Need Post-Baptism Brunch Menu Ideas!

[BeckyM]

My daughter's baptism is in a week and a half, at the 9am Sunday mass. We're inviting family and a few friends over afterwards for a brunch celebration. I need menu ideas that can be mostly made ahead and don't need too much last-minute prep work, since we'll be at the church beforehand. I do have a "Breakfast Bread Pudding" (with apples and cinnamon raisin bread) in the freezer that I thought I could bake ahead and re-heat or ask my neighbor to bake for me while we're gone. I was thinking I'd do a simple fruit salad, and maybe some banana bread or muffins, but I need something with protein. Any ideas? Any thoughts for make-ahead menu items would be much appreciated! Thanks.

Becky :)

[bethchef]

What about a quiche? Here's a recipe that I have been meaning to try for awhile:

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SPINACH PUFF PASTRY QUICHE

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
2 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Serves 6.
Bon Appétit
October 1991
http://www.epicurious.com/recipes/recipe_views/views/2551

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But I'm sure that the amazing cooks on this board will have a million other ideas for you, too. I think you've definitely come to the right place!

Beth

[Tantegrazie]

Congratulations on your Baptism!

I Might suggest a nice baked ham, because most everyone likes it and you can use the leftovers! Also you can cook it before hand and it's nice when all the juices are settled! Pinapple and brown sugar glaze too!


Elaine :D

[SHERRY]

I think Quiche is a great idea! My friend did the same thing for her daughters baptism. She prepared the different fillings the day before and put them in ziplock baggies. When the baptism was over, she ran home, preheated the oven, poured the fillings into frozen pie crust and popped them in the oven. While they were cooking, she offered drinks, set out a fruit tray, pastries and cheeses.

[BeckyM]

Thanks for the great ideas! I really like the thought of preparing the quiche fillings ahead of time and just having them all ready to go in the crust. Ham also sounds like a good option. If anyone else has ideas, I'd welcome them.

Becky :)

[swquilts]

I make this quite a bit. I do lighten it by used fat free croutons, egg sub, LF milk and reduced fat soup. I've also changed from sausage to bacon and added other veggies. It's really a very versatile recipe.


Make Ahead Breakfast Casserole
Mmm mmm good! This is a must do for every holiday in my
household, or just when you have guests overnight! Can be made
with egg substitute, skim milk and turkey sausage to make
it healthier! Prep Time: approx. 25 Minutes. Cook Time:
approx. 55 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes
10 to 12 servings.
Printed from Allrecipes, Submitted by Shannon Marie McLaughlin
--------------------------------------------------------------------------------
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed
cream of mushroom soup
1 (10 ounce) package frozen
chopped spinach - thawed, drained
and squeezed dry
1 (4.5 ounce) can mushrooms,
drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish


Directions
1 Spread croutons on bottom of greased 9x13 inch baking
dish. Crumble sausage into medium skillet. Cook over medium
heat until browned, stirring occasionally. Drain off any
drippings. Spread sausage over croutons.
2 In a large bowl, whisk together eggs and milk until
well blended. Stir in soup, spinach, mushrooms, cheeses and
mustard. Pour egg mixture over sausage and croutons.
Refrigerate overnight.
3 The next morning, preheat oven to 325 degrees F (165
degrees C).
4 Bake in preheated oven for 50 to 55 minutes or until
set and lightly browned on top. Garnish with parsley
sprigs and serve hot.

[Missi]

A couple more suggestions....


* Exported from MasterCook *

Cheesecake Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack Brunch


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz. cream cheese -- softened (light OK)
1/3 c. sour cream (light OK)
3 T. powdered sugar
1 T. milk
1/4 t. almond extract or vanilla
1 pints fresh strawberries -- (1 to 2)
1/4 c. graham cracker crumbs -- (1/4 to 1/2)

In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and the extract; mix until smooth. Transfer to a serving bowl.

Place the strawberries and crumbs in separate serving bowls.

Dip strawberries into cheesecake mixture, then into crumbs.

Source:
"Taste of Home"

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* Exported from MasterCook *

Fruit Salad With Vanilla Bean Syrup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Brunch


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pint blueberries
1/2 pint strawberries -- halved
1 mango -- pitted,peeled and
cut into 1 inch pieces
1 kiwi fruit -- peeled and sliced
(1 to 2)
1/2 lb red seedless grapes
1 ruby grapefruits -- segmented,juice
reserved for syrup
1 cup honeydew melon -- cubed
1 cup cantaloupes -- cubed
1 cup pineapples -- cubed
Syrup
1 vanilla bean
1/2 cup water
1/2 cup sugar

Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.
Add the water, sugar, and grapefruit juice.
If you were unable to find a ruby red grapefruit, please adjust the amount of sugar according to your taste.

If it’s not a ruby red, you might need some more.
Bring liquid to a boil, reduce heat and simmer until thickened into syrup, about 15 minutes.
Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.

Add prepared fruit into a bowl and toss with the chilled vanilla syrup.
Refrigerate until ready to serve.

Description:
"The tiny specs of fresh vanilla bean in the syrup really add great
flavor to all this wonderful fruit. Please feel free to substitue
different fresh fruit that might be in season for any of the fruit I
have listed here!"

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One of my personal favorites for brunch:

* Exported from MasterCook *

Tomato Basil Tart

Recipe By :CookingLight
Serving Size : 0 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can refrigerated soft breadstick dough -- (11 ounce)
Cooking Spray
8 plum tomatoes
1 1/2 tsp salt
1 cup loosely packed basil leaves
3/4 cup shredded part-skim mozzarella cheese -- (3 ounces)
2/3 cup fat-free ricotta cheese
1/2 cup grated fresh Parmesan cheese -- (2 ounces)
1/4 tsp black pepper
2 large egg whites
2 tsp olive oil

1. Preheat oven to 425

2. Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends to seal; continue coiling remaining dough. Let rest 10 minutes.

3. Roll dough into 12-inch circle; fit into bottom and up sides of 9-inch round removable-bottom tart pan coated with cooking spray. Cover dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 15 minutes; remove weights and foil. Bake additional 5 minutes or until edges are lightly browned.

4. Reduce oven temperature to 350

5. Core and slice tomatoes into 1/4 inch slices. Sprinkle tomatoes with salt, place tomatoes, salt sides down, on several layers of paper towels. Let stand 10 minutes, pressing down occasionally.

6. Place basil, cheeses, pepper, and egg whites into blender or food processor. Spread mixture over crust. Arrange tomato slices over cheese mixture, brush with olive oil. Bake at 350 for 40 minutes or until cheese mixture is set. Let stand 10 minutes before serving. Yield 6 servings.


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[BeckyM]

Thanks for the additional suggestions! The Tomato Basil Tart is one of my favorites -- thanks for the reminder. And the Cheesecake Dip sounds great too!

What do you all think about serving a quiche or the Tomato Basil Tart either chilled or at room temp? I've realized I definitely don't want to be baking anything else at the last minute, because that will just stress me out. I want to have things that will be all ready ahead of time and that can just be pulled out and served. I know between having to nurse my 2-month old, deal with my almost 3-year old, and trying to be the perfect hostess, getting something in the oven and then waiting for it to cook is not what I want to add into the mix. So, do you think quiche or the tart would be okay cold? Or can anyone think of another protein-based dish that could be served cold or maybe just nuked at the last minute? (I'm still thinking the ham could be a good option too.)

Becky :)

[LaraW]

My first thought for a main dish type thing was a Honey Baked ham or something similar. You can serve it straight from the fridge or room temp, so it makes it very easy. Add some rolls and people can make sandwiches if they want.

[Lrimerman]

In the same vein as the quiche, I made frittatas for a brunch. I made them ahead and served them room temp. I made a couple different ones. They were a big hit. Your menu sounds great. Add some nice fruit juices and water and you are good to go.

Lisa

[misskitty100]

I would go with the ham. You could heat it up before you leave for church and then just turn the oven off and leave it in there, wrapped in foil, until you get back home.

You could also serve deviled eggs.

[Chelle D]

We had my son's baptism 3.5 weeks ago and I recruited family/friends to do a fruit salad, a potato salad, and veggie pizza. I made a cold orzo salad and then did a deli meat (ham, turkey, roast beef, and pastrami) and cheese (sharp cheddar, provolone, and swiss) tray for people to make sandwiches. We ordered bread from Panera and people seemed to really enjoy it. I out out Mayo, mustards, lettuce, tomato, pickles, and olives. We had punch and iced tea. I made a simple cake (CL Italian Cream cake, double the batter and put in in a sheet pan), and voila, simple, tasty, and easy.