Here are some tips and ideas on how to organize and throw the perfect brunch:
Pick Your Theme
There are a number of reasons to host a brunch. Take some time to plan ahead and decide on a theme to correspond with the occasion. This will also help you narrow down a color scheme as well as decorations. If there’s no occasion, pick whatever mood you’re into and go for it; go all out with a special ladies’ brunch or keep it casual with a small group of friends.
Be Creative With Your Setting
Sure the traditional brunch is small (or large) buffet on the counter, but who needs traditional? Have some fun! Set up a table out doors, have your brunch in the fashion of a tea party, or even go picnic style! The more creative you get the more memorable the brunch will be.
Decorating and Setting Up
This all really depends on your theme. Plan in advance, visit party stores or eclectic stores like cost-plus world market and get inspired. Not looking to break the bank on setting up? Second hand shops are a great idea! Go in and get a collection of plates, silver ware, and serving items in all different colors and styles. Your guest will love having a plate as unique as they are!
To set up the actual brunch itself think “Tiny.” Set up stacks of mini pancakes on small bread plates; serve chilled soups or chocolate mousses in individual shot glasses. Guests love having their own miniature portions already laid out for them and it gives them an opportunity to try a little of everything.
Two very easy affordable decoration tools are flowers and paper lanterns. You can find both of these in practically every color; they’re simple, clean and definitely brighten the mood of a room.
Preparing in Advance
The great thing about brunches is that you can prepare everything in advance. Before heading out for you Saturday night activities, spend the day doing some cooking. Make an abundance of eggs and bacon, slice up some fresh fruit, and make some delicious deviled eggs.
When you wake up the next morning simply add the cooked items to hot plates, and everything else on some lovely serving platters and you’re good to go. More time to make sure you look fabulous.
Speaking of Foods…
Here are three recipes that will have your guests talking about your brunch for weekends to come:
Weekend Brunch Casserole
- 1 8-ounce can refrigerated crescent dinner rolls
- 1-pound Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs, beaten
- 3/4-cup milk
- 1/4-teaspoon salt
- 1/8-teaspoon black pepper
1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Sausage, Egg, and Bacon Mini Pies
- 3 (240g) rind less bacon rashers, halved
- 2 thick (300g) sausages
- 3 sheets short crust pastry
- 1 cup (260g) bottled tomato pasta sauce
- 6 eggs
- 2 green onions, sliced thinly
1. Preheat oven to 220°C (200°C fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.
2. Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in pan until brown and cooked through; cool. Slice sausages thinly.
3. Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour pasta sauce over. Bake 10 minutes.
4. Using a spoon, make an indent in the sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set. Serve sprinkled with onion.
Individual Strawberry Cheesecake
- 1 pound(s) of Frozen Strawberries, unsweetened
- 1/2 cup(s) of Powdered Sugar
- 1/2 cup(s) of Greek Yogurt, Plain
- 1/2 cup(s) of PHILADELPHIA Cream Cheese, Cheesecake Filling
- 12 Fresh Strawberries, Garnish
1. In a food processor combine frozen strawberries, powdered sugar, Greek yogurt, PHILADELPHIA Cream Cheese-Cheesecake Filling and blend until smooth, about 2 minutes.
2. Spoon frozen yogurt mixture into a re-sealable bag, then pipe into small glasses (such as a shot glass). Garnish each glass with a fresh strawberry. Serve and Enjoy!
Now you’re all set to impress. Once you’ve tried out the recipe tell us what you think in the comment section, or share with us some of your favorite brunch recipes. We’re always looking for new foods to try and new ways to entertain!