Themed Brunch

Recently, we needed to share some pretty great news with our families.  We decided it was best to communicate through food!

The Menu

Baby Quiche

Baby Green Salad with Baby Cucumbers

Balsamic Glazed Baby Zuchinni, Baby Squash, 

and Baby Bella Mushrooms

Baby Carrots

Babybel Cheese

I'm sure, by now, you've figured out our plan.  Kevin took things to the table, one at a time, and tried to announce their title with a straight face.  Finally, my mother said, "Hey! Are you trying to tell us something?"

Of course, this started with a long brainstorm about all the baby themed brunch appropriate foods I could think of.  I had to eliminate a few ideas, such as baby back ribs.

Baby zucchini looks just like their big counterparts.  The mini yellow squash are also called patty pans.  First, I reduced some balsamic vinegar over low heat for a few hours to make a thicker sweet glaze.

I cut up all the veggies, tossed them with olive oil, garlic, salt, and pepper, and laid them out on a sheet pan to roast. Approx. 375 degrees for 30 minutes.  Them should be slightly softened and golden.  

For the baby quiche, I purchased pie crust sheets. I cut them out with a circle cutter and pushed them into a cupcake pan.  

I sprinkled feta cheese, sun dried tomatoes, and sliced asparagus into the little cups.  

Next, I whisked up 1 pint of heavy cream, salt and pepper, and 5 eggs.  I poured it into each cup and baked the baby quiche until the center was set.  Approx 25 minutes.

They will puff up while baking, so leave some room for expansion. 

Next, I chopped up some mixed baby lettuce and thinly sliced the baby cucumbers into half moon shapes.  

I put Kevin in charge of salad dressing. He put shallots, parsley, parsley stems, red wine vinegar, balsamic vinegar, mustard, salt, and pepper, in to the blender and slowly drizzled in olive oil while blending to create an emulsified vinaigrette.

The key is to drizzle the oil in slowly.  The ratio for a vinaigrette is 1 part vinegar to 3 parts oil. If you exceed this ratio, your vinaigrette will break and separate.

We tossed the dressing with the cucumbers and lettuce, drizzled the roasted veggies with the basalmic reduction, popped the quiche out of the pan, and brunch was served.   

The baby quiche could house any ingredients you like! Bacon and swiss, ham and brie, goat cheese and roasted red peppers, broccoli and cheddar - the sky is the limit!

Everyone was pleased with this delicious and nutritious brunch and even more pleased with our big news!!