Sunday, September 30, 2007

Birthday Brunch

Brianne wanted to have a brunch for her birthday and it had to include some of her favourite foods, hash brown casserole, sausages, bacon and chocolate cake. Whenever we have family celebrations everyone brings a dish. So while I made the hashbrowns, a tart green salad, a fruit salad, a rustic chicken salad and pumpkin loaf. My Mom brought an almond raspberry bread ring and eggs benedict casserole. My sister brought chocolate cake, pumpkin streusel cake and maple stuffed french toast. And my Grandma brought an egg stata. Talk about too much food! But it was all yummy and I didn't have to do any cooking today!



I know they say not to try new recipes when entertaining but I always do. I'm not sure I'll make the chicken salad again but it did have had fennel in it and I've always wanted to try something with fennel.

The tart green salad is from the Joy of Cooking and is a nice blend of greens with the dressing having a slight bit of sweetness.

Buttermilk Honey Dressing

Whisk together in small bowl:
1/4 cup rice vinegar
1/4 cup sour cream
1/4 buttermilk
3 T honey
1 scallion, minced
pinch of ground red pepper
salt and pepper to taste
Add in a slow steady stream, whisking constantly.
1/2 cup olive oil


Tart Greens with Apples and Pecans

Combine in a bowl:
4 cups bite sized arugula
1 small head radicchio, torn into bite sized pieces
2 belgian endives, cores trimmed and removed and leaves sliced lengthwise into long strips

In another bowl:
1 Granny Smith or other tart apple, cored and thinly sliced

Add just enough dressing to both the greeens and apple to moisten and toss to coat. Top greens with apple and:
1/2 cups toasted pecan halves

The hashbrown casserole is an old favourite that I make frequently.

Hashbrown Casserole

1 package frozen hashbrown potatoes, thawed
1 can cream of potato soup
1 can cream of celery soup
1 16 oz. container sour cream
1/4 cup milk
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1/8 tsp dried dill weed
1 1/2 cups shredded cheddar cheese
paprika to taste

Preheat oven to 350 degrees.
Grease a 13 x 9 baking dish.
In large bowl combine hash browns, potato and celery soup, sour cream, milk and onion.Mix well and season with salt, pepper and dill.
Spoon into prepared dish and sprinkle with paprika and cheese.
Bake in preheated oven for 1 to 1 1/2 hours or until well browned and bubbly.


And the Pumpkin loaf (click for the recipe)is a new recipe from Williams Sonoma and the spices all meld wonderfully to provide a great taste.

2 comments:

Hendria said...

Great photos. I am going to have to learn how to do the slide show. It is so cool. The recipes look great.

Rosemary said...

It was all good I loved both salads