Brunch at the Reindeer Bar

 Welcome to the Grand Re-Opening 

of the Reindeer Bar

So many stations to choose from with a variety of selections. May I suggest that on this Grand Re-Opening Day, head to the brunch station and check out all the offerings? Then head to the drink/ appetizer station for a festive holiday drink. Recipe links for the photos are available. 

Check out the previous posting for some Reindeer Bar backstory.   

Eggs Benedict Casserole

http://sockfairies.blogspot.com/2016/12/holiday-brunch.html

Overnight Breakfast Pie

https://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Tex Mex Brunch Cups 

https://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Puff Pastry Egg Brunch Cups

Cook's Notes:

I could not resist one of these Puff Pastry Cups with Balsamic Vinegar Drizzle. I spoke with the chef, who gave me some extra tips on preparing this brunch dish. 

Cook's Notes: A puff pastry cup topped with ham, cheese sauce, and an egg makes brunch entertaining look effortless. The cheese sauce can be made early in the day as well as dicing the ham for an easy prep. It was recommended to use small or medium eggs as large ones spill over in the muffin tin. The recipe makes 9 brunch cups using 1 sheet of puff pastry.
Recipe adapted from pinchofyum.com
Ingredients:

• 1 thawed puff pastry sheet-keep chilled until ready to use.
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk or half and half
• 1/2 teaspoon Dijon mustard
• 1/2 cup grated Swiss cheese or sharp cheddar
• 9 small or 9 medium eggs
• 1-1/2 cups -2 cups diced deli ham
• 1 cup cherry tomatoes, diced into thirds
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon Herbes de Provence
• Chopped fresh chives or dill
• Salt and pepper to taste 

Directions:

• Lay out pastry sheet on a large sheet of wax paper. Roll out gently to merge perforations. Cut the pastry into 9 equal squares with a pizza cutter.
• Line each well of a muffin tin with one puff pastry square, pressing it firmly to the bottom and the sides. The edges should come just over the top of the muffin tin. Chill muffin tin with pastry cups for 45 minutes. 

• Dice ham and tomatoes and set aside.

• Cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and combine. Add milk and mustard, whisk to make smooth. Bring to a simmer, whisking until the mixture thickens. Remove from heat and stir in cheese, blend until smooth. Cover and set aside. Keep at room temperature
• Fill each cup with a spoonful of cheese sauce. Sprinkle diced ham and tomatoes over the cheese sauce.
• Crack one small or medium egg into each cup.
• Sprinkle each egg cup with dried spices. 
• Bake for 16 minutes or until the egg is set and the puff pastry is browned. Optional topping fresh chives or dill. Salt and pepper to taste. Drizzle with balsamic vinaigrette and serve immediately. 
  

Balsamic Vinaigrette

Cook's Notes: The Balsamic Vinaigrette can be made the day before and refrigerated in a screw type jar. Be sure to reshake it.

Ingredients:

• 2 tablespoons olive oil  
•  2 tablespoons dark vinegar
• 1/4 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• 1 minced large garlic clove 

Directions: 

Add the ingredients to a blender and blend until smooth. 

I stopped by the drink station and could not resist getting a Christmas Mimosa
Recipe adapted from houseofyumm.com and serves 1 and is easily multiplied.
Ingredients:

• 1/4 cup pomegranate juice
• 2 tablespoons orange juice
• 1/3 cup champagne

Directions:

• Add the pomegranate juice and orange juice to a champagne glass. Top with champagne. Serve immediately and enjoy!