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ISO: ISO T&T Menu Ideas for a buffet lunch/open house on a Sunday afternoon in two weeks...
- Thread starter marianne
- Start date
In Search Of:
Nothing crystallinzing yet, but here are some beginnings...
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
This is something I love to serve at brunch. The size is right, it's different and I think would appeal to most folks. The only thing is that if they are eating from their laps, phyllo is a bit difficult.
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
This is something I love to serve at brunch. The size is right, it's different and I think would appeal to most folks. The only thing is that if they are eating from their laps, phyllo is a bit difficult.
Endive & smoked salmon
ENDIVE SPEARS WITH SMOKED SALMON
AND LEMON-DILL VINAIGRETTE.
8 Servings.
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 cup olive oil
24 Belgian endive leaves (from about 3 large
heads)
8 ounces thinly sliced smoked salmon cut
into 24 pieces
Fresh dill sprigs
Whisk lemon juice onion, chopped dill, and mustard in bowl. Gradually whisk in oil.
Season with salt and pepper.
Arrange endive leaves on platter. Top each with 1 piece of salmon (Can be made 2 hours ahead. Cover; chill) Drizzle each with vinaigrette; top with dill sprig.
ENDIVE SPEARS WITH SMOKED SALMON
AND LEMON-DILL VINAIGRETTE.
8 Servings.
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 cup olive oil
24 Belgian endive leaves (from about 3 large
heads)
8 ounces thinly sliced smoked salmon cut
into 24 pieces
Fresh dill sprigs
Whisk lemon juice onion, chopped dill, and mustard in bowl. Gradually whisk in oil.
Season with salt and pepper.
Arrange endive leaves on platter. Top each with 1 piece of salmon (Can be made 2 hours ahead. Cover; chill) Drizzle each with vinaigrette; top with dill sprig.
ONION, APPLE, AND GRUYERE TART
ONION, APPLE, AND GRUYERE TART
1 tbsp (15 mL) butter
1 onion, chopped
2 tart cooking apples (unpeeled), grated
4 eggs
1 cup (250 mL) 18% cream
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh chives
2 tsp (10 mL) chopped fresh rosemary
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) shredded Gruyere cheese
Pastry:
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) cold butter, cubed
1 egg yolk
1 tsp (5 mL) white vinegar
Pastry:
In large bowl, combine flour, salt and mustard. Using pastry blender or two knives, cut in butter until coarse crumbs form. In liquid measure and using fork, beat yolk with vinegar until frothy; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, stirring briskly with fork until dough holds together. Press into disc and wrap in plastic wrap; refrigerate for about 30 minutes or until firm. (Make ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling out.)
On lightly floured surface, roll out pastry to fit over bottom and all the way up sides of an 8-inch (2 L) springform pan. Refrigerate for 30 minutes or until firm. Line pastry with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400̊F (200̊C) oven for 20 minutes. Remove foil and weights; bake for 10 minutes or until light golden. Let cool on rack.
Meanwhile, in skillet, melt butter over medium heat; cook onion for about 5 minutes or until softened. Increase heat to medium high, add apples; cook for 2 minutes. Set aside.
In bowl, whisk together eggs, cream, parsley, chives, rosemary, Dijon mustard, salt and pepper. Sprinkle half the cheese evenly over pie shell. Spread apple mixture over top. Gently pour egg mixture over top; sprinkle with remaining cheese.
Bake in bottom third of 375̊F (190̊C) oven for about 30 minutes or until golden and knife inserted in centre comes out clean.
Servings: 4 main course or 6 appetizer servings. Canadian Living Test Kitchen
ONION, APPLE, AND GRUYERE TART
1 tbsp (15 mL) butter
1 onion, chopped
2 tart cooking apples (unpeeled), grated
4 eggs
1 cup (250 mL) 18% cream
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh chives
2 tsp (10 mL) chopped fresh rosemary
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) shredded Gruyere cheese
Pastry:
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) cold butter, cubed
1 egg yolk
1 tsp (5 mL) white vinegar
Pastry:
In large bowl, combine flour, salt and mustard. Using pastry blender or two knives, cut in butter until coarse crumbs form. In liquid measure and using fork, beat yolk with vinegar until frothy; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, stirring briskly with fork until dough holds together. Press into disc and wrap in plastic wrap; refrigerate for about 30 minutes or until firm. (Make ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling out.)
On lightly floured surface, roll out pastry to fit over bottom and all the way up sides of an 8-inch (2 L) springform pan. Refrigerate for 30 minutes or until firm. Line pastry with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400̊F (200̊C) oven for 20 minutes. Remove foil and weights; bake for 10 minutes or until light golden. Let cool on rack.
Meanwhile, in skillet, melt butter over medium heat; cook onion for about 5 minutes or until softened. Increase heat to medium high, add apples; cook for 2 minutes. Set aside.
In bowl, whisk together eggs, cream, parsley, chives, rosemary, Dijon mustard, salt and pepper. Sprinkle half the cheese evenly over pie shell. Spread apple mixture over top. Gently pour egg mixture over top; sprinkle with remaining cheese.
Bake in bottom third of 375̊F (190̊C) oven for about 30 minutes or until golden and knife inserted in centre comes out clean.
Servings: 4 main course or 6 appetizer servings. Canadian Living Test Kitchen
Here's a few ideas Marianne. I have done a buffet and roasted a>>>
beef tenderloin and then when cool, sliced very thin. I serve it at room temperature with this Horseradish Cream Sauce in a warming dish on the side.
Horseradish Cream Sauce
Recipe By : Bon Appetit'
Serving Size : 6 Preparation Time :0:00
6 Shallots,Peeled
3 Tablespoons Butter,Unsalted
1 1/2 Teaspoons Pepper,Black
1 Cup Heavy Cream
1 1/2 Tablespoons Horseradish,Prepared
1 1/2 Tablespoons Dijon Mustard
Fresh Chives
Melt butter in heavy medium skillet over medium heat. Add shallots and cook until they begin to soften, stirring frequently, about 2 minutes. Add cream, horseradish, mustard, and pepper to skillet. Bring to boil and cook until thickened to sauce consistency, stirring occasionally, about 2 minutes.
Spoon sauce over grilled steaks and garnish with chives and peppercorns.
beef tenderloin and then when cool, sliced very thin. I serve it at room temperature with this Horseradish Cream Sauce in a warming dish on the side.
Horseradish Cream Sauce
Recipe By : Bon Appetit'
Serving Size : 6 Preparation Time :0:00
6 Shallots,Peeled
3 Tablespoons Butter,Unsalted
1 1/2 Teaspoons Pepper,Black
1 Cup Heavy Cream
1 1/2 Tablespoons Horseradish,Prepared
1 1/2 Tablespoons Dijon Mustard
Fresh Chives
Melt butter in heavy medium skillet over medium heat. Add shallots and cook until they begin to soften, stirring frequently, about 2 minutes. Add cream, horseradish, mustard, and pepper to skillet. Bring to boil and cook until thickened to sauce consistency, stirring occasionally, about 2 minutes.
Spoon sauce over grilled steaks and garnish with chives and peppercorns.
Rec: COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS
http://www.epicurious.com/recipes/recipe_views/views/104470
http://www.epicurious.com/recipes/recipe_views/views/104470
Rec: PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD
http://www.epicurious.com/recipes/recipe_views/views/104486
http://www.epicurious.com/recipes/recipe_views/views/104486
Rec: ROASTED BELL PEPPER SALAD WITH PINE NUTS
http://www.epicurious.com/recipes/recipe_views/views/104475
http://www.epicurious.com/recipes/recipe_views/views/104475
I was thinking that right after church, you might like something citrus or tangy to wake people up.
Now I'm sure the sermon will be inspiring, but...
Like a mandarin orange salad.
I do a really simple one using ponzu, rice wine, a bit of mirin, vinegar, peanut oil and nothing but green onions, toasted almond slivers and romaine hearts.
Now I'm sure the sermon will be inspiring, but...
Like a mandarin orange salad.
I do a really simple one using ponzu, rice wine, a bit of mirin, vinegar, peanut oil and nothing but green onions, toasted almond slivers and romaine hearts.
REC: Sesame Eggplant Parmesan. This is a very old recipe but with all this sesame seed in it,
if you like sesame, it's terrific.
Sesame Eggplant Parmesan
1 large or 2 medium eggplants
oil as needed
2 c. canned diced tomatoes mostly drained (1 - 28 oz. can)
½ t. salt
1 t. chopped parsley
1 bay leaf
1/4 t. dried oregano
1/4 t. dried thyme
½ t. chopped fresh rosemary
2 cloves garlic crushed
2 t. grated onion
1 t. chopped green pepper
½ c. grated parmesan cheese. or more
1 grated carrot
1 c. sesame seed, grated (or not grated)
½ lb. Mozzarella cheese, thinly sliced
Saute the eggplant slices in oil over high heat until browned slightly. Drain on paper towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet. Cover and simmer 15 minutes. Remove bay leaf, add parmesan, sesame sees and blend well.
Place a layer of eggplant in an oiled shallow 2 qt. baking dish. Cover with half the tomato sauce, then half the mozzarella. Repeat layers and bake at 350 for about 30 min. until cheese is melted and begins to brown.
if you like sesame, it's terrific.
Sesame Eggplant Parmesan
1 large or 2 medium eggplants
oil as needed
2 c. canned diced tomatoes mostly drained (1 - 28 oz. can)
½ t. salt
1 t. chopped parsley
1 bay leaf
1/4 t. dried oregano
1/4 t. dried thyme
½ t. chopped fresh rosemary
2 cloves garlic crushed
2 t. grated onion
1 t. chopped green pepper
½ c. grated parmesan cheese. or more
1 grated carrot
1 c. sesame seed, grated (or not grated)
½ lb. Mozzarella cheese, thinly sliced
Saute the eggplant slices in oil over high heat until browned slightly. Drain on paper towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet. Cover and simmer 15 minutes. Remove bay leaf, add parmesan, sesame sees and blend well.
Place a layer of eggplant in an oiled shallow 2 qt. baking dish. Cover with half the tomato sauce, then half the mozzarella. Repeat layers and bake at 350 for about 30 min. until cheese is melted and begins to brown.
Oooh. I just had a good idea. Spinach & Mushroom Souffle Crepes.
I haven't made this for years and years. Give me a bit of time to find the recipe.
You could make it the night before, then just bake it and I think it broils for a moment too. The crepes all bake together with a sauce on them and rolled up with the filling in them. This would be ideal for brunch and a real make-ahead.
I haven't made this for years and years. Give me a bit of time to find the recipe.
You could make it the night before, then just bake it and I think it broils for a moment too. The crepes all bake together with a sauce on them and rolled up with the filling in them. This would be ideal for brunch and a real make-ahead.
REC: Crêpes Florentine. Cold slow fingers but I think I weeded out the typos.
I make my own crepes. If I were to offer this recipe to 10 people, I'd probably double the recipe and use it to fill about 14 crepes. That would depend on what else you serve and whether people have choices or ...you know.
I use an old blender recipe for crepes and have 2 pans going at a time. If you need that recipe, let me know. It's perfect, as far as I am concerned.
This, as I said, is a really old one. People used to ask me to bring this to work meetings, so that makes it about 30 years old. BUt it's good. ANd I think it would be perfect for a buffet brunch.
Crêpes Florentine
2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream
Sautéed whole mushrooms for garnish.
1. Steam spinach lightly, chop well.
2. Sauté onion in 4 T. Butter for 10 minutes. Stire in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.
3. Sauté mushrooms. Stir in cheese sauce and spinach.
4. Spread 1/4 c. filling on each crêpe. Roll up. Place in lightly buttered, shallow baking dish. Refrigerate until one hour before serving.
5. Bake, covered at 350 for 30 minutes.
6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.
Serves 8
I make my own crepes. If I were to offer this recipe to 10 people, I'd probably double the recipe and use it to fill about 14 crepes. That would depend on what else you serve and whether people have choices or ...you know.
I use an old blender recipe for crepes and have 2 pans going at a time. If you need that recipe, let me know. It's perfect, as far as I am concerned.
This, as I said, is a really old one. People used to ask me to bring this to work meetings, so that makes it about 30 years old. BUt it's good. ANd I think it would be perfect for a buffet brunch.
Crêpes Florentine
2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream
Sautéed whole mushrooms for garnish.
1. Steam spinach lightly, chop well.
2. Sauté onion in 4 T. Butter for 10 minutes. Stire in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.
3. Sauté mushrooms. Stir in cheese sauce and spinach.
4. Spread 1/4 c. filling on each crêpe. Roll up. Place in lightly buttered, shallow baking dish. Refrigerate until one hour before serving.
5. Bake, covered at 350 for 30 minutes.
6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.
Serves 8
Wow, I am OVERWHELMED by the response to my request...
I don't have high speed internet, so it's taking me awhile to read all your posts, as well as to answer them, but this is the most amazing group of answers/posts I've ever seen! You have given me so many ideas, and the encouragement to enjoy my party. You cannot know how much this has meant to me. I love you all, and thank you so very, very much. I can't wait to try your recipe suggestions.
M
I don't have high speed internet, so it's taking me awhile to read all your posts, as well as to answer them, but this is the most amazing group of answers/posts I've ever seen! You have given me so many ideas, and the encouragement to enjoy my party. You cannot know how much this has meant to me. I love you all, and thank you so very, very much. I can't wait to try your recipe suggestions.
M