Nov 17 2008
Every month the Mother’s Day out place that my son attends has an international brunch buffet run by a mom. The grocery bill is paid for up to €35, and the cook is paid €30 for her services. It’s a voluntary option, but I think it’s a great way to introduce others to real traditional meals.
In September I cooked an American brunch as my contribution, and people were absolutely amazed at the types of American cuisine they had never heard of – namely banana bread muffins, buttermilk biscuits, and breakfast sausage. Waldorf salad and fruit salad are pretty well knows around the world.
I had guests so thrilled by this meal that I had recipes request after recipe request, and I even made a new friend – a Chinese lady with a son 5 days younger than mine who also loves to cook. And, I can attest to this fact now. She invites me over often for our sons to play and to show me how to cook her homemade Chinese dishes. She used to own a Chinese restaurant in Munich. So, eventually, I will share what I have learned with you… I am still catching up with posts from September..so it may take a while since it’s mid November and there is still October and November to cover!
Anyways, back to food… it was a hit. In October I cooked a Colombian brunch which was also a hit, but I forgot my camera!! And, in December I will cook a Texan brunch where I will even bring my own canned tomatillo salsa from this summer!
So, next time you are planning to make an American brunch for your family or friends, you can try this menu. It was a hit!
Waldorf Salad recipe here.
Banana Bread Muffins:
1 Cup Sugar
1 Cup (2 medium) mashed Bananas
1/2 cup Butter, softened
1/4 Cup Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 Cup chopped Walnuts
1 teaspoon Baking Soda
1/2 teaspoon Salt
Heat oven to 177°C (350°F). Grease the bottoms and sides of a muffin tin (use mini or large – the ones pictured here are mini – everyone can taste some and there are plenty to go around for a crowd). In large bowl, blend first 6 ingredients just until dry ingredients are moistened.
Pour the batter into the prepared tins. Bake at for 30-40 or until toothpick inserted in center of the muffins comes out clean.
Cool 5 minutes. Remove from tins and then let cool completely.
Breakfast Sausage recipe here.
Buttermilk Biscuit recipe here.
Fruit Salad recipe: just mix together chopped Cantelope, Watermelon, and green seedless grapes. They taste best when in season…so wait until summer to make this great dish!