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Need suggestions for unveiling brunch

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We are having my brother's unveiling in a couple weeks. We will have a small amount of family members only and brunch will be held afterward at my house. The issue is that we will leave for the cemetery early in the morning, and return with everyone and brunch needs to be ready to go. So, not much time to cook or prepare at the last minute. Here is what I am planning so far:

Fruit salad
Lox, bagels, cream cheese, onion, tomatoes
Cheese Danish
Apricot coffeecake

I need some more stuff, would like to figure out how to serve something HOT. Either something that could be held in warming oven for 2 hours or so, or something that can be cooked/heated up in less than half an hour. I am sure it will be cold at the cemetery and would like to serve something HOT, besides coffee/tea.

Thanks!

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  1. A blintz souffle would hold in a warming oven, or if your oven allows you to time bake, set the oven to start baking 1 hour befor you expect to arrive home and the souffle will be at eating temperature when you get home.

    19 Replies
    1. re: bagelman01

      Bagelman, thanks for reminding me I have time bake on my oven. Any recipes for a blintz souffle? With the cheese danish, is that too much cheese?

      1. re: Diane in Bexley

        No such thing.

        You can also make a french toast souffle if you want to avoid cheese. It's pretty darn easy.

        1. re: Diane in Bexley

          Blintz Souffle (made with frozen commercial Blintzes)

          2 Boxes Blintzes (6 count)
          1 Stck Butter
          1 1/2 cups sour cream
          4 large eggs, well beaten
          3 TBSP Sugar
          1 Tsp Vanilla
          1/4 cup Orange Juice

          Melt butter in 9x13" pyrex baking dish
          Lay out blintzes
          Blend other ingredients, pour over top
          Bake in 350 degree F oven for 45-50 minutes untilo golden brown

          This recipe feeds 6 and can be doubled or trippled. If Using double layer of blintzes pour half of liquid mixture over first layer before putting second layer of blintzes in.

          >>>>>>>>>>>>>>>>
          We usually make a triple using:
          2 boxes Cherry Blintzes
          2 Boxes Blueberry Blintzes
          1 Box Apple Blintzes
          1 Box Cheese blintzes

          This works well when you are serving other cheese items at the same meal

          >>>>>>>>>>>>>>>>>>>>>>>>>>>
          My wife makes a simlar blintz souffle, but cuts the blintzes in thirds and mixes them in with the wet ingredients, then pours it all in a deep lagasne pan to bake. The cut up blintzes are easier to serv if you are putting this out on a buffet table.

          1. re: bagelman01

            Now I know what to do with the box of blintzes that's hanging out in my freezer.

            Would this work with Greek yogurt instead of sour cream? I have a feeling the answer is no.

            1. re: cheesecake17

              If you strain the yogurt, it will work. You also could use strained ricotta cheese.
              BUT, if I used yogurt or ricotta, I would double the sugar and add 50% more orange juice to replace the water content in the sour cream

              1. re: bagelman01

                Greek yogurt is pretty well strained. It's a pretty good replacement in many recipes calling for sour cream. And it's much healthier.

                1. re: DeisCane

                  I don't eat yogurt, but my wife and daughters do. They eat Greek yogurt, and when my wife asks me to remove the lid, there is often a bit of thin liquid on the top and she pours it off.
                  When cooking with it, I dump it in a strainer for about three minutes and let this thin liquid run off.

                  1. re: bagelman01

                    Oh yeah, of course that bit is removed. I was imagining the more intense straining that is needed for "regular" yogurt to have a texture like Greek yogurt.

                    1. re: DeisCane

                      That's why I prefer to take a probiotic pill every morning. I just don't like white milchiges:
                      Cottage Cheese
                      Cream Cheese
                      Sour Cream
                      Yogurt
                      Farmers Cheese
                      and the list goes on..................

                      That said, I will cook/bake with them and eat the finished product

                      1. re: bagelman01

                        Too bad, you're missing out!

                2. re: bagelman01

                  We eat tons of yogurt in my house. Kirkland brand plain Greek yogurt. Now I've got a container to use up.

                  The yogurt wouldn't separate in the baking?

                  1. re: cheesecake17

                    There's enough else in the souffle that the yogurt shouldn't break down and cause a problem, This is not like trying to use yougurt instead of ricotta to make an Italian styl;e cheesecake.
                    Here the sour cream is not the essence of the dish, but a filler medium to bind the blintzes into a cohesive glob. I know glob doesn't sound good, but that connected mass is what one wants to achieve in this dish

                    1. re: bagelman01

                      Thanks! Would this work with the Passover blintzes? I bought a few boxes of the blueberry ones. Ended up baking the cheese blintzes last night and served with berries and choc syrup

                      1. re: cheesecake17

                        yes, but don't cut up the blintes in thirds. The non-chametz blintz batter will hold together better is not cut before cooking.

                        1. re: bagelman01

                          Thanks again. Will have to try halving the recipe for pesach. Hopefully husband/daughter will like it. But really...what's not to like??!

              2. re: bagelman01

                I was thinking of making this for Shavout. One question about cutting the blintzes into thirds . . . how and when is this done? Can I assume one defrosts the blintzes from their initial frozen state, and then cuts them up? And the filling will stay inside?

                1. re: queenscook

                  I usually let the blintzes sit out on the counter (in the boxes) for about 60-90 minutes and then they will be soft enough to cut. The filling tends to stay in place that way. If you let them come to room temp some of the filling would come out when you nix the blintzes with the wet ingredients.

                2. re: bagelman01

                  Made this today for breaking of the fast tomorrow night

                  Will report back!

                  Easy & meaningful fast

                3. re: Diane in Bexley

                  Some Rugalach, pound cake and chocolate danish are good substitutes, I would add then french toast, but do a stuffed version. You might also want to do a potato fritata, which can be served room temperature and paired with a reduction of tomato, onion, zucchini & celerly.

              3. Oatmeal in a slow cooker. Faux sausage and bacon can stay in a warming oven.

                1. I second the Blintz souffle idea. My husband only likes the fruit blintzes, so it allows him to get his choice, while others can mix and match. I've left in in the warming drawer while in Synagogue on Shavuot and it comes out just fine.
                  You might also consider something like salmon croquettes, which taste good at room temperature or slightly warmed.

                  1. Little meatballs in a slow-cooker, with rolls to make sandwiches?

                    A tray of baked ziti or manicotti?

                    Lunch meat (or a cold turkey breast/roast) for sandwiches?

                    3 Replies
                    1. re: Heatherb

                      It's a dairy meal so the first and third ideas are probably not going to fly.

                      1. re: DeisCane

                        Yikes - I didn't realize it was the kosher board - thought it was Home Cooking.

                        Yeah, those two options would not be viable!

                        1. re: Heatherb

                          But you could make fishballs using canned salmon. They would work with either a tomato sauce, or have a honey-mustard, cucumber-dill (or tzatziki), or a wasabi sauce nearby.

                    2. How about a bread bowl stuffed with molten brie? Try picking up a nice artisan round bread, sour dough, whole wheat, even pump...I am a big fan of fairway's kosher bakery options! Cut a lid as if you were making a jack-o-lantern and then hollow the center out. (my wife loves keeping those bits for a bread and butter pudding;) Place the gutted the bread bowl in the oven for 20 minutes or so to toughen up a bit. Dice up our brie, Camembert or the like and fill the bread bowl. 30 minutes at 300 degrees uncovered will totally do it for you. Off the beaten track, edible presentation and very apt for either pre or post Passover.

                      3 Replies
                      1. re: gotcholent

                        MMM the bread bowl idea sounds so yummy!

                        1. re: gotcholent

                          So much neater than Brie in puff pastry...but just as gooey. Love it',!,!!!!!!

                          1. re: gotcholent

                            what an interesting idea, sounds delicious and classy.

                          2. Quiche? You could use pretty much whatever vegetables you prefer and they can be assembled ahead of time. I bake mine at 425 for about 25 minutes in a 9 inch quiche dish.

                            1. I just read this recipe earlier today, and it sounds really good, and a one day make ahead is convenient. From Smitten Kitchen, though I only recall it having lox, or smoked salmon, not bacon.

                              NEW YORK BREAKFAST CASSEROLE
                              Yield: 8 to 10 servings
                              1 1/2 pounds plain or seeded bagels, cut into 1-inch cubes (8 cups)
                              8 ounces cream cheese, cut into irregular small bits
                              1/4 medium red onion, thinly sliced into quarter moons 1 1/2 cups (1 pint) grape or cherry tomatoes, cut in half if on the large side
                              8 large eggs
                              2 1/3 cups milk or half-and-half
                              1 teaspoon salt
                              Freshly ground black pepper
                              Capers, for serving
                              Lox or crisply cooked bacon, for serving

                              The day before serving the casserole, spread a third of the bagel cubes in the bottom of a 9-by-13-inch pan. Dot with a third of the cream cheese, and mix in the red onion and tomatoes. Make 2 more layers with the bagel cubes and cream cheese. Whisk eggs with milk, salt and pepper. Pour eggs over the bagels. Cover pan tightly with plastic wrap and refrigerate overnight.

                              1. Instead of lox, you might want to poach 1/2 a salmon, which can be served at room temperature with a garlic/dill/cucumber/mayo sauce.....one benefit, you don't drink as much afterwards...

                                1. How about a kugel? There is a really good savory one in Joan Nathan's "Jewish Cooking in America" or you could do a sweet one with apples and raisins. Bake ahead of time, cut into wedges and then reheat day of.

                                  I also like the rugelach idea. Or a chocolate babka (my grandmother's favorite). Heck, anything that Entenman's makes sounds good right now.

                                  3 Replies
                                  1. re: alwayshungrygal

                                    +1 on the Bubbie's Babka!!!!

                                    1. re: PHREDDY

                                      I tasted a wicked one a few months ago, baked by a (woman) rabbi's assistant in San Francisco (the rabbi has a catering company). I was weak in the knees after one bite. It literally brought tears to my eyes.

                                      And, I didn't have Bubbies, they were both Grandma. Don't know why....

                                      1. re: alwayshungrygal

                                        I did not have a Bubbie either......

                                        Would that assistant be affiliated with the Chabad?

                                  2. Sunday at Moosewood cookbook has a great recipe (p248-249) for a salmon and lox casserole. It has great taste, can be prepared the night before and automatically time baked.