Dear SIL called yesterday and asked me to make brunch for 25 the day after her wedding...

B

barbara-in-va

Well-known member
in mid July. I said yes but am very worried as I do not know how to do this! My time will be EXTREMELy limited as I have no vacation time available, Sat is the wedding and Sun is brunch. Her only request is "eggy" dishes. I think I will be okay with sides, some good quickbreads, muffins, homemade jams are all easy for me and a big fruit salad with mint/lime dressing. The "eggy" part is where I have trouble. I have a William-Sonoma recipe for creamed spinach baked in which you make divits for eggs, this is always tasty. I was thinking of an overnight baked french toast, any T&T recipes please? Also, can I cook bacon ahead (I would like to bake it?) and then reheat it? Any other easy, maybe do ahread, ideas would be appreciated!

As an aside, don't even know what kind of equipment will be available. Will be cooking in her brand new house--she will move in 1 week before wedding--with big kitchen but she NEVER cooks, (ALL meals come from the frozen food section), so I will have very little "pots and pans" type stuff to work with.

Thank you so much!

Barbara

 
Oh my dear Barbara...you have no vacation time and she has no equipment...

Is it just me.. or is she asking something of you that is rather nervey? This just does not sit right with me and I would not blame you one bit for calling her right back and kindly being honest that you are not able to take time off of work. You sound stressed about this as I would be also under the circumstances. Aren't you attending the wedding and all the festivities afterward? When does your SIL think you'll have time to do all this? It's not only the cooking, but also the shopping, prep, table settings, decorations etc etc. If it were me, I'd graciously decline or have it catered. The "noive"!

 
P.S. I don't like bacon made the day before. It tastes different and has a different bite. (nt)

 
I love Creme Brulee French Toast from EPI (m)

I have made it many, many times. It will fit your bill, easy, great presentation and can be made ahead. Read the reviews. There are suggestions with adding toasted nuts, etc...I have added toasted pecans as well as walnuts. It does taste wonderful. I use a baguette or french bread.

Hope this helps.
Regards,
Barb

COMN for EPI Creme Brulee French Toast

Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Makes 6 servings.

Gourmet
You Asked For It; Inn at Sunrise Point, Camden, Maine
July 1998


Epicurious.com © CondéNet, Inc. All rights reserved.http://www.epicurious.com/recipes/recipe_views/views/15213

 
Don't forget Champagne with Orange juice and Bloody Marie's!!! (M)

Although I think your SIL should buy all of those ingredients....BUT, they will go well!!
Will continue putting my thinking cap on!!
Regards,

Barb

 
Baked Eggs and Stuff in favorites. All the stuff can be prepared ahead

and then Sun. morning add the eggs and bake.
For 25 people 2 pans should do it along with some
bagels or muffins. I hope there will be other people helping you with this. That would be first on my to do list, finding assistants.

 
You could make egg "souffles" in foil sheet pans. Two large pans

should be enough for 25. These are the ones with bread, sausage, ham or bacon, cheese and eggs. You make them the day before. They can even be frozen.
Then a big bowl of mixed fruit. You can do that the day before--it will be summer so get the fruit earlier in the week to fully ripen. Cut up the melons on Friday or Saturday. Maybe add some peaches and nectarines and bing cherries on Sunday.
Get breakfast muffins and croissants at Sam's or Costco.
Good strong coffee and the mimosas.
If you are in a part of the country that likes grits I have a wonderful shrimp and grits casserole that can be made ahead. It doesn't have eggs, however.

 
Big WOW--that's a great list.Have it bookmarked m

THANKS.
The "strata" about 3 down from the top is the one I use and mentioned in my post. It has been our traditional Christmas morning breakfast for 40 years. It bakes up puffy and golden brown--very attractive

 
I think if Barbara makes it manageable and doesn't try to overdo

it can work and will be MUCH appreciated. In our town, a family friend often does this for the bride's family so I am not so put off by it.
Barbara, make it simple for your first plan and then add things as you see your way. If you have a Sam's there are things available there.
As I mentioned, the egg strata can be frozen. Put it in the SIL's freezer.

 
I had a brunch for about 45 people and this is what I did:

First thing I did was order quick breads, rolls, muffins and bagels from the local market.

Next thing I did was order a meat and cheese platter from the deli.

The day before the brunch, I cooked a ton of bacon. Just before serving I nuked it for about a minute (just to get it hot)

Also made 2 stratas the day before and baked the morning of

Washed fruit the day before and made a platter the morning of

Got out pitchers for tomato juice, orange juice and mimosas.

Got out decanters for decaf and regular coffees.

A few days before I set the table for the buffet and set up glasses on the sidebar.

It may sound like it was complicated but it was the easiest and least costly party I've ever had and I had about 45 people!

Good luck

 
I only have one thing to add to these excellent suggestions...

A ham might be more managable than bacon (though more expensive), and before turning on SIL's oven, make sure it's empty! People who don't cook store all sorts of things in there.

Also, since it's family, recruit some help ahead of time; assign someone to pour drinks, someone else to set tables, etc. OR, convince the bride that she needs to let you hire someone to help serve and clean up. (at her expense).

LOL, that was way more than one thing!

 
My favorite really easy, make ahead brunch T&T REC- saved me many a time when I catered

Barbara, this recipe is very easy and you can make it ahead of time- even two days before then finish in the oven. It can be served hot, warm or room temperature with equal success. It is a no-fail recipe and I cannot tell you how many times I have made it and had nothing but raves. It would be perfect for the brunch. If you have a full-size oven to use, you can get one pan of this casserole and a ham in- I liked Joe's suggestion of serving ham- it is easy, delicious and very brunch-like. I don't usually use spiral-cut hams but in this case it would be perfect and so easy for you to cut and put on a platter. Your fruit salad, quick breads, etc would round it out. Easy brunch for you.

BRUNCH CASSEROLE (serves 5-6)
For 25 people, quadruple and bake in two- 10"X14" pans (or 9"X13")

1/2 pkg (large) frozen hash brown potatoes
9 eggs
1/2 cup cream
4 T butter
1 can cream of mushroom soup
1/2 lb shredded cheddar cheese
1/2 large onion, chopped
1/4 lb mushrooms, sliced
1/2 green pepper, seeded and chopped
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1/2 T dry hot mustard
1/2 lb bacon, sliced into 1” pieces and fried crisp

Brown hash browns in 2 T butter. Put in 1/2 of the onion in the last few minutes of cooking. Put browned potatoes and onions in an 8-9” square (or round) pan.
Beat together eggs, cream, herbs, salt and mustard. Melt remaining 2 T butter in a large pan and saute´ the onion, green pepper and mushrooms until half cooked. Add egg mixture and scramble. Put on top of potatoes. Spread mushroom soup over this. Add cheddar cheese next, then bacon over the very top. (This can all be made the day before, up to this point.)
Bake at 325° for 45 minutes. If refrigerated, add another 20 minutes.

 
How about a phyllo thing? It's goat cheese, dill, fennel seed and egg inside phyllo layers.

Just phyllo on the bottom and on the top. filling is easy.

But it makes a very large 'thing'. Geez, I don't know what you call it. You'd need 2 large pans about 9x15. You could make 2 and it would be enough to serve 25 if they were eating other things.

It could just be baked when it's time to eat.

Fruit salad would be good with it.

Not so eggy but let me know if it sounds good to you.

 
I just made a BOOK of that. I'm always looking for brunch recipes. In fact, the blintz casserole

sounds perfect Barbara.

Thanks Carol.

 
Barbara, here's one I like (see link), more inside:

Marc in Seattle told me about this recipe, I've been making it in variations since, and everyone seems to really enjoy it. It provides both the egg & meat for your menu (eliminating one 'extra' item you'd need to make). About 1-1/4 hours prep time for 6 servings but making it in quantity doesn't take much more time... you simply setup an assembly line (if you have one kitchen helper you'd move along very quickly). To do this I'd:
* bring along enough muffin tins so you have enough for 25 servings (buy inexpensive or borrow)
* if you do the mushroom version, coarse chop them in a food processor, if you can - or - skip them and use bottled artichoke hearts or bottoms (just drain and use, no saute necessary, use the water-packed ones). I like to serve the artichoke version with a quick blender hollandaise and it's very well received.

And how about tapping a good local bakery for quickbreads, scones, or rolls? Then just add softened butter and jams to the table. Fruit prep can be done a day before, just prep & add any berries the morning of your event, but wherever you can save time... I'd do it. If you're really in a pinch, many grocery stores offer fruit cut & ready-to-serve.

Above all, focus on doing just a couple things really well (egg dish, fruit, baked goods), buy what you can, and it needn't be a vast menu. Serve a juice or two, that can be had alone or combined with champagne for a cocktail, great coffee, and I think you're set!

Best wishes,
R.

http://www.epicurious.com/recipes/recipe_views/views/106150

 
I would plan your menu, and ask that all of the equipment be provided for you.

I am assuming this event will be in another location so you won't be able to bring your own pans, etc?

I like the spiral ham and the ordered pastry suggestions - the less prep work you have to do in an unknown kitchen, the better.

 
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