Need suggestions for unveiling brunch
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:
Lox, bagels, cream cheese, onion, tomatoes
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.
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.
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.
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
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.
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.
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.
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.
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.
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...
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.
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.