Hosting a brunch can be easy, or a lot of work. It can be made up of all the usual suspects, or a mash up of the expected and the unexpected. I am never one to shy away from hard work, but I am also a huge fan of working smarter not harder. So the idea of creating a sumptuous brunch spread that would serve up that mix with as much ease as possible was what I was aiming for.
One of the keys to achieving success; a good mash up of homemade items with banging good store bought items. This greatly cuts down on the amount work. Another huge help is asking guests to bring an item or two. I'm sure your guests, as do ours, always ask, "what can I bring?" This is the perfect time to say "Bagels, or lox". Or both!
Such was the case when we hosted a Sunday family brunch. Our guests provided the bagels, lox and cream cheese. While we prepared the remaining dishes.
For me, the perfect brunch is a like a moveable feast. As with any party that isn't a sit down meal, there should be a decent variety of items ranging in temperatures and protein choices. A to and fro of movement. Nibbling here, picking there. Foods that can last for several hours of conversation without too much fuss.
Here is what we offered up, and what was consumed with zeal.
some from scratch (Warm Items)
others partly homemade (also warm)
the rest, some assembly required (Cold & Room Temp)
Graciously Provided by Guests
Lox with onions & capers
Cream Cheese & creme fraiche
When you buy quality products, the best plan is to let them shine with maybe just a few embellishments. That was the case with all of the "some assembly required" items. The Spanish sardines were enhanced with cucumbers and tomatoes.
You've seen me use boquerones before. This brunch crowd loves them so, of course, I would serve them. These fresh anchovies dressed with chopped garlic and parsley and good olive oil always get gobbled up.
Cheese/Charcuterie platters are another easy to assemble ahead offering that everyone loves. And a perfect brunch item. So go ahead and create one chock full of your favorite combinations.
The lentils were partially homemade, in that I used delicious precooked lentils that I get from Despaña but enhanced them by sautéing onions, carrots and celery then adding the lentils to warm through. That simple.
This group of guests hadn't had my Eggplant Gemolata dish yet, so why not make it again. I did alter the feta topping, keeping it simple and not using the sun-dried tomatoes, olives and lemon zest but adding oven roasted tomatoes to finish the dish. It was a huge hit with no left overs. This is one of those dishes that you can prep, then cook right before serving. The flavors are powerful and beautifully melded. It has never let me down, no matter the event or the guest.
A little something for the meat lovers. Pork belly, lovingly prepared by JuanCarlos, cut in bite sized chunks and simply served on a wooden board.
The usual brunch suspects, bagels, lox, cream cheese are always welcome and always the perfect Sunday comfort food.
Make your life easy with the table setting. Throw a graphic cloth down the middle as a landing strip for all the dishes. Then a simple stack of all the right plates, bowls and utensils in an easy to grab fashion keeps the laid back feeling going.
Finish with a little something sweet, Apple Tart. And that's how part homemade/part not is done.
Create the vibe you want by selecting food that fits that mood. A spread that spreads love. One that invites conversation and fills their bellies and their souls. What a great way to mark a Sunday, or any brunch day.