- Blood Mary's
- Croissants, with butter and jam
- Sticky Buns (made with croissant dough)
- Ham and guyere quiche
- Waffles (for the kids)
- Fresh fruit (so we could all pretend like we ate something healthy)
I was most proud of the croissants and sticky buns. The dough took 3 days, and lots and lots of rolling. But they turned out the perfect fluffy layered croissants that I've had in Paris. Of course they were about 50% butter by weight. But hey, its not like I make them every week. The quiche was kind of made up. Quiche is a great brunch food because its savory and eggy, but unlike omelets and scrambled eggs it doesn't taste so bad if it isn't perfectly warm. And it went pretty well with the vaguely French theme that seemed to crop up as I planned out the menu. Which is good because cooking for 15 people, 7 of which are picky by nature, is no small feat especially for a Sunday morning.
As usual, we all gathered in the kitchen for drinks and then the 3-ring circus of feeding the 7 kids. Afterward we sat down to what was a very nice brunch. It ended a little earlier than I was expecting, and there was only 1 bottle of champagne and 2/3 bottle of vodka consumed, so it was a pretty mild event. But I am pregnant, so its not as if I was able to contribute. I ate extra croissants to make up for it. I can't wait for the next one.
Ham and Guyere Quiche (approximately)
Preheat oven to 375. Bake pie crust for 8-10 minutes until golden brown. Cool pie crust but leave oven on. Saute onion in butter until golden and caramelized. Whisk eggs, pepper, and nutmeg. Stir in ham, cheese, and caramelized onions. Pour the mixture into the prepared pie crust and put back in the oven. Check part way through and cover crust with aluminum foil if it becomes too dark or dry. Bake for a total of 1 1/4 to 1 1/2 hours or until center is set. Serve warm or room temperature.