Brunch Menus
As a child my family's menu consisted of two choices:
take it or leave it. ~Buddy Hackett
Brunch Menu #1
Elegant But Easy
Shirred Egg with Baked Ambrosia and Peach Champagne Cocktail
Baked Fruit Ambrosia
Shirred Eggs with Ham
1 whole Orange
1 /4 cup fresh blueberries
1/4 cup fresh strawberries, sliced
2 Tbsp shredded coconut
1 Tbsp Brown Sugar
1/4 tsp Cinnamon
1 Tbsp Butter
1 thin slice of Ham
2 whole Eggs
12Tbsp Heavy Cream
2 Tbsp grated Swiss Cheese
1)
1) Brush the inside of an individual baking ramekin
with melted butter.
1) Place Ham slice in bottom of ramekin
2) Add whole Eggs
3) Top with grated Swiss Cheese and Heavy Cream
4) Bake 325F/163C until egg is set.
2)
3)
Segment the orange, discarding the pith and leaving an orange “cup”.
Combine all ingredients and spoon back into the
empty orange half.
Bake in a muffin tin or ramekin so they won’t fall
over at 325F/163C until juices start to bubble.
Peach Champagne Cocktail
1 bottle Champagne
1 bottle Peach Nectar
Peach slices for garnixh
1)
2)
3)
In individual champagne flute, fill glass
2/3 with champagne.
Fill glass with 1/3 peach nectar (or less)
Garnish with peach slice on the rim.
Most of your food budget is wasted AFTER
you get the food home.
Save up to $2250 on your grocery budget. Buy, cook, and
store ingredients and save money!
http://www.HowToSaveOnFood.com
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Brunch Menus
There is a lot more juice in grapefruit
than meets the eye.
eye
~Author Unknown
Brunch Menu #2
Classic and Classy
Quiche Lorraine, Fruit Trifle, Southern Sunshine
Classic Quiche Lorraine
1 store-bought pie crust
1/2 pound of bacon
1 cup milk
1/2 cup heavy cream
4 eggs
1/2 teaspoon salt
Black pepper to taste
1/8 teaspoon ground nutmeg
1 cup grated gruyere or other cheese
1 heaping tablespoon chopped chives
1) Pre-bake the pie crust until slightly golden
2) Cook the bacon to crispy, dry on towels.
3) Combine eggs, milk, cream, seasonings.
4) Whisk heavily to incorporate air
5) Add cheese and chives
6) Bake in 325F/163C oven until egg sets
(about 40 minutes)
Fruit Trifle
Orange segments
Grapefruit segments
Whole Grapes
Sliced Strawberries
Whole Blueberries
Whipped Cream
1)
2)
Choose a decorative glass like a martini glass, margherita
glass, or small glass bowl.
Choose the fruit you desire to use and alternate layers of
fruit and whipped cream into the glass to give a layered
appearance.
Southern Sunshine
2 cups Orange Juice
1/2 cup Lemon Juice
1/4 cup sugar
32 oz lemon/lime soda
3/4 cup Southern Comfort
(optional)
1)
2)
3)
Combine all ingredients except carbonated soda
Once sugar dissolves, stir in soda.
Garnish with mint sprig
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
http://www.WebCookingClasses.com/cookinghttp://www.WebCookingClasses.com/cooking-dvd
Brunch Menus
One of the very nicest things about life is the way we
must regularly stop whatever it is we are doing and
devote our attention to eating. ~Luciano Pavarotti
Brunch Menu #3
Pleasing Puff Pastry
Broccoli Ham Cheese Pastry, Broiled Peaches, Zesty Punch Sipper
Broiled Peaches
Broccoli Ham Cheese Pastry
1 package store-bought Puff-Pastry sheets
1 cup broccoli, steamed
2 slices ham, cut into small strips
1 /2 Tbsp butter
1/2 Onion, sliced
1/2 cup grated Swiss Cheese
1 Egg beaten for egg wash
1) Defrost pastry as per package instructions
2) Cut 4x4 inch squares from sheets
(you should get 4 squares per sheet)
3) Steam broccoli, cool and squeeze to drain
4) Chop broccoli into small pieces
5) Melt butter in sauté pan, sauté onions until soft
6) Add ham to pan and sauté until dry
7) Let all ingredients cool completely
8) On each puff pastry square,
Portion ham/onion sauté, broccoli and cheese
9) Brush egg wash around all edges of pastry
10) Fold pastry over ingredients and press edges to seal
11) Egg wash the top outside of pastry and pierce once with fork.
12) Bake per puff pastry package instructions.
1 fresh peach
1/4 cup brown sugar
1/4 tsp cinnamon
Pinch nugmet
1)
Cut peach in half, remove pit
2)
Combine remaining ingredients
3)
Top each peach half with mixture
4)
Broil Peach until sugar bubbles
5)
Reduce oven to 325F/163C, bake until soft.
Zesty Punch Sipper
1—32 ounce bottle Ginger Ale
3 cups Orange Juice
1/2 can (3 oz) frozen lemonade concentrate
1 orange, sliced for garnish
1)
Melt frozen lemonade in orange juice
2)
Add ginger ale and stir to combine
3)
Garnish with orange slice
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
http://www.WebCookingClasses.com
Brunch Menus
All happiness depends on a leisurely breakfast.
~John Gunther
Brunch Menu #4
Treats and Tropics
Banana Macadamia Pancakes, Tropical Fruit Salad, Island Cooler
Tropical Fruit Salad
Banana Macadamia Pancakes
1 Mango, seeded & cubed
4 ounces Flour
1/2 ounce sugar
1/4 teaspoon salt
2 teaspoons Baking Powder
1 Egg
8 ounces Milk
1 ounce Butter, Melted
1 very ripe Banana, mashed
1/2 cup Macadamia nuts, crushed
1 Papaya, seeded & cubed
1)
2)
3)
4)
5)
6)
1) Combine all ingredients in large bowl, chill and serve
Sift together all dry ingredients
Whisk Milk into Eggs
Add melted butter
Add liquid ingredients to dry
Add mashed Banana and Mac Nuts
Fry on flat-top griddle or sauté pan
1 Pineapple, cubed
1 Banana, cubed
1/2 cup Coconut, toasted
1/4 cup Almonds, toasted
2 Tablespoons Coconut Milk
Island Fruit Cooler
1 1/2 cup Pineapple Juice
1 cup mango nectar
1/2 cup lemon-lime soda
Lime slices for garnish
1) Combine all ingredients and serve on ice
http://www.WebCookingClasses.com/cookinghttp://www.WebCookingClasses.com/cooking-methods
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Brunch Menus
Never work before breakfast; if you have to work
before breakfast, eat your breakfast first.
~Josh Billings
Brunch Menu #5
Beautiful Benedict Brunch
Eggs Benedict, Potato Pancakes, Sliced Melon, Pineapple Mojito
Eggs Benedict
Potato Pancakes
2 English Muffins, split
4 slices Canadian Bacon
4 Eggs
1) Toast English Muffin
2) Fry Canadian Bacon
3) Poach eggs in a VERY SOFT simmering liquid.
(Whites are cooked, yolk to your liking)
4) Plate Canadian Bacon atop Muffin half
5) Plate Egg on top of bacon
6) Top with Hollandaise Sauce (below)
Hollandaise Sauce
4 Egg Yolks
1 1/2 ounces warm water
1/2 ounce lemon juice
Cayenne pepper to taste
Salt and pepper to taste
8 ounces clarified butter
1 pound potatoes, peeled
1/2 onion, sliced
3 eggs, beaten
1/4 cup sour cream
Salt and pepper to taste
1)
2)
3)
4)
5)
6)
7)
Shred potatoes with electric food processor or hand
grater
Rinse potatoes thoroughly to remove starch
Dry potatoes thoroughly to remove moisture
Combine eggs, onion, sour cream and seasonings
Add shredded Potatoes, mixing to incorporate
Using a spoon or portion scoop, drop portions of potato
mixture onto flat-top griddle of large pan
Turn pancakes when they brown on one side and eggs
stiffen. Finish cooking when dry inside.
Pineapple Mojito
1) Whip Egg Yolks and Water together
2) Over a double boiler, whip eggs until they start to thicken
DO NOT SCRAMBLE THE EGGS. Carefully control the heat
3) Slowly whisk in clarified Butter in steady stream.
4) Continue to whisk until sauce is thickened and light
5) Add lemon juice, and seasonings to taste.
1 cup Pineapple Juice
2 Tbsp powdered Sugar
1 Tbsp Grenadine syrup
1 sprig fresh mint leaves
1)
2)
3)
Muddle mint leaves and ice in a short glass or shaker
Add Pineapple, sugar and grenadine.
Garnish with Mint Leaves
http://www.WebCookingClasses.com
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited