Upcoming cooking classes: see above, top right corner-CURRENT CLASSES. Come cook and eat. No shopping and no cleanup. I promise.
NOTE: After this post, More Time will be on vacation for a wee while. I’ll see you when I get back!
About once a year I invite folks for a slow-down-your-life, stay and chat Sunday brunch for which the menu is short and sweet: a few quiches–each different, all made ahead and warming as folks have a first drink, a big bowl of fresh fruit cut up and maybe mixed with some fresh mint, a basket of muffins and/or rolls or a skillet of crispy potatoes (recipes below), and a choice of “osas” (OH-sahs)—MIMosas, POMosas, Bellinis, CRANmosas, and so on (choose your own juice or fruit and top with sparkling wine.) A big pot of coffee is turned on just before guests’ arrival, brunch music is tuned in, and everything is laid out on the table or counter all happily self-serve. Plates are at the start, food in the middle, and flatware is wrapped and tied in napkins, placed in a basket at the end of the buffet so no one must juggle plate, flatware, and dishing up food all at the same time. Drinks are set-up in their own stations and guests sit wherever they like, moving around at will, as conversations wax and wane, or when they’re hunting seconds.
Recipe for Whole Wheat Cranberry Chocolate Chip Pumpkin Muffins (above)
Recipe for Blueberry Muffins from my book (below)
This class, taught at Mountain High Appliance (formerly Shouse) in the Jenn-Air Kitchen (or at home if I have just four students!) focuses on the main portion of a basic make-ahead brunch that you can embellish (i.e.muffins, coffee cake, green salad, bloody marys), but also gives you the happy opportunity to create your very own breakfast sausage and a warm, boozy bread pudding for dessert–which, according to Ina Garten, is what people will remember anyway. (I think people will remember the comfort of being together.) The Menu, then, which can be divided between guests for potluck, looks like this: Continue reading