Recipe Ideas from Our Family to Yours…
Scroll to the bottom for a listing by category from Appetizers to Desserts! Bon Appetit!
The History of Sunday Brunch!
Eggs, camera, action! The orders have been thoughtfully curated, and the drinks cautiously sipped. The plates have arrived, but before anyone knifes their Eggs Benedict, all hands pause; the eggs, waffles, coffee, and mimosas must be documented before being devoured. The question is, if no one “likes” it, did brunch really happen?
Brunch wasn’t always like this. It’s only recently that it’s been less about hash browns and more about #hashtags, but there is one constant that our beloved brunch has always been about: togetherness. Friends together with lunch food, together with breakfast food. So how did today’s brunch become what it is? And what was it before? Here’s a quick breakdown of how our favorite kind of early afternoon eating came to be.
The word “brunch” is a combination of “breakfast” and “lunch” – a breakfast-lunch hybrid if you will. It is typically eaten in lieu of these two separate meals. The low-energy culture around brunch has turned it into a wholesome meal in itself and is usually served from late morning to afternoon.
Connoisseurs of brunch buffets may have heard different stories about the origin of the meal. According to some, it used to be a part of the English tradition of feasting after a hunt. Other stories claim that it came from the Catholic tradition of fasting before attending church and then indulging in a big lunch afterward. Many New Yorkers also believe that the concept of a Sunday brunch originated in the city, thanks to the amazing breakfast and lunch choices after a long night out.
Regardless of the theories about the history, it is a known fact that it was an ingenious wordsmith named, Guy Beringer, who combined the words “breakfast” and “lunch” together to create the word “brunch” way back in 1895.
In a publication called Hunter’s Weekly, he famously wrote that post-church Sunday meals shouldn’t be long or full of heavy meats and cheese, but a lighter spread is ideal for a late breakfast. And although Beringer did come up with the term “brunch,” he did not create the meal itself.
So… wake up and smell the coffee. Brunch has become America’s favorite and trendiest affair. Brunch is a meal that seamlessly translates into an easy get-together to catch up with old friends or a low stress gathering to spend time with family. If you like to sleep in a little past nine and prefer to not commit to evening plans, brunch is the best option. Don’t worry about being fancy, just cherish the time with your loved ones while biting into some delicious homemade cinnamon rolls.
French toast meets breakfast sandwich in this gooey ham and Swiss breakfast casserole. The mini croissants add buttery richness that are balanced perfectly with a bite of sharp Dijon mustard and Swiss cheese.
This Stuffed Ham-and-Cheese Croissant Casserole is a full meal, but to round out the plate, offer up a fruit salad. Or if this is a brunch main, an orange-studded salad with a poppy seed dressing would be a great option.
“Brunch is the socially acceptable way to eat pancakes and still have a glass of wine.”
~ Unknown
Mimosas!
Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They’re light, fizzy and easy to sip.
I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays — Easter, Mother’s Day, July 4th, Christmas, you name it. Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.
Classic mimosas require just two ingredients: dry sparkling wine, and orange juice. Some recipes will tell you to add Cointreau or orange liqueur. Don’t listen to them! The best Champagne for mimosas isn’t actually Champagne. For mimosas, opt for less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they’re both delicious dry sparkling wines that mix well with juice. Cold, fresh orange juice is best for mimosas. If you’re buying orange juice at the store, opt for high-quality, not from concentrate, pulp-free orange juice. I don’t mind pulp when I’m sipping orange juice on its own, but the pulp makes a mess when it mixes with bubbly.
The perfect ratio of sparkling wine to orange juice is up to you. My suggestion? Start with the 50/50 ratio suggested below and adjust from there. I make my mimosas with 2 parts sparkling wine and 1 part orange juice—they’re light, fizzy, and pack a punch. That’s how we made them when I was a bartender. If you like sweeter, more juicy mimosas, start with a 50/50 ratio and add more orange juice if desired. After some delicious experimentation, you’ll know exactly how you like your mimosas!
Mimosa Variations ~
Basic mimosas are made with orange juice, and there’s nothing wrong with a good thing. If you want to change them up, though, choose any of the following juices instead!
Cranberry juice (“Poinsettia”)
Grapefruit juice (“Megmosa”)
Peach purée (“Bellini”)
Pineapple juice
Pear nectar
Pomegranate juice
Apple cider
“I’ve never had a bad day that started with champagne.”
~ Unknown
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