Two "What to Serve?" questions

K

kathleen

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I am hosting a couple of events these next few weeks and coming up empty in the "What to serve?" category.

The first is a brunch this weekend. I have the food down but wanted a fun adult beverage (that could be for kids if alcohol is left out) that isn't the same old Bloodies, Bellinis or Mimosas. Any ideas?

Also, I am hosting a "coffee" (wish there was a better name) for the Planning Committee of a benefit I am chairing. It will run from 9:30-11am. I got the beverages covered on that (coffee, tea, lots of different Izzes, etc.) but coming up a bit empty on the food. Need small breakfasty things. Thinking of a fruit salad and then assorted breads and muffins.

Any creative thoughts on either dilemma?

Thanks.

Kathleen

 
I made this white peach Sangria from Splendid Table and it was---splendid.

White Peach Sangria
Excerpted from 101 Sangrias & Pitcher Drinks by Kim Haasarud (Wiley, 2008). Copyright © 2008 by Kim Haasarud. Used with permission of the publisher

Serves about 7

1 bottle Moscato d'Asti
1 cup peach nectar
3/4 cup creme de peche (peach liqueur)
1/2 cup lemon juice
2 peaches, pitted and sliced
1 lemon, cut into half-wheels
Combine all of the ingredients in a large ceramic or glass container and stir well. Refrigerate, covered, for at least 4 hours. Serve over ice. Garnish with peach slices.

Frozen Peachy Sangria Variation: Using the same ingredients as above, combine everything in a blender (except for the lemons) with 2 cups of ice. Blend until smooth. Garnish with peach wedges

Splendid table


my notes:
I used a moderately priced Asti and I couldn't find the Peche so I used Peach Schnapps, but I think the Peche would be nicer(found it now, so I must make a second batch). A batch could be made for the kids with more Peach nectar and seven up.

 
I have loved these muffins since I was little Rec: French Breakfast Puffs

These are rich from being rolled in melted butter & cinnamon sugar.

From an old Betty Crocker cookbook:

Prep Time:10 min
Start to Finish:35 min
Makes:15 puffs
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1. Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown.
4. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

 
Or you could serve

A Strata. I have several recipes if you are interested. A simple one, or something more exciting. You make it the night before and then just pop in the oven

 
and remember those Bisquick/cheese/sausage thingies? I don't have the recipe handy, but it makes a

nice savory offering.

 
Or Kathy's Sausage and Cheese Muffins -- these are really delicious!

From: Kathy/MS 1415


Sausage and Cheese Muffins

½ lb. ground pork sausage
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
1 cup milk
1 large egg, beaten
¼ cup butter, melted
½ cup shredded cheddar cheese

Brown sausage until it crumbles; drain & set
aside. Mix flour and next 3 ingredients.
Make a well in the center. Combine milk,
egg, & butter. Add to dry mixture, stirring
just until moist. Stir in sausage and cheese.
Line muffin tin with paper baking cups. Spoon
batter into cups, filling full. Bake at
375 degrees for 20 minutes or until golden
brown. Remove immediately.

Yields 12 muffins

 
this is basically the bisquick ones I mentioned---only better--more from scratch! good recipe

they always go fast, and I think I just might make these for my weekly treat for the office. They get enough sweets.

 
Thanks for all the ideas

I really like the idea of something savory so I am going to test out the sausage cheese muffins on the family this weekend.

I might try out the peach sangria as well. Really need a grown up drink for the brunch..not the committee meeting.

All the other suggestions look good for other brunches we are givng this fall...it appears to be our season for brunch.

Thanks.
Kathleen

 
I can recommend the watermelon margarita.

I"ve been enjoying this for more than a few summers now, but have always used silver tequila. I really don't care for the gold for mixing.


Watermelon Margarita
SUMMER 2001 - Food & Drink
BY THE MARTINI CLUB

In Latin, watermelon is Citrullus Lanatus. Surprisingly, the fruit is related to cucumbers, pumpkins and squash. From ancient depictions in Egyptian hieroglyphics, it is believed that the first recorded watermelon harvest occurred nearly 5,000 years ago. Watermelons were often placed in the burial tombs of Kings to nourish them in the afterlife.



1. In a cocktail shaker, mash 3/4 cup (175 mL) cubed, seeded watermelon (this can be blended, if desired).

2. Add 1 oz gold tequila, 1/2 oz Cointreau, the juice of 1/2 fresh lime and 1 cup ice.

3. Shake sharply until well chilled and pour into a Margarita glass.

4. Garnish with a lime wheel and a fresh watermelon slice, if desired.

 
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