Brunch parties are the best. Sunlight streaming through the windows, the weekend still stretched out in front of us, and the food… oh, the food. I don’t know about you, but I could live off of brunch food!
As I’ve said before, you don’t have to get up at the crack of dawn to host a special morning event. There are so many great brunch recipes that can be prepared the night before! We hosted some friends for brunch last month, and while I did already have a solid make-ahead brunch menu from a previous occasion, I decided to challenge myself and try some new dishes:
1.) Appetizer – Green Pepper, Pistachio, & Feta Dip served in Endive Leaves
2.) Drinks – Fresh-squeezed Juices (Orange, Grapefruit, Blood Orange), Champagne (for Mimosas!), Sparkling Water, Bailey’s, Coffee
3.) Main Dish – Crustless Quiche Lorraine
4.) Side – Pistachio, Orange, & Dark Chocolate Cinnamon Rolls
5.) Side – Honey Greek Yogurt with Homemade Granola & Pomegranate Seeds
6.) Side – Crispy Potato Roast with Garlic & Truffle Oil
The Green Pepper, Pistachio, and Feta Dip recipe (which also includes a bit of jalapeño and Greek yogurt) is from Mediterranean Vegetarian Feasts by Aglaia Kremezi and has become a staple in our kitchen this year! I usually serve it with pita chips, but decided to scoop it into endives this time for a lovely presentation — and of course, to cut down on carbs! This dip can easily be made in advance, then scooped into the endive leaves right before guests arrive.
If I don’t break out my juicer for a brunch party, then why do I even have one? We went all out this time, with orange, grapefruit, and blood orange juices displayed in glass carafes. The favorite was definitely the blood orange juice, with the gorgeous, deep red color and the sweeter taste that balanced well with dry sparkling wine! We juiced all of the fruit the night before.
The Crustless Quiche Lorraine and Homemade Granola recipes were adapted from The Yellow Table: A Celebration of Everyday Gatherings cookbook by Anna Watson Carl, which is currently available for pre-order here! Check out Anna’s blog, The Yellow Table, in the meantime. I hope to share more about homemade granola at some point, as I am absolutely addicted these days and have been trying out many variations. Homemade granola really adds some pizzazz to my everyday breakfast yogurt!
For the brunch, I stirred drizzles of honey with plain Greek yogurt. Then, I topped the yogurt with granola (which I made in advance) and pomegranate seeds. The quiche may seem like it would require more day-of work, but you can mix the eggs and milk in advance, then refrigerate the mixture. You can also cook the bacon and chop the onions in advance.
I have been excited to make Smitten Kitchen’s Crispy Potato Roast for a brunch ever since I first stumbled upon the recipe! I used some truffle oil and stuck slices of garlic cloves in between the potato slices (instead of shallots) to give the dish a bit of a different twist. The biggest make-ahead trick here is to slice the potatoes–ideally with a mandolin, but not required–in advance. Huge timesaver!
Finally, I attempted homemade cinnamon rolls for the first time! In particular, I tried out Joy the Baker’s Pistachio, Orange, & Dark Chocolate Cinnamon Rolls. Wow. The freshness of the orange along with the luxury of the pistachios and dark chocolate… it was almost too much! I was really intimidated to try making cinnamon rolls from scratch, but the snuggly sweet treats turned out to be quite doable.
Best of all, you can completely assemble the rolls the night before, covering them with plastic wrap to rise a bit more in the fridge. All you have to do in the morning is take off the wrap and pop those scrumptious rolls in the oven!