Fluffing Your Nest for Houseguests
MAKE AHEAD RECIPES AND EXPERT ADVICE FROM LINDA O’BRIEN OF THE TERRELL HOUSE BED & BREAKFAST
March is a month when out-of-town guests come to visit, to experience the beauty of springtime in New Orleans of course! As we prepare to welcome home family for Easter and entertain for brunch, it’s important to show guests a fabulous, comfortable time without them feeling like you went to too much trouble.
I’ve always found that when guests stay over, a nice way to make them feel welcome and at ease is by serving a good breakfast—preferably one showcasing local specialties! And when you throw a holiday like Easter into the mix, the pressure’s on. (Easter brunch at my house is a big deal!)
Who better to ask for breakfast recipes (and entertaining advice) than Linda O’Brien, owner of the charming and luxurious Terrell House Bed & Breakfast on Magazine Street? Before we got to breakfast, I was dying to ask Linda how she creates a cozy guestroom that ensures a good night’s sleep.
“Essential in bedrooms,” advises Linda, are “great pillows both down and synthetic, good reading lamps on BOTH sides of the bed, bottled water and a sound machine.” She also recommends the host sleep in the guestroom test its comfort.
“When having guests, it’s best to do as much ahead of time as possible so you can spend time with them,” says Linda. “Each of these recipes is a pretty complete breakfast if served with fresh fruit and strong coffee or hot tea.”
While you’ll undoubtedly be taking your out-of-town guests to dine out for lunch or dinner, breakfast is the time for you to shine. Snacks help, too. Linda always tries to keep a couple of good cheeses and salted, toasted pecans on hand. She likes to serve St. Andre with a pepper jelly on the side and a sharp cheddar or a goat cheese with Raincoat crisps and a plain crostini and a few grapes. Of course, this spread would not be complete without a nice glass of wine.
Without further ado, three "do-ahead" breakfasts courtesy of The Terrell House…I am normally a savory girl, but I opted to make the Creme Brûlée French Toast for friends this weekend. I cannot tell you how insanely delicious it was. I remarked to my best friend that it might have been the best thing that I have ever made, and the best part is you can make it ahead!
Cheesy Garlic Grits Soufflé
This dish can be made the day before, refrigerated, and baked the next day. Remove from refrigerator 30-45 minutes before baking.
1½ cups shredded sharp Cheddar cheese
½ cup freshly-grated Parmesan cheese
½ tsp ground white pepper
dash of Worcestershire sauce
Louisiana hot sauce to taste
Preheat oven to 350°F. In a large saucepan, heat water and milk over medium-high heat. Bring mixture to a rolling boil, then add salt. Slowly stir in grits and reduce heat to simmer. Continue to cook grits approximately 20 minutes, stirring often. Grits should be quite thick and creamy. Remove grits from heat and stir in cheeses, garlic, butter, pepper, Worcestershire and hot sauce. Allow to cool slightly. In a small mixing bowl, beat egg yolks lightly with a fork. Pour beaten yolks into grits and stir until well blended. In a separate mixing bowl, whisk egg whites until soft peaks form, then fold into grits.
Butter a deep 2-quart baking dish. Pour batter into dish and bake approximately 30 minutes or until lightly browned and well-puffed.
Can bake pie shell day before, cover with saran and refrigerate. Mix all ingredients night before. Pour into partially baked pie shell and bake the next morning.
1 cup mayonnaise (Hellman's or homemade)
1 ½ cup white Cheddar Cheese, grated
1 ½ cup Swiss Cheese, grated
½ bunch green onion, chopped
1 1/2 tablespoon yellow pepper/minced
1 1/2 tablespoon red pepper/minced
1 teaspoon Worcestershire Sauce
1 1/2 teaspoons Louisiana Hot Sauce
1 scant tablespoon Sherry
1 teaspoon Tony’s Creole seasoning
1 teaspoon Cajun Land Creole seasoning (NO SALT)
White pepper and Salt to taste (may increase Tony's and
3/4 pound fresh lump crabmeat
1 deep pie crust cooked about 5 minutes and cooled
about 1/4 freshly grated Parmesan Cheese
Combine first 4 ingredients and mix well. Add cheeses, green onion, and seasonings. Mix well and add crabmeat. Pour into pie shell, top with Parmesan Cheese and bake at 350 degrees for about 40-45 minutes until center is set. If crust browns before done, cover loosely with foil. Let cool about 10 minutes before slicing.
Crème Brulee French Toast
Make the whipped cream a day ahead, it tastes better that way—and you can spend the extra time socializing with your guests.
1 loaf French bread, sliced on diagonal about 1 inch thick
1 tablespoon + 1 teaspoon
Slice French bread and place in glass baking dish (9x13) that has been sprayed with cooking spray. In large bowl, whisk together the eggs, cream, vanilla, Grand Marnier, and salt. Slowly, evenly pour over the bread. Cover and refrigerate overnight (may be made two days ahead). Remove from refrigerator 30-40 minutes prior to baking. Top with Brown Sugar Mixture. Preheat oven to 325 degrees and bake for about 30 minutes. Top with broken pecans and bake 15--‐20 more minutes.
2 Tablespoons corn syrup (light)
In small saucepan, combine the syrup, butter, and brown sugar; simmer, stirring until sugar thoroughly dissolved. Spoon over French bread just prior to baking.
Small heavy whipping cream
About ½--‐3/4 cup sour cream
Scant ¼ cup light brown sugar, not packed
Cinnamon
Couple heavy dashes Nutmeg
Whip cream with mixer until it holds a peak. Mix together all other ingredients until well blended. Mix with whipped cream. Make day ahead.
Top French Toast with topping. If too sweet, add more sour cream. Topping also good on fresh fruit. Will last several days in refrigerator.
And, if you aren’t one for houseguests than send them on over to Linda’s!
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P.S. Highball from NOLA Couture and French Bread plate from St. Romain Interiors.
