Small Bites…Adventures in Downsizing

By Jan Kinzel

PLAN AHEAD…Remember that sign? A classic to be sure and one that holds an obvious truth! The other day, our local
newspaper contained an article on downsizing and it was right on. The reporter mentioned the rapid increase among seniors who are deciding to downsize. The title of the article, Carefully Planning for Downsizing, certainly caught my eye. Two main points she made were to set deadlines and procure outside help. The writer, Marni Jameson, interviewed Kay Morrison, a professional organizer. Ms. Morrison reports that in the last eight years she has seen the downsizing population expand from people in their seventies and eighties to include many more in their sixties. The article cites several reasons…less financial stress, living a simpler life and leaving less for their children to deal with at the end of it all. Having lived this downsizing experience for the last five years, I must say that she makes very salient points. Planning ahead is the key. Decide on a desired lifestyle and then go about making it happen. Put all of the facts on the table and then go for it! It is definitely a brave adventure to take this on. Better to do it while the choices are in your court rather than when, for some reason somebody else must make the decisions for you. Definitely something to think about.

Planning menus is one of my most favorite things to do. The planning involves the choice of delicious food offerings and much much more. Thinking of the tablescape, color scheme along with special serving pieces are all part of it. Of course, this takes planning ahead and brunch is the perfect opportunity to put this into practice! Why? Because brunch is served mid-morning leaving little time to prepare before guests arrive. A few days ahead, design the menu and table setting. At least the day before, set the table including the serving dishes. Into each serving bowl or platter drop a little post-it note labeled with what it will contain. Prep as much food as you can the day before. Chop all fruit and veggies and place in sealed containers with lids and store in the refrigerator. The day before, cook any food item that can be refrigerated and successfully reheated. Prepare any baked items, such as pastries or coffee cake at least the day before. It’s not necessary to make everything yourself as there are so many excellent quality choices at the markets.

PLAN AHEAD BRUNCH 

PARFAIT BAR
CRAB EGGS BENEDICT
STEAMED ASPARAGUS
BASKET OF PASTRIES
FRESH FRUIT BOWL
MANGO FIZZY
COFFEE

Except for the mango fizzies and the coffee, most of these recipes can be prepped ahead. 

Adjust amounts for number of guests. 

CRAB EGGS BENEDICT 

English Muffins
Poached Eggs*
Knorr Hollandaise Sauce Mix (Make with heavy cream instead of milk.)
Lump Crab Meat, fresh or canned
Mayonnaise
Red Sweet Pepper, Scallions, Celery, finely diced

Mix crab meat with the mayo and vegetables. Refrigerate until ready for use. Heat in micro-wave for 60 seconds right before assembling the eggs Benedict.

Toast the English muffins until light brown.

To assemble use half of each muffin per egg and one egg per person. (Make a few more for seconds.) 

Put a smear of Hollandaise sauce on each muffin and top with the crab mixture. Make a little indentation in the crab and carefully slip the egg onto the crab. Top with a tablespoon of Hollandaise sauce. Sprinkle with a little paprika. Lay 2 asparagus spears to form an X. Grind a little salt and black pepper to finish. To serve buffet style, line them up in a chaffing dish and cover to keep hot.

*Here is a fun twist! (I suggest that you practice with a couple of eggs prior to your brunch event.)Poach eggs in your favorite way. Leave them just a little undercooked but firm enough to hold their shape. Carefully slip the hot eggs into a bowl of ice water. Cover and refrigerate until ready to use. Just before serving, again, carefully slip the each egg into a pan of simmering water for 30 seconds. This heats the eggs and they are ready to go. This, of course, may be done a day ahead!

STEAMED ASPARAGUS 

Cut the asparagus spears in lengths just a little longer that the English muffins. Wash thoroughly and place in a dish, such as Corningware, with a lid. About a half hour before serving, pour boiling water over the asparagus and add a couple pinches of salt. Cover and set aside. When it comes time to serve the asparagus will be perfect.

PARFAIT BAR 

On a large flat basket or tray, place a stemmed glass and iced tea spoon for each guest. Add some cocktail napkins to enhance your color scheme. For brunch, I like rooster prints. Place purchased or homemade granola in a two-quart clear glass canister or bowl. Fill a large clear glass bowl with party ice and set , into the ice, several cartons of fruit-flavored yogurt, such as mango –peach, blueberry, blackberry, strawberry. Guests may construct their own granola and yogurt parfaits.

HOMEMADE GRANOLA

3 Cups Quick Cook Oatmeal
1 Cup Slivered Almonds
1 Cup Angel Flake Coconut
1/3 Cup Canola Oil
1/3 Cup Honey

Mix together and turn out onto a baking sheet, sprayed with Pam or lined with non-stick foil.

Bake at 350 degrees until mix turns golden brown. Stir 3 or 4 times during baking.

Cool and break apart. Stir in dried cranberries, golden raisins and slices of dried apricot.

MANGO FIZZY 

Place a quarter of a cup of Kern’s mango nectar in each fancy glass per person . Flutes work beautifully.

Fill glass with Champagne, Prosceco (Italian sparkling wine) or club soda.

Garnish with a slice of mango and sprig of mint.

PASTRY BASKET 

Plain butter croissants, palmiers, mini-cinnamon rolls, chocolate coated almond biscotti – all from Costco. Place little pots of Nutella, orange marmalade and jams around the table.

FRUIT BOWL 

Make a colorful and delicious salad of seasonal fruits to set beside the yogurt and granola on the tray. Guests can mix the fruit into the parfaits or keep it plain as a fresh fruit salad.

TIP: Organizing and preparing ahead makes the day of the event go smoothly. 

For I know the plans I have for you…Jeremiah 29:11