How to: Brunch

(c) Traditional Home 2016 phot by Peter Krumhardt

Los Angeles, Ca – Brunch is always a good time filled with good food and drinks filled with fruit, vegetables and bubbles.  This month’s Traditional Home Magazine I worked with Krissa Rossbund and Stephen Exel to create a vegetarian brunch that would satisfy even the biggest meat eater. The menu includes Carrot-Orange CocktailMango and Raisin Chutney over Goat CheeseAsparagus Soup, Spring Frittata, Wilted Baby Swiss Chard and Heirloom CarrotsRaspberry Shortcakes with Creamy Lemon Curd

The key to a great brunch is to treat it like lunch or dinner and provide three courses- appetizer, main course and dessert. How can you create three courses with brunch?

First course – Include small one to two-bite foods, cold salads or even a simple soup

Second course – Include savory salty foods like eggs, bacon, smoked salmon

Third course – Include sweet things like waffles, pancakes and desserts

Check out our article on how to make delicious eggs.  Deviled eggs Fried eggs

Categories

Subscribe!