to head to out house in Pa today to get ready for my other niece to come with her girls and my hubby’s brother. This is my husband’s family but the girls are closer to me. I know them since they are babies so they see me as their aunt. There were little ones running everywhere yesterday..toys all over the place. It was great. I gave my daughter-in-law my bezel moissanite studs because I had my older diamond pair bezeled by David. She was so excited...It was a fun day. That night when our niece left my daughter-in-law stayed with Jackson to go out to dinner. My son had to stay home because he was sick with a cold. I missed seeing him.. It was a long fun day!

i hope everyone appreated all the thought and efforts that went into bunch
in our family in my parent's generation we tended to be closer to the relations who wernt actually blood !
Dad had lovelly aunties my mum made sure we were close to as my paternal grandma dies when Dad was 15
i call all Gary's aunt and uncles Aunty and Uncle although they actually don't in their family
its really lovelly you are close to the neices on your husband's side

now when do we start talking about thanks giving food ?
 

Daisys and Diamonds

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Has the brunch alreacy happened? Have a middle eastern section with veggies sticks, pita chips, hummus, tabouleh, pomegrannate/feta/baby leaf salad, and labneh. It's healthy and easy to prep beforehand. Also pairs nicely with a spicy bloody mary!

sounds yum
i watched this Anzac war movie (not a very good one as it had Russel Crowe in) but they had a full Turkish breakfast at this hotel
But the main character asked for eggs on toast or something completly unimentagaitive as our food used to be pretty borring back then (well into the '80's in my experience )
but ive always remembered the look of that full Turkish breakfast
it was beautiful like a picnic
 
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