| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 4040.1 | An easy solution | bugsy.zko.dec.com::MENARD | new kid on the COMMON block | Tue Mar 28 1995 17:18 | 13 |
| When my [grandmother's] family gets together for a reunion, it's
always at a retreat, and each family group is responsible for one
meal during the weekend. We seem to be drawn for Sunday morning
breakfast every year, and we do pancakes with bacon. (As an aside,
we'll also use up any eggs left over from the morning before for a
few cooked-to-order breakfasts - first come, first served, of course ;-) )
We use the pancake mix because:
1) it's easy
2) needs no refrigeration
3) my family has no class anyway ;-)
- Lorri
|
| 4040.2 | | MPGS::HEALEY | Karen Healey, VIIS Group, SHR3 | Wed Mar 29 1995 09:15 | 7 |
|
Brunch casserole (make ahead, the night before) and sausage, baked
in the oven.
Or, continental. I love bagels and cream cheese!
Karen
|
| 4040.3 | Brioches ? Kedgeree ? | XSTACY::GRAINNE | signal (SIGCUBE, SIG_IGN); | Wed Mar 29 1995 15:36 | 10 |
| If you'd like something a bit different, what about individual (mini)
brioches filled with flavoured scrambled eggs ? You can make the
brioche dough the night before, allowing it a slow rise overnight
in the fridge. You could flavour the scrambled eggs with mushrooms,
chives, ham, smoked salmon (well, probably not for 40 ...) etc. I
make this with a rich scrambled egg recipe, made with cream cheese
and single cream rather than milk.
Or what about kedgeree (sp?) with haddock, hard-boiled eggs, etc. ?
|
| 4040.4 | | ADISSW::HAECK | Mea culpa, mea culpa, mea maxima culpa! | Wed Mar 29 1995 16:16 | 2 |
| Brioche sounds interesting. I don't see it in the index note (5.*) Is
it known by another name or spelling?
|
| 4040.5 | | XSTACY::GRAINNE | signal (SIGCUBE, SIG_IGN); | Thu Mar 30 1995 07:41 | 18 |
| RE: Other names for brioche
I'm afraid I've never seen it called anything else in European or
Australian cookery books, but it could well be called something else in
America. Its an enriched yeast dough, cooked in a special brioche pan
with fluted edges, and with a 'top-knot' of dough on top. Standard
brioches are cooked in loaf-sized pans, you can also get
individual-sized brioche pans which are about the size of the
compartments in an extra-large muffin tin. They're sold in most
'French' bakerys and some general confectionery (sp?) shops over
here (Ireland.) You might possibly find something under yeast cookery
and bread baking (either in this conference or in a cookery book.)
I have several recipes, mostly from French cookbooks or bakery-oriented
cookery books. I'll try to remember to bring them in tomorrow, if
you're interested.
|
| 4040.6 | | ADISSW::HAECK | Mea culpa, mea culpa, mea maxima culpa! | Thu Mar 30 1995 11:07 | 6 |
| Thanks for the further discription. Yes, if you are willing, I would
certainly like to see a recipe. It sounds like something that could be
made ahead of time to some degree. I am always on the lookout for new,
easy or make-ahead, wholesome breakfasts for the kids.
Debby
|