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Collene 10/03/18 |
Sorry, I didn't realize I could start a new thread. Hi Ellen I have enjoyed reading this site. I will be preparing food for my daughter's wedding for 100 guests. I have been making and freezing heart shaped waffles for a breakfast brunch. What would be the best way to reheat and keep warm the waffles. The venue does not have an oven to use. I am thinking of toaster ovens and toasters. We will also be serving bacon, little smokies, scrambled eggs, and fruit. I am planning on using your scrambled eggs in a roaster pan recipe. What is the best way to keep the eggs from turning gray. The wedding is November 11. A friend has offered to let me use a Cambro container to keep the waffles warm. Will this work to keep warm and not become soggy? Thanks so much. |
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ellen 10/07/18 |
The Cambro will be good for the other foods, but soggy s the risk for the waffles.
This is a helpful article on freezing: Locate and borrow a group of countertop convection ovens. Reheating Waffles:
Preheat oven or toaster oven to 350 degrees For convection, fan on, 315 degrees. Thawing first makes them harder to avoid sogginess. Parchment paper is important. If holding in chafers, put a layer of white paper towel over , remove when covers are lifted. Yes, you do use the steam pan under he chafer, to even out the heat. Now, I want to talk to you as mother of the bride; On the wedding day, you and she want to have the day to yourselves. It is really important to find or hire a manager for the food so neither of you have to be in the kitchen- or the day becomes a food day, not a wedding day. A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away. These can be volunteers, hired, church ladies, etc; but there needs to be some experience there. And none should be members of the wedding party. Any money you spend on this, will be among your best investments for the event. And give yourself a spa day the next day or very soon. You can write back. If this is a paid gig or have saved you tome, trouble, or money, please make a donation to support this site. Thanks. |
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ellen 10/07/18 |
PS, eggs turn grey when they are cooked in aluminum or overcooked. Consider frittata, can be done ahead, 12 eggs plus 1/2 cup cream, 1 cup Parm and 3 cups pre-cooked chopped veg fills a well-buttered 9x13 and serves 8-10. |
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Collene 10/13/18 |
Thanks for the tips. I will let you know how it works out. |
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Collene 10/13/18 |
How long does a frittata need to bake and at what temp. Can it be baked in a regular cake pan or a 1/2 steamer pan or does it need to be glass. I will try that and see if the bride likes this. Otherwise she has wanted just scrambled eggs. maybe the frittata without the veggies would make it for her. |
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ellen 10/13/18 |
Depends somewhat on how thick it is in the pan. 350 degrees, about 35 minutes f you do not partially cook it on the stove top. I don't. I precook the veg, especially squashes and peppers, layer in the pan, pour the eggs/cheese mix over, and bake. Here is a pretty picture: www.performancefoodservice.com/Ideas%20and%20Trends/Recipes/Recipe.aspx?id=669 Here is a heartier one: www.campbellsfoodservice.com/recipe/farmhouse-frittata/ |
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ellen 10/13/18 |
This one is made in a steam table pan: www.conagrafoodservice.com/recipes-TOMATO-ZUCCHINI-FRITTATA-8247 |
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Collene 10/19/18 |
I had a couple more questions. We are going to have punch hot apple cider coffee water. How much hot apple cider should we plan on? We are planning for 100 people and about 1/3 will be young adults. I did refer to the beverage page for the punch and coffee. Also, as it is a brunch but we will be spending most of the day as the groom's family is from out of state and thought we will also serve a light early evening meal. That will be pulled pork and cheesy chicken sandwiches. |
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ellen 10/19/18 |
6 gallons would give you a full measuring cup per person, which os likely to be plenty, even for an all day party. some gallons of ice tea would be pleasant. |