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Goldenrod Eggs

Goldenrod Eggs

Today’s brunch is brought to you by the Oscars. Everything I made was Golden, Golden Biscuits (not the album by Three Dog Night, Golden Bisquits), Golden Sheet Pan Potatoes, Golden Drinks, and Goldenrod Eggs.

If you’ve never heard of Goldenrod Eggs (aka Eggs a la Goldenrod) let me give you some history. One of the first printed recipes of Goldenrod Eggs is in a Fannie Farmer cookbook from the late 1800’s. An easy to prepare recipe of Bechamel sauce and diced hard boiled eggs this recipe over time was popular fare at Easter brunches, using up hard boiled eggs from hunts.

For my family this recipe’s popularity only goes back about a year. This is one of the recipes I discovered while making new and fabulous brunches for my family during my heavy travel. I was unsure if this would be a hit with the girls. Oddly enough the pickiest eater in my family, Daughter Number Three, loved it. The Hubs, however, was not as big of a fan.

Goldenrod Eggs

Goldenrod Eggs

Traditionally Goldenrod Eggs are served over toast points, but can be served over biscuits. As I had a Golden theme in mind it seemed that golden hued biscuits would be more fitting.

The Golden Drinks I served were just pineapple juice in glasses rimmed with gold sugar.

Golden Drink

Golden Drink

I was surprised at the positive response my Golden themed brunch made with the family. The girls thought the drinks were fun, but they absolutely loved the food. With the reactions I got from my family for brunch I have no need to see how wins Best Picture tonight. It’s obvious that the award for Best Brunch goes to me. I would like to thank everyone who made it possible, and recommend this amazing brunch to you.

Goldenrod Eggs

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 4 eggs (hard-boiled)
  • Salt and pepper to taste
  • Toast points or biscuits
  1. In a saucepan over medium heat melt butter.
  2. Whisk in the flour to make a roux, stirring constantly until browned. Be careful not to burn.
  3. Turn heat to medium low and whisk in milk, a little bit at a time. Continue stirring until the butter and flour mixture is completely incorporated in the milk.
  4. Reduce heat to low, stirring to prevent scorching or clumping.
  5. Slice hard boiled eggs in half, reserving the yolks.
  6. Finely dice egg whites. Set aside.
  7. Dice egg yolks finely or push through a strainer or sieve.
  8. When white sauce has thickened whisk in egg whites and add salt and pepper to taste.
  9. Ladle egg sauce over toast points or biscuits, split.
  10. Top with finely diced egg yolk.

 
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Posted by on March 4, 2018 in Brunch Recipes

 

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Cooking For February

Cooking For February

Cooking For February

Alas, my goal is not to share monthly, but that is my pattern so far in 2016. C’est la vie. I’ll catch up with a month of cooking for February.

Apparently, the fast-progressing Fire Monkey has packed my schedule. I have been busy with work (I have a full-time job and a part-time job, and my passion blog(s) Don’t get me wrong, all in, this not more than 50 hours a week). My day job has had me working very full days, and doing a little bit more travelling than I had for several months. Oh, do not get all excited or jealous. When I mention travel for my job it is more about driving hundreds of miles in my lovely Kansas, not jetting off to somewhere exotic. Nonetheless, it has been busier.

Because of the busy work schedule, meaning longer days, I have been so glad to have the electric pressure cooker! I’ve used it at least once a week since Christmas, and February was no exception. I made Pressure Cooker Chicken and Rice (twice), Orange Chicken, Pasta shells and cheese, and Enchilada Pasta. I also used it for prepping dried beans for White Chicken Chili and hard boiled eggs for tuna salad and (wait for it) hard boiled eggs.  It really cuts down on the cook time; the chicken in rice in the oven takes 1 ½ hours, in the pressure cooker it takes 20 minutes. Heck yeah!

My creative part has been busy, too. Food related creativity included the Mardi Gras Feast I made: Shrimp and Grits, Pancakes, and a King Cake (yum).King Cake 2016

I helped Daughter Number Four make Valentine’s Cakes and cupcakes for friends and family, and she decorated them (beautiful).valentines cupcake 2016

Most importantly, creatively, and awesomely – I got to help my mother make some food for a presentation she was doing at a retirement home about The Oscars. For years she had worked as an activities director at nursing homes and then an Assisted Living community. Her favorite part of the job (the best part) was little programs she would do giving some history or background about different events or holidays, and making food to go along with it. Because many Seniors cannot eat popcorn she was having a little struggle of what to serve at this presentation. I stumbled upon this idea on Pinterest and then helped her carry it out. “Popcorn” cupcakes! Cupcakes, decorated to look like popcorn boxes. We had such a good time decorating these cupcakes ~ and they turned out so cute! The people at the Assisted Living really liked them, and I think that mom could make these for birthday parties, carnivals, and so many other occasions!

popcorn cupcake

popcorn cupcake2

The other creative piece I did was the artwork I posted as the lead image. I call it, The Sound of Silence. It represents so many of my own passions in one piece, and the words to one of my favorite songs by one of my favorite groups poured through me and out of me while I was doing it…so it’s a fitting title.

As busy as February was, I can tell you that March is already gearing up to surpass its busy-ness. I will try, though, to make more of an appearance! I’m planning on having many orts and motivation t

 
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Posted by on March 6, 2016 in Uncategorized

 

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