Posted on 08/10/2016 3:36:48 PM PDT by Jamestown1630
One of my favorite meals growing up was Saturday breakfast, which was usually served at more of a brunch hour. Sometimes it would be eggs, bacon or sausage, and hominy fried in the grease from the meat (which I loved, and if anyone has recipes for canned hominy, please post!). Or it might be waffles, or pancakes; and when it snowed, Cinnamon Toast, and tea or hot chocolate.
Many years ago I found a recipe that makes a great, quick brunch casserole at home – if you remember to grate the cheese the night before and store it airtight in the ‘fridge, this is fast and easy to put together (not sure where I found this - maybe in a Grange or Church recipe book):
Eggs Gruyere
½ pound grated Gruyere Cheese
4 T. Butter
1 C. heavy Cream
½ tsp. Salt
Dash of Pepper
1-1/2 tsps. Dry Mustard
12 eggs, slightly beaten
Spread the cheese in a buttered baking dish, and dot with butter. Mix the cream, salt, pepper and mustard, and pour half of it over the cheese. Add the slightly beaten eggs, and top with the remaining cream mixture.
Bake at 325 degrees for 35 minutes or until firm-ish and slightly golden. __________________________________________________
My favorite dish to eat out for brunch, is an Eggs Benedict that’s made with a crab cake and slice of tomato, instead of the Canadian bacon – we get this at our local Silver Diner (not always on the menu, but they'll make it for you). I’ve never made Hollandaise sauce from scratch at home, but recently found what looks like an easy, quick remedy for a broken Hollandaise, on Chef John’s ‘Food Wishes’ site:
http://foodwishes.blogspot.com/2015/05/how-to-fix-broken-hollandaise-sauce.html _________________________________________________
Of course, you have to have bread. Some years ago I found a recipe for ‘Summer Solstice Bread’ which I’ve used many times – a quick bread for which I’ve always used the dried basil, and it turns out very well; but if you have some fresh in your garden, I'm sure if would be much better.
I must have gotten my old jotted-down recipe originally from Better Homes and Gardens, because they have it on their website:
http://www.bhg.com/recipe/breads/summer-solstice-bread/#page=0
(I’m sure Liz will be along eventually, with the perfect Saturday morning ‘hair-of-the-dog’ ;-)
-JT
I don’t understand why that’s happening; if you look on my profile page, your name is there after ptsal and before Rainbow Rising. I’ve added your name again at the end, and we’ll see it that works.
Best,
JT
I don’t have a recipe right now but my FAVORITE brunch casserole is the Mexican one. Eggs, cheese, chills, baked..... Soooo good. The Gruyere one sounds very good but my little sensory boy would run out of the house screaming, smelling the Gruyere. Might be worth it one day still, yum.
I am unpacking and consolidating my kitchen things with my mom’s (she has Alzheimer’s and is visiting out of state right now while I do this). I just unpacked my big griddle. Anyone have some great pancake recipes?
You know, I used to have a great ‘Chile Relleno Casserole’ recipe that sounds like what you like; but I couldn’t find it when I posted. I’ll try to find something similar.
-JT
Best thing is to have cheese fondue IN GRUYERE. I lived in Switzerland for 9 years and we would do this when we traveled from Geneva to Zurich. If we had extra time we’d find a spectacular little restaurant somewhere with gorgeous views and indulge. But if we were pressed for time, the autoroute (freeway, interstate, whatever you call it) right in Gruyere has a YUGE rest station with gigantic restaurant, fireplace adding a bit of ambiance, and their fondue was just as yummy, stepping in out of driving the snowy highway.
And in summer there is another delicious treat in Gruyere. Crème de Gruyère. It’s like whipped cream but a bit more liquid, thick thick thick, absolutely sensational. The cows that made it would fall over laughing at Reddiwhip. So then you stop in Gruyere to have a big wooden bowl filled with fresh berries and covered generously with creme.
Mmmmmmmm, homesick for my second country.....
Imagining this with just bubbly water too. Looks so refreshing.
Hullo JT! I am blaming you for the fact that I am not vacuuming right now. This is much more fun.
(Worse here: being called to wipe a butt.... “Hold on, I have to read this delicious thread....”)
LOL!
Read when you’ve put them to sleep :-)
-JT
If you like Guiness, have you ever tried a Guiness chocolate cake? I have a recipe I’ve been meaning to try which includes Guiness in the frosting. None of the other internet recipes have that.
Also, as an addition to last week’s carrot discussion, I read about someone who puréed carrots with a little water and bourbon to use as a sauce. It seemed to have an applesauce consistency.
Have you ever done a thread on kitchen toys? I’m a big fan of gadgets.
If you like Guiness, have you ever tried a Guiness chocolate cake? I have a recipe I’ve been meaning to try which includes Guiness in the frosting. None of the other internet recipes have that.
Also, as an addition to last week’s carrot discussion, I read about someone who puréed carrots with a little water and bourbon to use as a sauce. It seemed to have an applesauce consistency.
Have you ever done a thread on kitchen toys? I’m a big fan of gadgets.
Yes, we did a thread last year on kitchen gadgets:
http://www.freerepublic.com/focus/f-chat/3289924/posts
-JT
Excellent fun. Thank you!
I made these for my brother who was visiting us from Canada. He and my husband ate most of these and wanted more. However, with all the rest of the brunch food being served ( baked ham etc), one pan was more than enough re calories and fat. Recipe came from FB and I can’t recall the source. I used frozen biscuits that I keep on hand.
Bagel Pull-Apart Bread
Ingredients:
1 10-oz. can biscuit dough
4 tablespoon melted butter
1 8-oz. package cream cheese
3 tablespoon bagel seasoning or any other type you have on hand. Bagel seasoning has dried herbs etc in it.
Prep Time: 10 minutes/Cook Time: 30 minutes/ Total Time: 40 minutes. Servings: 8
Preparation:
Cut each biscuit piece in half. Roll each half into a ball and then flatten with the palm of your hand.
Place a small scoop of cream cheese in the center of the flattened dough. Then roll the dough back up into a ball around the cream cheese. Repeat for each ball of dough.
Place each dough ball in a glass pie pan so that they stick to each other. Pour melted butter on top, then sprinkle liberally with everything seasoning.
Bake at 350°F for 30 minutes, or until golden brown.
Pull apart and enjoy.
Here is a version of bagel seasoning. I add dried herbs de Provence to mine.
http://www.cookingchanneltv.com/recipes/everything-bagel-spice-blend.html
You have me beat on that one! Butts top vacuuming ; )
That is so cool about your dad making his sick little girl that disgusting boxers drink!! Once when I was 16 I was seated many rows back from my family, and by coincidence next to a cute guy, on a flight from Hawaii. My dad ordered me my first drink of alcohol (I’d had sips from his drink many times, at his request). I received a Bloody Mary with the celery, and the flight attendant said my dad sent it. I tasted it and to me it was hideous! I tried to look grown up in front of the guy and drink it, but yecccch. I’ve never had another. But I still wonder why my dad did that.
You can’t make good egg salad without a couple splashes of Tabasco.
Either I have never eaten hominy or I don’t know when I have eaten it. It is very new to me.
Grits are delicious, love them. Never made them though. Grew up going to a ranch where they were served with butter and a bit of syrup.
Either I have never eaten hominy or I don’t know when I have eaten it. It is very new to me.
Grits are delicious, love them. Never made them though. Grew up going to a ranch where they were served with butter and a bit of syrup.
Looking at the recipes, I want to try the vegetarian posole. Saving.
I’ve started eating dandelion greens. They are very bitter so I have to chop them, then boil them, about 5-10 minutes depending on how much bitterness you want out, and then sauté them with chopped garlic and sea salt. They are so good for you. No one else in the house will do it though.
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