Sides Recipe
Assorted Breakfast Breads & Pastries; Fruit & Berries Display; Dauphinoise Potatoes; Grilled Asparagus; Sweet Chili Glazed Baby Carrots and Deviled Eggs
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Ingredients
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Breakfast Breads & Pastries
Fruit & Berries Display
Dauphinoise Potatoes
Grilled Asparagus
Sweet Chili Glazed Baby Carrots
Deviled Eggs
Method
Breakfast Breads & Pastries
- 1
Arrange the display
Place assorted croissants, muffins, and Danish pastries on serving platters for guests to enjoy.
Fruit & Berries Display
- 2
Prepare the fruit display
Wash and slice the strawberries and melons. Arrange all fruits and berries in a large bowl or platter.
Dauphinoise Potatoes
- 3
Prepare the potatoes
Preheat the oven to 350°F (175°C). Slice the potatoes thinly and layer them in a greased baking dish.
- 4
Add the cream and cheese
In a bowl, mix heavy cream, minced garlic, salt, and black pepper. Pour over the potatoes and sprinkle with Gruyère cheese.
- 5
Grilled Asparagus
- 6
Sweet Chili Glazed Baby Carrots
- 7
- 8
Add sweet chili sauce
Pour sweet chili sauce over carrots, stirring well to coat. Cook for an additional 5 minutes until glazed.
Deviled Eggs
- 9
Prepare the eggs
Hard boil the eggs, then cool and peel. Slice in half and remove yolks.
- 10
Make the filling
Mash yolks with mayonnaise, Dijon mustard, salt, and paprika. Spoon mixture back into egg whites.
- 11
Garnish and serve
Sprinkle with additional paprika before serving.