Quoted message said:"Mia" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:Hi, I have to quickly put together a brunch for my
MIL...found out today
that
Quoted message said:Quoted message said:she cancelled her weekend trip because of all the bad
weather around
Europe.
Quoted message said:So far I've thought of: Prosciutto wrapped greens
(arugula, mesclun); Grilled onion frittata; Cold
peppered beef, sliced thin and place on crostini, topped
with caramelized onions; Cucumber rounds with smoked
salmon and lime aioli; Sour cream and herb muffins (and
other bread); Strawberry jam with black pepper and fresh
mint (if I have time); Fruit salad for dessert;
Prosecco, juices
Does that sound like enough choice for about 8 people? I
think I need something more....a salad...potato pancakes
or roasted potatoes...?
Dishes
Quoted message said:Quoted message said:can't have melted cheeses or sour cream/crème fraiche
visible in them
due
Quoted message said:to
Quoted message said:a mental thing she has. I tried to choose food that
people can stand around with
easily,
Quoted message said:Quoted message said:in addition to items that are easily accessible (in
germany, i.e I'm not going to find okra) and make-ahead
for me. I would greatly appreciate
any
Quoted message said:Quoted message said:suggestions or comments about the menu...
Thanks, Mia
Quoted message said:"Laura J" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:It looks perfect to me so I can't offer any other
suggestions but would
you
Quoted message said:mind sharing your recipe for the sour cream and herb
muffins? They sound REALLY good!
Thanks, LauraJ
Sure Laura - this recipe is from Bon Appetit, Oct 1999: Sour
Cream and Herb Muffins
2 1/4 cups unbleached all purpose flour 2 teaspoons baking
powder 1 1/4 teaspoons salt
1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs
2/4 cup sour cream 2 tablespoons olive oil
3/4 cup chopped fresh chives or green onion tops 2
tablespoons chopped fresh basil 1 tablespoon chopped fresh
dill 2 teaspoons chopped fresh marjoram
4/2 teaspoon grated lemon peel Melted butter
Position rack in center of oven and preheat to 350°F. Butter
12 standard-size (1/3-cup volume) muffin cups or line cups
with muffin papers. Whisk first 4 ingredients in large bowl
to blend well. Whisk buttermilk, eggs, sour cream and oil in
medium bowl to blend; whisk in herbs and lemon peel. Stir
buttermilk mixture into flour mixture. Divide batter among
prepared cups. Brush tops lightly with melted butter.
Bake muffins 20 minutes. Brush tops with butter. Continue
baking until golden on top and tester inserted into
center comes out clean, about 15 minutes longer. Turn
muffins out onto rack. Serve warm or at room temperature.
Makes 12 muffins.
Enjoy!
Mia
Quoted message said: