Yesterday's Menus

Cooking up retro menus from vintage cookbooks

1971 Brunch Menu by Smirnoff


Smirnoff Yellow Fevers*

Chive-Cheese Eggs*

broiled ham steaks

Pecan Buttermilk Muffins*

San Diego Oranges*


(*recipe provided)

Smirnoff Brunch Book

Today’s liquid brunch is brought to you by the 1971 The Smirnoff Brunch Book.  It has tons of suggested brunch menus with coordinating recipes.  Each menu has a Smirnoff mixed drink to start off brunch.  I’m not actually much of a drinker, but this menu has muffins and the drink looks pretty idiot proof.  Also, muffins…



Here’s the result:

Smirnoff Brunch

The winners:

1) Chive-Cheese eggs.  So creamy, yummy!  This is going to show back up on my table

2) San Diego Oranges.  I was really thrown by the ingredients when I read the recipe.  Sour cream and brown sugar on an orange?  Daft.  Boy, was I mistaken.  It made total sense in my mouth.

The also-ran:

1) Pecan Buttermilk Muffins.  Perfectly serviceable muffin, but somehow missing something.  Maybe some craisins?  Or big sugar crystals on top?

2) Ham Steak.  Really quite good.  Pork always is. But nothing too special.

The loser:

Smirnoff Yellow Fever.  Man, what a snooze.  Partially my fault, I admit.  I did pick the menu because of the ease of preparing this drink, but for a book written to promote Smirnoff, I would think all of the drinks would be stars.  This wasn’t terrible, so much as entirely forgettable.

Also, I forgot to put the coffee in the picture. Darn!

Brunch is always awesome.  I’m itching to try another menu!  (With a better drink).

Smirnoff Yellow Fever

(makes one drink)

1 tsp. sugar

juice of 1/2 of lemon

2 oz. Smirnoff

water or club soda

Dissolve the sugar in the lemon juice in an 8 oz. glass.  Add the vodka and ice.  Fill with water or club soda.

Chive-Cheese Eggs

4 eggs

salt and white pepper to taste

1 pkg. (3 oz) chived cream cheese, cubed

2 TBSP. butter

Break eggs into a bowl and season with salt and pepper.  Beat lightly.  Melt butter in a skillet over low heat.  Add eggs and cook over very low heat until beginning to set.  Sprinkle cheese over eggs and continue to cook until softly set and cheese is beginning to melt.

Pecan Buttermilk Muffins

2 c. sifted cake flour

1 tsp. baking powder

1/2 tsp. salt

2 TBSP sugar

1/2 tsp. baking soda

1 c. buttermilk

2 TBSP. melted butter

1 egg, beaten

1/2 c. pecans

Preheat oven to 400.  Sift together dry ingredients.  Combine buttermilk, butter and egg.  Add milk mixture to dry ingredients and add pecans.  Stir until just combined.  Spoon into well oiled muffin tin.  Bake 20-25 minutes.

San Diego Oranges

2 oranges

1/4 c. sour cream

1/4 brown sugar, packed

Peel oranges and slice thinly.  Arrange on two plates.  Spoon sour cream onto the middle and sprinkle with brown sugar.

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