"jackie pace" <[email hidden]> wrote in message
"]news:[email hidden]...
: This may seem stupid but I am shortly looking after a small
guesthouse
: (6 double bedrooms) for some friends and am concerned re
cooking full
: English breakfasts for up to 12 people so that everything comes together at the same time. What
: preparation can I do the night
before,
: how much time should I leave before breakfast is served and in
what
: order? Someone has suggested half cooking the sausages/bacon
though
: I'm not so sure.
:
: Breakfast will typically include (though ideas for 'extras'
will be
: noted): eggs (scrambled, fried or poached) bacon sausages baked beans grilled tomatoes toast.
:
:
: Any ideas/tips will be greatly appreciated. Many thanks
===========
I'm not familiar with what is a typical English breakfast but these would be my thoughts (any items
with an "*" has the recipe follows at the bottom):
Eggs - cook to order when requested Bacon & Sausage - these can easily be done in the oven (15-20-
ish minutes) Baked beans - really? If so, I'd do them ahead of time and warm them up. Grilled
tomatoes - again, really? I wouldn't have thought them to be a breakfast food either... they can be
broiled in the oven. Toast - definitely when requested (as in, not ahead of time)
Scones *Lemon Curd (for toast and/or scones) Jams/Jellies/peanut butter - for toast Quiche (can be
made ahead of time and baked or reheated) *Coffee Cake (Barb makes an excellent one with Cream
Cheese - makes 6 at a time that freeze wonderfully. Don't let the length of the recipe scare you -
it's very easy!) Fresh Fruit assortment *Curried Fruit (can be made ahead of time and warmed up;
it's good cold, too if you remove/eliminate the butter) *Baked Ham Omelet
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Lemon Curd
5 Eggs 5 oz butter 3 lemons (rind and juice) 2 cups sugar
Thoroughly mixed together and cooked for 10-15 minutes... jarred and refrigerated.
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Barb's Cream Cheese Coffee Cake 1st Place, Minnesota State Fair 1985, 1986, 1989, 1990! Second
Place, 1987; not entered 1988. Bombed, 1991
Crust:
1/4 cup scalded milk 2 Tbsp sugar
2/2 tsp. salt
3/4 cup butter or margarine 1 pkg. active dry yeast
4/4 cup warm water 1 egg 1-3/4 cups all purpose flour
Filling: 8 oz. pkg. cream cheese, softened
5/2 cup sugar 1 egg 1 tsp. vanilla extract Topping:
6/2 cup butter
7/4 cup sugar 1 cup flour
Combine the milk, sugar, salt, and butter. Dissolve the yeast in the warm water. Cool the milk
mixture and add the proofed yeast to it. Add the egg and flour to the yeast mixture (dough will be
soft and sticky). Place in a greased bowl and let rise until double -- about 30-45 minutes.
Roll or pat dough into a circle and place in a greased 16² pizza pan. With greased fingers, shape as
a pizza crust.
Make filling by creaming the cheese and sugar together and adding the egg and vanilla. Pour filling
evenly over crust.
For topping, cut margarine (butter) into sugar and flour with pastry blender until crumbly. Sprinkle
on top of filling. Let raise for 30 minutes.
Bake at 375° for 20-25 minutes, until brown. Drizzle with powdered sugar icing. Cut into wedges.
Serves 12-16.
NOTES: Everything can be mixed in the food processor -- and I do. Make crumbly topping first; mix
dough, then mix filling ingredients. I always use butter for topping and crust.
=============
For 6:
Crusts:
8/2 cup scalded milk
9/4 cup sugar 1 tsp. salt
10/2 cup butter or margarine 2 pkg. active dry yeast
11/2 cup warm water 1 egg 3-1/2 cups all purpose flour -- and likely more -- up to 3/4 cup or so.
Filling: 3 - 8 oz. pkg. cream cheese, softened 1-1/2 cup sugar 3 eggs 3 tsp. vanilla extract
(optional: grated rind and juice of a lemon)
Topping: 1 cup butter 1-1/2 cup sugar 2 cups flour
I divide the dough into six parts and filling and topping accordingly, using about 1 cup filling and
maybe 2/3 cup of topping. Use 8² disposable/reusable foil cake pans, available at fine stores
everywhere. Bake them for about 15-20 minutes. After about 15 minutes from oven, flip them out of
the pans using two cake cooling racks. Baking them near the top of your oven doesn't hurt them.
Oops! I only make this in the food processor. Mix the topping first, and set it aside. Then mix the
crust dough. If you have a food processor but have never mixed dough in it, do it this way: Using
the steel blade in the work bowl, measure the flour into the work bowl, add the egg(s) and process
for about 10-20 seconds; it will look kind of mealy maybe. Gradually add the combined liquids (milk,
butter, yeast, etc., as recipe directs) with machine running until everything is mixed and doughy.
It's a pretty sticky dough. Sometimes I add a little more flour at this point so it's more like
bread dough and sometimes I don't. Mostly I do, because it's really soft and sticky otherwise. When
measuring the yeast, I don¹t quite double the amount (I use about 4 teaspoons dry yeast.). Then mix
the filling.
When cool put them on 8² cardboard circles (or don't) from Maid of Scandinavia/Sweet
Celebrations and freeze in gallon-size Glad Food Storage bags, from which you've sucked the air.
They freeze well.
I've served it and sold it. If you're doing it for yourself, consider cutting it into wedges before
freezing, then thaw only what you'd like to eat at one time. Or, once it's frozen, cut the wedges.
Others who have served it have topped it with fresh fruit topping. That's pretty good, too, although
I prefer it plain.
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Curried Fruit
Southern Living - edited version Serving Size : 8
29 oz canned sliced peaches, drained 29 oz canned sliced pears, drained 20 oz canned pineapple
chunks, drained 15 oz canned apricot halves, drained
12/2 c packed brown sugar
13/3 c butter, melted 2 T curry powder
Combine fruit in large casserole dish. Combine brown sugar and curry powder and spoon over fruit.
Pour melted butter on top. Bake at 350 degrees for 30 minutes.
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Baked Ham Omelet (source: unknown)
1 lb. Monterey Jack Cheese, shredded 2 cups chopped ham
14/2 cup melted butter or margarine
15/2 cup flour 1 tsp. baking powder 1 dozen eggs 1 tsp salt
16/4 tsp. pepper
17/4 tsp. Tabasco sauce 1 small container small-curd cottage cheese
18/2 c. bread crumbs (optional)
Saute the shredded cheese and ham in 1 T of the butter (just enough to melt the cheese).
Heat the oven to 400 degrees. Melt the rest of the butter in a 9 X 13 pan in heated oven.
Sift together the flour and baking powder in a separate bowl.
Beat the eggs. Add the salt, pepper and Tabasco sauce. Stir in the flour and baking powder mixture,
cottage cheese, melted cheese and ham with a wire whisk.
Pour into the buttered 9 X 13 pan. Bake for 15 minutes at 400 degrees, then cover the top with
buttered bread crumbs, if desired.
Reduce the heat to 350 degrees, then bake an additional 15-20 minutes or until golden brown and set.
Serve hot. Will serve
19.
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