Rick's Recipes: Taste the Rainbow: Pride Brunch Recipes

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Skittles may use the phrase “Taste the Rainbow” to promote its candy, but it really should be used for LGBT Pride treats, and I ain’t talking about the boys in the underwear riding the floats!

When we lived in Chicago, the Pride Parade took place on Sunday, stepping off at noon. What else do LGBT folks like to do on Sunday mornings? While I’m sure that, “Go to church,” is the answer for some, I prefer to attend services at Our Lady of Perpetual Brunch. The LGBT community may not have invented brunch, but we sure perfected it, and every Pride morning there were always brunch parties taking place so that everyone could get fed (and liquored up) before the parade.

Now, you want to have at least one thing that’s got a rainbow theme, but don’t overdo it. One or two dishes get your idea across, and you want to do it with something where you don’t have to put odd things together to make the rainbow colors. Try a tray of Jello shots in the colors of the rainbow or a platter of macarons.

If you simply must make something, divide your favorite white cake batter (boxed will do) into six parts, color with food dye and bake in separate pans. Stack and frost. Here are a few of my favorite brunch recipes, all can be made ahead of time and I’ve even included a couple of rainbow colored items.

 

Crab Cake Soufflé

This spin on the traditional treat is a no-fail “soufflé” that is perfect for brunch because you make it the night before and just pop it in the oven the morning of your party. It can also be baked in cupcake tins for individual servings.

 

Ingredients

1 bag (32.-38 oz.) cornbread stuffing mix

16 oz. crabmeat, picked and cleaned

8 oz. grated jack or pepper-jack cheese

1 oz. fresh chopped flat leaf parsley

1 tsp. Old Bay seasoning

salt and pepper to taste

1/2 cup cream

1 dozen eggs, room temp.

 

Directions

Toss stuffing mix crab and grated cheese (reserve 2 oz.), herbs and seasoning to mix thoroughly.

Whisk eggs and cream together.

Pour over stuffing mixture, until mixture is absorbed and coats the top layer.

Spray an oven-safe soufflé dish with non stick spray.

Fill soufflé dish with mixture, cover and chill overnight.

Preheat oven to 375°.

Remove soufflé from refrigerator, uncover and top with remaining grated cheese.

Bake 25-30 minutes or until soufflé rises and browns.

When thoroughly baked, a skewer inserted in the center should come out clean.

 

4x4 Breakfast Casserole

This has got all the ingredients of a classic diner breakfast platter. Make certain to use frozen potatoes; fresh potatoes are too watery and the dish won’t hold together as well.

 

Ingredients

8 eggs

1 cup cream

1 large bag (32 oz.) uncooked frozen potatoes for hash browns

8 ounces ham, cut in cubes

12 strips of bacon, cooked and chopped

16 oz. shredded cheddar cheese

 

Directions

Beat eggs and cream together, add potatoes, ham, bacon, and cheese (reserve ½ cup) and fold in until thoroughly mixed. (everything up to this point can be done ahead and kept refrigerated). To bake, place in a 350° oven and bake for 35-45 minutes, top with reserved cheese the last five minutes of cooking. This dish will be slightly runny, allow to sit five minutes before serving and it will firm up. Alter the ingredients to your taste; try onions, green pepper and ham and make it a Denver casserole.

 

Rainbow Flatbread

This can be prepared as a flatbread, or add a layer of provolone to the crust before piling on the veggies and it becomes a pizza. It’s the drag queen of appetizers!

 

Ingredients

1 large purple onion, sliced

3 large red potatoes

Blue food coloring

1 large green bell pepper

1 yellow squash, sliced

1 large orange bell pepper, diced

1 cup halved cherry tomatoes

1 pre-made flat bread or pizza crust

Sliced provolone cheese (optional)

4 Tbs. pesto (regular or sun-dried tomato)

Olive oil

1 pinch coarse salt and freshly ground pepper

 

Directions

Start a small pot of water to boil, add blue food coloring.

Peel and slice the red onion and sauté until wilted in olive oil.

Peel and dice the potatoes, drop into boiling water and boil until softened slightly, drain and dry on paper towels.

Sautee peppers and squash separately, drain on paper towels.

Sprinkle tomatoes with salt and pepper, and roast in a 350° oven for 20-30 minutes, or until blistered. Drain on paper towels.

Lightly coat flatbread or pizza crust with pesto. Add cheese if desired.

Visually divide crust in sixths. Starting from left; fill each section with vegetables, starting with tomatoes, orange peppers, yellow squash, green peppers, potatoes and onions (if using a round crust divide as you would the hours on a clock with 1-3 being tomatoes, 3-5 being yellow squash, etc.). Drizzle with olive oil, add salt and pepper and warm in a 350° for 15-20 minutes or until the crust crisps.

 

Rainbow Treats

You could make this childhood favorite with rice cereal dyed different colors and layered, or with just the fruit flavored cereal. I prefer the plain rice cereal studded with rainbow rings, it just looks more festive.

 

Ingredients

1 large bag of marshmallows, about 7 cups

1 stick of butter

3 cups Rice Krispies

3 cups of Fruit Loops

coarse ground sea salt (optional)

 

Directions

Mix cereals in a separate bowl. In a large pot melt marshmallows and butter together. Stir blended cereal mixture into marshmallow-butter mixture. Press into a 9”x12” pan. Sprinkle lightly with sea salt if desired. Allow one hour to set. Cut into squares and serve.

 

Pride Kabobs

What says LGBT Pride more than fruit on a skewer? This is the recipe for non-cooks

 

Ingredients

24 small strawberries or large raspberries

24 cubes cantaloupe

24 cubes pineapple

24 cubes honeydew

24 blueberries

24 purple grapes

Bamboo skewers

 

Directions

Add 1 piece of each fruit to the skewers, Cover and chill until served.


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