I'm planning a brunch for about 50 people and would like to serve an
assortment of foods. I'd really like to prepare as much as possible ahead of
time and freeze. Does anyone have some good recipes they would like to
share?

Diane M

In article >,
"> wrote:

> I'm planning a brunch for about 50 people and would like to serve an
> assortment of foods. I'd really like to prepare as much as possible ahead of
> time and freeze. Does anyone have some good recipes they would like to
> share?


This recipe has always worked for me. You can make it ahead of time
and freeze it, and you only have to throw it in the oven the day you
want to serve it. It's darn tasty, too!

Breakfast Casserole
http://www.casagordita.com/breakfastcasserole.htm

--
MaryMc

wrote:
> I'm planning a brunch for about 50 people and would like to serve an
> assortment of foods. I'd really like to prepare as much as possible ahead of
> time and freeze. Does anyone have some good recipes they would like to
> share?
>

Egg strata is easily prepared the night before, very pretty baked,
cheap, filling, and can be even elegant if served with the optional
sherried mushrooms. The recipe is also easily expanded. I dislike most
"breakfast casseroles" when heavily laden with sausage so the strata is
nice as it is meatless. You could easily serve some small pieces of
fried ham, sausage or bacon on the side, a fruit salad and some made
ahead muffins or coffee cake would be a very nice brunch, IMO. Or is If
you had helpers, beignets are always nice instead of the muffins.
Pots of coffee and hot teas and I'd be well fed!

* Exported from MasterCook *

Egg Strata


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 slices buttered bread -- cubed
8 eggs -- slightly beaten
4 cups milk
1 1/2 pounds sharp cheddar cheese -- grated
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt

Combine all ingredients and pour into a buttered casserole. Chill till
next morning.
Bake covered 1 hour at 350 degrees.
Let stand about 10 min .. cut and serve. Serves 8

Sherried Mushrooms:
Clean and stem one pound fresh mushrooms-saute them in butter sprinkled
liberally with onion power. Dredge with dry sherry when browned and
serve with strata.

* Exported from MasterCook *

Pear Ginger Coffee Cake

Recipe By :Penzeys (Early Summer 2003) Catalog
Serving Size : 12 Preparation Time :0:15
Categories : Breakfast Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 cups flour -- sifted
1 1/2 cups pears, peeled and diced into 1/4-1/2" cube
1/4 cup cinnamon sugar -- (mixed my own)
2 tablespoons crystallized ginger -- finely chopped

Preheat oven to 350 degrees. Grease 9x13 glass pan and set aside.
Stir the baking soda into the buttermilk and set aside
Cream the shortening, salt and brown sugar until light and fluffy. Add
the egg and vanilla and mix well.
Alternately add the buttermilk and flour to the mixing bowl, beating
well after each addition.
Fold in the pears and pour into greased pan. Mix together the cinnamon
sugar and chopped cystallized ginger. Sprinkle evenly over the top of cake.
Bake 35-40 min or until a toothpick comes out clean.

wrote:
> I'm planning a brunch for about 50 people and would like to serve an
> assortment of foods. I'd really like to prepare as much as possible ahead of
> time and freeze. Does anyone have some good recipes they would like to
> share?
>
> Diane M

Quiche is an eay do-ahead, and it's fine served at room temp.

My basic quiche recipe:

1. Get a pie shell and line a pie pan with it. Preheat oven to 350.

2. In pie pan, add about 1/3 c each fillings of choice, including
sauteed veggies, minced herbs, chopped or crumbled meats, or diced or
flaked seafood. See below for good combinations.

3. Sprinkle on 3/4 c grated cheese of choice.

4. Whisk together 3 eggs, 1 c milk/half & half/cream depending how
rich you want the custard, along with 1/2 t salt and the seasonings of
choice.

5. Sprinkle with 1/4 c cheese.

6. Bake for 30 - 40 minutes until soft-set. Let stand at least 5
minutes before serving, but can be cooked and frozen.

Yummy ideas: mushroom - thyme - gruyere

asparagus - dill - havarti

smoked salmon - goat cheese - sauteed leeks

spinach, red onion, sun dried tomato, feta

broccoli - cheddar - red pepper

Also, quick breads and coffeecakes freeze quite well. Make some loaves
or some muffins: banana, carrot-raisin, blueberry, lemon-raspberry,
poppyseed, cranberry, apple walnut, cinnamon streusel muffins.

All you need to do at the last minute is a huge fruit salad with
yogurt / granola / nuts / dried fruit / shredded coconut to add to
it . And beverages.

wrote:
> I'm planning a brunch for about 50 people and would like to serve an
> assortment of foods. I'd really like to prepare as much as possible ahead of
> time and freeze. Does anyone have some good recipes they would like to
> share?
>
> Diane M

Quiche is an eay do-ahead, and it's fine served at room temp.

My basic quiche recipe:

1. Get a pie shell and line a pie pan with it. Preheat oven to 350.

2. In pie pan, add about 1/3 c each fillings of choice, including
sauteed veggies, minced herbs, chopped or crumbled meats, or diced or
flaked seafood. See below for good combinations.

3. Sprinkle on 3/4 c grated cheese of choice.

4. Whisk together 3 eggs, 1 c milk/half & half/cream depending how
rich you want the custard, along with 1/2 t salt and the seasonings of
choice.

5. Sprinkle with 1/4 c cheese.

6. Bake for 30 - 40 minutes until soft-set. Let stand at least 5
minutes before serving, but can be cooked and frozen.

Yummy ideas: mushroom - thyme - gruyere

asparagus - dill - havarti

smoked salmon - goat cheese - sauteed leeks

spinach, red onion, sun dried tomato, feta

broccoli - cheddar - red pepper

Also, quick breads and coffeecakes freeze quite well. Make some loaves
or some muffins: banana, carrot-raisin, blueberry, lemon-raspberry,
poppyseed, cranberry, apple walnut, cinnamon streusel muffins.

All you need to do at the last minute is a huge fruit salad with
yogurt / granola / nuts / dried fruit / shredded coconut to add to
it . And beverages.

On Wed, 07 Mar 2007 02:02:47 GMT, "
> wrote:

>I'm planning a brunch for about 50 people and would like to serve an
>assortment of foods. I'd really like to prepare as much as possible ahead of
>time and freeze. Does anyone have some good recipes they would like to
>share?
>
>Diane M
>
I'm not sure about freezing this but it's best made the day before.

Baked French Toast

12 oz. day old french bread
6 large eggs
4 oz cream cheese
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoons butter
1 tablespoon white corn syrup (karo)
3 tablespoons brown sugar
2 tablespoons brown sugar

Place cream cheese in freezer for 30 minutes. Remove and cube as
small as you have patience for.

Tear or cut the bread into 1 inch cubes

Place bread cubes and cream cheese cubes in large mixing bowl.

Place remaining ingredients except 2 tablespoons brown sugar in
another bowl and beat well.

Pour mixture over bread and cheese mixture and gently toss to mix
evenly and coat.

Transfer to baking dish. Cover and refrigerate for at least an hour
but best overnight.

Top with remaining 2 tablespoons brown sugar and bake uncovered at 375
until golden brown. About 40 minutes.

Serve with whatever toppings you prefer or just butter.

Lou