Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
We accept
We accept Visa, Master Card, and American Express.
 
MENU
Breakfast Sandwich & Salad Packages Meet Our Specialty Sandwiches Cold & Boxed Lunches Buffet & Combo Packages Hot Lunch Snacks & Afternoon Breaks Side Dishes, Desserts & Beverages Parties Nutrition Facts
 
SECTION
Home About Us Our Services Contact Us FAQs Testimonials
Click here to view our latest photo gallery
 
MORE RECIPES

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr. May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.
 
Oct.  | Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.
 
Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
CHEF'S CORNER

 
Holiday Brunch
By: Deirdre Cooper

 

Caramel strata with bananas
 

When I was growing up, Christmas was just the best time of the year. It was all about the children and my Mom and Aunts went to great lengths to make it wonderful for us, including having Santa drop in to my brother's Christmas Eve birthday party. We, in turn, have tried to carry on the custom of bringing the same joy to the day for our family.
 
Looking back over Christmas mornings at our house, I am struck by how the traditions of this special morning have evolved over the years, almost without realizing it is happening. When there are small children, the mood in the house is electric. The tree and decorations are all fresh and beautiful, the cookie trays are piled high and Santa has filled the stockings. When it was all done, we hoped to get to bed before the children got up!
 
We would watch as each gift was opened and created its own magical thrill. It was not long before the assembling of the toys began . . . batteries not included.
 
Later in the morning, some of the family would stop by to enjoy the childhood wonder and admire what Santa brought. In those days in order to have breakfast at the ready, we would have bagels and coffee cakes, juice and coffee first and when the excitement died a bit, start a batch of pancakes and bacon and eggs. We would no sooner clean up breakfast, than it would be time to start dinner. Hectic, but fun.
 
As the years went on, Christmas morning became more mellow. Children's gifts changed from tea sets and dolls, to a shiny new bike, to games and books, to clothes and more clothes and finally the cell phone and latest electronics. Most of the celebrating is now done the night before and we can have a more leisurely morning, hopefully waking up in daylight. We light a fire, put on the coffee and start opening gifts. Here are some favorite brunch recipes all prepared the night before and held in the fridge overnight. They are placed in the oven while (or before or after) the gifts are being opened and are hot and ready in less than an hour for a hearty and festive Christmas morning brunch. The quantity makes it easy to accommodate anyone who might drop in after church.
 
This year, a new addition to the menu for the adults will be . . . Bellinis. Similar to a Mimosa which is orange juice and champagne, a Bellini consists of peach nectar and champagne in a proportion of 2 oz of juice to 4 oz of champagne. The Bellini was created in the 1930s at Harry's Bar in Venice and was named after a favorite painter, Giovanni Bellini. Originally, the Bellini used sparkling Italian wine and it is still made that way in Italy, usually with Prosecco; elsewhere it is often made with champagne. Either one makes a delightful start to a festive brunch.
 
Recently we attended a brunch with a Bellini Bar - pitchers of different juices, i.e. peach, cranberry, pomegranate, apricot - and a bottle of champagne to create your own. A very nice way to get a party started.
 


Cheers!
 

Christmas Morning Strata
 
1 1/2 lbs pork sausage meat
1 12 oz loaf French bread
6 large eggs
1 quart whole milk
salt and pepper to taste
dash garlic powder (optional)
8 oz shredded mozzarella cheese
4 oz shredded cheddar cheese
chopped parsley for garnish
 
Night before:
Grease 13 x 9 glass baking dish. In 10" skillet over medium heat, cook pork sausage meat, stirring frequently to break it up. Remove sausage to paper towels to drain.
 
Cut French bread into 1/2 inch cubes and combine with sausage in baking dish.
 
Whisk together eggs, milk and seasonings and pour over sausage/bread mixture. Cover with plastic wrap and refrigerate overnight.
 
About 1 1/2 hours before serving:
Preheat oven to 350. Bake strata, uncovered, 45 minutes. Remove from oven and sprinkle evenly with cheese and bake 15 minutes longer or until knife inserted in center comes out clean. Remove from oven and let stand for a few minutes for easier cutting. Garnish with chopped parsely. Serves about 10 main dish servings. Note for a vegetarian dish, you can forego the sausage meat. Bacon or breakfast sausage can be served on the side.
 


Oven ready strata
 

Overnight Caramel Strata
 
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp light corn syrup
12 white bread slices, crusts trimmed
1 1/2 ups whole milk
6 large eggs
1 tsp vanilla extract
1/4 tsp salt
 
Combine sugar, butter and corn syrup in small saucepan. Stir mixture over medium-low heat until butter melts and sugar dissolves. Bring to boil. Pour into 13x9x2 glass baking dish and coat evenly.
 
Arrange 6 bread slices in single layer atop caramel, trimming bread to fit. Cover with remaining bread slices. Whisk milk, eggs, vanilla and salt in bowl to blend. Pour over bread, cover and chill overnight.
 
Preheat oven to 350 and bake strata uncovered until bread is puffed and light golden, about 40 minutes. Let stand 5 minutes and serve, flipping servings so that caramel side is up.
 
For a nice variation, banana slices can be placed between the two layers of bread, forming a stuffed French toast-style treat.
 
Canadian Bacon Strata
 
Softened butter for pan
4 English muffins, split, toasted and cut in half
1/2 sliced Canadian bacon, about 10 slices, halved
1 1/4 cups shredded sharp cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 cups whole milk
1 1/2 tbls Dijon mustard
salt and pepper to taste
 
Butter a 2 quart shallow baking dish. Alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with both cheeses, set aside.
 
In a large bowl, whisk together eggs, milk, mustard and 1/2 tsp salt, pinch of pepper. Pour over muffins and bacon. Cover tightly with plastic wrap, refrigerate at least 2 hours and up to overnight.
 
Preheat oven to 350. Place baking dish on a rimmed baking sheet and remove plastic wrap. Bake until puffed and set in the center about 1 hour 20 minutes. Let stand 10 minutes before serving.
 
 
Perhaps this is the year to introduce a holiday brunch at your house. Whatever you decide and at whatever stage your family is this year in the Christmas tradition progression, we wish you a very happy holiday season.
 
 


 
 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
HOME   |   ABOUT US   |   OUR SERVICES   |   TESTIMONIALS   |   PHOTO GALLERY   |   CHEF'S CORNER   |   FAQs   |   CONTACT US
 
MENU:  BREAKFASTS   |   SANDWICH & SALAD PACKAGES   |   COLD & BOXED LUNCHES   |   BUFFET & COMBO PACKAGES
HOT LUNCH   |   SNACKS   |   SIDE DISHES   |   PARTIES
 
 
2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
Copyright Philadelphia Catering Co.
Read Our Privacy Statement.