Yes, snow again. All day. Sigh. At least it didn't stick to the roads!
I'll start going through the menu with the classics--sausage balls with sharp cheddar cheese!
I just use the recipe here at Allrecipes and it has always worked well. Sometimes I use two different types of sausage (for example, Sage and Mild, etc.). The most important thing that the recipe doesn't tell you is that you really have to work it with your hands to get the ingredients to combine. The only problem with serving these at a brunch tea is that they do taste best hot and will get hard fairly quickly. I've found that they melt deliciously if you pop them in the microwave for 30 seconds or so.
The vanilla bean scones I shared the recipe for last week here.
The mini bacon and cheese quiches are very easy.
Mini bacon & cheese quiches
15 ounce box refrigerated pie crust
Ready made crumbled bacon pieces
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sharp cheddar cheese, shredded
Preheat oven to 350 degrees and coat a 12 cup muffin pan with cooking spray. Use a 4" round cookie cutter to measure 12 circles on the pie crust (6 circles on each crust).
Press the circles into the muffin pan, and prick the dough on the bottom of the cups with a fork. a couple of times.
Place crusts in oven for 5 minutes. Remove from oven.
In a large bowl, whisk the eggs, milk, salt, and pepper and set aside. Add about 1 tablespoon of the bacon to each muffin cup.
Carefully pour the egg mixture into the cups until almost full. Sprinkle the shredded cheese on top of each cup and bake pies for about 30 minutes or until the eggs are set and the crust is golden. Let pies cool in the pan on a wire rack for 5 minutes and serve warm.
I cook both the quiches and the sausage balls in the oven together at the same time, with the sausage balls on the lower level, a half an hour or so before the guests are due to arrive to make sure they are warm.
More about the parfait and tea tomorrow and Thursday!