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Brunch Menus
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
As a child my family's menu consisted of two choices:As a child my family's menu consisted of two choices:As a child my family's menu consisted of two choices:As a child my family's menu consisted of two choices:
take it or leave it. take it or leave it. take it or leave it. take it or leave it. ~Buddy Hackett
Brunch Menu #1Brunch Menu #1Brunch Menu #1Brunch Menu #1
Elegant But EasyElegant But EasyElegant But EasyElegant But Easy
Shirred Egg with Baked Ambrosia and Peach Champagne Cocktail
Baked Fruit AmbrosiaBaked Fruit AmbrosiaBaked Fruit AmbrosiaBaked Fruit Ambrosia
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) Segment the orange, discarding the pith and leav-
ing an orange “cup”.
2) Combine all ingredients and spoon back into the
empty orange half.
3) Bake in a muffin tin or ramekin so they won’t fall
over at 325F/163C until juices start to bubble.
Shirred Eggs with HamShirred Eggs with HamShirred Eggs with HamShirred Eggs with Ham
1 Tbsp Butter
1 thin slice of Ham
2 whole Eggs
12Tbsp Heavy Cream
2 Tbsp grated Swiss Cheese
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.
Peach Champagne CocktailPeach Champagne CocktailPeach Champagne CocktailPeach Champagne Cocktail
1 bottle Champagne
1 bottle Peach Nectar
Peach slices for garnixh
1) In individual champagne flute, fill glass
2/3 with champagne.
2) Fill glass with 1/3 peach nectar (or less)
3) 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
Brunch Menus
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Classic Quiche LorraineClassic Quiche LorraineClassic Quiche LorraineClassic 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 TrifleFruit TrifleFruit TrifleFruit Trifle
Orange segments
Grapefruit segments
Whole Grapes
Sliced Strawberries
Whole Blueberries
Whipped Cream
1) Choose a decorative glass like a martini glass, margherita
glass, or small glass bowl.
2) Choose the fruit you desire to use and alternate layers of
fruit and whipped cream into the glass to give a layered
appearance.
Southern SunshineSouthern SunshineSouthern SunshineSouthern 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) Combine all ingredients except carbonated soda
2) Once sugar dissolves, stir in soda.
3) Garnish with mint sprig
Brunch Menu #2Brunch Menu #2Brunch Menu #2Brunch Menu #2
Classic and ClassyClassic and ClassyClassic and ClassyClassic and Classy
Quiche Lorraine, Fruit Trifle, Southern Sunshine
There is a lot more juice in grapefruit There is a lot more juice in grapefruit There is a lot more juice in grapefruit There is a lot more juice in grapefruit
than meets the eyethan meets the eyethan meets the eyethan meets the eye. ~Author Unknown
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Brunch Menus
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Brunch Menu #3Brunch Menu #3Brunch Menu #3Brunch Menu #3
Pleasing Puff PastryPleasing Puff PastryPleasing Puff PastryPleasing Puff Pastry
Broccoli Ham Cheese Pastry, Broiled Peaches, Zesty Punch Sipper
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
Broccoli Ham Cheese PastryBroccoli Ham Cheese PastryBroccoli Ham Cheese PastryBroccoli 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.
Broiled PeachesBroiled PeachesBroiled PeachesBroiled Peaches
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 SipperZesty Punch SipperZesty Punch SipperZesty 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
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Brunch Menus
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Brunch Menu #4Brunch Menu #4Brunch Menu #4Brunch Menu #4
Treats and TropicsTreats and TropicsTreats and TropicsTreats and Tropics
Banana Macadamia Pancakes, Tropical Fruit Salad, Island Cooler
All happiness depends on a leisurely breakfast.
~John Gunther
Banana Macadamia PancakesBanana Macadamia PancakesBanana Macadamia PancakesBanana Macadamia Pancakes
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) Sift together all dry ingredients
2) Whisk Milk into Eggs
3) Add melted butter
4) Add liquid ingredients to dry
5) Add mashed Banana and Mac Nuts
6) Fry on flat-top griddle or sauté pan
Tropical Fruit SaladTropical Fruit SaladTropical Fruit SaladTropical Fruit Salad
1 Mango, seeded & cubed
1 Papaya, seeded & cubed
1 Pineapple, cubed
1 Banana, cubed
1/2 cup Coconut, toasted
1/4 cup Almonds, toasted
2 Tablespoons Coconut Milk
1) Combine all ingredients in large bowl, chill and serve
Island Fruit CoolerIsland Fruit CoolerIsland Fruit CoolerIsland 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
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Brunch Menus
Copyright 2011 Todd Mohr Unauthorized Duplication Prohibited
Brunch Menu #5Brunch Menu #5Brunch Menu #5Brunch Menu #5
Beautiful Benedict BrunchBeautiful Benedict BrunchBeautiful Benedict BrunchBeautiful Benedict Brunch
Eggs Benedict, Potato Pancakes, Sliced Melon, Pineapple Mojito
Never work before breakfast; if you have to work
before breakfast, eat your breakfast first. ~Josh Billings
Eggs BenedictEggs BenedictEggs BenedictEggs Benedict
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 SauceHollandaise SauceHollandaise SauceHollandaise 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) 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.
Potato PancakesPotato PancakesPotato PancakesPotato Pancakes
1 pound potatoes, peeled
1/2 onion, sliced
3 eggs, beaten
1/4 cup sour cream
Salt and pepper to taste
1) Shred potatoes with electric food processor or hand
grater
2) Rinse potatoes thoroughly to remove starch
3) Dry potatoes thoroughly to remove moisture
4) Combine eggs, onion, sour cream and seasonings
5) Add shredded Potatoes, mixing to incorporate
6) Using a spoon or portion scoop, drop portions of potato
mixture onto flat-top griddle of large pan
7) Turn pancakes when they brown on one side and eggs
stiffen. Finish cooking when dry inside.
Pineapple MojitoPineapple MojitoPineapple MojitoPineapple Mojito
1 cup Pineapple Juice
2 Tbsp powdered Sugar
1 Tbsp Grenadine syrup
1 sprig fresh mint leaves
1) Muddle mint leaves and ice in a short glass or shaker
2) Add Pineapple, sugar and grenadine.
3) Garnish with Mint Leaves
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