Mid-week public holidays are a great opportunity to host an event!
There’s usually something to celebrate – hence the day off – and guests have fewer prior commitments to work around.
And brunch is the perfect meal!
It can all be done ahead.
It’s flexible enough to fit in any budget.
It’s easy to adapt to special dietary needs
It is just one course that can be set out ready, leaving plenty of time to chat to guests.
It can all be cleared up to allow for a relaxed evening before heading back to work the next day.
But these are the three top tips for success!
- Set beautiful tables
- it sets the scene
- it leaves plenty of room in the kitchen to set out the brunch buffet for everyone to help themselves
- it leaves the washing up on the tables and not in the kitchen getting mixed up with the food. It also allows it to be cleared up gradually as the dishwasher capacity allows.
2. Do everything ahead
Prepare dishes ready to serve and organise drinks
3. If you are accepting offers of help – ask guests to bring anything that needs to be done on the day ( eg fruit platters, fruit salad) as this keeps the day free for last minute organising.
Some menu ideas:
Lemon and mint ( or other flavours) infused iced water ( freeze ice in large containers to add)
Non- alcoholic fruit punch
Peach infused white wine
Sparkling wine and rose
Mango lassi shots
Baked French toast using croissants and other pastries in a bread and butter pudding recipe
Bircher muesli breakfast trifle using alternate layers of Bircher muesli, Greek natural yogurt and poached fruit and berries, topped with toasted muesli crumble, dried fruit and nuts and berries
Pancake stacks (banana pancakes are yummy) layered with Greek natural yogurt, brown sugar and sliced banana and cinnamon, topped with chopped almonds or walnuts ( assemble on the day)
Frittata or Spanish omelette
Corn and Chorizo muffins
Oven baked bacon
Scones with jam and cream
And generously offered by others:
Fruit platters and fruit salads