Christmas brunch requiring minimal cooking

[Anonymous]

This is a good and easy strata - assemble the night before and then pop it in the oven in the morning.

https://www.epicurious.com/recipes/food/views/prosciutto-and-goat-cheese-strata-108946

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

I think she means the elaborate ones on TikTok with rosette salamis and the like…

[Anonymous]

https://www.budgetbytes.com/kale-swiss-and-mushroom-strata/

Make the day before. It’s delicious!

[Anonymous]

We do waffles, oven bacon, fruit salad and whip cream since the kids think whip cream is fancy. Takes 10 minutes hands on time. We fry up eggs if anyone wants some.

Plus coffee, juice, eggnog.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

Voila. It’s “voila”. If you’re going to be condescending, learn to spell correctly.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

Voila. It’s “voila”. If you’re going to be condescending, learn to spell correctly.

You can't possibly think that people who write "walla" think that that's how voila is spelled right? Do you think that people who talk about going to "Tarjay" actually think Target is French?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

Voila. It’s “voila”. If you’re going to be condescending, learn to spell correctly.

You can't possibly think that people who write "walla" think that that's how voila is spelled right? Do you think that people who talk about going to "Tarjay" actually think Target is French?

Oh some people definitely do think it’s walla

[Anonymous]

My parents visit us for Christmas so we host the entire weekend. Many years I usually pre-make some sort of egg casserole on Christmas Eve to go with breakfast pastries, but it means Christmas Eve I'm essentially cooking an extra meal in addition to that day. We're the family from another thread that does Christmas Eve Mass so dinner is soup. It does mean we're gone for two or more hours so that's already time out of the evening.

This year we're just going to do pastries and fruit. Both DH's and my family had traditional Christmas morning baked goods. I'm not a baker so have pre-ordered them from bakeries and will cut up fresh fruit. It's far less stress for me. Christmas dinner is a big meal so around lunchtime I'll lay out a heavy charcuterie board and we can all snack in the afternoon and plan to eat dinner around 5pm.

[Anonymous]

Anonymous wrote:We order in dim sum.

For brunch?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

Voila. It’s “voila”. If you’re going to be condescending, learn to spell correctly.

You can't possibly think that people who write "walla" think that that's how voila is spelled right? Do you think that people who talk about going to "Tarjay" actually think Target is French?

Oh some people definitely do think it’s walla

I am dying! I am the PP who was confused about why you need a rosette in your charcuterie board. It is a brunch not a reception. I have seen people spell ciao "chow" so I wouldn't put anything past anyone.

[Anonymous]

Anonymous wrote:Is it too jewish to just have bagels, cream cheese, smoked fish and a great fruit platter?

This sounds perfect, IMO. Then you don't have to do much work at all.

[Anonymous]

You guys have SOLD me ... bagels and lox for this Catholic! I'll put out fruit and will probably make some cinnamon rolls or monkey bread for breakfast dessert.

[Anonymous]

We’re doing a bagel spread this year, too. We’ve done the breakfast casserole thing many times, and it’s great (both baked French toast and also the NYT buttery breakfast casserole). We’ll have fruit and some kind of baked good on the side, but I’m exited for bagels this year!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Quiche, fruit

Charcuterie takes forever to do well. Quiche you can make today and just reheat.

How does charcuterie take a long time? Agree with the bagel people too, and am happy with the caper mentions.

I just want to know what kind of charcuterie board you are making? Do you slaughter anything? All my meats and cheeses come in packages I put on a plate. Costco usually has good cheese assortments and cured Spanish ham.

Why bother? Just peel off the plastic and walla. Grown up lunchables.

Lol walla. That’s a new one.