Fundraiser brunch for 30-40

R

richard-in-cincy

Well-known member
I have volunteered to host a fundraiser brunch for my orchestra and am starting to make plans. This will be in November, so there is plenty of time to get things done in a calm and civilized manner ;7)

My goal is to make it a a grazing spread as there will be a large crowd in my house that can't be seated at table, a local celebrity guest to mingle with, etc. There will be bussers/servers volunteering from the orchestra to help with logistics.

I would welcome ideas on making this as easy and painless as possible. Things that can be made well in advance. Delicious brunch foods that are simple and quick to prepare but look and taste fabulous, etc. Any other ideas for logistics, etc. would be most welcome.

My tentative thoughts on the menu:

Assorted veggie/cheese Quiches

Baked Ham

Fruit Salad

Pasta Salad

Pastries from a very good local bakery

Quick Breads, Rolls, Muffins, and Bagels

Spreads: cream cheese, butter, jam, marmalade, etc.

Apple, Orange, and Tomato Juices

Coffee and Tea.

My thoughts are with this menu, omnivores and vegetarians are accomodated as well as those that prefer sweet vs. savory.

One last question, I don't have a large crowd sized coffee urn. I have a couple coffee makers. Any thoughts on making coffee for a crowd without large equipment? Will making numerous pots in advance and putting them in a 2 gallon drink cooler to hold be fit to serve?

TIA!

 
Catering Gold: Spring Rolls and Asian Chicken Wings

Richard, when I cater, I've found a few things that are great hot dishes you can prep in advance and blast in a hot oven. Surprisingly, some fried foods can be brought back to life amazingly well.

One of my favorites is Lamb spring Rolls with a sherried hoisin dipping sauce. You can roll and fry them ahead of time, cool them to room temp, freeze them individually on sheet pans in the freezer and then bag 'em up. To refresh, you blast em in a hot oven (about 450 degrees) and get them crispy again, slice them in half on a diagonal and serve them on a platter with the sauce. Link here: http://www.gourmettraveller.com.au/lamb_spring_rolls.htm

Note: Meatier items like this refresh well. More traditional veggie and sprout filled spring rolls dont refresh well, and can turn into soggy lumps.

Also, (another healthy fried food) we do asian chicken wings for events....if you fry them with cornstarch or rice flour (they get crispier and can accommodate those pesky gluten free folks), you can freeze them using the same method as outlined above, blast 'em in a hot oven and then dip them in the sauce and serve at the last minute. Just SLIGHTLY undercook the chicken when you fry it initally so it isnt overcooked when you refresh it in the inferno oven. Link to that one is below.

http://www.baketard.com/blog/2011/7/22/3-chicks-one-plate.html

 
The menu sounds good, and easy enough to execute. Air pots are great

for coffee service (photo at the link). Perhaps friends have some they could loan you? Or you can rent them? Or you could just rent a big coffee urn? If you go the airpot route I recommend preheating the airpot by filling at least half way with boiling water for 5-10 minutes then emptying the boiling water just prior to filling with the brewed coffee. It will keep your coffee hot alot longer than not preheating the airpot. You could have an airpot each for regular coffee, decaf, and hot water for tea.

Also you might want to designate one of the servers to be in charge of keeping the coffee station going with fresh coffee and replenished supplies -- coffee stations tend to have "a meltdown" in a short period of time. smileys/wink.gif I train servers at work and have learned it's good to assign people with tasks like that rather than everyone "floating".

http://www.webstaurantstore.com/2663/coffee-airpots-airpot-stands.html?gclid=CKve0aaA6rECFWk0Qgod-VYAcA

 
If U have an insulated beverage cooler like the 10-gal one at the link below, it'll work

just fine. I have something similar only it's a 5-gallon version with no cup dispenser, and I do exactly what Pat recommended regarding pre-heating it w/ boiling water and then filling it with brewed coffee. It worked like an insulated coffee carafe and keeps my java just fine for several hours. But anything that is not insulated usually causes the coffee to lose its warmth and flavor, IMHO.

http://www.bing.com/shopping/igloo-10-gal-seat-top-drink-cooler-with-cup-dispenser/p/67FF6ECB403760E05003?q=insulated+lemondade+cooler&lpq=insulated%20lemondade%20cooler&FORM=HURE

 
crudite platter? maybe too simple, but I like some kind of plain veggie/greens with my brunch.

 
What about some hummus and pita chips.

The hummus would go well with the crudites too.
I have made Carianna's Shrimp Cakes and successfully reheated them when it came time to serve. I served them with a different dipping sauce, but I can't remember what it was.
They were delicious!
I also posted a Mini Greek Quiche here that is really good, make ahead, low carb, and looks great. You place a slice of tomato in the middle of the quiche and on top of it. The presentation is really nice. They freeze and reheat beautifully. Have fun!


* Exported from MasterCook *

SHRIMP CAKES

Recipe By :Sansei Seafood Restaurant & Sushi Bar, Maui / Carianna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Shrimp

Amount Measure Ingredient -- Preparation Method

16 uncooked large shrimp (about 1 pound) -- peeled, deveined
1 large egg
1 green onion -- sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1 Pinch ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons peanut oil -- (or more)

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
Makes 6 first-course servings.
- - - - - - - - - - - - - - - - - - -
Mini Greek Quiche

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=184284http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=184284

 
Joe and Traca, thanks, I'll look into that. I've been wondering

what I was going to use for service. Initially I thought about just draggin all the plates and cups out of various china, but then had bone chilling thoughts of seeing a bunch of strangers tossing it around carelessly, especially the antique Bavarian art deco pieces. So I was about ready to start thinking about plastic throwaways. I'll definitely look into the rental.

 
Plastic throwaways are bad environmental karma! Plates, cups, cutlery, etc. are about 50 cents

an item to rent where I live. And all you have to do is rinse them and put them back in their racks. They are so much more pleasant to eat and drink from too.

 
I'm thinking apples and pears for November. A pear upside down cake,

baked apples.

Julia's spinach quiche is superb, and it can count as a vegetable. smileys/wink.gif Stuffed mushrooms are good any time of day.

Individual eggs benedict? That's one I would suggest to you and only you.

 
Here's David Liebowitz' baked apples with ginger and date stuffing

BAKED APPLES WITH FRESH GINGER, DATES, ALMONDS AND RUM

By David Lebovitz.
4 servings

I always use a good firm apple for baking. Some varieties can turn too soft when baked, such as Macintosh. My favorite apple varieties for this recipe include Sierra Beauty, Golden Delicious, Granny Smith and Winesap. If you don't want to use the rum, use ½ cup apple juice instead.

¼ cup rum
¼ cup apple juice

½ cup light brown sugar, firmly packed
1½ tablespoons melted unsalted butter
2 teaspoons flour
1 tablespoon heavy cream
1-inch piece of fresh ginger, grated
2 egg yolks
grated zest of half a lemon
½ cup whole almonds, toasted and chopped

8 -10 dates, fresh or dried, pitted, cut into 1/2-inch pieces
4 large apples

Additional melted butter for brushing the pan & the apples.

Preheat the oven to 350 degrees.

1. Butter a 9-inch baking dish. Add 1/4 cup rum and 1/4 cup apple juice.

2. Stir together the brown sugar, 1 1/2 tablespoons melted butter, flour, heavy cream, grated ginger, egg yolks and lemon zest.

3. Add the chopped almonds and dates.

4. Using an melon baller, remove the stem end of the apple, then dig out the core. Be sure to remove all membranes and seeds. With a vegetable peeler, remove a 1-inch strip of the peel from around the top of the cavity.

5. Stuff cavities to the top with date filling, but do not overfill. Brush the exposed flesh of the apples with melted butter then set them in the baking dish.

6. Bake the stuffed apples for about 30 minutes until the apples are cooked through. Baste with the juices occasionally as they cook.(Depending on the apples that you use, the time can vary. Check them by piercing the flesh with a sharp knife). If the filling is browning too quickly, cover the baking dish loosely with foil while the apples finish baking.

7. Remove from oven and serve the apples warm with a small pitcher of cold heavy cream.

Note: Baked apples can be cooked in advance then covered and rewarmed before serving.

 
oh my, I'm smacking my lips! I wonder if the apples could be cut in half, scooped out a bit, then

proceed with stuffing and baking for smaller portions?

 
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