As the holidays approach, we think about the wonderful feasts we will prepare for our evening meals. However, what does one do for those out of town guests who stay overnight? Here are a few tips and breakfasts that will help you hold it together and maintain your cool while serving a crowd each morning.
This combination is a favorite because the Broiled Grapefruit is quick, easy, light and can be prepared while the casserole and biscuits are baking. The Egg Bake Casserole can be prepared the evening before, and kept in the refrigerator. I make the base mix and put it into a large wide-mouthed plastic bottle. In the morning I pour it into the greased casserole dish, add the vegetables, sprinkle with paprika, then pop it into a 350 degree oven for an hour. The chutney can be made ahead and it will keep for several weeks in the refrigerator or can be frozen to extend its life even longer. The protein from the eggs and bacon will be exactly what is need to sustain you through that hectic day of shopping.
Fresh Berries, Gingerbread Pancakes with Lemon Sauce and grilled sausages.
This is one of our most requested breakfasts. The berries are simply washed and placed in a bowl, however, we encourage our guests to be creative. We always have yogurt, honey and cereals on our buffet. We tell the guests to mix them any way that they like. The dry mix for the pancakes and the sauce can be prepared a day in advance. In the morning pour the lemon sauce into a double boiler to heat and using an electric mixer, mix the wet and dry pancake ingredients. We serve this dish with both the lemon sauce and maple syrup. We have found that most Americans just have to have maple syrup with their pancakes.
The pears can be cut and placed cut side down in the brown sugar the evening before. I leave them covered with towels on the counter. In the morning I add the orange juice, butter and spices. Then I put them into the oven until they are fork tender. The quiche premix (everything except the half & half and eggs) can also be made the evening before and kept in the refrigerator in covered bowels. In the morning whisk in the half & half, eggs and vegtables. Pour the mixture into a greased pie plate and bake at 350 degrees until a knife comes out clean when inserted into the center.
This is another breakfast where the work is done ahead and your guests will marvel at your ability to whip up an amazing meal. Each fall during the Cape Cod Cranberry Harvest, we make many batches of sorbet and keep them in the freezer. Therefore, we have this delightful treat to serve right through the following summer. During sorbet making time the entire inn is filled with the aroma of boiling cranberries, it is heavenly. The tartness of the sorbet is a delightful complement to the Maple Oatmeal. The oatmeal ingredients can be placed into a slow cooker the evening before. It will be ready in the morning. More importantly your guests can serve themselves as they wake. The apple muffins served with local honey is a real treat. If desired, applewood smoked bacon can be served as a side.
The baked apples and casserole can be prepared a day ahead and refrigerated. Be sure to put a few extra glasses with cranberry juice in the freezer on prep day too (our guests frequently ask for seconds).
Tip: Add a bit of champagne to the Cape Cod Sunrise for a delightful New Year’s Day celebration mimosa.
All in all the above are what we have found to be five crowd pleasing breakfasts that are easy and fun to prepare and serve. Enjoy! Bill and I and the staff at the Palmer House Inn wish you all a Healthy and Happy Holiday Season.
A few links that might help with your crowd pleasing holiday breakfasts
As always have fun, enjoy the process. In the end it is all about good friends and family, and good food.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures or a mid-day nap during the holidays, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
1 Cup fresh Cape Cod cranberries, plus additional for garnish
1 Cup whiskey or bourbon
8 Sprigs fresh mint
Heat water, sugar, and orange peel on high in a saucepan. Bring to a boil. Add cranberries and cook 2 to 3 minutes. The cranberries will pop and split but still hold their shape. Remove from heat and cool to room temperature. Refrigerate until cold.
Strain cranberry syrup and discard the solids. Stir whiskey or bourbon into syrup. Fill glasses with crushed ice and pour whiskey/bourbon mixture among glasses.
Spear 2-3 raw cranberries on a toothpick and add mint as a garnish.
Use a vegetable peeler to create the orange peel strips.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.