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shelly

Easter Brunch Menu for 3/23/08

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So what's on the menu for Easter Brunch this year?

 

Here's what we're having for 6 people:

 

Blood Orange Mimosa & Fresh Cara Cara Orange Juice

Oak Cold Smoked Salmon with Mini Bagels (cold smoker)

Pugliese French Toast in Apricot Batter (convection oven)

Vegetable Fritatta (kitchen stove top)

Crispy Crab Stuffed Potato Skins (convection oven)

BBQ Chicken Wings (Weber S-470 raised grate)

Rotisserie Stuffed Cornish Hens (Weber S-470)

Grilled Asparagus and Grilled Pineapple (Tec Cherokee Fr)

Garden Salad Vinaigrette

Lemon Pudding Cake

Blueberry Muffins (convection oven)

 

Shelly

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So what's on the menu for Easter Brunch this year?

 

Here's what we're having for 6 people:

 

Blood Orange Mimosa & Fresh Kara Orange Juice

Pugliese French Toast in Apricot Batter (convection oven)

Crispy Crab Stuffed Potato Skins (convection oven)

BBQ Chicken Wings (Weber S-470 raised grate)

Vegetable Fritatta (kitchen stove top)

Oak Cold Smoked Salmon with Mini Bagels (cold smoker)

Rotisserie Stuffed Cornish Hens (Weber S-470)

Grilled Asparagus and Grilled Pineapple (Tec Cherokee Fr)

Garden Salad Vinaigrette

Blueberry Muffins (convection oven)

 

Shelly

Shelly,

 

Your menu sounds most delicious and definitely not your standard fare!

 

Of particular note is the fact that you are utilizing more cooking sources than guests! :lol:

 

I'm afraid our menu is much more boring, and is prepared on just one single old lonely kitchen stove! I digress:

 

Patty's Traditional Easter Ham (Cook's Brand, Shank portion weighing in at a robust 16 pounds, 3 ounces - skillfully baked with speared spices, coated with a wondrous mix of brown spicy mustard and nectar sweet brown sugar glaze and a hint of other elusive but tasty spices)

 

Patty's Infamous Potato Salad (cool sliced Russet baking potatoes immersed in creamy mayonnaise, sharply sliced celery and assorted secret spices)

 

Patty’s Always Demanded Macaroni Salad (small pasta elbows, boiled in salt water, then chilled but blended well with more creamy mayonnaise, deftly diced celery, brightly colored carrots shredded with flair, and once more - elusive secret spices guaranteed to tease and most definitely aimed to please)

 

Patty’s Special Boston Baked Beans (small brown kidney beans of exquisite taste with a unique tang twist, sweet malt blend of brown sugar and exotic spices, a most elaborate touché’ of rich rendered fat, residing for six hours in a thick crock over medium flame until smartly smooth and served in equally thick bowls with a burst of deep colored porcelain)

 

Patty’s Secret Bake (a mysterious mix of wondrous baked breads, warmed pastry rolls and mouthwatering salt biscuits served in weaved baskets lined with silk smooth linens - warm to the touch adding the perfect moistness of a homemade bread lovers dream)

 

Patty’s Silly Cider (locally brewed apples, hand squeezed and whipped, oak barrel dripped into stainless steel pots, wood fired cooked and served chilled in frosted mugs of holiday cheer)

 

Patty’s Crazed Collection (unique mix of crispy peanuts, walnuts, cashews and imported mystery - boldly displayed per center bowl luster for finger food fun, extra sharp cheddar in wedge shaped demure, loose long celery of chilled rapport and a certain British blend of crackers, cookies and fun)

 

Patty’s Fruit Medley (long arced bananas, robust apples in rainbow colors - Delicious Reds, Washington Yellows and Maine red strain, thick skinned tangerines, large wine grapes - seedless and bursting extreme, and finally - those large soft strawberries -succulent and sweet with addictive despair)

 

Patty’s Chocolate Lovers Dream (Imported Belgium darks, southern country whites, Denmark bitters and an ever vast spread of mixed fruit centers, with an explosion of gland bursting sweetness of exotic demand)

 

Patty’s Selected Sole Wine (a dusty lonely bottle, rich in flavor and of deep red color, a robust sparkle of a mystique vineyard origin, a hint of fruit flavor but tart to the tongue, and an elusive and still mysterious flair, tantalizing yet pleasing, poured to the last drop and zealously guarded in slender glass cheer)

 

As you can see, this is the one dinner each year that I just sit back and enjoy, appreciating the magic that my Patty can perform, a single chef kitchen for the day, but shared by the whole family blessed for the treasures we count as we know that the real priorities in life are only counted by the love of a close family gathering.

 

Happy Easter All!

 

Mike and Family

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I thought that my Easter brunch menu was traditional but what does a Jewish boy know about Easter? :)

 

Your always out do yourself with poetic descriptions of all the foods that either you or Patty cooks.

 

But I can't believe that there is not a single grilled food in your menu. Can't you sneak in some kielbasa and chicken wings? :)

 

Shelly

 

By the way, Alice decided that she would make a Lemon Pudding Cake to go with the muffins (and my personal stash of sugar free, almost fat free chocolate pudding.)

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I thought that my Easter brunch menu was traditional but what does a Jewish boy know about Easter? :)

 

Your always out do yourself with poetic descriptions of all the foods that either you or Patty cooks.

 

But I can't believe that there is not a single grilled food in your menu. Can't you sneak in some kielbasa and chicken wings? :)

 

Shelly

 

By the way, Alice decided that she would make a Lemon Pudding Cake to go with the muffins (and my personal stash of sugar free, almost fat free chocolate pudding.)

Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

 

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

 

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

 

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

 

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

 

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [i love this soup!] ... so we are making it for Easter.

 

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

 

I look forward to all the posted Easter Dinner reviews posted tomorrow!

 

BG in WV

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Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

 

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

 

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

 

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

 

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

 

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [i love this soup!] ... so we are making it for Easter.

 

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

 

I look forward to all the posted Easter Dinner reviews posted tomorrow!

 

BG in WV

 

sounds like a great feast, BG.

 

Please tell us more about the wireless thermometer. I have tried very unsuccessfully to use my Maverick ET-7 wired remote thermometer on the rotisserie but there is no way that the wire does not wrap itself around the spit.

 

Shelly

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Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

 

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

 

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

 

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

 

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

 

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [i love this soup!] ... so we are making it for Easter.

 

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

 

I look forward to all the posted Easter Dinner reviews posted tomorrow!

 

BG in WV

BG,

 

Sounds like you've got some great grilling days ahead! I'll certainly be looking forward to your photos should we be lucky enough to have you post some! I'll especially be looking forward to the rib roast! That will be my next roto endeavor.

 

How about sharing the roux recipe? I know we discussed this (at my expense :) ) back a couple of months ago. But I'd like to see it in practice.

 

Hope you and the family have a very special day tomorrow (along with all other members of this Source)!

 

Mike

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sounds like a great feast, BG.

 

Please tell us more about the wireless thermometer. I have tried very unsuccessfully to use my Maverick ET-7 wired remote thermometer on the rotisserie but there is no way that the wire does not wrap itself around the spit.

 

Shelly

BG,

 

You've also piqued my interest in a wireless also. I'm sure you've posted before, but can you refresh us with the brand, model and buying source? I'm assuming you are very pleased with the results - any kinks with the wireless function giving out false readings? Any info you can offer on a proper technique using it would also be helpful. If this is redundant posting, perhaps you could point us to the initial thread? Thanks.

 

Mike

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Shelly,

 

Your menu sounds most delicious and definitely not your standard fare!

 

Of particular note is the fact that you are utilizing more cooking sources than guests! :lol:

 

I'm afraid our menu is much more boring, and is prepared on just one single old lonely kitchen stove! I digress:

 

Patty's Traditional Easter Ham (Cook's Brand, Shank portion weighing in at a robust 16 pounds, 3 ounces - skillfully baked with speared spices, coated with a wondrous mix of brown spicy mustard and nectar sweet brown sugar glaze and a hint of other elusive but tasty spices)

 

Patty's Infamous Potato Salad (cool sliced Russet baking potatoes immersed in creamy mayonnaise, sharply sliced celery and assorted secret spices)

 

Patty’s Always Demanded Macaroni Salad (small pasta elbows, boiled in salt water, then chilled but blended well with more creamy mayonnaise, deftly diced celery, brightly colored carrots shredded with flair, and once more - elusive secret spices guaranteed to tease and most definitely aimed to please)

 

Patty’s Special Boston Baked Beans (small brown kidney beans of exquisite taste with a unique tang twist, sweet malt blend of brown sugar and exotic spices, a most elaborate touché’ of rich rendered fat, residing for six hours in a thick crock over medium flame until smartly smooth and served in equally thick bowls with a burst of deep colored porcelain)

 

Patty’s Secret Bake (a mysterious mix of wondrous baked breads, warmed pastry rolls and mouthwatering salt biscuits served in weaved baskets lined with silk smooth linens - warm to the touch adding the perfect moistness of a homemade bread lovers dream)

 

Patty’s Silly Cider (locally brewed apples, hand squeezed and whipped, oak barrel dripped into stainless steel pots, wood fired cooked and served chilled in frosted mugs of holiday cheer)

 

Patty’s Crazed Collection (unique mix of crispy peanuts, walnuts, cashews and imported mystery - boldly displayed per center bowl luster for finger food fun, extra sharp cheddar in wedge shaped demure, loose long celery of chilled rapport and a certain British blend of crackers, cookies and fun)

 

Patty’s Fruit Medley (long arced bananas, robust apples in rainbow colors - Delicious Reds, Washington Yellows and Maine red strain, thick skinned tangerines, large wine grapes - seedless and bursting extreme, and finally - those large soft strawberries -succulent and sweet with addictive despair)

 

Patty’s Chocolate Lovers Dream (Imported Belgium darks, southern country whites, Denmark bitters and an ever vast spread of mixed fruit centers, with an explosion of gland bursting sweetness of exotic demand)

 

Patty’s Selected Sole Wine (a dusty lonely bottle, rich in flavor and of deep red color, a robust sparkle of a mystique vineyard origin, a hint of fruit flavor but tart to the tongue, and an elusive and still mysterious flair, tantalizing yet pleasing, poured to the last drop and zealously guarded in slender glass cheer)

 

As you can see, this is the one dinner each year that I just sit back and enjoy, appreciating the magic that my Patty can perform, a single chef kitchen for the day, but shared by the whole family blessed for the treasures we count as we know that the real priorities in life are only counted by the love of a close family gathering.

 

Happy Easter All!

 

Mike and Family

Seeing as how I did not prepare this meal, I was told "No Cameras Allowed"! But, I was asked to slice the ham, so while the others were preoccupied, I sneaked the camera in for one shot. This was one of the best tasting hams I've had in a few years!

 

 

Easter Ham (sorry for no other pics!):

 

 

Very stuffed and contented ... Mike

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Seeing as how I did not prepare this meal, I was told "No Cameras Allowed"! But, I was asked to slice the ham, so while the others were preoccupied, I sneaked the camera in for one shot. This was one of the best tasting hams I've had in a few years!

 

 

Easter Ham (sorry for no other pics!):

 

 

Very stuffed and contented ... Mike

 

How mean a woman can be sometimes, not allowing you to take food porn pics. :)

 

I hope that these can whet your appetite, or make you hungry again.

 

I forgot to take a pic of the crispy crab stuffed potato skins but they can be seen in the first on the food table shots on the left side in a deviled egg plate.

 

Here's the smoked salmon and bagels, the crunchy french toast, the vegetable frittata, the chicken wings (due to popular demand for more of the bbq sauce, I glazed the cornish hens as well), the asparagus and pineapple. Not shown is the lemon pudding cake and the chocolate pudding which showed up for me (sugar free, remember?). Also a shot of the blueberry muffins (some whole wheat flour used).

 

I am stuffed and this was one of the more delicious meals I have prepared. One guest commented that the hens were so moist and tasted "splendelicious", a new word that described it all.

 

Shelly

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How mean a woman can be sometimes, not allowing you to take food porn pics. :)

 

I hope that these can whet your appetite, or make you hungry again.

 

I forgot to take a pic of the crispy crab stuffed potato skins but they can be seen in the first on the food table shots on the left side in a deviled egg plate.

 

Here's the smoked salmon and bagels, the crunchy french toast, the vegetable frittata, the chicken wings (due to popular demand for more of the bbq sauce, I glazed the cornish hens as well), the asparagus and pineapple. Not shown is the lemon pudding cake and the chocolate pudding which showed up for me (sugar free, remember?). Also a shot of the blueberry muffins (some whole wheat flour used).

 

I am stuffed and this was one of the more delicious meals I have prepared. One guest commented that the hens were so moist and tasted "splendelicious", a new word that described it all.

 

Shelly

Shelly ...

 

The "brunch" looks wonderful! An a Menu also! :)

 

How many people did you feed? No need to answer ... I see you posted six.

 

BG in WV

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Shelly ...

 

The "brunch" looks wonderful! An a Menu also! :)

 

How many people did you feed? No need to answer ... I see you posted six.

 

BG in WV

 

We originaly planned on 9 people but three could not make it. I had already planted the menu seed in my mind and just did it all anyway. We do have some left overs. :)

 

I started giving laminated menus to all of our dinner guests many, many years ago and keep them all on file. It's easier for me (rather than going to the computer where they are in a Menu folder) to see what we served guests before and I try to not duplicate anything unless given a specific request. It also helps us keep track of the friends in and out of our life.

 

And it's also fun to visit friend who either still have some menus on their refrigerators or who bring out some old ones to reminisce about the foods we've shared together.

 

So that when you visit me some day, you get a menu for each meal as well as a promise that you'll always get different foods on the next visit (unless there's something you really want again). :)

 

But for someone like Mike, it would be chicken wings, ribs and kielbasa for every meal. :)

 

Shelly

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So that when you visit me some day, you get a menu for each meal as well as a promise that you'll always get different foods on the next visit (unless there's something you really want again). :)

 

Shelly

Shelly ....

 

That may just be a reason to revisit California! :) I think your menu idea is unique and very thoughtful.

 

BG in WV

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Shelly ....

 

That may just be a reason to revisit California! :) I think your menu idea is unique and very thoughtful.

 

BG in WV

 

Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

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Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

 

Sounds great, Bill. 18 lbs. is a lot of pulled pork so I hope that there are some leftovers (at least a pound or so.)

 

But where are the photos?

 

Shelly

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But for someone like Mike, it would be chicken wings, ribs and kielbasa for every meal. :)

 

Shelly

Hey! What about my steak and potatoes? Don't go selling me short now! :)

 

Mike

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Great photos as always Shelly...u sure go all out...not sure if I'm more envious of the food or the weather I see you're getting...I still have a mountain of snow on my lawn :)

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Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

Old Bill ....

 

The rest of the members of the forum [i almost said guys] probably don't know the joy of pinto beans and cornbread ... a dish I have truly learned to love since I moved to WV.

 

BG in WV

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Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

Old Bill,

 

I like the "White soul food" nomiker! :)

 

Your menu sounds as great as can be, too many favorites for me to choose which to bite into first! One question: what are "fillo" wraps?

 

That dessert menu is to die for! My Patty would be yours for life should you serve her pecans in whipped cream, she lusts for pecans - and the whipped cream makes them the ultimate! Do you bake your own corn bread? I love thick slices smeared with huge slabs of fresh creamy butter!

 

Pictures would have been nice, but knowing how I was banned from photos Easter Sunday - I certainly can understand why not. Plus, enjoying the company doesn't leave a lot of time for camera work anyway.

 

How long will those vacuum packs of pork take to get shipped to my home address? :)

 

Mike

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