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Jun 17, 2008 02:07 PM

Ideas for Sunday brunch in N. California Central Valley in July (read: hot)

We will be hosting about 12-14 people at our home after our daughters baptism in late July. Living in Sacramento means that it can easily be 100+ degrees that time of year and I need some ideas for brunch that a) can be prepped the day before and b) would not necessarily require heating up the stove and hence house. My side of the family is Italian and hence big eaters and for the most part, everyone is rather adventurous food-wise. The only thing I will be doing for sure will be Ina Garten's roasted shrip and orzo pasta salad as that's always gone over well at potlucks and such. Any other ideas (including desert-I was thinking cupcakes or lemon bars) that fellow 'hounds have is much appreciated. Thank you!

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  1. Cold or room temp poached or grilled salmon with a dill sauce.
    Cold slices of turkey, roast beef and ham with trimmings for sandwiches.
    Your shrimp salad
    Antipasti platter (marinated artichoke hearts, olives, white beans, etc, etc.

    I think a cold brunch would work well in July in Sacto.

    1. shot glasses of gazpacho, mozarella, tomato and basil salad, some dips, i make a mediterranean style dip with goat cheese and cream cheese mixed at the base, topped with an eggplant relish which i buy and then tomatos, cucumbers and parsley with black olive garnish. fresh fruit platter is always good with some ricotta drizzled with honey. or how about 'make your own icecream sundae' table.

      1. Hey! I will be in Vacaville the last weekend in July ~~ so, what time should I drop by.

        You've gotten great suggestions.

        I am currently crazy about blue cheese/pecan spread

        8 oz cream cheese softened
        4 to 6 oz crumbled blue chesse
        2/3 + 1/3 cup chopped pecans

        combine cream cheese, blue cheese and 2/3 cup pecans. Top with 1/3 cup pecans.
        Serve with endive spears, sliced pears (dipped in lemon juice), and wheat crackers.

        (EASY AND DELICIOUS and doubles as dessert)

        4 Lbs Seedless grapes (red, green, or combination), I use red seedless (Thompson, not the big globe ones)
        washed, dried, and removed from stems.
        8 Oz Cream cheese, softened
        1 Cup Sour cream
        1/2 Cup Granulated sugar
        1/2 tsp vanilla
        1 Cup Chopped walnuts or pecans

        Combine cream cheese, sour cream, sugar and vanilla in a large bowl and mix well. Add grapes and coat with mixture. Spread into a 9” x 13” pan or dish and sprinkle with chopped nuts. Cover and refrigerate overnight or at least a few hours before serving.

        A platter of fresh melon and strawberries and pineapple chunks

        A platter of green beans (dressed w/parmesan and olive oil and black olives), spinach sauteed w/garlic & olive oil, (both served at room temp) deviled eggs, and mixed olives

        A basket of assorted (bakery) muffins and spreads

        A basket of assorted (bakery) breads and spreads

        A basket of assorted (bakery) cookies

        Your shrimp and orzo salad

        Cold sliced roast beef and cold sliced roast turkey w/ acoutrements as desired