Caroline + Arie's Perfect Brunch

 

C + A hosted the BEST Brunch ever yesterday! I wanted to add her recipes here so I can find them easily!  

Menu:

• Best Bloody Mary Bar // Mimosas
• Overnight French Toast w/Coconut Syrup
• BLT's
• Homemade Hash Browns
• Fruit
• Arie's Famous Dutch Apple Pancakes
• Coffee w/ Bailey's

The Groeneveld's

The Guests

Tomato Jam

• 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 3/4 to 1 cup sugar (she used 3/4 c)
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeno or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. 

Perfect Scrambled Eggs

• 12 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
• 1/4 cup creme fraiche
• kosher salt  + freshly ground black pepper
• a little shredded cheese

1. Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine mesh stainer into a separate bowl.
2. Combine the butter and creme fraiche in a large nonstick sauce pan. (Caroline cooked hers in the oven so they wouldn't fall apart and stay on the BLT. Pour the eggs into the pan and turn the heat to low and cook slowly; mix gently using a heat-resistant rubber spatula or wooden spoon until soft curds form, about 6 minutes. Remove from the heat (the eggs will still be somewhat wet). Season with salt and pepper, and add any flavoring additions (cheese). Let stand for 1 minute more to allow the heat of the pan to finish cooking the eggs. 

BLT:

Toasted Brioche bread without the crust, mayonnaise,  glazed bacon (thick cut with pomegranate molasses, dijon mustard, pepper baked), arugula, scrambled eggs, tomato jam, avocado. 

Served with Potatoes & Fruit.

Amazing! 

BLT & Hash Browns

Overnight Berry French Toast w/Coconut Syrup

• 6 large eggs
• 2 cups milk
• 1 tablespoon maple syrup
• Zest and juice of 1 small orange
• 1 teaspoon vanilla extract
• 1 baguette, cut into 1/2-inch diagonal slices.
• 2 cups berries (any combination of raspberries, blackberries, or blueberries)
• 1 1/2 tablespoons butter, melted
• 1 cup chopped walnuts *optional
• 1/4 cup lightly packed brown sugar
• grand mariner

Coat a 9 x 13-inch baking dish with cooking spray. In a large bowl, whisk the eggs, milk, syrup, orange zest and juice, and vanilla together. Dip the bread slices in the egg mixture and arrange in two rows in the baking dish. Tuck berries between slices and along the edges. Pour remaining egg mixture over top of the bread and berries. Cover with plastic wrap and refrigerate overnight.

Remove the French toast from refrigerator and remove the plastic wrap. Preheat the oven to 375 degrees. In a small bowl, stir together the melted butter, walnuts, and brown sugar. Sprinkle over the bread and berries. Bake uncovered for 40 minutes. Check after 30 minutes and cover with foil if the top is getting too brown. Serve with maple syrup. (Or coconut syrup!)

Arie's famous dutch apple pancakes with cinnamon & sugar. *Secret recipe (3rd generation!) Delicious!

Cheers!

Breakfast Contribution at Bolten's

For 16 people:

Bagels (3 from Costco)
Cream Cheese (1 big 1/3 less fat original flavor, 1 big original, 1 sm. brown sugar/cinnamon)
Smoked Salmon (3 containers of sliced from Costco)
Capers (1 jar)
Red Onion (chopped finely)
Tomatoes (sliced)
Butter
Scrambled Eggs
Fruit Salad (cantaloupe, pineapple, strawberries, blackberries, raspberries)
Orange Juice
Coffee

Linda's Crockpot Breakfast Recipe

Caroline's Quiche Lorraine Brunch:)

Caroline says we must make our own crust. It makes all the difference! Use a non-stick Quiche pan that lifts from the side. When making the dough put it in the fridge, but don't worry. It will be hard to roll out because of the butter. Play with it a little bit and then roll; keep doing that. Patch it if there are holes. Don't rub it. Before putting it in the fridge put it in saran wrap so it can roll of easily.

Use thick bacon in the Quiche and not the most expensive cheese, but good cheese. 

Serve with Arugula Salad with sliced oranges, baby tomatoes, thinly sliced fennel and Garlic Expressions dressing. I am putting in pomagranite because it will be Christmas-y. 

Also serve with a nice coffee cake. 

Sparkling water served w/ mint & lime.

Breakfast Potatoes

ROSIES TEXAS POTATOES.

SERVES 15                           Pan size 9"x13"x2"

Temp : 350                          Baking time.... 1 hour

2 pound bag frozen hash brown       1/2 C chopped onions

potatoes (cubed)                            2 t salt

1 (11) can Cheddar cheese soup       1 t pepper

1 C Cheddar cheese, shredded          1/2 cup melted butter...I use unsalted!

1 C sour cream

HERE COMES TOUGH PART......LOL

Mix all 8 ingredients.    Put in greased baking dish.  Bake for 1 hour. @ 350!!!!!!

phewwwwwwwwwwwwwwww

I sometimes sprinkle paprika after just to look "fancy"...hahahhahaahaaaha

Meghan's Granola

i also challenge you to make granola tomorrow or this weekend! go get these ingredients. then i will tell you EXACTLY how to make it. you will feel so accopmlished and can put it in your greek yogurt all week and you'll feel very domesticated :)

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
cinnamon
dash of vanilla
1 cup raisins (OPTIONAL: i dont use them bc i like to mix w/ fresh fruit.)

Mix dry ingredients. Mix oil & maple syrup & vanilla. Mix into the dry ingredients. Bake at 250 degrees for 1 hour 15 minutes (mixing every 15 minutes). May need to spread on 2 cookie sheets. When done add dry fruit if you want.

Jan's Breakfast Enchiladas

I combine a few recipes so I will give it a try here! Glad you liked it, it is pretty spicy.

2 cups of Western Hash brown, (the ones by the eggs, not frozen)
8 large eggs
8 oz of chopped ham (package all chopped easiest)
1/2 cup salsa (maybe a little more)
package of shredded pepper jack cheese

12 tortillas

Monteray Jack Cheese or Mexican cheese

Enchillada sauce

Brown hash browns in vegetable or olive oil as directed on package
Add ham, brown a little. Add eggs to potatoes, scramble until lightly done, add salsa and mix

In a 9x12 oiled pan sprinkle 2 tablespoons or so of cheese into a tortilla, add egg and potato mixture, turn up sides of tortilla and roll. Repeat until pan is full, 12 does it for me but only 10 tortillas come in a package, so sometimes I use 10.

They can be frozen at this point if you want to make them ahead for a crowd. They also can be frozen individually.

Before baking, pour a can (jar) of enchilada sauce over the rolled shells, place 1.5 cups of Monteray Jack cheese over top, I sent quesedilla with you.

Bake at 350 degrees for 45 minutes

Jan P. brought this over after Mom passed away!

Chocolate Banana Bread

1-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 cup sugar
2 bananas, mashed
1/4 cup butter, melted & cooled
1 egg
2 Tbsp milk
1/2 cup chocolate chips
1/2 cup chopped walnuts

In small bowl combine flour, baking powder and salt, set aside. In large bowl combine sugar, banana, butter, egg and milk, beat well. Add flour mixture. Stir in choc chips and nuts. Spread in greased loaf pan. Bake 350 for 65 min. Cool and remove from pan.

Hope you like it!!

from Pepita

Egg Bake

1 Large Pepperidge Farms White Bread (cut off crust)
24 Ham or Canadian Bacon
2 bags Shredded Cheese (a lot)
2 dozen Eggs
4 c. Milk
Salt-pepper- dry mustard
1/2 c. Butter (melted)

Sauce over top: 1 can Cream of Mushroom Soup & 1 c. Sour Cream

Spray 9x13 w/ Pam.
(2 layers of bread)
Layer bread, meat, cheese, bread, cheese.

In large bowl, combine eggs, milk, salt & pepper, dry mustard.
Pour over the bread layers. Cover & refrigerate.

Heat 375. Just before baking, top with the melted butter.
Bake for 40 minutes.
Heat the sauce, don't boil it. Serve it on the side.

from Liza B.

Chicken and Spinach Crepes

Jr. League Tea Room Chicken and Spinach Crepes

Basic Crepes

1 1/2 cups all-purpose flour

1 1/2 cups milk

6 large eggs

6 tablespoons unsalted butter, room temp.

pinch of salt

Filling

6 tablespoons unsalted butter

1 1/2 cups diced celery

1 1/2 cups diced yellow onion

4 ounces fresh mushrooms, sliced

8 ounces chopped fresh spinach, stems discarded

3/4 cup all-purpose flour

1/2 cup milk

1 cup chicken stock

2 1/2 pounds cooked chicken breasts, shredded

Crepes: beat flour, milk, eggs, butter, and salt in a large bowl until combined. Heat a 7-inch skillet or crepe pan over moderately high heat. Butter pan with a napkin or paper towel and wipe off any excess. Pan should be hot, but butter should not brown. Pour about 1/8 cup batter into pan. Quickly tilt and turn pan so that it is covered with batter. Cook 45 seconds, or until top is dry. flip and cook other side about 15 seconds. Remove from pan. Repeat with remaining batter. Yields about 28 crepes.

Filling: Melt 6 tablespoons butter in a large skillet. Add celery onion, and mushrooms. Sauté until tender. Add spinach and cook 3 to 5 minutes. Vigorously whisk in flour, milk, and chicken stock. Remove from heat. Add chicken and mix gently. Let cool.

Preheat oven to 350 degrees. Fill each crepe with 1/3 cup of filling. Roll and place seam side down in a 9 x 13 inch shallow baking pan. cover and bake 25 to 30 minutes. serve with Mushroom Sauce.

Mushroom Sauce

1/2 cup sliced fresh mushrooms

2 tablespoons unsalted butter

2 tablespoons all purpose flour

3/4 cup chicken stock

1/2 cup heavy whipping cream

salt to taste

Saute mushrooms in butter until soft. Add flour, stock and cream, stirring constantly, until thickened. Season with salt. Serve over Tea Room Crepes.

Appetizer Crabmeat

Crabmeat Appetizer

1/4 cup butter
1 (6 oz.) jar Old English cheese spread
1 1/2 tsps. mayonnaise
1 tsp. garlic salt
1 (8oz) can crabmeat (rinsed and drained well)
6 English muffins, split

Have all ingredients at room temperature. Blend the butter, cheese spread, mayonnaise, garlic and crabmeat. Spread mixture on the muffins. Place them on a cookie sheet and freeze until solid. When frozen, cut the muffins into quarters, wrap and return to freezer. At serving time place frozen muffin quarters under the broiler until slightly browned. Serve while warm.

(by Beverly Clark from "The Library Book")