Friday, September 24, 2010

Saturday Brunch

This past Saturday I put together a brunch
to kick off my bible study/book club

We pick a book,
read a chapter or two,
then get together once a month to discuss
good times

We'll be reading
"So Long Insecurity, You've Been a Bad Friend to Us"
Beth Moore

Brunch Menu

Bacon, Eggs & Toast Cups
Biscuits & Gravy
Cinnamon  & Cream Cheese Tea Sandwiches
White Chocolate-Banana Creme Brulee Tarts
Cafe Au Lait Punch

6 tablespoons unsalted butter, melted
6 slices white or whole wheat bread
12 slices bacon (cooked)
12 large eggs
Coarse salt and pepper

Preheat oven 375
Lightly butter a 12 cup muffin pan
With a rolling pin, flatten bread slices slightly & with a 4 1/4 inch cookie cutter
cut into 6 rounds
Cut each round in half, then press 2 halves into each muffin cup,
overlapping slightly, making sure the bread comes up to edge of each cup
(Use extra bread to bridge gaps)

Brush bread with remaining melted butter
In a large skillet, cook bacon over medium heat until almost crisp
(4 minutes, flipping once)

Lay 1 bacon slice in each bread cup
Crack an egg over each slice of bacon

Bake until egg whites aer just set 20-25 minutes
Run a small knife around the cups to loosen the toasts

Cafe au Lait Punch

This recipe came from the
Junior League of Baton Rouge, Louisiana
River Road Recipes IV
Warm Welcomes
Entertaining Menus from Our Home to Yours
Copyright 2004

Cafe Au Lait Punch

1 cup sugar
1 cup dark roast coffee  @ room temperature
1 liter ginger ale @ room temperature
1 liter club soda @ room temperature
2 cups half-n-half
1/2 gallon vanilla ice cream

Combine the sugar, coffee, ginger ale, club soda
& half-n-half in a large punch bowl
Mix Well
Fold in the ice cream

White Chocolate-Banana Creme Brulee Tart

I got this recipe from Pillsbury
This is my 2nd time to make these
They are delicious
The key is to not over cook the pastry shells

Cinnamon & Cream Cheese Tea Sandwiches

This recipe came from
100 Perfect Pairings
small plates to enjoy the wines you love
Jill Silverman Hough

Cinnamon & Cream Cheese Tea Sandwiches

1 - 3 ounce cream cheese @ room temperature
2 tablespoons sour cream
1 tsp fresh lemon juice
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
12 slices cinnamon raisin bread
1/3 cup chopped pecans, toasted

In a small bowl, combine the cream cheese, sour cream, lemon juice, salt
& cinnamon
(This can be prepared up to a day in advance storing covered in the refrigerator)

Set 2 tablespoons of cream cheese mixture aside
Spread remaining cream cheese mixture evenly on 6 slices of bread
Top with the 6 remaining pieces of bread
Trim the crusts & cut sandwiches in quarters
Place the pecans on a plate
Spread the reserved cream cheese mixture along one edge of each of the sandwiches
Gently press into the nuts
[You can prepare the sandwiches up to 4 hours in advance & store in the refrigerator]

Server cold or at room temperature
{Pairs well with gewurtraminer}

Paula Deen's Biscuits & Gravy

Click here for the recipe

This was my 1st attempt
to make homemade biscuits
and sausage gravy

I used spicy sausage
about 2 cups of fat free half n half
instead of milk - then water

It turned out pretty darn good for my 1st try  

Thursday, September 23, 2010

Food & Wine - October 2010 Issue

If you drink wine, then the October issue of Food & Wine
is a must read

They list so many wines to try under $20
The recipes all have wine pairings
Can't wait to try some of them 

Caprese Portobello Mushroom

Just Add Mushrooms Caprese Mushroom I adapted it from a couple recipes.  You can use whatever mozzarella cheese you have on han...