Bridal Shower Menu Part 2

If you are bored of the same old brunches or shower menus, give this one a try! This is an unexpected twist to a basic menu.

 

 

Crab Strata Supreme

 

This is originally from "Big Book of Breakfast" by Maryana Vollstedt but was given a few tweaks by my friend Margo Eremus who was nice enough to pass it on to me. Keep in mind this is a "make the day ahead" recipe.

 

Ingredients:

1/2 loaf day old French bread, cut into 1/2" cubes

2 Tbsp butter

4 oz medium mushrooms, sliced

1/2 cup diced red bell pepper

6 green onions, including some tender green tops, chopped

3/4 cup diced celery

2 cups grated Swiss cheese

2 lbs jumbo lump crab

8 large eggs

1 1/4 cup half & half

1/4 cup dry white wine

1 tsp dry mustard

1/4 tsp salt

1/8 tsp black pepper

1 cup sour cream

2 cups grated Parmesan cheese

 

 

Place the bread cubes into a lightly sprayed or oiled 9x13" baking dish.

 

In a medium nonstick skillet over medium heat, melt the butter. Add the mushrooms, red pepper, green onions and celery. Saute until tender, 6-7 minutes. Spoon the mixture evenly over the bread. Layer the crab and Swiss cheese over the mixture.

 

In a medium bowl, whisk together eggs, half & half, wine and seasonings. Use a whisk and fold in the sour cream. Pour this over the bread mixture. Cover with plastic wrap and refrigerate over night.

 

Preheat the oven to 350 degrees. While the oven is heating, bring the strata out and let it come to room temperature. Bake, covered with foil, until set, about 35 minutes. Remove the foil and sprinkle with the grated Parmesan cheese. Bake, uncovered, until bubbly, about 10 more minutes. Let it stand for ten minutes before serving.

 

 

Pistachio Cream

 

 

 

This is a really fun twist to serving beef tenderloin sandwiches. As much as I love horseradish sauce, this is something that brings color and an unexpected flavor to the table! This is originally from The Food Network Magazine but was given to me by Ellen Wheeler.

 

 

Ingredients:

1/2 cup salted pistachios

1 tsp red pepper flakes

1 clove garlic, roughly chopped

juice of 1/2 lemon

2 cups spinach

1/4 cup extra virgin olive oil

salt and pepper

1 cup Mexican crema or sour cream

 

Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor. Pulse until chopped. With the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process for 5 more seconds. Pour the mixture into a bowl and whisk in the crema.

 

Serve with sliced beef tenderloin and rolls.