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Southern New Year's Day Brunch......

post #1 of 13
Thread Starter 
Yesterday a friend asked how I was going to celebrate New Year's Eve....as I don't have a gig, it'll be a quiet night at home.

BUT, New Years' Day is another matter......brunch for a few restaurant couples at my place.....11:30.......menu is as follows:

Country Ham and Cream Biscuits

Cheesey (hook 10 year cheddar) Morel Anson Grits

Fresh pineapple & orange supremes


Got some creamy artichoke spinach goo so may bake it in ramekins and put a poached farm egg on top....aka eggs sardou


*my Louisiana buddy said something about having to eat black eyed peas and cabbage....
got the peas soaking on the stove and hope brussel sprouts and guanciale can count as cabbage.

Passion Fruit OJ

Fresh Roasted Coffee

Hot Chocolate, not too sweet.......but very chocolatey.


*my youngest son is here so I bet we'll make beignets or aebleskivers (sp)
with raspberry jam, powdered sugar and whipped cream

possibly churros with brandy chocolate

or possibly the pantone bread pudding with orange vanilla custard

or the chocolate cherry orange brioche we made last week......

Baked goods are still in limbo....

So, any of you cooking for the Eve or Day? what's on the menu?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 13
Shroom, dont forget the greens!!! Collards cooked with smoked hamhock..served with a pepper vinegar .:lips:I know its a southern thing!

hope you have a very prosprous 09
Scott B
MISC

As far as the Kitchen goes, it is a long, long day that is never really over, you just go home at some point
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Scott B
MISC

As far as the Kitchen goes, it is a long, long day that is never really over, you just go home at some point
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post #3 of 13
Shroomgirl, it sounds absolutely wonderful. I only see one problem...you live much too far away :D

(all) Have a great new year!

dan
post #4 of 13
No she doesn't. :roll:
post #5 of 13
Just had to share. I made this for Christmas dinner but it would be perfect for a brunch! I recommend doubling the recipe however if you want to serve more than 6. I used smoked ham instead of serrano, and I also used pepper jack in addition to manchego.

Serrano Ham and Poblano Corn Pudding Bon Appétit | December 2005

by Roberto Santibañez
This comforting side would also be great for brunch.

2 large poblano chiles*

2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided
2 large eggs
1/2 cup (1 stick) butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
1/2 cup instant corn masa mix (Maseca)**
4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)


Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth.
Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn.
Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
*These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
**Maseca (instant corn masa mix) is available at Latin markets.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 13
Wow!...

Shroom' that sounds like a day well spent, and has got me thinking along the same lines, although without as many guests. I'm gonna shamelessly steal your meal planning. :D

I've got our Christmas country ham, and looked up Jim Beard's recipe for baking powder biscuits.

Gonna do the grits (from Logan Turnpike Mill near Blairsville, GA) using a nice sharp cheddar from WF, and dried porcinis.

Is the "artichoke spinach goo" the dip of 'choke and spinach from WF? Would not have thought to bake it and serve with a poached egg, but now... I'm thinking, I'm thinking.

Got any tips or suggestions?

And, HAPPY NEW YEAR! :roll: :roll: :roll:

Mike
travelling gourmand
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travelling gourmand
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post #7 of 13
[quote=shroomgirl;252689]Yesterday a friend asked how I was going to celebrate New Year's Eve....as I don't have a gig, it'll be a quiet night at home.

BUT, New Years' Day is another matter......brunch for a few restaurant couples at my place.....11:30.......menu is as follows:

Country Ham and Cream Biscuits

Cheesey (hook 10 year cheddar) Morel Anson Grits

Fresh pineapple & orange supremes


Got some creamy artichoke spinach goo so may bake it in ramekins and put a poached farm egg on top....aka eggs sardou

Think you can send some of that via E-Mail????? This being my first New Years off in over 20 years , I refuse to cook. Going to watch new cd s I got After Hours with Daniel Boulud. Have a good day.:)
CHEFED
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CHEFED
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post #8 of 13
Shroom'


Nice little meal you have planned here. I had to go back and find the Black-eyed Peas mentioned. Wouldn't be a New Years Day without them. Although that's not just a New Orleans thing...... The DW is from the other side of ol' Mizzuruh there :look: and they have them every year too.

We are taking down decorations and will have a mix of Southern Italian and Southern Southerner New Years meals. Haven't decided what exactly there will be but Black Eyed peas and corn bread as well as Braciole are on the menu. Now all I have to do is round up some flank steak. :cool:

Happy new year all!!!!!

(I know it's not a big deal anymore with all the folks hitting the mark in the first year but.......WoooooHoooooo!!!!!!! My 1000 post on CT:D)
post #9 of 13
Who's watching the Rose Parade? Who's watching football? How 'bout those Eagles? :bounce::bounce::bounce:

Easy day for me today. HubbyDearest is taking me out for breakfast. :) Brother Dearest will join us later today for the black eye peas I cooked yesterday so the flavors could marry. All I have to do today is bake a corn bread. We're not superstitious, but we do like the tradition, and it saves us from the diatribes of those who think we might be heretics if we don't have them. :crazy:
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #10 of 13
Thread Starter 
final altered menu....

beignets to start out.....choice of coffee/tea, cherry cider

Johnson County Buffet Ham, aka country ham that was incredible....some crispies in it much like the calcium crystals in good aged cheese.

Dang it, no White Lily at the store but lard in the freezer so made Scott Peacock's Buttermilk Biscuits

pulled black raspberry/strawberry/blueberry jam from 2006 stock and apple cider jelly from Blue Heron Farm

Black Eyed peas from WindRose Farm in CA.....spiced up no pig though

local brussel sprouts with guanciale.....really great!
'
cheesy morel grits...yum, just yum.....good grits, good cheese, dried shrooms touch of cream.....cooked 30 minutes.....coarse corny goodness. If you're a grit eater Anson Mill has killer grits.

Spinach Artichoke goo.....made a bunch a couple of days ago for a small dinner and had reserve so pre poached pullet eggs, heated said goo in oven (had a celiac friend for brunch or I'd have topped with crumbs)....reheated eggs for a short time then topped the hot goo....
Goo.....saute a yellow onion, artichoke heart quarters, spinach that's been steamed or thawed wrung through a cloth to remove liquid. Garlic, either fresh or Penzy's granulated. dillweed or Parisian herbs, heat....cayene, chipotle, whatever heat you want....I also added some Crystal hot sauce,
you may add lemon/lemon zest too.....On to the cream eliment....I had cream cheese, mascarpone, cream....4-1-1 ratio....pretty much any of them would work individually or in any combo, you may need to cook down the cream if you are using it exclusively. Sour Cream and Plain Yogurt would work out too.
I didn't add sauted shrooms nor red bell pepper, either would make a nice addition. So that's the goo.

Fruit, pineapple orange supremes banana....

Cheese selection that went untouched.....boozy prunes, 5 local cheeses, great crackers....just too much other rich food.

One of the guests brought a apple cider that was wonderful.....Cidre Bouche Brut De Normandie 2006....Etienne Dupont...5.5 alc vol.....crisp, loads of bubbles yumminess


Oh yeah, got a wild hair and made a pot of chicken andouille gumbo with Martin's baldo rice and poche's andouille....started from scratch with a chicken in the pot at 8:30 am for a 11:30 start....:D was just right.....we took our slow time making a dark red roux...youngest son stirred it way more than I ever would have, I trully think taking a longer amount of time to cook the flour made a huge difference. My gas stove at home has much less umph than the commercial version at the kitchen. So many times in the past I'd crank the heat and have a dark roux in no time flat. A couple of the guests were Louisiana natives and loved the gumbo. glad about the wild hair.......

Great time.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 13
It's been years since I've had those. It was from the Horseradish Grill in Atlanta. Then again it's been years since we were at the Horseradish Grill (or Scott for that matter). Anyhow.... Dang! Could sure make a meal out of just those with sweet butter and preserves. Actually have too!:lips:

The revamped menu looks outstanding. :cool:
post #12 of 13
That sounds amazing. Your friends are very lucky.
have a good year! In italy there is the saying that what you do on new year's day is what you will do all year, so i guess you will.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 13
Thread Starter 
cooking with my son is one of my greatest joys in life, making a meal for friends with him is an incredible way to start the new year.

May all of you derive joy from your cooking and entertaining.....always not just 2009.
cooking with all your senses.....
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cooking with all your senses.....
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