Brunch for 200?!
Does anyone have any suggestions for the brunch (more breakfast-y than lunch-y, given the time of day) recipes that could be doubled, tripled, made into large servings for this? She's hoping for some do-ahead foods or mostly do-ahead foods... My mom (in her 50s) is one of the younger members of this club (just to give an idea of the group we're thinking of here!)... |
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| Chicken ala King...I made it for a bridal shower for 25...I know your party is more substancial, but you can make the stuff a few days before...I used puff pastry shells and poured the King in those....great for brunch or dinner...I served it with a great salad...I have my moms recipe so if it sounds like something she would like to try pm me and I get to you when I get home from work...it really is delicious!! |
| 200?!? Wow.
Does she have to prepare an entire meal, or a single entree? Is this like a pot-luck? We need more info! |
| I've got several breakfast type casserole recipes if you're interested. They can be quadrupled if you want. I've also got a really simple "sticky buns" recipe that's good.
Let me know! |
| Ron--it's not a potluck, unfortunately!
It is a breakfast/brunch meeting to kick off the new 'season' for this club. My mom is in charge of the whole meal and apparently it is frowned upon to buy pre-made items. (Not surprisingly, she's having a hard time finding volunteers for this project--most of the 'younger' members of this blub now work (it is pretty much a 'ladies who lunch' club, but more and more working women are finding ways to join, but major ordeals like this are not easy on their schedule) but most of the older members of the club--who hold the 'power' never worked and do not like the idea of store bought items (even though some are great!!!). So, yes, it must be an entire menu that she (and hopefully volunteers) must make. Darcy--the chicken a la king sounds really good, but I'm thinking that it is a little too early in the morning for that. They are calling it a brunch because they want to convey that it is going to be a substantial meal, but to me, anyways, 9:30 in the morning still seems like breakfast only, rather than adding lunch type foods... Beauregard's mom--I think breakfast casseroles sound good--I'll email you for info! |
No emails -- put the recipes in here! 
How about French Toast -- both regular and EggBeaters Quiche Lorraine and other fine quiches (in the same category as a breakfast casserole), Egg Beater and regular Honey Baked Ham, hand sliced to order (don't let the store slice it, claim you baked it.) Other Breakfast meats... I'm assuming you don't have to butcher them yourself. Fruit salad Assorted fruits, bananas, apples, oranges Bagels, cream cheese and smoked Salmon A Yogurt Construction Zone: a (large!!!) bowl of yogurt w/granola , raisins, cinnamon Coffee, Tea, Juice, Milk (Dry cereals, instant hot cereals available if wanted, and if allowed?) Now I'm hungry! |
Good selection Ron! (Do you own stock in Egg Beaters?!  )
This is roughly what I am thinking for her menu (I used to cater all her events--she'd throw a year-end school party for all her teachers, etc.--she's very upset that I live on the East Coast now and can't help her--she even offers to fly me out!  to help!)
I was thinking a large (duh!) batch of scrambled eggs with cream cheese and herbs (you can just keep this on one of those huge buffett warming trays) Then, a baked french toast casserole thing that I saw. A fruit salad with mint sugar. Sweet and salty bacon twists (basically, just twist up the bacon and add some brown sugar to it and bake it in the oven) Home fries with wild mushrooms and onions. And that's about as far as I've come. I feel like there should be something more. (The cereals hot and cold won't fly for this event...) My mom says that since there is french toast there is no need for other bread-like food, but I love bread, so I'm always looking for more, so that might be why I feel like this isn't enough. It's gonna be a sit-down breakfast, so it's not like they can find a toaster and make toast or anything, but I feel like toast would be good here. |
| Ron - you cracked me up with that "butcher it yourself" comment!! Your menu ideas all sound good!
I've got my recipe books at home, Barney1, so I'll have to try to get online tonight (after the yard work!  ) and type them in for you. They can be made ahead and frozen until you need them.
What part of the country does your Mom live in? Do they eat grits? I've got a great recipe for them, too. YUM!! Is this a Red Hat group your mom belongs to, by chance? |
| Ron, you made me hungry too!
I have a great cookbook called Have Breakfast with Us Again from the Wisconsin Bed and Brealfast Association. Perfect for events like this because B&B hosts love stuff that they can prepare the night before to make the mornings run more smoothly. Apple Filled Oven French Toast 1 loaf french bread (12 ounces) cut in 1 inch slices 1 21 ounce can apple filling 8 large eggs 2 cups milk 2 cups half and half 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Topping: 1/2 cup butter, softened 1 cup brown sugar 2 tablespoons dark corn syrup 1 cup coarsely chopped pecans or walnuts Heavily butter a 9x13 baking pan. Place one layer of bread slices in prepared pan. Spread apple filling over layer of bread. Place a layer of bread over apple filling. Set aside. In blender mix eggs, milk, half and half, vanilla, nutmeg and cinnamon. Pour over bread slices, Refrigerate covered, overnight. Just before baking, make topping by combining all topping ingredients. Spread topping over toast, bake at 350 degrees for 50 minutes until puffed and golden. |
| Here's another "prepare ahead" recipe. The B&B who submitted it says it can be made ahead of time and frozen before baking. It might be a little adventurous for some, but I'll bet alot of people would enjoy it. You could also make some with sausage and some with black beans for the vegetarians.
Breakfast Burritos 2 pounds browned sausage (we just use Jimmy Dean but the recipe suggests Chorizo which is spicier) 12 eggs 1/2 cup onions 1 4 ounce can chopped green chiles 1 4 ounce can sliced olives 1/2 teaspoon garlic powder 1/2 teaspoon cilantro 6 medium soft tortilla shells (corn or flour) 3 cups grated cheese For toppings: sour cream, salsa, guacamole Brown sausage in bite size pieces. Whip together eggs with one eggshell of water. Scramble eggs. Saute onions, mix in ciles, olives, garlic and cilantro. Stir vegetable mixture and sausage into scrambled eggs. Fill each tortilla with egg mixture, roll shell to form burrito, and place seam side down in 9x12 baking pan. Top each with 1/2 cup cheese. Bake at 375 degrees for 15 minutes. Serve with sour cream, guacamole and salsa. |
| Those B&B recipes sound good. Maybe she could make one a week for the next 2 months and be all set!
This is in Southern California, where grits aren't too common (I thought they were pig innards or something until last year!) so I'm not sure they would be the food of choice for these ladies. The breakfast burritos sound good, although you're right--they might be too adventurous for 75 year old ladies! (although being in Southern California they might be used to that sort of thing). I am going on what my mother tends to eat and what her one friend (who is an 'older' lady (she was my grandma's friend) tends to eat, and it typically is more dainty than not, so that is why I'm having trouble coming up with stuff that's not too heavy (but it can be rich...) Tammy--my mom isn't a Red Hat member--is that just a southern thing? I hadn't heard of it until I moved to richmond and worked in the accessories department of nordstrom and all these ladies would come in to buy red hats! The girl I worked with (from NC) had to explain it to me! |
Those B&B recipes do look good. I'm going to copy them down for my future use! One of these days I'm going to have my sheepie B&B!! 
The Red Hat Society is a great group for FUN & FRIENDSHIP for women over 50. I think the ladies who started it were in Arizona. Here's a link to the website, if you're interested. It's pretty cool! When I'm old enough, I'll join!
www.redhatsociety.com P.S. I love Nordstrom! |
| Sue those recipes sound yummy....would work well for breakfast dinners too!
why not add some cinnimon rolls to your above menu....? |
| MMMM---I would love to add cinnamon rolls to the menu! Okay, done. |
| BTW..Ron....You can be my personal chef...who knew you had such a sparkling personality and could cook....Joan got herself quite a catch |
| Okay just found a fabulous recipe...you said they liked rich...well this is it:
Herbed egg crepes filled with smoked salmon serves 10-12 10 large eggs at room temp 1/2 c heavy cream 1/3 c coarsley chopped tarragon 1/3 c coursley chopped chervil or flat leaf parsley 1/3 c snipped chives..plus more for garnish kosher salt and pepper to taste olive oil for brushing 1 c creme fraiche..plus more for garnish 1 lb thinly sliced smoked salmon 1. In a large bowl, whisk the eggs with heavy cream until blended. add the tarragon, chervil, and 1/3 cup of chives. season with 1 tsp salt and 1/2 tsp pepper..let batter rest for 15 min. 2. lightly brush skillet with evoo and set over moderate heat. when the pan is hot add 3 tblsp of batter, swirling to coat the bottom. cook until edges are golden..about 30 sec. carefully turn crepe and cook for 15 sec longer. transfer to large plate lined with wax paper...keep going till all batter is used and layer with wax paper. 3. arrange crepes on work surface, spread lightly with the creme fraiche and top with slices of smoked salmon. fold each crepe in half, then in half again to form triangles. transfer crepes to plate and sprinkle with remaining chives The crepes can be made up to 8 hours ahead and refrigerated..bring to room temp.before filling... As you can tell Im a crepe freak...yummy...this sounds so good I might try it this weekend.... |
| Ooh, Darcy, this sounds good. I will definitely give this recipe to my mom. I'm glad you said the crepes could be made ahead because I had mentioned crepes to her before and she said it would be too hard to do, but maybe if they could be made the night before...although 200 crepes!!
Yep, these are the kind of ladies whom most of are tiny old women, but they all eat little bites of all the rich foods (I guess it is similar to that French diet everyone's talking about these days...) |
| Eggs Benedict, they can make the hollandaise ahead and keep it warm in thermos's, it won't break down that way. An assortment of mini muffins: cranberry orange, lemon poppyseed, blueberry, etc. They look great piled high in napkin lined baskets and served with flavored butters, muffins and butters can be made ahead and frozen. |
This was in one of my college books for a class I took a couple of years ago. 
Ultimate Brunch Buffet To Begin: Spinach and Cheese Phyllo Triangles Miniature Pita stuffed with Salmon and Dill Cream Cheese Main Buffet: Cinnamon Rolls and Muffins Choice of One Egg Dish: Scrambled Eggs, Baked Vegetable Egg Strata, Eggs Florentine Casserole Swedish Pancakes with Lingonberries Assorted Breakfast Meats (Bacon, Sausage Links, Ham Slices) Homemade Hash Browns Fresh Seasonal Fruit Fresh Squeezed Orange Juice Coffee or Tea HTH! |
| Here's a recipe for a Sunday Morning Casserole. It's not the one I was looking for, I'll have to keep looking. But, it's pretty good and very filling. A real meal...so it may be too much for the little ladies who lunch. LOL
But for the rest of us: 2 slices white bread 1 lb ground mild sausage 6 eggs, beaten 2 cups milk 1 teaspoon dry mustard 1/2 teaspoon salt pinch of pepper 1 1/2 cups thinly sliced, cooked, unpeeled red potatoes 1 1/2 cups combined grated Cheddar & Monterey Jack cheeses Cube the bread and place it in a buttered 8x11x2 inch casserole dish. Fry the sausage until it's almost done; drain off the fat. Mix the eggs, milk, dry mustard, salt and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set. |
| That sounds great! And here I am with some leftover red potatoes from the blue cheese recipe, hmmmmm....
Barney1, did your mom have her brunch yet? |
Quote: Barney1, did your mom have her brunch yet? Nope...it's in October. She's way more of a planner than me, thinking about it this early! But I guess with a group that large, you have to start planning early. I've been compiling recipes and trying to organize them into various menus, like MENU 1 has X, Y, and Z and MENU 2 has A, B, and C. She's a busy working woman and I sit at my computer all day for work, so it's the least I can do to help her. Quote: Here's a recipe for a Sunday Morning Casserole. It's not the one I was looking for, I'll have to keep looking. But, it's pretty good and very filling. A real meal...so it may be too much for the little ladies who lunch. LOL
That's the funny thing--this type of thing is probably something they'd like--they would just serve themselves up a tiny spoonful (hey--that could actually work for us--that way we wouldn't have to make a recipe for 200 but a much smaller one!) |
| My husband worked as a cook for many, many years. He has one strength and that is to make good food in large quantities in a normal kitchen. I will ask him some of his tricks to see if he has anything that will work for you. You could always fly him out in October and he can assist your mom. He loves doing this kind of thing and I just don't entertain large groups so his skills fall on deaf ears with me. He was also a cook in the Navy and cooked aboard ships.
I will see if he can come up with anything that will help. I was thinking Fritatas are awesome, like a quiche with out the crust. They may be a possibility, along with a fruit salad, and a bread course. You might check in with a local college or culinary school, they may be able to help, with ideas or even assistance. Just a thought. Now, cause I'm not clear, does she have to make this meal entirely by herself? God I sure hope not. And as far as people poo pooing any store bought stuff have no idea what it's like to put on one of these events. That is akin to feeding a wedding party. |
| Anyone thought of calling a restaurant or caterer? LOL? I know it would be over budget but I'd probably be willing to pay the difference if it would save me having to plan, purchase and prepare such a large feasts.
I'm still baking cookies for the church festival next month. We will probably have around 80,000 cookies when we are finished (mind blowing) I'm so happy others are doing the meal preps! Who every came up with the phyllo triangle, good idea! They freeze wonderfully as my freezer has a couple dozen in there now.......for quick dinners. Never thought to serve them for breakfast (Duh!!) |
| Thanks Tyler's Mom! Any suggestions from your husband, who knows how to feed large groups of people would be helpful. That's the hard part--some recipes don't multiply easily...
No, there can't be any physical help from a culinary school or anything like that. My mom (if she can't get any volunteers--which I am sure she will be able to find women to help her--will have to make it all herself) but that is not likely. I've been painting a bad portrait of the women in the group--they are lovely women and ready to help when needed--and since it has many older women in the group, who have never had to work (since being married) they don't understand the need of today's working woman to take some short cuts in making things (like preparing most of the meal and then buying a dessert) or something to that extent. They aren't being catty about it, they honestly don't understand. |
| Barney1, Here's another French Toast recipe that is pretty good.
Praline French Toast Casserole 8 eggs 1 1/2 cups half & half 1/3 cup maple syrup 1/3 cup packed light brown sugar 10-12 slices soft bread, 1" thick Topping: 1/2 cup (1 stick) butter 1/2 cup packed light brown sugar 2/3 cup maple syrup 2 cups chopped pecans Generously butter a 13x9" casserole dish. Mix the eggs, Half & Half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator. Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving. It's very rich and goes a long way! |
| breakfast lasanga is really good... i wish i have the orginal recipe but i found one on the website that is close
Breakfast Lasagna 1 bag frozen hash browns 1 and 1/2 lb Canadian Back Bacon, sliced 1 onion, chopped 1 green pepper, chopped 1 yellow pepper, chopped 1 to 2 cups mushrooms, sliced 4 to 5 eggs 1 cup milk 1 and 1/2 to 2 cups sharp cheese, grated salt and pepper seasonings Layer frozen hash browns in a 9x11 inch lasagna pan; season very well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom layer. Beat eggs and milk; add salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees F. for about 30 to 40 minutes. |
| I just wanted to say thank you to everyone who contributed recipes or ideas for this. I sent a bunch of them off to my mom yesterday and she loved them. She has been so stressed with the school year starting up again (she's a dean) that this has made her life a whole lot easier! |
| Just to update everyone...
My mom had her brunch last Thursday and she said all the ladies loved the dishes. All I know is she made some sort of breakfast casserole and she had many organized and hard working women to help her. She pretty much made everything the night before. The one bad part was when she got to the clubhouse in the morning of the event she found out the fridges had died in the night, so she was worried about the safety of the dishes...but decided to serve them anyway! I asked her if the other ladies were wondering why she wasn't eating anything! Just kidding...she said her friend had suggested leaving the dishes out all night long since it would be cool in the kitchen and the dishes were to be served at room temperature... So, no major upsets happened and it was a success! Thanks for all the menu suggestions. |
| Yeah!! I'm glad it went well for her! She's probably glad it's over! I know I always am when I finish a big event. |
| Glad everything turned out great!!!!!!!!!!!!!! |
Good thing I didn't read this til just now, I'd a given em all cherios  |
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