Suggested luncheon menu for a group discussion about Jade’s Match.
Those who follow my Hallee the Homemaker website know that one thing I am passionate about in life is selecting, cooking, and savoring good whole real food. A special luncheon just goes hand in hand with hospitality and ministry.
In case you’re planning a discussion group surrounding this book, I offer some humble suggestions to help your special luncheon talk come off as a success. Quick as you like, you can whip up a “breakfast of champions” of Loaded Scrambled Eggs, Scrumptious Bagels, and Fruit Salad just like Davis did in the book. Breakfast any time of day is sure to please and certain to enhance your discussion and time of friendship and fellowship.
2 eggs
2 TBS milk
1 TBS unsalted butter
1 green onion (scallion)
1 TBS finely diced green pepper
1/4 cup sliced mushrooms
1/4 cup shredded cheddar cheese
1/2 tsp salt (Kosher or sea salt is best)
1/4 tsp fresh ground pepper
With a small whisk or fork, beat eggs and milk together in a small bowl.
Slice the onion.
Dice the pepper
Heat a medium saucepan over medium high heat. Add the butter.
Add the vegetables. Saute until mushrooms soften. About 5 minutes.
Pour in the eggs. Add the salt and pepper. Using a wooden spoon or a spatula, stir. Add the cheese. As the egg sets, stir until all of the egg has set. Remove from heat immediately.
1 TBS instant yeast
4 cups flour (I use fresh ground hard white wheat – if you don’t have that, unbleached white flour is best)
2 tsp salt (Kosher or sea salt is best)
1 TBS honey
1 1/2 cups lukewarm water
Water bath
2 quarts water
2 TBS brown sugar or barley malt syrup
1 TBS granulated sugar
Combine all the dough ingredients and knead for 10 minutes, or until the dough is smooth and elastic. You can do this with a dough hook and a stand mixer, by hand, or in a bread machine (I use a bread machine).
Place the dough in a greased bowl and place in a warm spot and let it rise until double – usually an hour.
Divide the dough into 12 equal pieces. Roll each piece into a smooth, round ball. Place on a parchment lined (or greased) baking sheet and cover with plastic wrap. Let rest for 30 minutes.
While the dough is resting, add the ingredients for the water bath in a large pot. Bring to a gentle boil.
Preheat the oven to 425°F (220°C).
Using your thumb, poke a hole in the middle of each ball then work the dough around your thumb to stretch out the hole until it’s about 2 inches in diameter. Transfer the bagels (just a few at a time) into the water bath. Cook them for 2 minutes, then turn them over and cook for 1 minute.
Using a strainer, remove the bagels from the water and place back on the parchment lined or greased baking sheet. Bake for 20-25 minutes, or until they’re nicely browned.
Serve with cream cheese, lox, or your favorite toppings.
A fruit salad is a wonderful accompaniment to any breakfast. You don’t need a lot of each fruit – 1 apple, 1 orange, 1 banana – just those would feed several people when cut up and served with other foods. Use whatever you have on hand – melons, strawberries, blueberries, grapes – any kind of fruit you and your family enjoy. If you want to have a dressing on your salad, here is the perfect yogurt dressing:
1 cup plain yogurt
2 TBS raw honey
2 TBS lemon juice (fresh squeezed is best)
1/2 tsp grated lemon peel
Cut all the fruit into bite-sized pieces.
If you use grapes, cut them in half.
If you use apples, make sure you squeeze half a lemon into a bowl of water and place your peeled and cut-up apples into that water for about 5 minutes before adding to your salad. That will keep them from oxidizing (turning brown). It’s also fun to sometimes chop a few pecans or walnuts and toss them with your salad for some added texture and crunch. Use your imagination and have fun with it.
Whisk all the ingredients together. Toss with chopped fruit.