Spring is the season of awakening and the perfect time for a brunch. With warmer morning light showcasing our blooming surroundings, it seems a natural. Whether for a garden club, maybe a wedding party or just a few friends invited over on a Saturday, this late morning meal is traditionally a combination of morning-focused foods, such as muffins, and some savory items that segue into midday.
If you’d like to host a brunch but are leery about what to serve or the time and prep involved, these ideas may be useful.
Planning some foods that can be done ahead of time is one way to mitigate brunch stress. Quiches and frittatas can be baked and refrigerated in advance. Colorful grain or pasta salads, waffle or muffin batters, or chicken or egg salads, for example, can be prepared the day before.
Consider the crowd and occasion: Bagels, cream cheese, smoked salmon and a fruit platter may be all you need in some situations, says sheknows.com. For others, a larger spread is more suited.
Suggestions from the top
Chefs Marty Wages of Table of Plenty and Bridgett Harding of Harding Catering have each catered many a brunch. They were generous enough to share some favorite go-to dishes.
Wages’ shrimp and grits, a sausage and grits casserole or tomato biscuits with a dollop of chicken salad are always popular. Shrimp shooters and deviled eggs with bacon go over well, too. He also likes mini frittatas with spring vegetables for a brunch.
“I always have a variety,” he said. “Some will have breakfast meats such as ham, sausage or bacon.”
Harding said, “I love spring salads with fresh berries such as blueberries or strawberries, watermelon, blue cheese or feta.”
Eggs Benedict or quiche are among her brunch options, as are sides like fresh asparagus, a warm tomato tart and chopped kale or broccoli salad.
Don’t forget the sweet side of things. Wages suggests fruit kabobs or a fruit bowl. Harding likes to serve a warm fruit compote or fresh fruit selection.
Both suggest scones for a touch of sweetness, or other sweet breads. Add fresh berries to the scones to take them up a notch.
As for beverages, an aromatic coffee might be supplemented with fruity tea or infused water, Harding suggested.
If cocktails are appropriate, classic mimosas, Bloody Marys or Bloody Caesars are brunch-friendly. But prepare them by the pitcher whenever possible so you have more time to socialize, not bartend.
Brunch — simple or formal — is a springtime staple. Here’s to enjoyable ones ahead. One of the recipes below may inspire your menu.
HASH BROWN EGG NESTS
Prep time: 10 minutes
Cook time: 30 minutes total
Makes 8 nests
15 ounces frozen shredded hash browns, thawed
1 cup cheddar cheese, shredded
1 tablespoon olive oil
8 medium eggs
Salt and pepper, to taste
2 slices cooked bacon, crumbled
1 tablespoon Cheddar cheese, shredded
1/2 tablespoon parsley, chopped
2 avocados, sliced and chilled
Note: If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.
(Source: thecookingjar.com)
RICOTTA AND ASPARAGUS QUICHE
Prep time: 25 minutes (plus 30 resting)
Cook time: 50 minutes baking
Makes 6 servings
For the crust:
8 ounces spelt or whole wheat flour
1 stick cold butter, cut into pieces
1/2 teaspoon salt
1 egg
For the filling:
9 ounces ricotta
4 eggs
2 1/2 ounces Parmesan cheese
Handful of fresh basil leaves, chopped, plus extra
Grated zest and juice of 1/2 an organic lemon
About 14 ounces, not-too-thick green asparagus, trimmed
(Source: kitchentablefood.com)
DELUXE EGG CASSEROLE
Prep time: 10 min
Cook time: 15 min
Makes 6 servings
3 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup cheddar cheese, shredded
2 cups cracker crumbs
3 hard boiled eggs, sliced
(Source: sheknows.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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