A Christmas Brunch

This week I had a Christmas brunch for 20 friends. This is just a short post to show you what I served and how I set up for it. There is a link for each of the recipes if you decide you want to try any of them. Preparation is the key to feeding a large group. I do as much as I can to set up the day before. That means putting out the plates, silverware, napkins, drinking glasses, coffee cups, water pitcher, serving platters,...You get the picture. 

Here is what I served:

Since it was a casual brunch, I set up a couple of serving areas in my kitchen. The drinks were in one area, the desserts in another, and the food was served on the island.

I was able to make the casserole the day before, so all I had to do that morning was to make the fruit salad, assemble and cook the coffee cake, and heat the casserole. All the desserts were made ahead of time. The best part about planning ahead and taking the time to prepare as much as you can ahead of time, is that the morning is stress free and I was able to enjoy visiting with all my friends. i was part of the party rather than being the person working in the kitchen the whole time. For me, that's a successful party.

I'll keep you posted...

Lynn

Brie and Vegetable Breakfast Casserole

I don't know about you, but generally speaking, I'm not a big fan of the breakfast casserole. I don't really know why, because I like everything that's in them, but it just tastes a little boring to me. However, sometimes you just need a casserole to serve in the morning. After trying many different types, this is the one that I really love. Here's what you'll need:

  • 1 large sweet onion, halved and thinly sliced
  • 1 large red bell pepper, diced
  • 1 large Yukon gold potato, peeled and diced
  • 2 tablespoons olive oil
  • 8-oz. Brie, rind removed 
  • 1 sourdough bread loaf, cubed
  • 1 cup shredded Parmesan cheese
  • 8 large eggs
  • 3 cups milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 TBL fresh rosemary, chopped finely

Sauté first 3 ingredients in hot oil 15 to 20 minutes or until the potatoes are tender and onion slices begin to turn golden. Trim and discard rind from Brie. Usually I like the rind, but you really need to remove it so that the cheese melts into the rest of the casserole. Pinch off into about 1/2 inch pieces. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie, and Parmesan cheese. Repeat layer using the remaining half. Whisk together eggs and next 5 ingredients; pour half of egg mixture evenly over cheeses. Cover and chill at least 8 hours or up to 24 hours.  Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.

Trust me on this--you will love it. After all, what's not to love about cheese and bread and potatoes?

As you can see, it was a big hit. The best part for me was that I made it the day before, so all I had to do in the morning was heat it.

Enjoy!

Lynn