Delightful Brunch for a Happy Brunch

Food & Drink / Stories / June 4, 2014

Brunch a portmanteau of breakfast and lunch is a phrase coined in England that has come to mean a relaxed meal that's usually served on a Sunday. Whether at a restaurant or at home, brunch becomes a perfect way for friends to catch up and families to celebrate special occasions like Mother's or Father's Day.

Argyle Catering's Ryan Davis, owner and executive chef, created a few quick and tasty dishes for entertaining at home or at the charming Colonel Lewis Bolton Home in Wardsville. The two-story antebellum style limestone house situated high on a bluff overlooking the Osage River Valley almost seems to welcome visitors and draw them into its cozy atmosphere. A perfect spot to lounge and linger over a sparkling mimosa or Bloody Mary.

Cheers!   

HamRaspberry Bourbon Glazed Ham

 

Ingredients:

10 pound ham fully cooked bone in or boneless

Sauce

1 pound frozen raspberries

1 pint bourbon whiskey

½ cup packed brown sugar

½ cup honey

1 tablespoon dry mustard

2 teaspoon black pepper

Directions:

Bake ham at 350 degrees for about an 1 hour. Combine all sauce ingredients to sauce pot and bring to a boil (be careful as it might flame up) and reduce to a simmer. Cook until it reduces by half. Strain if desired to remove seeds and spoon mixture over ham and bake until desired amount of glaze is on ham. May serve with remaining glaze on side.

PotatoesHerb Roasted Potatoes

 

Ingredients:

2 pounds of red new potatoes quartered

¼ cup extra virgin olive oil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon granulated garlic

kosher salt and black pepper to taste

Directions:

Toss potatoes, oil, herbs and garlic together and roast on a baking sheet at 375 for about 45 minutes or until they start to brown.

QuicheGreek Quiche with Feta, Olives, Sun-dried Tomatoes and Spinach

 

Ingredients:

1 homemade Pie Crust (store bought is fine)

4 eggs

¼ cup cream

½ tablespoon chopped garlic

¼ cup chopped red onion

1/3 cup sliced Kalamata olives (can substitute black olives)

1/3 cup chopped sundried tomatoes

½ cup crumbled feta cheese

2 cup fresh baby spinach

kosher salt and pepper to taste

Directions:

Blind bake the pie crust. Then mix eggs and cream and beat, add pinch of salt and black pepper. Saute onions, garlic, sun-dried tomatoes, olives until onions are translucent, add baby spinach. Cook until it starts to wilt. Add sautéed mixture to baked pie crust and pour egg mixture over. Bake at 350 degrees for 20-30 minutes, add feta cheese to top and serve.  

 

By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week." –-Guy Beringer in “Brunch: A Plea” in Hunter's Weekly 1895 (featured in William Grimes, "At Brunch, The More Bizarre The Better" New York Times, 1998)






Alvin Leifeste




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