Savory Brunch item to go?
I'm invited to a brunch potluck next week and the hostess asked me to bring something savory. I'm at a loss. Any ideas of something I can bring that is transportable?
Thanks!
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13 Comments:
Big, yummy frittata! It can sit at room temp for a bit, and is wholly very forgiving. Fill it up with whatever you like/have around: leftover cheeses, onions & garlic, cured meats, leftover veggies...etc
emilytaylor at 12:02PM on 09/12/09
stratta!
there was a thread a while ago:
http://www.seriouseats.com/talk/2009/06/savory-bread-puddings.html
hmw0029 at 12:02PM on 09/12/09
How about a baked cheese grits casserole? You can make it ahead and reheat it at the potluck.
Amandarama at 12:48PM on 09/12/09
How about a salad of white beans, cherry tomatoes, scallions, cucumber and cilantro, tossed with olive oil and lemon juice with a little zest added with a little salt, pepper and maybe some chili flakes.
zilli at 3:18PM on 09/12/09
what about savory tea sandwiches?
here's a link to some fantastic recipes-it'd be easy to bring a variety and satisfy everyone's tastebuds on the cheap:
http://www.greatpartyrecipes.com/teasandwichrecipes.html
good luck! :)
gastronomeg at 3:43PM on 09/12/09
Broccoli-Cheese bars. Or Spinach Cheese bars. These thing go down real easy and are a crowd pleaser.
Make them the day before, cut into bars when cooled, then pack to go. When you arrive, zap them in the microwave for a minute to warm, then serve on a pretty platter. Recipes for either are all over the 'net.
moibec at 4:03PM on 09/12/09
Filo wrapped Brie
8 oz brie round
Trader Joe's oil packed sun dried tomatoes (slivered)
toasted pine nuts
fresh basil
8 sheets filo dough
melted butter
heat oven 350
butter each filo sheet and layer
place the tomatoes, basil and nuts on filo in the center to match size of brie
place cheese on top and fold filo over brushing with melted butter to secure and make a nice crust
bake in an oven proof plate, may leak if not done up right
350 for 30 min
cool about 10 min and serve warm
Salmon and Grapefruit Salad serves 6
I purchase Salmon Lox or smoked salmon from Costco for this recipe
1 red onion sliced thin in 1/2 rounds
1 tbsp minced basil
1/2 c red wine vinegar
i head butter lettuce
1 pink grapefruit, segmented
2 tbsp olive oil
marinate onions in the vinegar overnight
next day
tear lettuce and arrange on a platter, place salmon slices on top
drain vinegar from onions and place with the grapefruit on top of salmon
sprinkle with basil and drizzle olive oil on top
DELICIOUS at 4:59PM on 09/12/09
Quiche of some sort?
gingercookiewithlime at 10:11PM on 09/12/09
Thanks, now I'm hungry. And extra thanks for the links and the recipes!
Peony at 10:46PM on 09/12/09
Baked Brie inside of filo, with a savory jalapeno jelly on top.
Also we like to take an artichoke heart italian marinated pasta salad. Seems to withstand the transportation and the countertop time without risk of going bad. Plus doesn't need to be reheated. Easy and good.
Ribster at 4:34AM on 09/13/09
Ground spicy sausage, simmered in tomato sauce, wrapped in phyllo dough and baked in small, sandwich-sized parcels. You could even add some scrambled egg and sauteed peppers and onions. Bake just till the pastry is golden (an egg and butter wash never goes amiss). Delicious hot or cold.
I also like the brie/camembert idea. I like to go '70s and slice the top off a whole camembert, dust it with brown sugar, add sliced almonds and a big knob of butter, and bake under high heat until it's bubbling and the sugar and butter begin to caramelize. Serve with fresh bread and butter.
NotAmerican at 7:03AM on 09/13/09
Seconding and thirding the savory breakfast cassorole. They are easy to put together the night before and then bake the next day and the serve a crowd.
missjess at 6:56PM on 09/14/09
Cheese Muffins - with hunks of Gouda cheese, crumbled bacon, and lots of black pepper - and Quiche are my standbys for brunch
AliceBlue at 10:15PM on 09/14/09