Brunch Menu?

Question

I am planning a champagne brunch for some girlfriends. Does anyone have any ideal or recipes to share? (We all like spicy, carribean, and creole food). Thanks..

Answer 1

Make individual servings of english muffins topped with canadian bacon, a poached egg & shredded cheese or hollindaise sauce. Serve with steamed asparagus, fruit salad, hash brown casserole & mimosas........Offer coffee and tea as well.

Answer 2

Miniature quishe, just roll out premade biscuits, cut out circles and use them to line cupcake pans. Then mix whatever ingredients you want, such as ham, bacon, broccoli, spinach, spicy suasage, mushrooms asparagus, peppers, anything- all into very miniature peices. Place a small scoop into each pastry lined cupcake cup. then mix eggs, seasonig, and a tiny bit of milk in a bowl, and beat the eggs, just like you're scrambling them. You need about one egg per two quishe. pour egg mixture into each cup, but don't pack in mixture or fill too full, eggs will expand. I love these because you can make them differently every time.

Answer 3

How about these

CREOLE EGGPLANT SOUFFLÉ

1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste

Preheat oven to 350°F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.

Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.

Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.

Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.

Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish).

Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.


CREOLE EGGS

Place 8 eggs in a saucepan of water. Let the water come to a rolling boil. Cut off heat, leave lid on for 10 minutes. Remove and place under cold water. Peel, cut in half and remove yellows. Cream the yellows with mayonnaise, salt, pepper, and a pinch of curry powder, mix and place back in egg whites. Make a Cream Sauce and a Creole Sauce as follows.

CREAM SAUCE:

2 c. milk
4 tbsp. flour
Salt to taste
Pepper to taste
Few drops Worcestershire
6 tbsp. butter

Melt butter, add flour. When all lumps are out add milk. Pour over stuffed eggs.

CREOLE SAUCE:

2 tbsp. butter
1 lg. can tomatoes
1 green pepper
1 med. onion

Melt butter in skillet with onion. Cook a little longer, do not brown. Add green pepper, then tomatoes. Let cook until thick. Pour over Cream Sauce and eggs. Put cracker crumbs on top. Bake at 300 degrees until bubbly.

SAUSAGE CREOLE

1 (8 oz.) pkg. brown-n-serve sausage links
2 (8 oz.) cans seasoned tomato sauce
1/2 c. water
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
Salt & pepper to taste
3 c. hot cooked rice

Brown sausage; drain. Combine with remaining ingredients except rice. Serve over rice. 5 servings.

Answer 4

Set up an omelet station (while you're sipping champagne). It gets all involved and is great fun!

Ingredients to have on hand:

eggs/milk/cheeses/sausage/ham/mushrooms/onions/jalapenos/peppers/spices, etc.

Have fun!

Answer 5

Make two different kinds of quiche! Also, offer mixers like Pom Juice, OJ, different fruit necters to add to the champagne.

Answer 6

INGREDIENTS
1/2 cup finely chopped fresh mushrooms
1/2 cup finely chopped fully cooked ham
1/2 cup finely chopped green onions
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 cups beef broth
8 slices grilled ham
8 eggs, poached
4 English muffins, split and toasted
DIRECTIONS
In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.

INGREDIENTS
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder
DIRECTIONS
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.