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Brunch Question(s)

I agreed to give a cooking demonstration in April on brunch recipes. 

Version 1.3 of the menu

Savory
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy (served hot)
roasted brussels sprouts (served at room temp)
Baked homestyle fries (served at room temp)

Sweet
Baked Oatmeal (served at room temp)
Broiled Grapefruit (served warm)
blueberry scones with lemon curd (served at room temp)

Super Sweet
crepes rolled with Biscoff spread and bananas, and drizzled with chocolate sauce (served at room temp)

Beverages
Pomegranate Prosecco, fruity sparkling water, iced minty black tea (served cold)

Question:
What's the average number of dishes served a brunch?

I don't know that there is such a thing.  But that's definitely more things that I have ever/would ever attempt for brunch, unless I was maybe cooking for 30 people.

Also, I'm very proud of you cooking that much food, looks like a mammoth effort!

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I want to cut some out, but I don't know how many dishes are at a typical brunch.  Like, I could make the brussels sprouts (savory) and grapefruit (sweet) into a beet & orange salad (savory & sweet) - stuff like that.

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I would think you would want to make things that will be approchable? Or what's the set up?

I don't think you need the brussels. You don't necessarily need the baked oatmeal, with the other sweet things, but sounds interesting.

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So, five items?

Two savory, two sweet, and a super sweet?  Would I be able to lose the crepes if I had a juice beverage option for the super sweet?

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I don't think there's any real limit to brunch items.  I've been to brunches that had tons of stuff. 

I would personally keep the crepes because people would be impressed with that.  I agree that you don't need both scones and oatmeal if you're trying to cut back.

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I'm trying to simplify the menu as much as possible, because it's my view that brunch shouldn't be a holiday-sized production in expense or stress.  I think brunch is a mixture of "hair of the dog" drinking peeps and a few early-to-bed peeps (like myself). 

So, if I kept the crepes, I could lose the scones?

Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
Baked homestyle fries
Broiled Grapefruit
Crepes rolled with Biscoff spread and bananas, and drizzled with chocolate sauce

Pomegranate Prosecco, some take on bloody marys?, fruity sparkling water, iced minty black tea (served cold)

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I'd keep the scones! Kind of a middle ground sweet/bread thing. Or you could do biscuits and gravy..or something like that?

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I was thinking about putting gravy on the side and having Savory Biscuits.

To keep it easy, I'll just do biscuits and gravy with tempeh bacon in it and forget about crusting anything.  That'll streamline the cooking schedule and keep things more casual.

Day(s) Before
savory biscuits
blueberry scones
lemon curd

Morning Of
crepes
baked homestyle fries

Just Before Serving
mushroom gravy
broiled grapefruit

Pomegranate Prosecco, some take on bloody marys?, fruity sparkling water, iced minty black tea (served cold)

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Looks good, except I think you should still do the tempeh thing, or just do tempeh bacon strips, and the mushroom gravy? I liked how you had a "main" thing. Blueberry scones sound really good.

eta: Wait, so are you doing a cooking demo where you show people who to cook it, or just serving/eating?

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i think there needs to be something carby as in like bready... pancakes, scones, french toast? idk

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i think there needs to be something carby as in like bready... pancakes, scones, french toast? idk

savory biscuits
blueberry scones
crepes
baked homestyle fries

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lol.  Carby is nearly the entire menu, aml!

I'm liking the idea of savory and sweet crepes as the main dish since the crepe part can be made ahead of time.

Savory
savory crepes rolled with curried vegetables and drizzled with a red pepper sauce
spinach savory crepes filled with steamed veggies in a mushroom-sage sauce
tempeh bacon
homestyle fries
bloody mary & unsweetened tea

Sweet
sweet crepes rolled with Biscoff spread and bananas or other fruit, and drizzled with chocolate sauce
blueberry scones with lemon curd
broiled grapefruit
mimosas & fruity sparkling water

^ This is the final version.  I organized recipes for each dish and just sent it off.

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oh i must have missed some shizzzz lol... sounds legit, who are you cooking for?

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It's a mixed group.  They demonstrate recipes and people get to try the demonstrations.  I make vegan grub and very often I'm told mine is the best-tasting of the offerings.

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Final Menu (I organized the recipes and just sent it off)

8)

Savory
spinach crepes filled with steamed veggies in a mushroom-sage sauce
tempeh bacon
seasoned fries
bloody mary & unsweetened tea

8)

Sweet
plain crepes filled with Biscoff spread and fruit, and drizzled with chocolate sauce
blueberry-oat scones with a lemon curd spread
broiled grapefruit
mimosa & fruity sparkling water

8)

THANK YOU FOR YOUR HELP

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where's my invite? haha sounds delish <3

i never see you post pics! are u a bomb cook in desguise?

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I'm only demonstrating one menu item.  We each have 20 minutes, so I'm going to do the savory crepes simply because the mushroom-sage sauce sounds so good.  Plus, I have an excuse to buy a blue steel crepe pan.  (Everyone submits their own recipe to demonstrate - but figuring out a whole brunch menu is the hardest part, so that's why I submitted a whole concept.)

I can cook, I just don't like to.  For me to want to bother, it has to appear to be an exceptional recipe, not simply a "good enough" one.

That reminds me that I have Thanksgiving timbale pics to post.

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huh?  for someone who doesn't cook, that sounds like a fantastic amazing menu to have come up with (actually scrap that...even for someone who does cook!)

The savoury crepes sound great.  May I ask where you got the recipe from?

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I know!  I'm going to have to practice (eating) them a lot.  ::)  Especially since I've never cooked a crepe before.

Crepes:  http://www.food.com/recipe/spinach-crepes-56015
Filling:  http://veggieguy.blogspot.com/2008/04/recipe-vegan-savory-crepes.html  (I'm going to use brown mushrooms, tho', and whatever veggies I can get in April.)

Many months ago I overpaid a credit card by $20, the balance of which is still sitting on it.  A blue carbon steel crepe pan on Amazon is $25, so I'm going to order it and essentially only pay $5.  Win!

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This is the fanciest sounding brunch I have ever heard of!!  Love it!
That mushroom/sage sauce sounds sooo delicious, I'm totally hungry right now!
What are you using for the eggs in the crepe recipe?  I have contemplated making crepes many times, but for no particular reason have never gotten around to it.  Would be so much better/easier with a fancy crepe pan though!

how did you get involved in this gourmet cooking club?! 

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