Small Gatherings – Week of Menus – Sunday Brunch Menu
Sunday is a day to relax, and today’s menu will have you doing just that with perfect poached eggs over potato pancakes, a bright watermelon cooler (with alcohol or without) and a scrumptious raspberry ginger coffee cake.
Menu:
– Watermelon Coolers with Fresh Mint
– Potato Pancakes, Poached Eggs and Green Onion Sauce
– Raspberry Ginger Coffee Cake
Menu Manager:
1. 2 to 3 Days Before the Event:
Peel and cube the watermelon for the Watermelon coolers. Place in the freezer.
2. The night before the event:
Make the batter for the raspberry ginger coffee cake. Cover with plastic wrap and store in the refrigerator.
Make the streusel for the coffee cake. Store at room temperature.
3. About three hours before the event:
Make the green onion sauce for the poached eggs. Set aside at room temperature.
Coarsely chop mint for the watermelon coolers. Set aside.
4. About 1 hour to 30 minutes before the event:
Remove the raspberry ginger coffee cake batter from the refrigerator and place in a buttered baking pan to bring to room temperature (about 30 minutes).
Top with streusel and bake coffee cake.
Begin grating the potatoes and assembling potato pancakes , ready to be cooked.
Remove green onion sauce from the fridge and bring to room temperature.
Cut limes into thin rounds for the watermelon cooler drinks.
5. Just before serving:
Remove the coffee cake from the oven and cool.
Cook potato pancakes, drain on paper towl, and then plate.
Top pancakes with poached egg and green onion sauce.
Blend together items for watermelon coolers. Dress, and pour into wine glasses to serve.
Images: Flowers – Sheri Giblin, Potato Pancakes, Poached Eggs and Green Onion Sauce – Kate Sears, Raspberry Ginger Coffee Cake – Erin Kunkel
