WEDDING SHOWER MENU
This week we will focus on weddings. Summer
is the height of the wedding season and here in the South we give a brunch the
day of the wedding to occupy the out of towners. Southern hospitality ya know!
I personally don’t like breakfast food but I like the lunch end of it. This
meal will please everyone including myself. Bloody Marys or Mimosas are the
beverage of choice for brunch. All can be prepared in advance but bake the grits
right before the party. There aren’t too many tips to give because this is a
no-brainer. Don’t cut your hand while slicing the ham. You also can use that
ham to go with the biscuits. A nice orange marmalade would suit the biscuits
with or without the ham, just remember to butter them.
This menu serves 8
Bourbon Glazed Ham
Cheese Grits
Summer Vegetable Quiche
Blueberry Almond Coffeecake
Biscuits with Marmalade
Bourbon Glazed Ham:
1 10 to 12 lb fully cooked bone-in ham
1 cup bourbon
1 cup light brown sugar, packed
1 teaspoon grated orange peel
1/4 teaspoon ground cloves
Bake the ham at 325 degrees for 2 hours.
Meanwhile, combine bourbon, sugar, orange peel and cloves. Let stand for 30
minutes. Stir often to dissolve sugar. Remove skin from ham and brush with half
the bourbon mixture. Bake basting with the remaining mixture for one hour longer.
Slice into thin slices and artfully arrange the ham and slices on a platter
to serve.
Cheese Grits:
1 cup grits, uncooked
2 cups grated cheddar cheese
2 eggs, beaten
1/8 teaspoon cayenne pepper
Paprika
Cook grits according to package directions.
Add 1 1/2 cups cheese, reserving enough for the top. Add eggs and pepper. Mix
well. Pour into greased shallow 1 1/2 quart casserole and sprinkle with paprika.
Bake at 375 degrees for 20 minutes.
Summer Vegetable Quiche:
12 cups trimmed fresh spinach leaves
2 tablespoons unsalted butter
3/4 cup chopped shallots
3 plum tomatoes, seeded and coarsely chopped
1 cup milk
2 eggs
3/4 cup shredded Monterey Jack cheese
1/4 cup chopped fresh dill
2 teaspoons grated lemon zest
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon dried breadcrumbs
1 tablespoon freshly grated Parmesan cheese
Rinse the spinach well and place it in a
large saucepan with just the water that clings to the leaves. Place the saucepan
over low heat and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing
out the excess moisture. Chop coarsely and set aside.
Preheat the oven to 350 degrees. Melt the
butter in a small skillet and sauté the shallots over medium- low heat about
5 minutes, until translucent. Set aside.
In a medium bowl, whisk together the milk,
eggs, cheese, dill, lemon zest, salt and pepper. Stir in the spinach, tomatoes
and shallots. Butter and 8-inch square baking pan. Add the filling and sprinkle
with the breadcrumbs and Parmesan. Bake until golden, 25 minutes. Let it stand
10 minutes before cutting into squares.
Blueberry Almond Coffeecake:
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick butter, softened
1 1/4 cups plus 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla or 1/4 teaspoon almond
extract
1/2 cup milk
2 cups blueberries
1/2 large egg white
1 cup sliced almonds
Preheat oven to 350 degrees and butter a
2 to 2-1/2 quart glass baking dish, 2 1/4 inches deep. Sift together the flour,
baking powder, and salt. Beat together butter and 1 1/4 cups sugar with and
electric mixer until light and fluffy. Beat in whole eggs, one at a time, then
vanilla. Alternately add flour mixture with milk in batches, beginning and ending
with flour and beating on low speed after each addition until just incorporated.
Fold in the berries. Spread batter evenly in baking dish. Lightly beat egg white
with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
Spoon topping over batter and bake in middle of oven until golden brown and
a toothpick comes out clean, about 50 to 60 minutes. Cool in the pan.
Biscuits:
3 3/4 cups sifted flour (please use White
Lily if you can)
2 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 cup lard, yes lard
1 1/3 cups buttermilk
Combine flour, baking powder, and salt.
Cut in the lard until crumbly. Stir in the buttermilk just until the dough is
moistened. Roll the dough 1-inch thick on a lightly floured surface. Cut with
a round cutter and bake at 450 degrees. Brush the tops with melted butter.
Rating @
