Recipe(tried): Inauguration Day Brunch and Afternoon Buffet Menus and 17 recipes

Hi Everyone! Tomorrow will mark the 43rd inauguration of a U.S. President and what an exciting time it is! It will be the first one of this century and to honor our new President, George W. Bush, I will be serving a Texas Style Buffet at home for neighbors, family and friends.

Since festivities start in the morning, I plan to have Brunch and then serve the BBQ in the afternoon and throughout the evening.

Here are the menu and recipes for this scrumptious no-fuss meal. Preparations for the meal begin a day in advance to avoid fuss the next day.

Congratulations President Bush and may you do a fine job for our country!!

Happy Cooking! Gina

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THE BRUNCH BUFFET:

Mimosa
Hot Coffee and Tea
Debbie D's Chicken Pecan Quiche
Tangy Lemon Muffins
Assorted Bread Basket
Goat Cheese and Morning Spinach Tart
Ham, Mushroom and Leek Pie
Layered Fruits in Lemon & Pear Sauce
Morning Potatoes & Red Pepper Skillet

THE AFTERNOON BUFFET:
Plantation Rum Punch
Assorted Cold Beers
Smokin! Baked Beans
Best BBQ Coleslaw
Fresh Green Bean Salad with Dill and Feta
Classic Potato Salad
Skewered Shrimp with Guava-Lime Glaze
Bit & Spur Pollo Relleno
BBQ Oven Brisket and Rolls
Corn Bread with Fresh Tomatoes & Mozzarella
Lemon Glazed Poppyseed Cake
Kelly's Fabulous Chocolate Sheet Cake

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RECIPES:

CHICKEN-PECAN QUICHE a la Debbie D/Alabama

1 cup all-purpose flour
1 cup (4 oz.) shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream (I used no-fat)
1/4 cup mayonnaise
3 large eggs, lightly beaten--egg substitute can be used instead
2 cups finely chopped cooked chicken
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/4 cup minced onion
1/4 cup pecan halves
3 drops of hot sauce (I left this out!)

Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.

Combine sour cream and next three ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce(optional). Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings.

NOTES****A deep-dish pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 cup of the shredded cheese. Add the cup of cheese and the pecans to the chicken/sour cream mixture. Prebake the pie crust for about 10 minutes.

Goat Cheese and Spinach Morning Tart
Makes 8 servings

2 to 3 shallots, minced
2 cloves garlic, minced
1/4 cup fresh dill
Handful fresh spinach leaves
9 to 11 oz. goat cheese
1 cup heavy whipping cream
3 eggs
Ground white pepper, to taste
1 unbaked pie shell

Preheat oven to 350 degrees F.

Saute shallots and garlic until limp. Stir in dill and spinach and let it wilt.

Puree cheese, heavy cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.

Bake at 350 degree F for 45 minutes or until golden and puffy.

Ham, Mushroom and Leek Tart
8 servings

Pastry:
1 1/4 cup flour
1/8 tsp. salt
1/2 cup butter
3/4 tsp. cold water

Oven at 400. Combine flour and salt. Cut in 1/2 c. butter til crumbly. Mix in water with fork til just moistened. Form into a ball and roll out on floured surface into a 14" circle. Press onto bottom and sides of tart pan and prick with tines of fork. Bake 12-14 minutes.

2 cups sliced white mushrooms
1/2 cup sliced leeks

Melt 3 Tbsp. butter, saute mushrooms and leeks til tender and fragrant.

Mix together 1 cup whipping cream, 1 cup chopped ham, 2 beaten egg yolks, 1/2 tsp. salt. 1/4 tsp. pepper and dash of tabasco. Pour over sauteed veggies and blend well. Pour onto crust and bake 18-22 minutes.

Double Lemon Muffins
courtesy of Tampa Tribune

Tangy lemon syrup drizzled on top gives this muffin recipe its "lip-smacking" quality that intensifies as syrup permeates each crumb!

Syrup:
1/2 cup sugar
3/4 cup water
rind of one lemon (yellow part only)
1/4 cup lemon juice

Batter:
3 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
grated rind of two lemons
1 cup milk
1/4 cup lemon juice
2 eggs, beaten
2 sticks (1 cup) melted butter
additional sugar for topping

For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover over med. heat for 4 minutes. Remove from heat and set aside.

For the batter: In a large bowl, combine flour, baking powder, soda, salt and sugar. Stir well. In a small bowl, combine lemon rind,, milk, lemon juice, and eggs. Stir well. Add eggs and melted butter to dry ingredients, stir quickly just to combine.

Pour the batter into 18 greased muffin tins, filling almost to the top. Sprinkle each muffin with about 1 t. sugar. Bake in a pre-heated 375-degree oven for about 20 minutes until rounded and golden. Remove from oven and place pans on wire rack. With a thin skewer, poke 4-5 holes in each muffin from top to bottom. While the muffins are still warm, spoon the lemon syrup over the muffins. Makes 18 regular size muffins.

Layered Fruits in Lemon-Pear Sauce
Makes 8-10 servings

1 (29 oz.) can pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy whipping cream, whipped
2 Tbsp. powdered sugar
1 (16 oz.) canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
FOR SERVING:
2 kiwis, chilled, peeled and sliced
1/4 cup slivered almonds or pecans

Drain the pears, reserve 1 cup juice. Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears; set aside.

Combine the reserved juice, egg and flour in a saucepan. Cook until thickened. Stir in butter and lemon juice. Cool thoroughly.

Fold in whipped cream sweetened with the 2 tablespoons powdered sugar.

Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.

JUST BEFORE SERVING:
Decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.

Morning Potatoes & Red Pepper Skillet

6-8 potatoes, washed, peeled and sliced
6 Tbsp. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
1 red bell pepper,cored, seeded & chopped
1 Tbsp. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low.

Smokin!! Baked Beans
12 servings

1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 (16 oz.) cans pork and beans, drained
1 (14 oz.) bottle ketchup
2 1/2 cups firmly packed brown sugar
1/4 tsp. mustard
1/4 cup Worcestershire sauce
2 tsp. Liquid Smoke seasoning
2 tsp. cinnamon
tabasco sauce to taste

Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.

Bake for 2 hours. Yumm!!

Skewered Shrimp w/ Guava Lime Glaze
serves 12

6 Tbsp. olive oil
2 Tbsp. grated fresh ginger
4 garlic cloves, crushed
1 tsp. crushed dried red pepper flakes
4 lbs. jumbo tiger shrimp, shelled and deveined toss shrimp in and marinade 4 hours. Cover and chill til ready to use.

Soak your wooden skewers for 30 min. in water, drain and skewer the marinaded shrimp.

Grill shrimp, glaze with Guava-Lime Glaze:
1/4 cup lime juice
1 cup guava shells with juice
Puree guava shells and lime juice.

BBQ Beef Brisket
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 tsp. salt
1/2 cup ketchup
1/4 cup vinegar
1/2 cup finely chopped onion
1 Tbsp. worcestershire sauce
1 1/2 tsp. liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. SHred meat with two forks, it will be fork tender. Serve over rolls.

Plantation Punch
serves 12

1 fifth dark rum
1 fifth white rum
1 6 oz. can limeade concentrate, thawed
1 qt. OJ, chilled
1 qt. pineapple juice, chilled
6 oz. grenadine
2 liters club soda, chilled

Mix all but the club soda. Chill thoroughly. Just vefore serving pour the rum mixture into a punch bowl and add the chilled club soda, add ice, stir gently.

Corn Bread with Fresh Tomatoes and Mozzarella
Bon Appetit, Oct. 1999, pg. 145
serves 8

1 1/2 cups plus 1 Tbsp. flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 cup 1/2 inch cubes mozzarella cheese (about 4 oz.)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 oz.)

Position rack in bottom third of oven and preheat oven to 400. Butter a 9x9x2 inch baking pan Whisk 1 1/2 c. flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl to blend well. Combine cheese cubes and remaining 1 T. flour in a small bowl. Toss to coat. Whisk buttermilk, eggs, oil and parsley in another bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine. Do not overmix. Sprinkle mozzarella cubes and diced tomatoes over batter, stir gently just to distribute evenly.

Transfer batter to prepared pan, bake til it just begins to brown on top and tester inserted comes out clean. About 22 min. Transfer pan to rack and cool 15 min before cutting into squares and serve warm.

Lemon Glazed Poppy Seed Bundt Cake
serves 12

2 1/2 cups cake flour
1/2 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/3 cup poppy seeds
1 Tbsp. grated lemon zest (from 2 lemons)
3 sticks (1 1/2 cups) butter, room temp.
1 1/2 cups sugar
5 large eggs
2 tsp. vanilla extract
3/4 cup sour cream, room temp.

Lemon Glaze:
1/2 cup sugar
1/2 cup lemon juice (from 2 lemons)

Preheat the oven to 350. Grease a bundt pan and set aside.

Sift the flour and all dry ingredients together in a bowl. Add the poppy seeds and zest stirring to combine well. Set aside.

Cream the butter and sugar in another bowl til very fluffy. Add the eggs, one at a time. Beat well after each one. Beat in the vanilla. Spoon in the flour mixture and mix til smooth. Pour batter into prepared bundt pan and bake for 1 hour. Cool in the pan on wire rack for about 20 minutes.

Prepare the glaze by combining the sugar and lemon juice in a small saucepan. Heat til sugar dissolves and mixture comes to a boil. Remove from heat. Unmold the cake onto a rack set over aluminum paper to catch the drippings of the galze. Pour half of the boiling syrup evenly over the cake while it is still hot. Brush the remaining syrup onto the sides. Allow to cool completely and serve at room temperature.

Best Barbeque Cole Slaw
8-10 servings

2 (10 oz.) pkgs. finely shredded cabbage
1 carrot shredded
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup mayo
1/4 cup buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.

Classic Potato Salad
serves 8

1 cup Hellman's mayo
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper

6 medium potatoes, peeled, cubed, and cooked
1 cup sliced celery
1/4 cup finely chopped red onion
6 hard-boiled eggs, chopped
1/3 cup chopped gherkin pickles
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Combine 1st 5 ingred. in a large mixing bowl. Stir in remaining ingredients and toss gently but thoroughly to coat with sauce.

Cover and chill.

Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 cup veg. oil
1/4 cup vinegar
3 Tbsp. lemon juice
1/2 tsp. black pepper
1 Tbsp. dried dill
1/4 tsp. paprika
1/2 tsp. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.

Salad:
2 lbs. whole green beans, trimmed
1 tsp. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 cup mayo
2 Tbsp. sour cream

Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Bit and Spur Pollo Relleno
Always in Season
The Junior League of Salt Lake City, Utah
Serves 6

Pineapple Salsa:
1 fresh pineapple
1 red onion, finely chopped
1 fresh jalapeno pepper, finely minced
1 fresh Anaheim or poblano pepper, minced
1 red bell pepper, chopped
1/2 bunch cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin

Cilantro Pesto:
3 bunches fresh cilantro
1 cup grated Parmesan cheese
1 cup walnuts or pine nuts
1 tablespoon minced garlic
salt and pepper to taste
1/4 to 1/2 cup olive oil
6 ounces fresh goat cheese, crumbled

Glazed Chicken:
1/4 cup honey
1 tablespoon red wine
1 teaspoon chili powder
6 (8-ounce) boneless skinless chicken breasts

Garnish: cilantro sprigs

For the salsa, cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in bowl and mix well. Set aside.

For the pesto, combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.

For the glazed chicken, combine the honey, wine and chili powder in a small saucepan. Cook until heated through.

Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture. Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.

To serve, place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro sprigs.

Kelly,WA: Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick (1/2 cup) butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick (1/2 cup) butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar

Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.

Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make frosting.

Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.