Call me insane! Menu help please.
- foodieX2 Dec 16, 2013 12:26 PM
I think I must have been drunk when I offered to have my husband’s family over this Friday and then offering to host a friends/family brunch on Sunday. I work full time, its budget time and I am working really long hours this week. What was I thinking??
Anyway I have Friday night covered. Going very simple-grilled steak, baked taters, salad. They are bringing wine/dessert. Done! and clean up should be breeze. Phew!
Sunday is my challenge, Looks like we will be a total of 18-12 adults, two teens and four 12 year olds. No allergies, no pickiness, no dietary restrictions. I am definitely going the buffet route! Here is the menu so far. Is it enough? Too much?
Signature cocktail: Cranberry Bog. Cranberry vodka (my own), cointreau, white cranberry juice. There will also be mimosa, full bar and soft drinks.
2 kinds of frittatas- one meat based , one veggie based
“Honey of a Ham” with sides of biscuits, mayo and mustard
Mixed green salad
Bagels w/ sides of cream cheese, smoked salmon, capers, chopped onion and sliced kumatos (unless I can find good regular tomatoes)
Cinnamon rolls (my friends “famous” ones) so so good!
Desserts will be platters of Christmas cookies and the same friends blueberry pie.
I was thinking I needed a winter fruit salad- oranges, apples, pears, etc. Thoughts?
Any other ideas, criticisms, etc welcome!
Agree on fruit salad.
Instead of 2 frittatas, how about making one non-meat frittata and serve breakfast meat separately, and do a make-ahead French toast casserole that you prep the night before and pop in the oven day of.
My thought is that the frittatas are hands-on, and this way, you'll only have to tend to one frittata, while the french toast cooks away in the oven unattended.
Or- you could nix the frittata all together and opt for an egg bake in the oven.
Nothing would need a la minute direct prep!
Hmmm. Your both probably right about the last minute impact of frittatas, especially if the guests stagger in at different times. I just love a good frittata, LOL
Maybe a traditional Quiche Lorraine (to get the bacon in!) and then I could do a veggie strata?
I had forgotten about a french toast bake. The kids would love that and I can assemble the night before and then pop in the oven with the strata. Is it too much since I have cinnamon rolls too?
Fritatta can easily be made ahead. Tortilla de patatas is many times served room temperature.
Egg casserole is simple too.
I did one:
In a 9 x 13 dump one box seasoned croutons.
Beat 10 eggs with 3 cups whole milk, and a tsp of dry mustard powder, salt and pepper to taste. Pour over croutons. Sprinkled with two cups shredded cheddar cheese, make sure cheese gets submerged but is throughout (original says to mix cheese with egg then pour but I think this does not incorporate well). Top with cooked bacon pieces (1/2 lb. cooked broken in 1 inch pieces). Bake at 325 for 45- 50 minutes. (could be a little longer, temp might be 350 but I think I recall correctly). Always a huge hit. Not greasy at all.
Plenty of variety and probably quantity, too. Are the teens boys (huge appetites - consider adding an oven hashbrown potato 9 x13) or girls (more often salad eaters - make a big one)?
To reduce your prep time, leave the fruit whole, pile in a large bowl, and encourage folks to take a piece or two. Add a bowl of red/green grape clusters if you like those (since there will be leftovers).
From my own personal experience saving the time on prep by leaving fruit whole for a get together tends to leave one with an abundance of uneaten whole fruit.
To get around this I don't make vast amounts of fruit salad, and I chose varieties that cook well and cook well together avoiding overly dressing the salad or using things like whipped cream or dairy as a dressing (Serve it on the side so people can add their own if your recipe calls for it.) When the party is done I pop the left overs juice and all into a pot and cook it down slowly and carefully into a sauce, or farther into a fruit butter. Flavor as desired. It freezes well, and is yummy slathered warm on toast, even if just a sauce consistency. I tend to not use citrus fruit if the chances are high I will need to do this sticking to apples pears and stone fruits.
I think your menu looks great and a lovely variety. The french toast bake you mention in one of the replies would be very kid friendly. My ex-husbands family was very meat and potatoes people so no brunch was complete with out a massive hash brown casserole.
One thing on the drinks part of your menu though, you may want to add a decent coffee blend to the list if any of the guests are fond of their java. I prefer tea so I usually added a small tea selection to brunch as well, but it was not as widely indulged in.