Ask Mary, blog, Holiday, Menu for parties, Recipes

How to: Brunch

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 Cocktail, Mango and Raisin Chutney over Goat Cheese, Asparagus Soup, Spring Frittata, Wilted Baby Swiss Chard and Heirloom Carrots, Raspberry Shortcakes with Creamy Lemon Curd

(c) Traditional Home 2016 phot by Peter Krumhardt

(c) Traditional Home 2016 phot by Peter Krumhardt

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