What to bring to a brunch potluck
October 5, 2024 2:58 PM
What to make and bring to a brunch potluck?
You are a competent, adventurous cook who has been invited to a brunch potluck with a bunch of friends. You are mentally healthy so you believe it is both possible and desirable to "win" the potluck by bringing the absolute best dish. What are you bringing? Recipes preferred but any ideas happily accepted.
Assume access to any ingredients generally available in an American supermarket, and no dietary restrictions.
You are a competent, adventurous cook who has been invited to a brunch potluck with a bunch of friends. You are mentally healthy so you believe it is both possible and desirable to "win" the potluck by bringing the absolute best dish. What are you bringing? Recipes preferred but any ideas happily accepted.
Assume access to any ingredients generally available in an American supermarket, and no dietary restrictions.
You can shut down the thread; warriorqueen got it in one.
posted by ourobouros at 3:40 PM on October 5
posted by ourobouros at 3:40 PM on October 5
Quiche Lorraine! It's a classic for a reason. I'd buy all the fanciest ingredients I could afford (and I'd make a big deal out of that to the other brunch attendees).
Homemade piecrusts feel like such an indulgence to me. I know plenty of bakers who don't do them, even if they enjoy every other aspect of baking.
There are other recipes but Bon Appetit is pretty reliable. I like the suggestion of caramelized onions there but I'd absolutely do gruyere, though.
(I'd do vegetable shortening over lard, but you do you. Also, I don't eat meat anyway so I wouldn't be partaking of this but I still think you should make it.)
posted by edencosmic at 3:42 PM on October 5
Homemade piecrusts feel like such an indulgence to me. I know plenty of bakers who don't do them, even if they enjoy every other aspect of baking.
There are other recipes but Bon Appetit is pretty reliable. I like the suggestion of caramelized onions there but I'd absolutely do gruyere, though.
(I'd do vegetable shortening over lard, but you do you. Also, I don't eat meat anyway so I wouldn't be partaking of this but I still think you should make it.)
posted by edencosmic at 3:42 PM on October 5
If you're in a place where it's the season of crisp, sweet , juicy apples, that actually taste like the fresh fruit they are are instead of like the drab cardboard they become for the rest of the year, then the best brunch recipe for now has to showcase apples. This is the best French (Normande) apple tart.
posted by ponie at 6:14 PM on October 5
posted by ponie at 6:14 PM on October 5
Eton Mess is whipped cream, raspberries or strawberries, and pieces of meringue cookie.
I like to saute several onions to make an onion tart, basically an onion quiche with some good Swiss and parmesan.
posted by theora55 at 7:39 PM on October 5
I like to saute several onions to make an onion tart, basically an onion quiche with some good Swiss and parmesan.
posted by theora55 at 7:39 PM on October 5
Challah Souffle
1 large challah
1 8 oz package cream cheese, softened
½ cup (1 stick) butter, softened at room temperature for 15 minutes
3/4 cup maple syrup, divided
10 large eggs
3 cups light cream
Tear challah into chunks as if you were making a bread stuffing.
Distribute the challah chunks evenly over the bottom of a generously greased 10x15 casserole or baking pan.
Combine the cream cheese, butter and 1/4 cup maple syrup until smooth. Spread over the challah.
In a separate bowl, beat the eggs, remaining ½ cup maple syrup, and cream. Pour over mixture. Cover and refrigerate overnight.
Preheat oven to 350 degrees, Uncover the souffle and bake for 45-50 minutes. Serve with more maple syrup if you really want to gild the lily.
posted by merriment at 8:35 PM on October 5
1 large challah
1 8 oz package cream cheese, softened
½ cup (1 stick) butter, softened at room temperature for 15 minutes
3/4 cup maple syrup, divided
10 large eggs
3 cups light cream
Tear challah into chunks as if you were making a bread stuffing.
Distribute the challah chunks evenly over the bottom of a generously greased 10x15 casserole or baking pan.
Combine the cream cheese, butter and 1/4 cup maple syrup until smooth. Spread over the challah.
In a separate bowl, beat the eggs, remaining ½ cup maple syrup, and cream. Pour over mixture. Cover and refrigerate overnight.
Preheat oven to 350 degrees, Uncover the souffle and bake for 45-50 minutes. Serve with more maple syrup if you really want to gild the lily.
posted by merriment at 8:35 PM on October 5
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posted by warriorqueen at 3:19 PM on October 5