Inns Magazine Issue 4 Volume 21 Winter Weddings 2017 | Page 24

Apple of

Basic Quiche

serves 6

Ingredients:

• 1 9-inch refrigerated piecrust

• 2 tablespoons olive oil

• 2 medium onions, chopped

• Kosher salt and black pepper

• 1 cup fresh flat-leaf parsley, chopped

• 4 large eggs

• 3/4 cup half-and-half

• 1/8 teaspoon ground nutmeg

• 8 ounces Gruyere, grated

• 4 cups mixed greens

Directions:

Step 1

Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.

Step 2

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.

Step 3

In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.

Step 4

Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.

Wedding Salad

Ingredients

•1 pound mixed greens

•1 batch of pickled purple onions

•1 pound bacon, fried until crispy and roughly chopped

•4 ounces goat cheese, crumbled

•1 bunch green onions, finely chopped

•1 cup pecan halves

•2 tablespoons honey

•1/2 teaspoon fine sea salt

•Use a creamy dressing to top it off

Directions

1.For the candied pecans: toss the pecans in the honey and then spread them out onto a parchment paper-lined baking sheet. Sprinkle with the sea salt and then bake at 375 F for 5 to 7 minutes, or until they just begin to darken in color, but not burn.

2.To plate: either plate each component separately or mix them all together. Serve with one or both dressings on the side and enjoy!

Who doesn’t love Dessert?

This angel berry trifle that’s perfect for an after wedding brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.

Angel Berry Trifle

Ingredients

•1 oz instant sugar free vanilla pudding (1 package)

•1 1/2 cups milk

•1 cup vanilla yogurt

•6 oz cream cheese

•1/2 cup sour cream

•12 oz whipped cream use cool whip

•1 prepared angel food cake cut into cubes

•2 cups strawberries chopped

•2 cups raspberries

•2 cups blackberries

Directions

1.In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.

2.In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.

3.Place a third of the angel food cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

My Eye

Post Wedding Brunch Recipes

Weddings happen all too quickly and are done in a day! So slow things down and enjoy the entire weekend. Put on comfy shoes and tie your hair up, it’s fun and so enjoyable! These are easy to make no fuss recipes for you to make and it all looks like a professionally catered affair. The newly weds will love you for it as they get to reminisce about the day before and all the laughter and memories shared! Plan for everyone to arrive around noon and stay till about 2:30 that should be plenty of time to visit and eat. And you still have a good part of the day to relax.

Start with the Drink of the Day!

Pick something easy to pour like a themed wine spritzer or Bubbly with a liqueur

A punch is a great idea too!

Have a buffet

Use a wonderful serving table and spread out the food so everyone can help themselves. Who needs to wait on people – you were on your feet the day before!

Get all your pretty dishes out of the cupboard and away you go. Put buttered rolls in one, salad in another, the hot dish in another maybe two. And of course don't forget you should have just a few choices of cheeses, crackers and a variety of relish (pickles and olives, they’re popular again!) but LOTS of it!