No need to toil over your brunch menu, we’ve done the planning for you! This menu has everything: a crowd-pleasing main dish, a springtime thirst-quenching cocktail and even a few recipes that you can prep a day in advance. Here, our fail-proof menu for your brunch feast.
Kick off the meal with this impressive Goodtaste recipe that is the embodiment of spring. The blush pink gin, grapefruit and sage fizz calls for egg whites to get that signature creamy top. Don’t be nervous: people have been drinking this cocktail since the Prohibition era! Make your simple syrup in advance and juice your grapefruit, then task your strongest friend or relative with shaking up all of the cocktails. No time to shake? Skip the egg white and mix up a batch in a big pitcher. Let guests help themselves and then top with seltzer before sipping.
When you are expecting a big crowd for brunch, always plan a menu that can be partially prepped in advance and is flexible enough for everyone to enjoy. This hulking breakfast strata from The Endless Meal can be assembled the night before and then put in the fridge to soak overnight. Pop it in the oven the next morning as your guests are starting to arrive. You won’t be stuck in the kitchen and everyone will be impressed by their effortless hostess! The other bonus about this eggy casserole? It’s completely vegetarian. If you keep your main dish neutral and serve the meat on the side (like some crispy maple-glazed bacon!) then you can avoid making any special meals for those one or two vegetarians in the group.
How beautiful is this spring pea salad from Bon Appetit Magazine? The peas are just barely blanched until crisp-tender. The blanching process locks in their bright green color, so leave this simple task for the morning before your guests arrive. Salty prosciutto adorns the top and pairs nicely with the peppery fresh horseradish grated over the top. This salad will be a pleasant contrast to the rich main dish.
Take advantage of citrus season’s last push and turn the juicy, sunset-hued fruit into this simple (but impressive) salad from Bon Appetit Magazine. The citrus is tossed with orange flower water and a bit of salt, drawing out its natural juices and creating a bright and fragrant dressing. The whole thing comes together in 15 minutes.
Who says you can’t have cake for breakfast? This year, skip the muffins and pastries and serve everyone a slice of this tender rhubarb upside-down cake from Melissa Clark at The New York Times. The rhubarb cooks down until tender and is perfectly sweet-and-sour. Plus, this pink cake will look beautiful displayed on your brunch buffet. Bake and unmold this cake the night before.