Sunday, January 26, 2014

Brunch Party with Recipes

We play water volleyball every week and sometimes we go out for brunch with other players afterwards. Today, we hosted a brunch party for the gang. The menu included sausage, green chilies, & cheese mini quiches; broccoli almond mini quiches; breakfast meatballs; my sister Joyce's hugely popular, often requested, and outrageously delicious cheesy potatoes; sausage patties and sausage mini links; ham, turkey, cheese, croissants, and assorted rolls sandwich platter; pickles and olives; raspberry kringle from Wisconsin that my other sister Nancy sent me; pumpkin muffins; blueberry muffins; fruit; truffles; mimosas, coffee, and tea. Yum.

I've been making and serving mini quiches for years; they're easy to make and because they're bite-sized, easy to serve at parties. Sometimes I make up a batch, and then grab a few for breakfast. They can be served hot, warm, room temperature, or even chilled, so they're very versatile. About 5 years ago, I submitted the recipe to our local PBS station for one of their fund raisers. Not only were they published in their Appetizer Cookbook, I was asked to demonstrate making them on TV during their promotion. The TV station runs repeats of these cooking demonstration shows every now and then and someone will say, "I was flipping through channels and I heard your voice! And there you were, cooking on TV!" I hope you enjoy these recipes.

Broccoli Almond Mini Quiches
Makes 30 - 32

2 (9") unbaked pie crusts - use your favorite recipe or buy refrigerated unbaked crusts
1 cup milk
2 large eggs
1/4 cup dairy sour cream
1 cup cooked broccoli cut into tiny florets
1/2 cup sliced almonds
vegetable oil to prepare muffin tins

  1. Prepare muffin tins by lightly oiling each cup with vegetable oil
  2. Roll out pie crusts a little thinner than for a pie
  3. With a 2" diameter biscuit cutter, cut out 30 - 32 circles; press each one into a prepared muffin cup; refrigerate for at least 20 minutes to chill dough. Note: you can make these up to a day or so ahead of time - cover with plastic wrap before refrigerating
  4. Preheat oven to 375 degrees
  5. Place the broccoli in each muffin cup using all the broccoli
  6. In a 2 cup measuring cup, combine 2 eggs, milk, and sour cream and whisk until well mixed
  7. Carefully pour the egg mixture over the broccoli in the muffin cups
  8. Sprinkle almond slices on top of each quiche
  9. Bake for 30 - 40 minutes until the egg is set and the pie crust is golden brown
  10. These may be served hot, warm, room temperature, or even chilled

Breakfast Meatballs
Makes 72 meatballs

2 (16 ounce each) Jimmy Dean bulk sausage - 1 hot and 1 regular
1 1/2 cups Bisquick
4 cups (16 ounces) finely shredded cheese - sharp cheddar or Colby Jack
1 teaspoon garlic powder

  1. In a large bowl, combine sausage, Bisquick, cheese, and garlic powder - mix well; note: wash your hands thoroughly and mix by hand - really get in there and work with the mixture and eventually, it will be well-mixed
  2. Roll into small-medium balls; at this point, you can cover with plastic wrap and refrigerate until ready to bake
  3. Heat oven to 350 degrees
  4. Place balls on a wire rack over a shallow baking pan; if you prefer, bake on parchment paper in a shallow baking pan, turning once during baking; the cheese makes the balls sticky, so using a wire rack is preferred
  5. Bake for about 15 minutes, turn off oven and let stand another 5 minutes
  6. Serve hot, warm, or room temperature

1 comment:

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