Sunday, September 21, 2014

Do Ahead BREAKFAST - Quiche - Scones - Fruit - 52 Breakfast and Catering Recipes

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Keep scrolling... recipes for the Quiche Loraine and Chocolate Chip Scones below.

I am a Caterer!  Odd thing to say as I sort of backed into the deal.  I work mostly for a single client, a Realtor related company that serves lunches for 20-30 people 3 or 4 places a week (fortunately all lunches for the most part served on the same day).  SO, one day a week I fire up the platters and serve up sandwiches, sides, desserts and specialty salads.

But occasionally I am asked for a platter of food for breakfast.  While I like to make fresh food for the lunches made the same day they are served (yes, I get up at 3 AM to start cooking on "game Day").  When I am serving these breakfasts everything needs to be made the day before.

This morning I was asked to serve up a breakfast platter for 6-10 people.  While I was making up the platter last night it occurred to me that this would make a pretty useful blog post.  Not only for any caterers out there but also for anyone hosting extra family or friends (Thanksgiving and Christmas are sneaking up quick).

Here's what I like about this meal...

  • Everything is made the night before.  Just artfully arrange on a platter and cover with cling wrap.  Breakfast is done!
  • Everything can be chilled in the fridge until ready to serve, can sit out for hours (Quiche and scones are great fresh and hot, room temperature or chilled) or warmed up.
  • And finally... You get to be part of the fun of having guests... They are visiting you, not for memorable breakfast but memorable visits (but the platter is pretty memorable!
So, make this platter up, charge $40-$50 for it... Or make this platter and enjoy your morning.  

OK... Here's what I did...

Quiche Lorraine
Makes 2 "pies" 16 Slices

  • 2 - Nine Inch Pie Crust (Scratch made or store bought)
  • 1 Pound Thick Slice Bacon, sliced into 1 inch pieces and fried
  • 4 Cups (2 - 8 Ounce Bricks) Gruyere Cheese (buy the brick cheese and fresh grate)
  • 6 Cups Half and Half
  • 1 tsp Salt
  • 10 Large Eggs, slightly beaten
Cooking Directions
  1. Prepare your ingredients, Par-Bake your pie shell (400 degrees for about 8 -10 minutes until it just starts to brown. This is important to avoid a soggy crust). Fry the bacon (easier to fry after you slice the raw bacon into pieces). In a large bowl, break all the eggs and whip slightly. Grate the cheese.
  2. Preheat oven to 350 degrees
  3. Add the Half and Half and salt to the beaten eggs and whip until smooth and evenly colored, thoroughly mixed.
  4. Line the bottom of each pie shell with the grated cheese, evenly divided.
  5. Top this cheese with the bacon, again evenly divided.
  6. Add the milky egg mix on top of the cheesy bacon to the top of the pie shell.
  7. Move to the oven and bake for 30 to 40 minutes until the top just starts to brown.
  8. Quiche can be served warm (allow it to rest for 30 minutes before slicing), room temperature (perfect for a brunch buffet) or chilled from the fridge.
  9. If you want to freeze one and serve one, Freezing instructions... Chill for several hours in the refrigerator. Wrap TIGHTLY with cling wrap, then with aluminum foil. Date and freeze for no more than 60 days. When reheating, thaw first, then reheat in the oven, NEVER the microwave (or crust will get soggy). 450 for 20-30 minutes.
  10. And tell the quiche-phobic that you are serving BACON CHEESECAKE and ENJOY!

OK... Here's what I did...

Sour Cream
Chocolate Chip Scones

Makes 24 2-Bite Scones

  • 1 - 3/4 Cups Flour
  • 1/4 Cup Almond Meal (can substitute another 1/4 Cup flour)
  • 2 TBS Sugar
  • 3 TBS Packed Brown Sugar
  • 1 tsp Baking Powder
  • pinch Baking Soda
  • Zest of 1 Medium Orange
  • 1 tsp Salt
  • 6 TBS Butter, VERY COLD and cut into small cubes
  • 3/4 Cup Sour Cream
  • 1 Large Egg
  • 1 tsp Vanilla
  • 1 (12 Ounce) Bag Mini-Chocolate Chips
  • 2 TBS Melted Butter
  • 1/4 Cup Sugar
Cooking Directions
  1. Preheat oven to 400 degrees
  2. Mix flour, almond meal, both sugars, baking powder and soda, orange zest and salt.
  3. Add flour mix to the bowl of a food processor. Add the COLD Butter one cube at a time with the processor running. Continue to process until the mix forms into tiny beads.
  4. In a large bowl, whisk together the Sour Cream, Egg, and Vanilla.
  5. BY HAND, do not add to the food processor as that would cause tough scones... By hand add the flour mix to the wet ingredients and mix until just blended. do not over mix.
  6. Fold in the chocolate chips.
  7. Turn out onto a lightly floured surface. Form into a flat 7 inch circle and slice into 8 pie shaped pieces.... Or 4 smaller disc, each cut into 6 slices, 24 two bite pieces
  8. Transfer to a parchment paper lined cookie sheet, pieces separated by about an inch so they are not touching. Bake for 15-17 minutes until top just begins to brown on the edges
  9. Remove from oven and let rest for 5 minutes. While the scones are still warm, brush with the melted butter and then sprinkle additional sugar on the top
  10. Best served warm with a nice hot cup of coffee, but tastes great room temperature. If not served immediately, store in air tight container.... And ENJOY!!!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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