Christmas Brunch pics...sadly we were duckless.

M

maycee

Well-known member
The brunch was a rousing success but we missed Sandy. Ed really wanted to meet the forum member who did something really bad in her previous live as a duck and had to come back as a human. Eye infection and she would have looked fabulous with big dark glamorous sunglasses.

The biggest hit was Richard's Cranberry Relish...I spent half the party printing out that recipe!

Here are a few pictures:

Laid everything out in the kitchen which is where everyone gathers anyway.

The Spread

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Michael Ruhlman’s Quiche Lorraine and Crab and Asparagus Quiche (based on Michael Ruhlman's recipe), Marinated Fruit Salad

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Southwestern Caesar Salad with Chipotle Dressing and Cafe Beaujolais' Coffee Cake (one plain and one with blueberries)

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Richard's Cranberry Relish, Honey Baked Ham, John Dough Ciabatta Rolls

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Mary Farmer's Fudge, Almond Butter Crunch, Buckeyes

Sugar Gems, Anise Icebox Cookies, Holiday Biscotti

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Just lovely! I love how you made lil labels. I always want to do that, but run out of energy.

beautiful job! What did you marinate the fruit salad in? Can you make it ahead of time?

Very impressive spread!

 
Thanks! I like that this menu had everthing done in advance with

no last minute cooking. It helped that I took 4 days off prior to the event AND that I had frozen the quiches the week before.

 
Rec: Marinated Fruit Salad

It can marinate overnight. I made it Saturday and I'm having leftovers right now...still very good. I added the grapefruit, grapes and pomegranet seeds. The spices don't really need the cheesecloth just strain over the fruit and leave the cinnamon sticks in the bowl. It was lovely in a trifle bowl.

Exported from MasterCook *

Marinated Fruit Salad

Recipe By :Marlene Sorosky
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 large apples
3 large navel oranges
1 small pineapple
1 small cantaloupe
2 medium pink grapefruit
1/2 pound red grapes
1/2 pound green grapes
1 large pomegranates
Spiced Marinade
3/4 cup sugar
1 1/2 cups water
3/4 teaspoon lemon juice
3 sticks cinnamon
3/4 teaspoon whole cloves
3/4 teaspoon whole allspice
3/4 cup kirsch liqueur
1 pint strawberries -- sliced
mint leaves

Peel apples and cut into 3/4 inch chunks. Peel oranges & grapefruits and separate or cut into sections. Cut pineapple into small wedges. Cut cantaloupe into wedges or balls. You should have about 2 cups of each fruit. Place fruit in a large bowl.

In a small saucepan, combine sugar, water, lemon juice and cinnamon sticks. Tie cloves and allspice in cheesecloth and add to mixture. Bring to a boil over moderate heat; lower heat. Cover and simmer 5 minutes. Remove from heat and cool. Removes cinnamon sticks and spice bag. Stir in kirsch and pour over fruit. Cover and refrigerate several hours or overnight until ready to use.

Before serving, stir in strawberries and garnish with mint leaves.

Source:
"Cookery for Entertaining"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 163 Calories; 1g Fat (3.4% calories from fat); 1g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : Refreshing and flavorful--vary the fruits with the season.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 902027 2551 0 0

 
Wow! Yes, menu section for sure. Absolutely beautiful, really! And the card

holders are beyond cute. Fantastic job Michael. I hope our favorite little "turkey" is OK.

 
Oh Michael, how beautiful! I just saw this but commented about yesterday under #19629. My

right eye is beat from work today and driving.

Michael, I'm off Christmas week and I want to drop off the small gift I bought for you after my friend from Philly flys back home on the 27th. I'll call you next week.

I sure missed a wonderful spread and your company!!

Have to put more gook in eye and will look at photos again later.

 
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