Here it is almost 3 a.m. on Easter Sunday...

HAPPY EASTER Ya'll!

We have some out of towners popping in for the day; so I've planned a brunch
and Easter dinner for them. The menu is as follows:


BRUNCH:

2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese

Easy Egg Souffle - Has 3 types of cheese!

Barb's Coffee Cake

Honey-Garlic Bacon

Sausage patties

Fresh Fruit - Strawberries, starfruit, pineapple, cantaloupe, papaya, &
mango

Coffee - Regular and Hazelnut

Orange Juice


DINNER:

Deviled Eggs

Carrot Salad

Ham w/Dijon-Maple Sauce

Colcannon (because I LOVE this stuff)

New Potatoes w/Butter-Sour Cream Sauce

Asparagus w/ either Lemon Butter sauce or Bearnaise Sauce

Yeast Dinner Rolls

Key Lime Pie


Cyndi Salavating

"Rick & Cyndi" > wrote in message
news:k9v1e.6603$Go4.6258@trnddc05...
> Here it is almost 3 a.m. on Easter Sunday...
>
> HAPPY EASTER Ya'll!
>
> We have some out of towners popping in for the day; so I've planned a
> brunch and Easter dinner for them. The menu is as follows:
>
>
> BRUNCH:
>
> 2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese
>
> Easy Egg Souffle - Has 3 types of cheese!
>
> Barb's Coffee Cake
>
> Honey-Garlic Bacon
>
> Sausage patties
>
> Fresh Fruit - Strawberries, starfruit, pineapple, cantaloupe, papaya, &
> mango
>
> Coffee - Regular and Hazelnut
>
> Orange Juice
>
<snipping dinner>

I forgot to mention the 3 onion hash brown bake! Yummm... sour cream....
lots of cheese... I've been going nuts for potatoes all week!

Cyndi

On 2005-03-28, Something Yummy > wrote:
> What is the difference between Béarnaise and Hollandaise sauce? I have
> googled both and can't see what is different in the recipes. They both seem
> to have the same ingredients....

Yes and no. They have some ingredients in common because both are
a hollandaise. Bernaise is variation of hollandaise sauce, typically
adding white wine vinegar, shallots, and tarragon.

nb

when i make bearnaise from scratch, i first make a hollandaise (which i
have already put in the white wine, no vinegar)i then put the tarragon
in some cheesecloth and boil it in a pan of red wine vinegar for about 3
minutes, then squeeze all the vinegar out of the tarragon(keeping it in
the cheese clothe makes this easier!)then simply add the tarragon to the
hollandaise and viola` bearnaise.

of course when i make hollandaise i always use a double boiler and
clarified butter or else it just doesnt come out right.

grizzman


Something Yummy wrote:
> What is the difference between Béarnaise and Hollandaise sauce? I have
> googled both and can't see what is different in the recipes. They both seem
> to have the same ingredients.
>
>
> "Rick & Cyndi" > wrote in message
> news:k9v1e.6603$Go4.6258@trnddc05...
> Here it is almost 3 a.m. on Easter Sunday...
>
> HAPPY EASTER Ya'll!
>
> We have some out of towners popping in for the day; so I've planned a brunch
> and Easter dinner for them. The menu is as follows:
>
>
> BRUNCH:
>
> 2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese
>
> Easy Egg Souffle - Has 3 types of cheese!
>
> Barb's Coffee Cake
>
> Honey-Garlic Bacon
>
> Sausage patties
>
> Fresh Fruit - Strawberries, starfruit, pineapple, cantaloupe, papaya, &
> mango
>
> Coffee - Regular and Hazelnut
>
> Orange Juice
>
>
> DINNER:
>
> Deviled Eggs
>
> Carrot Salad
>
> Ham w/Dijon-Maple Sauce
>
> Colcannon (because I LOVE this stuff)
>
> New Potatoes w/Butter-Sour Cream Sauce
>
> Asparagus w/ either Lemon Butter sauce or Bearnaise Sauce
>
> Yeast Dinner Rolls
>
> Key Lime Pie
>
>
> Cyndi Salavating
>
>
>

Rick & Cyndi wrote:
> Here it is almost 3 a.m. on Easter Sunday...
>
> HAPPY EASTER Ya'll!
>
> We have some out of towners popping in for the day; so I've planned a brunch
> and Easter dinner for them. The menu is as follows:
>
....

I think this is the unofficial "Post What You're Eating for Easter
Thread." I thought I'd share here. I'm a young adult here fresh out of
college, with a bunch of friends in a similar age group. I probably
have the most cooking experience of everybody, although my girlfriend
complements in some things. We decided to do a pot luck so everybody
got to try something, without me killing myself. It also let me invest
my time into a country ham. We ended up having:

1. Country ham -- rehydrated for 36 hours and baked in Dr. Pepper. It
was still very salty. This was my first experience with country ham and
I liked it. However, I'll probably rehydrate for even longer next time.
2. Garlic Mashed Potatoes -- a friend did this after getting disgruntled
with baked beans. No problem; he brought some sophisticated stuff.
3. Cranberry Bread -- more a cake than bread, but it was supposedly
rather good. It was off to the side and I forgot about it until I was
stuffed.
4. Broccoli and Cheese ... quiche? He tried to make a casserole, but
the eggs solidified. We all raved about it anyhow. I think he baked it
too long since he thought it was too wet. Most everybody never did a
casserole before and didn't know this stuff usually thickens.
5. Sweet potato casserole with struesel topping. This went well with
the salty ham. I had a good recipe for this that I shared with my
friend. His struesel was a little pasty, but he made the sweet potatoes
from scratch. I can't criticize him since I've only recently figured
out struesel
6. Honey dinner rolls. I finally got bread flour and learned to stretch
the flour over and into itself to make a smooth top. I put them in a
muffin pan. The original recipe called to bake this at 425 for 15-20
minutes, but they were turning dark within five. I switched to 300 and
let them coast another 10. They were the best bread I've ever made.
7. Apple pie. I had bunch of granny smith's in the fridge and rolled a
crust myself because the supermarket was out.
8. Bread pudding -- using blackberries. I haven't had it (yet).
9. Rice pudding -- we didn't get to it, but it's supposedly good and
another friend ran off with it.
10. Drinks: Pinot Noir, beer, red spumante.

None of us had a chance to celebrate Easter in the past few years thanks
to college. This was a pleasant change of pace and I think everybody
enjoyed themselves. Except me because I now have 10 extra lbs of ham to
use up...

Sounds like you and your friends did some fine work.

Pam
"Adam Preble"wrote..
> I think this is the unofficial "Post What You're Eating for Easter
> Thread." I thought I'd share here. I'm a young adult here fresh out of
> college, with a bunch of friends in a similar age group. I probably have
> the most cooking experience of everybody, although my girlfriend
> complements in some things. We decided to do a pot luck so everybody got
> to try something, without me killing myself. It also let me invest my
> time into a country ham. We ended up having:
>
> 1. Country ham -- rehydrated for 36 hours and baked in Dr. Pepper. It was
> still very salty. This was my first experience with country ham and I
> liked it. However, I'll probably rehydrate for even longer next time.
> 2. Garlic Mashed Potatoes -- a friend did this after getting disgruntled
> with baked beans. No problem; he brought some sophisticated stuff.
> 3. Cranberry Bread -- more a cake than bread, but it was supposedly rather
> good. It was off to the side and I forgot about it until I was stuffed.
> 4. Broccoli and Cheese ... quiche? He tried to make a casserole, but the
> eggs solidified. We all raved about it anyhow. I think he baked it too
> long since he thought it was too wet. Most everybody never did a
> casserole before and didn't know this stuff usually thickens.
> 5. Sweet potato casserole with struesel topping. This went well with the
> salty ham. I had a good recipe for this that I shared with my friend.
> His struesel was a little pasty, but he made the sweet potatoes from
> scratch. I can't criticize him since I've only recently figured out
> struesel
> 6. Honey dinner rolls. I finally got bread flour and learned to stretch
> the flour over and into itself to make a smooth top. I put them in a
> muffin pan. The original recipe called to bake this at 425 for 15-20
> minutes, but they were turning dark within five. I switched to 300 and
> let them coast another 10. They were the best bread I've ever made.
> 7. Apple pie. I had bunch of granny smith's in the fridge and rolled a
> crust myself because the supermarket was out.
> 8. Bread pudding -- using blackberries. I haven't had it (yet).
> 9. Rice pudding -- we didn't get to it, but it's supposedly good and
> another friend ran off with it.
> 10. Drinks: Pinot Noir, beer, red spumante.
>
> None of us had a chance to celebrate Easter in the past few years thanks
> to college. This was a pleasant change of pace and I think everybody
> enjoyed themselves. Except me because I now have 10 extra lbs of ham to
> use up...

What is the difference between Béarnaise and Hollandaise sauce? I have
googled both and can't see what is different in the recipes. They both seem
to have the same ingredients.


"Rick & Cyndi" > wrote in message
news:k9v1e.6603$Go4.6258@trnddc05...
Here it is almost 3 a.m. on Easter Sunday...

HAPPY EASTER Ya'll!

We have some out of towners popping in for the day; so I've planned a brunch
and Easter dinner for them. The menu is as follows:


BRUNCH:

2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese

Easy Egg Souffle - Has 3 types of cheese!

Barb's Coffee Cake

Honey-Garlic Bacon

Sausage patties

Fresh Fruit - Strawberries, starfruit, pineapple, cantaloupe, papaya, &
mango

Coffee - Regular and Hazelnut

Orange Juice


DINNER:

Deviled Eggs

Carrot Salad

Ham w/Dijon-Maple Sauce

Colcannon (because I LOVE this stuff)

New Potatoes w/Butter-Sour Cream Sauce

Asparagus w/ either Lemon Butter sauce or Bearnaise Sauce

Yeast Dinner Rolls

Key Lime Pie


Cyndi Salavating

"Rick & Cyndi" > wrote in message
news:k9v1e.6603$Go4.6258@trnddc05...
> Here it is almost 3 a.m. on Easter Sunday...
>
> HAPPY EASTER Ya'll!
>
> We have some out of towners popping in for the day; so I've planned a
> brunch and Easter dinner for them. The menu is as follows:
>
>
> BRUNCH:
>
> 2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese
>
> Easy Egg Souffle - Has 3 types of cheese!
>
> Barb's Coffee Cake
>
> Honey-Garlic Bacon

Cyndi, this sounds interesting -- what is honey-garlic bacon? Does it come
that way, or do you flavor it while cooking?

C

"Chris Neidecker" > wrote in message
news:m1_1e.19005$Ax.18656@trnddc04...
>
> "Rick & Cyndi" > wrote in message
> news:k9v1e.6603$Go4.6258@trnddc05...
>> Here it is almost 3 a.m. on Easter Sunday...
>>
>> HAPPY EASTER Ya'll!
>>
>> We have some out of towners popping in for the day; so I've planned a
>> brunch and Easter dinner for them. The menu is as follows:
>>
>>
>> BRUNCH:
>>
>> 2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese
>>
>> Easy Egg Souffle - Has 3 types of cheese!
>>
>> Barb's Coffee Cake
>>
>> Honey-Garlic Bacon
>
> Cyndi, this sounds interesting -- what is honey-garlic bacon? Does it
> come that way, or do you flavor it while cooking?
>
> C ============================

DH came up with the idea. Fry up the bacon in a skillet ( you probably
could do in the oven too... but I already had the skillet out and a hot
burner...) ANYway, fry up the bacon as normal and *just* before it's done
the way you like - drain it and toss in some minced garlic on top and
drizzle slightly with honey. Return to heat, stir it all around for about
30 seconds and then serve. It's really, really good!

Cyndi

Adam Preble > wrote:

> I think this is the unofficial "Post What You're Eating for Easter
> Thread."

We don't do easter, so we had potatoes and yogurt (or cottage cheese)
for breakfast, coconut chicken and sweet-and-sour eggplant for lunch,
and yaki soba for dinner.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com