I am the best version of me in brunch.
Brunch is not too early in the morning that I will be tired and not too late in the day I will be, well, tired. It is a way of socializing while my energy stores for such an activity are still relatively high (hello, Introvertist colleagues). And then. Then there is food.
Brunch recipes are all the good things combined. They are tasty, soft and generous in the best way.
Brunch is a delight, which is why I decided to publish a position dedicated to brunch recipes, divided into four categories.
Hopefully this brunch recipe guide will be useful the next time you host your own brunch. And always keep in mind that if you host a brunch (or any other meal), you can ask others to bring a dish too! I am all To divide the tasks and facilitate the accommodation process a little.
A little snack
It is, of course, optional, and I will not even call it an aperitif because the brunch does not call an aperitif; Brunch calls a snack.
Here is the case: if the company you keep is known to stagger its arrival hours and want to delay the main dishes because of this, have a small pre-address snack to leave while you finish in the kitchen will never make you go. Stay simple! Think of houmous and chopped vegetables, cheese and crackersOr some pastries picked up in your local bakery.
A main dish
For me, the main dish generally includes eggs. For you, it could be something completely different. He can even lean towards the side of the brunch lunch, which is A-Okay. Anyway, I tend to prefer a dish to a panel that can easily be picked up (rather than something that should be made or maintained individually). Here are some ideas!
1. Egg and crescent brunch cooked from Yum pinch – Recipe here
I made this recipe twice and it is SO Alright. The recipe calls ham but I am a vegetarian and I exchange it for broccoli and sautéed mushrooms – it's delicious.
2. Frittatas of Cookie + Kate – Recipe here
3. Shakshukka of Love and lemons – Recipe here
A few sides
I always like to have a few sides available in brunch. This is also useful if your guests have food restrictions (especially those who may not tell you in advance). If anyone cannot eat the main dish, they will have sides to appreciate.
Regarding the sides, my personal preference is to choose two types of salads, salads being an incredibly wide term. Here are some ideas:
4. Citrus salad of lawyer of How to eat sweet – Recipe here
5. Roquette salad with olives, feta and dill Food and wine – Recipe here
6. Farro and Brussels cabbage salad – Recipe below
I have done this salad for about ten brunches now. It is very tasty and always a pleasure. The recipe was strongly adapted to Really simpleAlthough this version is no longer available on their site. For what? I don't know. My version goes as follows:
- Farro: Cook 1 bag (~ 1.5 cup) of Farro according to the packaging instructions, ideally with vegetable broth instead of water (but the water works very well too).
- Brussels sprouts: Hacher ~ 1 brussels book shoots in half, season with salt, pepper and olive oil and roast for 20 min at 400 degrees, returning halfway.
- Pumpkin seeds: Poller lightly ~ ½ cup pumpkin seeds in a saucepan with salt, pepper and olive oil over low medium until they are slightly golden.
- Granada seeds: Démulated ½ of pomegranate. (I would not recommend the prepackaged pomegranate seeds – I used them once and she threw the flavor outside.)
- Bandage: Mix your vinaigrette and let it know in a bowl or a pot for about 10 minutes. Vinaigrette ingredients include: 1 chopped shallot, ¼ cup lemon juice, 3 tablespoons of olive oil, 1 teaspoon of salt and 1 tsp. Honey tea.
- Mix everything together in a large bowl: Farro, Brussels shades, toasted pumpkin seeds, pomegranate seeds, vinaigrette and generous (or more) shaved parmesan (or more) handle. If you have a supplement, it will keep a few days in the refrigerator if you want to eat it for lunch or a snack later!
A little something sweet
To finish your meal (or served next to everything else!), It is always a treat to enjoy a little sweet thing. Consider making one of these delicious recipes:
7. Freed to oven baked in the blueberry of A kitchen couple – Recipe here
8. Lemon sesame pays with lemon enrzz from Sophia Roe – Recipe here
9. Cinnamon brioche rollers with sarah kieffer – frosting with brown butter – Recipe here
Jackie is the editorial director of Wit & Delight. In her free time, you can find her running around minneapolis lakes, catch a bite in a local restaurant or recharge at home. Find more information at jackiesaffer.com and follow it on Instagram @jackiesaffer.
