Do ahead sweet brunch dish & others for 'buffet'...help?
Okay...usually I do sit-down brunches, but considering a larger gathering,
and there are so very many dietary restrictions now...decided a brunch buffet
set-up makes most sense this time around.
Items on the buffet? 1) Leek/mushroom traditional quiche (maybe prep partially
day before) Tried it all last week on morning of another brunch (elsewhere)
and it was DELICIOUS. :-)
2) A crustless quiche of some sort for South Beach friend -
any fave recipes welcome! :-)
3) A vegan dish (yet to be determined...a bit stumped still, I think)
4) Now, I need a sweet dish, too! :-) Some sweet casserole thing?
Would love to be able to essentially make it the night prior to ease up the day of worries!
Please help. I love to make an Oven Puff (Dutch Baby) w/fresh fruit on top.
Is sort of spectacular to look at, but fear that won't work this time around.
That's when we do sit-down brunches. This will be sit-down, but not
where we serve others.
Anything comparable that could work as a substitute?
I guess there is do-ahead french toast casseroles or various types....
Any other ideas? Really hope to make this lovely!
Also, any idea or tip for where to secure something to keep my dishes hot with?
I have no chafing dishes...don't entertain that formally normally.
Any fave tool you have for keeping things warm, esp. outdoors?
Sigh...this is turning out to be pretty complex, in the end. :-\
Do you prefer a particular brand or type of maple syrup too?
Would love all ideas!! Thanks!
Oh....just wanted to clarify...
not so stumped for vegan dish due to lack of ideas. This board supplied some
wonderful ones! Just not sure how to make some of them, so they'd work
on a buffet & stay warm. Guess I need to buy some warming plates, eh?
Thanks again! :-)
Right now, seeking out do-ahead (especially!) sweet brunch 'entrees'.
1. It's just brunch - shouldn't be too complex - from what it seems, everyone will enjoy! It is nice to accomodate friends with restrictions... but perhaps you can ask them to contribute and that way you'll know they can eat it. Frees up your mind a little.
2. As for maple syrup - any kind of 100% maple syrup (I am hoping that you were not referring to any of that fake crap)
3. The first thing I thought of was french toast casserole - by definition has to soak overnight, so it seems perfect. Or perhaps some kind of stuffed crepe (like blintzes) that can be made & rolled ahead of time.
4. Vegan dish - perhaps a veggie sautee with tofu "sausage" (soysage??)
Exactly what laurendlewis said! Real maple syrup - I only use the Quebec stuff (though doesn't Quebec produce something like 80% of the world's supply...). Maple syrup would go really well with pain perdu (french toast), which you should be able to do ahead of time. I also like to serve pain perdu with a fresh fruit, creme anglasie and raspberry coulis - but that's maybe too finicky for a brunch buffet.
Cinnamon rolls are easy to do the night before and pop in the oven in the morning. Baked oatmeal is also easy to do and tastes good. Mix it the night before and bake in the morning. I like to add some cream to it about 10-15 minutes before it's done.
With the quiches, I wouldn't do another egg based dish like baked french toast.
I haven't tried this idea to keep dishes warm but I use dried beans in a sock and microwave as a heating pad and it stays warm for a while. I'll bet you could put some in a pretty pillow case, microwave and then fold small to fit under the dish. Microwave 2-3 minutes because you can start a fire w/ overcooked beans, even after they come out (as I learned from personal experience). It sounds like you've got a good handle on it all--I'm sure it'll work out fine!
You asked for sweet, well if anyone can find anything sweeter then this.......
Donut Bread Pudding Recipe courtesy Paula Deen
1 (14-ounce) can sweetened condensed milk
2 (4 1/2-ounce) cans fruit cocktail, with their juice
2 eggs, beaten
1 (9-ounce) box raisins
1 1/2 teaspoons ground cinnamon
24 donuts, cut into cubes (recommended: Krispy Kreme)
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together all ingredients except for the donut cubes and Butter Rum Sauce. Add the donut cubes and toss until they have absorbed as much of the liquid as possible. Pour the mixture into a casserole dish and bake for 1 hour. Serve with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 (1-pound) box confectioners' sugar
In a saucepan, melt the butter and gradually stir in the confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: about 12 servings
and you really need some chocolate, and this one even has fruit!
White Chocolate and Blueberry Bread Pudding with Amaretto Cream Sauce Recipe courtesy Emeril Lagasse, 2002
2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
1/2 cup dried blueberries
Amaretto Cream Sauce:
1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar
For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.
Prep Time: 20 minutes
Inactive Prep Time: 50 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings