I have a hard time serving store bought items when I know I am capable of making them from scratch, but lets face it that can be time consuming and doesn’t always make the most sense. I think brunch is the perfect meal to serve an array of semi homemade treats, so you don’t have to be in the kitchen all morning, but still give the allure that you have.
Having people over to eat can get expensive quickly. So for brunch, I keep it simple and stick to a buffet. I like to make a couple of easy recipes and buy some fresh pastries or bagels. Pair the food with Mimosas and/or Bloody Marys and you’re good to go! A buffet makes prep work a lot easier and guests can pick and choose what they like.
Berry Yogurt Parfait (yield 4)
- (1) 32 oz. tub of vanilla or plain yogurt
- (1) package of crunchy granola, I love this one
- (1) package of blueberries
- (1) package strawberries, cut into quarters
- (1) package raspberries
- top parfait with a dash of nutmeg and drizzle of honey
These mini blueberry waffles are my favorite thing ever. You can find them at just about any grocery store alongside regular waffles. I simply toast them, place three on top of each other, add a wooden skewer through the middle and garnish with fresh blueberries. Once the waffles are on the serving dish I give them a nice drizzle of maple syrup.
Avocado toast is everywhere these days and I hope it is here to stay. It is fresh and filling and perfect to serve at a brunch. I toast rustic sourdough bread, mix together fresh avocados, lemon juice, fresh dill and top with course salt and chili flakes. To make this a bit more interesting you can set up an avocado toast bar and offer other toppings such as eggs, tomatoes or lox.
Avocado Toast (yield 8)
- 1 loaf fresh rustic bread, sliced and toasted
- 3 avocados
- squeeze of fresh lemon juice
- 1/4 cup fresh dill, chopped
- salt and pepper
- 1 tsp. chili flakes
- Peel and core avocados into a bowl, smash into smooth consistency with a fork add lemon juice, dill, salt and pepper. Mix until well combined then top with course salt and chili flakes.